Vegan Upside-Down Apple Cake

Name: Vegan Upside-Down Apple Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: Golden delicious apples (to be cleaned) 2 lbs; Type 00 flour 2 cups; Vegan butter 7.1 oz; Sugar 1 cup; Walnut kernels ½ cup; Pine nuts 4 tbsp; Water 3.5 oz; Cinnamon powder to taste; Sugar 0.4 cup

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Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
Nicola Sorrentino

If you’re craving something sweet, you’ve got to try the vegan upside down apple cake. I mean, really, it’s a twist on the French tarte tatin. You start by layering golden caramel and apples at the bottom. And then—this part’s cool—when it’s done baking, you flip it. You’ll see this awesome top of sweet, sticky fruit. It's vegan too, so no butter, eggs, milk, or yogurt.

Plus, it’s light and super satisfying. Walnuts and pine nuts give it a nice crunch. The apples soak up the caramel, becoming so, so rich. And look, you can switch up the apple varieties or toss in cinnamon—totally cozy.

Yeah, there are many vegan apple cake recipes. But this one? Keeps it simple and special. Every slice shows off sweet caramelized apples with that nutty crunch and soft, fluffy base. Seriously good for a weekend treat or as a plant-based holiday dish.

And the nod to the tarte tatin? Fans will love that. And it’s got a modern, dairy-free twist that’s really, really tasty. Each bite is a texture and flavor explosion. Pretty much.

Into vegan apple baking or just want something tangy and crispy? You’ll be grabbing another slice, for sure. It’s exciting to try a fresh spin on a classic. When the results are this good, who can resist?

You get to indulge in something as satisfying as it is innovative. Let your taste buds enjoy a little piece of French-inspired heaven. So here's the thing—give it a go. Cannot go wrong.

INGREDIENTS

For a mold 8.66 inches in diameter at the base and 9.84 inches at the top: Golden delicious apples 2 lbs (900 g) - (to be cleaned); Type 00 flour 2 cups (300 g); Vegan butter 7.1 oz (200 g); Sugar 1 cup (80 g); Walnut kernels ½ cup (60 g); Pine nuts 4 tbsp (30 g); Water 3.5 oz (100 g); Cinnamon powder to taste

For the caramel: Sugar 0.4 cup (80 g)

Preparation

How to prepare Vegan Upside-Down Apple Cake

To prepare the vegan upside-down apple cake, first make the caramel: pour the sugar into a heavy-bottomed saucepan 1 and let it melt over low heat 2 until it becomes amber-colored 3; it will take about 10-15 minutes.

Meanwhile, clean the apples 4: cut 200 g of pulp into chunks 5 and the rest into thin slices 6, which you will set aside.

Transfer the apple chunks into a jug, add the water 7, and blend with an immersion mixer 8 to obtain a puree 9.

Pour the flour into a bowl and add the plant-based butter, which you will have melted earlier 10, and the apple puree 11. Mix well with a whisk, then add the sugar 12.

Mix again to obtain a homogeneous mixture 13. Now pour the hot caramel into a 8.66-inch diameter mold at the base and 9.84 inches at the top 14, then arrange the apple slices to cover the entire bottom 15.

Sprinkle the apples with cinnamon 16, pine nuts 17, and coarsely chopped walnuts 18, making sure to set aside some nuts for decoration.

At this point, cover the apples with the batter 19 and bake in a preheated static oven at 356°F for about 45 minutes 20. Check the baking with a toothpick, then take it out of the oven and immediately flip the cake with the help of a plate, being careful not to burn yourself 21.

Carefully remove the mold 22 and let it cool. Garnish the surface with the reserved pine nuts and walnuts 23 and serve your vegan upside-down apple cake 34!

Storage

The vegan upside-down apple cake can be stored in the refrigerator for 2-3 days.

You can freeze it after it has been baked and completely cooled.

Tip

You can prepare the cake batter while the caramel is cooking as suggested in the recipe, or prepare the caramel just before pouring it into the mold... the important thing is to keep it warm to prevent it from solidifying. For the same reason, it is necessary to flip and unmold the cake while it is still hot, before the caramel cools.

If you prefer, you can replace the cinnamon with citrus zest.

For the translation of some texts, artificial intelligence tools may have been used.