Name: Vegan Caramel Apple Upsidedown Cake!
Brand: thehiddenveggies.com
SKU: thehiddenveggies-com-3
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Vegan Caramel Apple Upsidedown Cake!

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Get AD FREE recipes, vegan meal plans, and shopping lists! learn more× by - This post may contain affiliate links. See my disclosure policy.Jump to RecipeVegan apple cake is the perfect cake for fall!&nbsp; Fill the house with the smell of cinnamon and apples baking with this easy salted caramel apple upside-down cake.&nbsp; It's moist, flavorful, and sure to be a hit with the whole family!This recipe came to me from my grandmother.&nbsp; It's not an old recipe passed down through the years, she created it last year, at the age of 88, for the local county fair baking competition where she won 2nd place!&nbsp; The recipe sounded so good, I had to make it vegan and try it myself, and it's delicious!Jump to:For the caramel apple toppingFor the apple cakeNote: you can also use a vegan yellow cake mix to make it super easy.&nbsp; Just follow my recipe and put that on top of the caramel apple layer.Make the caramel apple topping (This goes on the bottom of the cake pan, but will become the top when inverted.)Step 1 - Peel and core 2-3 apples.&nbsp; Cut 1-2 apples into thin slices (about 2-3 cm thick) and dice the other apple into small cubes. (You will need enough slices to cover the bottom of a cake pan and 1/2 cup of diced apples for the cake batter.)Step 2 - Melt 4 tbsp of vegan butter, 1/2 cup brown sugar, 3 tbsp maple syrup, and salt in a small saucepan and simmer until it begins to boil and the sugar is dissolved.Step 3 - Pour the sugar mixture into the bottom of a 9 X 2-inch round cake pan and then arrange the sliced apples in a pattern in the sugar mixture.Make the apple cakeStep 4 - Preheat the oven to 350° F (177° C).Step 5 - Measure out the flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl and give it a stir with a whisk.Step 6 - Mix the oil, plant milk, and vinegar in a separate container and let it sit for a few minutes until the milk begins to curdleStep 7 - Stir the wet ingredients into the dry ingredients until they are well incorporated.Step 8 - Toss in 1/2 cup of diced apples and fold them into the batter.Step 9 - Spoon the cake batter over top of the caramel and apple layer so that you don't disturb your pattern.Baking the cakeStep 10 - Bake the cake at 350° F (177° C) for about 35 minutes or until a toothpick inserted in the middle comes out clean.Step 11 - Allow the cake to cool for 10 minutes, slide a knife around the edges if they appear to be stuck, then invert the cake onto a plate.&nbsp;Don't let it cool much longer than 10 minutes or it may stick to the pan. To remove, set a plate (or cake stand) on top of the cake, then quickly flip the cake over so that the cake pan is now sitting on the plate.&nbsp; Tap the cake pan and wiggle it slowly until the cake releases and you can pull off the pan.This apple upside-down cake will be a delicious addition to Halloween parties or your Thanksgiving dessert table.&nbsp; I love that it looks pretty as is and there is no need for frosting or decorating.&nbsp; However, if you want to turn it into a more traditional vegan apple cake, simply don't put the caramel and apples at the bottom, then use the cinnamon version of my . And if you don't want to make the cake from scratch, you can use any vegan boxed cake mix and follow the directions for my super easy vegan soda cake and spoon that on top of the caramel apple mixture.You can swap out the flour in this recipe with any all-purpose gluten-free flour.&nbsp; Make sure it's a grain-based mix, it will not work with almond flour.&nbsp; If the mix doesn't have xanthan gum in it already, add 1/2 tsp of xanthan gum to the dry ingredients to help the structure of the cake.&nbsp; You can also use a gluten-free cake mix and follow my and put it on top of the caramel apple layer. If you're looking for more gluten-free cake recipes gluten-free vegan chocolate cupcakes.📌 Be sure to&nbsp;follow me on Pinterest&nbsp;for new vegan recipes!from votesPrint RecipeUS Customary - Metric⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!It came out perfect!! So goodReplyI used a silicone round pan and some of the caramel topping did stick, however it tasted delicious! So delicious that no one cares that it wasn’t pretty. Thank you for this recipe!ReplyWhat a lovely recipe! I'm a pretty poor baker, but even with my clumsiness this turned out beautifully. I didn't have any brown sugar, but I used some raw caster sugar instead and it turned out just fine. It even looks good! Many thanks indeed.--A warning though: I used a springform pan, and even though I'd put some baking paper in it, I didn't do a very good job (what did I say about me being clumsy?), and some of the caramel mixture spilt out into the oven tray where it baked into a hard burnt toffee. And very difficult indeed to clean off - it had set like granite. This is no fault of the recipe, just a warning to those who might use a springform pan. In other words - take note of all the bullet points (which I, err, didn't)!ReplyHello,I have a round Silicone pan would it tolerate the hot caramel, and would it make it easier for the cake to come out from the pan? Under this pan to take care of the spilling or bubbling is it safe to keep a alumunium foil or can I just keep a baking tray under the the pan?I hope you get to read my comment and reply to me.ReplyThis was literally amazing. Took me 15 mins to prepare and the only messy thing was cleaning the caramel off the baking tray. DO NOT SKIP THAT PART- I THOUGHT I COULD SKIP IT AND I WAS LEFT SWATTING A TOWEL AT MY FIRE ALARM FOR HALF AN HOUR. super good though.ReplyI am thinking of adding some chopped walnuts to the cake batter and some halved ones to the apple slices. Do you think that's okay??ReplyOMG! This was delicious! I was in the mood for something that would get me in the mood for fall and this did the trick!ReplyVery simple and delicious. I replaced the flour for 1 1/2 cup oat flour, and 1/2 cup almond flour., 2/3 cup macadamia milk, 1/2 cup apple sauce, 1/4 cup avocado oil. I'll definitely adjust the wet ingredients next time, because it is to sticky and super moist. I took a pic. I don't see a way to uploaded. I sent the recipe to all my friends. Thanks 🙂ReplyI just took it out of the oven and smells and looks great!!Replywhat size pan did you use?ReplyWhat size cake pan are you using? 9 inch? Thank you!ReplyWith over 23 years of being vegan and raising 2 vegan boys since birth, I’ve learned how to feed a hungry vegan family! I created The Hidden Veggies to share my recipes, tips, and tricks with all of you. You will find recipes for “normal” everyday comfort foods that you and your whole family will LOVE!~Veganizing all the classic recipes that you crave!More about MonicaWe are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. View our privacy policy.

Get AD FREE recipes, vegan meal plans, and shopping lists! learn more× by - This post may contain affiliate links. See my disclosure policy.Jump to RecipeVegan apple cake is the perfect cake for fall!&nbsp; Fill the house with the smell of cinnamon and apples baking with this easy salted caramel apple upside-down cake.&nbsp; It's moist, flavorful, and sure to be a hit with the whole family!This recipe came to me from my grandmother.&nbsp; It's not an old recipe passed down through the years, she created it last year, at the age of 88, for the local county fair baking competition where she...

Vegan Caramel Apple Upsidedown Cake!

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