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A slice of Vegan Apple Upside Down Cake, with a drizzle of caramel on top.

Vegan Apple Upside Down Cake

Print Recipe
This Vegan Apple Upside Down Cake features caramel, apples, and moist gluten-free cake. Served upside down to reveal a beautiful design.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings 12
Calories 232
Author Elizabeth

Equipment

Ingredients

Topping

  • ½ Cup Coconut Sugar
  • 2 Tablespoons Coconut Cream
  • ½ Teaspoon Vanilla
  • ¼ Teaspoon Sea Salt
  • 2 Tablespoons Nut Butter like cashew butter
  • 2 Medium Granny Smith Apples peeled and sliced into ¼-inch slices

Cake

  • ¾ Cup Unsweetened Granny Smith Applesauce or regular unsweetened applesauce
  • ¾ Cup Maple Syrup
  • 2 Tablespoons Ground Flaxseed
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Vanilla
  • 1 ½ Cups Oat Flour
  • ¾ Cup Almond Flour
  • 1 ½ Teaspoons Cinnamon
  • ½ Teaspoon Nutmeg
  • ⅛ Teaspoon Allspice
  • ⅛ Teaspoon Ginger
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Instructions

  • Preheat the oven to 350°. Line bottom of a 9-inch springform or cake pan with parchment paper.
  • Make the caramel by heating the coconut sugar, coconut cream, vanilla, and salt in a small saucepan. When melted, turn off the heat and stir in the nut butter. See this post for full instructions.
  • Pour the caramel into the prepared pan.
  • Arrange the apple slices on top of the caramel. See the image in the post above for the exact arrangement.
  • In a large bowl, mix the apple sauce, maple syrup, apple cider vinegar, ground flaxseed, and vanilla.
  • Add the oat flour, almond flour, cinnamon, nutmeg, allspice, ginger, baking powder, baking soda, and salt. Whisk well.
  • Carefully pour the mixture into the pan, on top of the apples. Bake for 40-45 minutes until a toothpick comes out clean.
  • Remove the cake from the oven and place on a wire rack. Let the cake cool completely.
  • If using a springform pan, remove the sides of the pan and flip the cake onto a plate. If using a regular cake pan, run a knife around the edges of the pan, then flip onto a plate. Serve and enjoy! Since this cake has fruit on top, store in the refrigerator.

Nutrition

Calories: 232kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 243mg | Potassium: 180mg | Fiber: 3g | Sugar: 22g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg