Vegan Caramel Apple Upside Down Cake

Vegan Caramel Apple Upside Down Cake

Ideal for chilly weather, our warm, gooey caramel apple upside-down cake promises to be a comforting and delectable delight, perfect for cosying up during the colder months.

 

Find the recipe card below the video! 

Vegan Caramel Apple Upside Down Cake Recipe

Servings: 8-10

Ingredients

  • 120g (1/3 cup) Nature’s Charm coconut caramel sauce
  • 1 tsp vanilla bean paste
  • 1/2 tsp cinnamon
  • Pinch of sea salt (optional)
  • 2-3 medium apples, peeled and thinly sliced
  • 2 flax eggs (2 tbsp [15g] milled flaxseed + 4 tbsp [60ml] water)
  • 190g (1.5 cups) plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 120g (heaping 1/2 cup) vegan butter, softened to room temperature
  • 100g (1/2 cup) granulated sugar
  • 110g (1/2 cup) soft dark brown sugar
  • 2 tsp vanilla extract
  • 60ml (1/4 cup) Nature’s Charm Evaporated Oat Milk
  • 1/2 apple, cut into matchsticks
  • Nature’s Charm Coconut Custard

Instructions

  • Preheat the oven to 180 C/160 C fan/gas mark 4.
  • To prepare the topping, whisk together the caramel sauce, vanilla, and cinnamon in a small saucepan and heat on medium low for 1-2 minutes, just enough to loosen the caramel. Pour into a 20cm (8in) round baking dish (a deep dish is best). Arrange the apple slices in concentric circles- starting from the outside- gently overlapping the slices. Place the baking dish in the fridge to help set the topping before baking.
  • In a small bowl, whisk together the milled flaxseed and water. Leave to thicken while preparing the rest of the cake batter. Combine the flour, baking powder, spices, and salt in a bowl and whisk together well. Set aside.
  • In a large mixing bowl, beat the butter on high for about a minute using a handheld mixer or stand mixer, until smooth and creamy. Next, add both granulated and brown sugar and whisk on high for another minute until creamed together with the butter, then whisk in the flax eggs and vanilla as well.
  • Pour the dry ingredients into the bowl and mix on low while slowly pouring in the evaporated milk. Mix just until the dry ingredients are incorporated into the wet, without over-mixing. You can scrape down the sides and whisk a little more by hand to make sure the batter is completely smooth and free of lumps. The batter should be thick and fluffy.
  • Spoon the cake batter evenly on top of the apples in the baking dish. Bake for 40-50 minutes on the middle rack until the top is a deep golden brown and a toothpick comes out clean. Remove the cake from the oven and cool on a wire rack for 20-30 minutes before inverting onto a cake stand or serving plate. Allow the cake to cool completely before serving or enjoy slightly warm, topped with julienned apple and Nature’s Charm Coconut Custard.

Products used...

  • Coconut Caramel Sauce

    Regular price
    £3.20
    Unit price
     per 
  • Evaporated Oat Milk

    Regular price
    £3.20
    Unit price
     per 
  • Coconut Custard

    Regular price
    £3.80
    Unit price
     per 
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