Vegan Caramel Apple Upside Down Cake

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.