Vegan Apple Upside Down Cake
This apple cake is so delicious you won't mind that it's missing a few ingredients (like eggs and milk). It's fabulously moist and perfect for any occasion, especially Fall. Serve it as-is or with vanilla ice cream because we all know warm apple cake is great with ice cream. Yum!
Servings: 8 servings
Calories: 276kcal
Cost: Recipe $2.22 / Serving $0.28
Ingredients
Apple Topping
- 2 tablespoons vegan butter
- ¼ cup brown sugar
- 1 large apple, peeled and thinly sliced
Cake Batter
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil
- 1 tablespoon vinegar
- 1 cup water
Instructions
- Preheat. Preheat the oven to 350°F and grease a 9-inch round cake pan. Set aside.
- Cook apples. In a skillet over medium heat, melt the vegan butter. Add the brown sugar and sliced apples and cook for 3 to 4 minutes, until the apples begin to soften. Remove from heat and let cool slightly.
- Layer topping. Pour the apple mixture into the prepared cake pan and spread into an even layer. Slight overlap is fine.
- Mix dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, salt, granulated sugar, cinnamon, and nutmeg.
- Add wet ingredients. Add the vanilla extract, vegetable oil, vinegar, and water. Stir until the batter is smooth and fully combined.
- Assemble. Pour the batter evenly over the apples in the pan.
- Bake. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Invert and serve. Let the cake cool in the pan for 10 minutes. Place a plate over the pan and carefully invert to release the cake. Slice and serve warm or at room temperature.
Notes
- Vinegar choice. Apple cider vinegar or white vinegar both work well.
- Apple slicing. Slice apples about ¼-inch thick for even cooking.
- Why pre-cook apples. Cooking the apples briefly prevents them from rising into the cake batter during baking.
- Scaling. The recipe can be doubled and baked in a 9x13-inch dish. Adjust baking time as needed.
- Storage. Store covered in the refrigerator for 3 to 5 days. Reheat before serving if desired.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 50g | Protein: 2.5g | Fat: 10.7g | Saturated Fat: 7.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.7g | Sodium: 255.5mg | Potassium: 39.8mg | Fiber: 0.8g | Sugar: 31.8g | Vitamin A: 28.7IU | Calcium: 14.9mg | Iron: 1.2mg
