Vegan Apple & Caramel Upside Down Cake With Cream

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This Vegan Apple & Caramel Upside Down Cake With Cream is a perfect recipe for fall, but frankly, we eat this cake no matter the seasons! This recipe consists of a super moist cake, coated with a top of caramelised apples glaze with a thorough cinnamony-taste. But what we love moist about this cake (get it?) is how incredible beautiful it is to serve on it’s own without almost no decorations needed!

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Apple & Caramel Upside Down Cake
Apple & Caramel Upside Down Cake

Apple & Caramel Upside Down Cake

As much as we are fans of summer, we have to be honest and say, sometimes we do miss the coziness of the beautiful autumn weather the second part of the year here in the UK. So once in a while, we want to go out of the way and have a little piece of fall, and that is exactly what you’ll get from this recipe; a taste of fall!

Today we’re sharing one of the best apple cakes out there, but of course, we like to go the distance, so we’ve made our own spin on this one that we know you’ll love to enjoy yourself and serve your friends.

This apple and caramel upside down cake is incredibly easy to make, takes you less than 45 minutes and is well worth the result! The toppings of this cake consists of brown sugar, caramelised apples, served with this delicious vegan single cream from Alpro.

Another amazing thing about this cake, is that you don’t even need to decorate it to be presentable! The cake comes out beautiful on it’s own thanks to the caramelised apple toppings in a beautiful pattern.

All you need to create this cake is a bunch of tasty ingredients, a little patience and then you and your guests will with no doubt devour this cake in days, if not hours! (It lasted us exactly only 2,5 days with no crumbs left)

So with no further explanation, let’s cook! Remember to share it and tag me to share you on either:

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Apple & Caramel Upside Down Cake Video Walk-Through

What is Apple Caramel Upside-Down Cake?

Apple Caramel Upside Down Cake is exactly as the title describes, a dessert cake that consists of a delicious base cake that is moist and soft spiced with cinnamon and vanilla topped with caramelised apples on top, which has a delicious subtle flavour that pairs perfectly with the sticky and sweet caramel and apples on top. The upside-down reference comes from the the fact that you start off by placing the apples at the bottom of your cake tin, and then you pour the cake batter on top of the apples. Once the cake is finished baking, you simply flip the cake upside down onto a serving plate, and then it becomes the apple caramel upside-down cake!

Ingredients For Apple & Caramel Upside Down Cake

  • Plantbased butter
  • Brown sugar
  • Maple syrup
  • Apples
  • Lemon Juice
  • Flour
  • Caster sugar

 
Apple & Caramel Upside Down Cake
Apple & Caramel Upside Down Cake
Apple & Caramel Upside Down Cake
Apple & Caramel Upside Down Cake

How To Make Apple & Caramel Upside Down Cake

  1. pre-heat oven to 180c (I used a square cake tin, but you can use a round cake tin if you like as long as it’s at least 9” by 2” (23cm). Then lightly grease the container with plant butter) 
  2. When slicing the two apples, cut them 2cm thick, so they all cook evenly, make sure you have enough to cover the bottom of your cake tin. The one apple you’re dicing, place then into a small bowl and drizzle over the lemon juice to avoid browning too much.
  3. In a saucepan on low-medium heat, melt the butter, brown sugar, maple syrup and 1/2 tsp salt. You can let simmer and then keep stirring to make sure the sugar is dissolved and smooth. 
  4. Pour the caramel mixture into the bottom of the cake tin. Then place the SLICED apples into a lovely pattern on top of the caramel. This will be the pattern you’ll see on the upside-cake at the end. 
  5. You’ll now need two large mixing bowls for this next part. Tip the flour, caster sugar, baking soda, and 1/2 tsp salt and stir it, so all is incorporated. 
  6. In the second bowl, add the milk, vanilla, cider vinegar, and oil and let then mix well with a hand whisk. Leave this to sit for a few minutes, and if it curdles, that’s very normal. 
  7. Now add the wet ingredients to the dry ingredients. Make sure you keep whisking until the batter looks nice and smooth. At this point, you can add the small diced apples and fold them in. 
  8. You can now gently add the cake mixture to the cake tin. I would use a spoon so you don’t dislodge the apple decoration, or you can gently pour. 
  9. Bake the cake for 35 minutes or until a toothpick comes out clean. 
  10. Remove the cake once cooked and leave to cool for 10-15 minutes. Then if you need to, you can run a knife around the edges to make it lose. Place a large plate on top of the cake tin and tip the cake on the plate, making sure the cake is bottom side up. If the cake gets stuck, give it a tap until it comes out. 
  11. I served mine with single vegan cream, but it would be delicious with vanilla ice cream. Enjoy!

