This vegan caramel apple upside down cake is so yummy and moist! It looks impressive enough to stand on its own, or add a little dollop of non-dairy whip topping for a nice contrast. We start with an easy vegan caramel sauce, add sliced green apples, and whip up a simple batter. Bake at 350 F for 35 minutes, cool, flip, and enjoy.
Perfect if you’re looking for vegan Christmas dessert recipes or something that will be a hit at your next holiday party!
In a small saucepan, melt vegan butter along with brown sugar, maple syrup, and 1/4 tsp. salt. Simmer until it just boils, then remove from heat and add 1/2 tsp. vanilla extract.
Line a round cake pan with a circle of parchment paper. Pour the caramel sauce into the cake pan; set aside. Arrange the apple slices over the caramel into desired pattern.
In a large measuring cup or regular bowl, combine plant-based milk with apple cider vinegar; set aside.
In a large bowl, combine all-purpose flour, baking soda, 1/2 tsp. salt, and cinnamon. Create a well in the middle of the dry ingredients and add applesauce, 1/2 tsp. vanilla extract, and the milk/vinegar mixture. Mix to combine, then gently fold in the diced apple.
Gently spoon the cake batter over the caramel and apple slices in the cake pan. Bake at 350 degrees F for 35 minutes. Let cool slightly before flipping the cake onto a large plate.
Serve with vegan whip topping or vanilla ice cream, if desired, and enjoy! It’s also perfectly delicious on its own 🙂