Gluten-Free Vegan Apple Upside Down Cake

Gluten-Free Vegan Apple Upside Down Cake

This Gluten-Free Vegan Apple Upside Down Cake is the perfect way to welcome in the new season! 
Course Dessert
Cuisine American
Keyword gluten-free apple cake, vegan apple cake, vegan upside down cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 360kcal
Author Rhian Williams


For the salted caramel apples:

  • 1 tablespoon coconut oil (or sub coconut butter)
  • 5 tablespoons coconut sugar
  • 3 tablespoons unsweetened almond milk (or any other plant-based milk)
  • 3 cooking apples, cored, peeled and diced (or sub any other type of apple if you prefer)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of sea salt, to taste

For the sponge:


For the salted caramel apples:

  • Heat up the coconut oil in a pan
  • Add the coconut sugar and cook for about a minute until coconut sugar has melted
  • Add the milk, apples, vanilla, cinnamon and salt
  • Leave to cook on a low heat, stirring occasionally, for about 10 minutes until slightly softened 

For the sponge:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Lay out the cooked apples along the bottom of a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder and bicarbonate of soda
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Transfer the mixture into the baking tin, making sure all the apples are completely covered by the batter
  • Bake in oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean
  • Once out the oven, leave to cool in the tin and once completely cool, turn out onto a plate or cake stand by placing the plate or cake stand upside down on top of the baking tin then quickly flip it over
  • Tastes best when fresh but keeps covered in the fridge for up to a few days


*You can alternatively use almond flour


Calories: 360kcal