It’s been about 2 years since I’ve first made this awesome vegan upside down apple cake, and since then I’ve been searching ways to improve the recipe. I’ve tried a gazillion recipes, each one with its own shortcomings and at one point it seemed like I would never find the perfect texture and taste. But at last my prays were answered and I might have achieved the perfect result: a generous layer of apples dressed in a decadent salted caramel, hiding a tender and fluffy vegan sponge.
This upside down apple cake is perfect in its own simplicity, and it’s so quick and easy to make. I bake it all year round, during spring I use strawberries, during summer I choose peaches, figs for fall and canned pineapple does the trick all winter long. Honestly, sky is the limit regarding the fruit base. Let’s get to business, shall we…
Ingredients ( for a 26cm tray):
⦁ 3 – 4 medium apples (I used Ida Red)
⦁ 2 Tbsp Muscovado sugar
⦁ 1 Tbsp coconut oil (melted)
⦁ 2 Tbsp almond flakes
⦁ 300g all-purpose white flour
⦁ 150g white granulated sugar
⦁ 1 satchet baking powder (about 2 1/2 tsp)
⦁ 1/4 tsp baking soda
⦁ 1/2 tsp salt
⦁ 1/2 tsp cinnamon powder
⦁ 1 tsp vanilla extract
⦁ 300g soy yogurt
⦁ 120ml any mild vegetable oil
⦁ 3 Tbsp flax seed
⦁ 9 Tbsp water
Method:
- Preheat the oven and prepare the tray. Preheat the oven at 200°C / 400° F (gas mark 6). Line the tray with parchment paper.
- Prepare the ingredients. Weight each ingredient. Peel the apples, quarter them, remove the seeds and cut each quarter into 3. Grind the flax seeds (I used a coffee grinder, but you can also use a mortar and a pestle). Add the water and let it aside for about 5 minutes.
- Place the apples. Take the tray, add the sugar and melted coconut oil and give them a stir. Add a pinch of salted, sprinkle the almond flakes and arrange the apple slices.
- Prepare the dry ingredients. In a large bowl sift the flour. Add sugar, baking soda, baking powder, salt (the remaining quantity), cinnamon and mix well.
- Prepare the wet ingredients. In a smaller bowl combine yogurt with oil, vanilla extract and flax seed mixture.
- Prepare the batter. Add the wet ingredients to the dry ones and mix with a spatula until just combined.
- Bake the cake. Pour the mixture into a parchment paper-lined tray and bake in the preheated oven for 10 minutes. Lower the temperature to 180°C / 350° F (gas mark 4) and bake for further 30 -35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the sponge to cool down on a wire rack.