How To Store Apple Caramel Upside-Down Cake

This cake is best stored on a countertop with a tea towel on top. It can last this way for at least 3 days. But if you want to keep it cool in the refrigerator, you can also do that for several days.

Why We Love This Apple Caramel Upside-Down Cake Recipe 

  • Easy and quick dessert to make!
  • Soft and moist flavourful cake!
  • The caramelised apple and cinnamon flavours!
  • Beautiful cake with no decorations needed!

I hope you will enjoy this recipe as much as I did creating, eating and sharing it.

More Dessert Recipes To Try

Vegan Apple & Caramel Upside Down Cake With Cream

This Vegan Apple & Caramel Upside Down Cake With Cream is a perfect recipe for fall, but frankly, we eat this cake no matter the seasons! This recipe consists of a super moist cake, coated with a top of caramelised apples glaze with a thorough cinnamony-taste. But what we love moist about this cake (get it?) is how incredible beautiful it is to serve on it's own without almost no decorations needed!
5 from 1 vote
Author Vegan Boards
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings: 8 people
Course Dessert
Cuisine American

Equipment

  • 1 Cake tin
  • 1 Chopping board
  • 1 small bowl
  • 2 Large mixing bowls

Ingredients

  • 4 tbsp plant butter (flora unsalted is good for this)
  • 110 grams brown sugar (I used dark brown)
  • 3 tbsp maple syrup
  • 1 tsp salt (half goes into caramel and half goes into cake mixture)
  • 2 apples (I used Braeburn, but green cooking apples will be just as good!)
  • 1 apple (cored and peeled then chopped into fine dice)
  • 1 tbsp lemon juice
  • 187 grams plain flour
  • 150 grams caster sugar
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 237 ml plant based milk (I used Alpro “this is not milk”)
  • 1 1/2 tsp cider vinegar or lemon juice
  • 79 ml neutral oil (I used vegetable/rapeseed oil)
  • 1 tsp vanilla extract

Instructions

  • Pre-heat oven to 180c (I used a square cake tin, but you can use a round cake tin if you like as long as it’s at least 9” by 2” (23cm). Then lightly grease the container with plant butter)
  • When slicing the two apples, cut them 2cm thick, so they all cook evenly, make sure you have enough to cover the bottom of your cake tin. The one apple you’re dicing, place then into a small bowl and drizzle over the lemon juice to avoid browning too muc
  • In a saucepan on low-medium heat, melt the butter, brown sugar, maple syrup and 1/2 tsp salt. You can let simmer and then keep stirring to make sure the sugar is dissolved and smooth.
  • Pour the caramel mixture into the bottom of the cake tin. Then place the SLICED apples into a lovely pattern on top of the caramel. This will be the pattern you’ll see on the upside-cake at the end. 
  • You’ll now need two large mixing bowls for this next part. Tip the flour, caster sugar, baking soda, and 1/2 tsp salt and stir it, so all is incorporated. 
  • In the second bowl, add the milk, vanilla, cider vinegar, and oil and let then mix well with a hand whisk. Leave this to sit for a few minutes, and if it curdles, that’s very normal. 
  • Now add the wet ingredients to the dry ingredients. Make sure you keep whisking until the batter looks nice and smooth. At this point, you can add the small diced apples and fold them in. 
  • You can now gently add the cake mixture to the cake tin. I would use a spoon so you don’t dislodge the apple decoration, or you can gently pour. 
  • Bake the cake for 35 minutes or until a toothpick comes out clean. 
  • Remove the cake once cooked and leave to cool for 10-15 minutes. Then if you need to, you can run a knife around the edges to make it lose. Place a large plate on top of the cake tin and tip the cake on the plate, making sure the cake is bottom side up. If the cake gets stuck, give it a tap until it comes out. 
  • I served mine with single vegan cream, but it would be delicious with vanilla ice cream. Enjoy!

Nutrition

Nutrition Facts
Vegan Apple & Caramel Upside Down Cake With Cream
Amount per Serving
Calories
195
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
433
mg
19
%
Potassium
 
137
mg
4
%
Carbohydrates
 
46
g
15
%
Fiber
 
2
g
8
%
Sugar
 
25
g
28
%
Protein
 
3
g
6
%
Vitamin A
 
38
IU
1
%
Vitamin C
 
4
mg
5
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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