Apple Caramel Upside Down Cake

The days are getting shorter and the weather is cooling down. It must mean November is here.

I decided that I wanted to make something using some lovely granny smith apples I had in the refrigerator and an apple cake seemed like a nice way to use them. The granny smith apple add a nice tartness to the cake and give off a tinge of bright green, however any baking apple works in this recipe.

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I didn’t want an overly sweet cake or a large cake so decided to add sweetness with a caramel sauce that could be added when served and made a sheet cake so as to help keep portion sizes down.

The caramel sauce is completely vegan and has a subtle coconut flavour which may be off-putting to some but I like coconut so enjoy this caramel. There are plenty of other dairy-free caramel recipes floating around and I am sure we all have a favourite.

I plan on experimenting with some other dairy free and vegan ways to make caramel and will let you know how I get on with it.

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It was just me eating the cake so this provide an excellent idea, though I had enough to serve twelve people I also had enough to eat for breakfast each morning for a week and and most evenings for dessert!

By the last day I was almost sick of this dense and sticky cake, but I gave in and ate every last bit and certainly have no regrets.

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I think if I were to make this cake again I might try a 9″ round pan instead, as I felt the square pan I used did not do this cake justice.

Apple Caramel Upside Down Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • For Cake:
  • 2 Tbsp vegan butter
  • 4 apples
  • ⅓ Cup coconut sugar
  • 1¼ Cups all purpose gluten free flour
  • 1 Tsp baking soda
  • ½ Tsp nutmeg
  • ½ Tsp ginger
  • ½ Tsp cinnamon
  • ¼ Cup vegetable oil
  • 1 Tsp vinegar
  • ¼ Cup apple juice
  • 1 Egg
  • For Caramel:
  • 1 Can full fat coconut milk
  • ½ Cup coconut sugar
  • 1 Tsp vanilla
Instructions
  1. Preheat the oven to 325 degrees and grease and line with parchment paper a 23cm square cake pan.
  2. Coarsely grate 2 of the apples and finely slice the other 2 apple.
  3. Melt butter and half of the coconut sugar, then pour into the prepared tin spreading it out. Top with the sliced apple in a single layer.
  4. Combine the flour, the other half of coconut sugar, baking soda and spices in a bowl.
  5. In a separate bowl, combine the oil, apple juice, vinegar, grated apple and egg. Mix the dry ingredients into the wet, mixing thoroughly. Pour into cake pan.
  6. Bake for 30 minutes, or until a skewer comes out clean.
  7. While cake is baking combine all caramel ingredients together in a medium sized pot and turn to high.
  8. Bring to a boil then turn heat down to medium, be sure to watch it as it will quickly come to a boil and spill over if you are not there. Continue to simmer until it thickens, roughly 20 minutes. Stir occasionally.
  9. Once caramel has thickened remove from heat and set aside.
  10. Once cake is baked removed from oven and let it cool for 5 minutes before flipping over so the apples are top side.
  11. Drizzle with caramel and serve.

Enjoy!

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