Delicious and easy upside down apple cake bake. Vegan.

When the world leans toward pumpkin, mad respect & I do love it, I’m leaning towards apple. I love apple things. So good. Plus having an abundance of them in my produce drawer… this was a no brainer for me. I made it in my cast iron pan I use for everything & legit it was gone in 2 days! Bill and my dad couldn’t stop. Not a big fan of chatting forever or wasting time so let’s get to it…

Ingredients:

6 smaller Fugi and honey crisp apples, peeled and diced pretty thin
1/3 cup of brown or coconut sugar
2 tbl of vegan butter
1 tbl ground cinnamon
1/2 tsp of ground nutmeg

Cake batter recipe:
1 cup of whatever plant based milk you prefer
1 tbl of apple cider vinegar
1/3 cup of oil (avocado, coconut or olive work great)
1 tsp vanilla extract
2 cups all purpose flour
1/3 cup of brown sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda


Method:

Preheat your oven to 350 degrees. Spray your baking sheet with oil & set aside. If using a cast iron pan to bake in omit spraying with oil and just move forward to heat over medium flame to heat up the pan. Add your butter and allow that to melt. Once melted, add your apple slices, sugar, cinnamon and nutmeg. Cook for about 4-6 minutes, stirring gently. This will allow the sugar to melt, flavors to combine and apples to soften. Set that aside. If using a baking pan, cook the apples in a separate pan. Then add them to your prepared pan and set aside.

Grab 2 mixing bowls. You’re going to mix your wet ingredients first. So add your milk and apple cider vinegar together and stir. Allow that to “curdle” for 1 minute. Then add your oil and vanilla. Whisk to combine.

In your separate dry bowl, add your flour, sugar, salt, baking soda and powder. Whisk to combine. Then add your dry mixture to wet and blend until just incorporated.

To prepare to bake,
Add your cooked apples to the bottom of the pan or if using cast iron just leave the apples in the pan. Spoon the batter over top carefully. Bake for 38-40 minutes or until set when you touch the top of the cake.

Serve warm or room temp. I left this covered on my countertop until the boys devoured the entire thing in 2 days.

Look at that steam rising. So good and perfect served with vegan ice cream.

Hope you enjoy and happy almost weekend!
~ox

— Knead to Cook

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