Upside Down Apple Cake
Upside down apple cake swaps the usual pineapple for tender baked apples and warm, cozy spices. The caramelised top—which becomes the bottom when you flip it!—makes the cake extra special.
Everyone is familiar with pineapple upside down cake. Well, let me introduce you to its cousin, upside down apple cake! It’s exactly what you think it is, a cake with apples and caramel layered at the bottom. Both elements make for a super moist, tender crumb and the addition of cinnamon and nutmeg give this cake lots of cozy vegan apple pie vibes. Friends, your kitchen will smell incredible while this bakes away in the oven!
Why This Upside Down Apple Cake Is a Show-Stopper
While testing this recipe, my family could! not! get! enough! And who can blame them?! Is there any better combination than apples, caramel, and cinnamon? I don’t think so!
- Wow-worthy dessert. The caramel-coated apples on top make for a beautiful presentation.
- The texture and flavours are on point. This is a cake where you can have it all! You’ll love the cozy flavour and also the ultra moist texture.
- Easily vegan. Applesauce keeps the cake incredibly tender and helps bind the cake without egg. (See more vegan egg substitutes.)
Notes on Ingredients
Here’s a quick overview of the ingredients you’ll need for upside down apple cake. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – I love to use my homemade vegan butter.
- Light brown sugar – Using brown sugar instead of white sugar creates a shortcut caramel.
- Maple syrup – Because maple and apples are fabulous together!
- Fine sea salt
- Apples – Use firm varieties like Honeycrisp, Fuji, or Granny Smith so they hold their shape while baking.
- All-purpose flour – Or a 1:1 gluten-free flour.
- Baking powder
- Baking soda
- Cozy spices – Cinnamon and nutmeg add warm, classic apple cake flavour.
- Unsweetened applesauce – Our egg replacer!
- Plant-based milk – Be sure it’s unsweetened and unflavoured.
- Vanilla extract
How to Make Upside Down Apple Cake
Let’s get started! This recipe just has a few more steps than a traditional cake, but it’s still quite easy.
- Prepare the pan. Preheat the oven to 350ºF and line a round cake pan with parchment paper.
- Make the caramel. Melt the vegan butter, then add the brown sugar, maple syrup, and salt. Cook until smooth, then pour the mixture into the pan to coat it evenly.
- Arrange the apples. Layer the apple slices in overlapping circles over the caramel.
- Mix the dry ingredients. Whisk the flour, leavening agents, salt, and spices.
- Mix the wet ingredients. In another bowl, whisk the applesauce and brown sugar, then add the melted butter, milk, and vanilla and whisk until the mixture emulsifies.
- Finish the batter. Fold the wet ingredients into the dry just until combined.
- Assemble the cake. Spoon the batter over the apples and smooth the top.
- Bake. Bake for 45 to 50 minutes, or until a toothpick comes out clean.
- Cool and invert. Let the cake cool for 15 minutes, then loosen the edges with a knife and flip it onto a plate. Remove the pan and the parchment paper.
Tips and Variations
I have a few more pointers and suggestions for this upside down apple cake before you get started.
- Gently spread the batter. This way, you won’t disturb the carefully-arranged apples.
- Try a variety of apples. Use a mix of sweet and tart apples for more complex flavour.
- Give it some crunch. Add a handful of chopped pecans or walnuts over the caramel before layering the apples.
- Use different spices. Swap the cinnamon and nutmeg for apple pie spice or pumpkin pie spice. Cardamom is a lovely pairing with apples too!
Serving Suggestions
Serve this upside down apple cake warm with a scoop of vegan ice cream or a dollop of coconut whipped cream.
Storage and Reheating
- Storage: Cover and store your upside down apple cake at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Freezing: You can also freeze this cake, either whole or as individual slices, in an airtight container or wrapped tightly for up to 2 months. Thaw in the fridge before serving.
- Reheating: If you’d like to warm up the cake, do so in the microwave.
More Vegan Cake Recipes
Enjoy friends! If you make this upside down apple cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Upside Down Apple Cake
Ingredients
Caramel Apple Topping
- 2 tablespoons vegan butter, 28g
- 3/4 cup light brown sugar, packed – 150g
- 2 tablespoons maple syrup, 30mL
- 1/4 teaspoon fine sea salt, 1.5g
- 3 medium apples, peeled, cored, and sliced into ¼-inch wedges – about 450g
Cake Batter
- 2 cups all-purpose flour, 240g
- 1 1/2 teaspoons baking powder, 6g
- 1/2 teaspoon baking soda, 2.5g
- 3/4 teaspoon fine sea salt, 4.5g
- 1 teaspoon ground cinnamon, 2.5g
- 1/8 teaspoon freshly grated nutmeg, 0.3g
- 1/2 cup unsweetened applesauce, 120g
- 1 cup light brown sugar, packed – 200g
- 1/2 cup vegan butter, melted and slightly cooled – 100g
- 1/2 cup plant-based milk, 120mL
- 2 teaspoons vanilla extract, 10mL
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease the sides of a 9-inch round cake pan and line the bottom with parchment paper for easy release.
- Add the vegan butter to a small saucepan over medium heat. Once melted, stir in the light brown sugar, maple syrup, and salt. Cook for 2–3 minutes, stirring constantly, until smooth and glossy. Immediately pour the caramel into the prepared pan and tilt to coat the bottom evenly.
- Arrange the apple slices in overlapping circles on top of the caramel. Pack them snugly—the apples will shrink slightly while baking.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a separate bowl, whisk the applesauce and brown sugar until smooth. Whisk in the melted vegan butter, plant milk, and vanilla extract until fully emulsified.
- Add the wet ingredients to the dry ingredients. Fold gently with a spatula just until no dry flour remains. Do not overmix—the batter should be thick but spreadable.
- Carefully spoon the batter over the apple layer. Smooth the top gently without disturbing the apples underneath.
- Bake for 45–50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
- Let the cake cool in the pan for 15 minutes. Run a knife around the edges, place a plate on top, and carefully invert. Lift off the pan and peel away the parchment.
- Serve with a scoop of vegan ice cream if desired.
Notes
- Storage: Cover and store your upside down apple cake at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Freezing: You can also freeze this cake, either whole or as individual slices, in an airtight container or wrapped tightly for up to 2 months. Thaw in the fridge before serving.
- Reheating: If you’d like to warm up the cake, do so in the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
