Toffee-Apple Vegan Upside Down Cake

This was the first time I’ve made an upside down cake, and I was a little worried that it wouldn’t go to plan. However it tasted incredible and it’s a great way of using up any bruised or old apples you may have knocking about. The walnuts in it add a lovely crunch, and the cinnamon and nutmeg spices make it taste gloriously festive! Serve warm with vanilla ice-cream and prepare to be blown away!

Serves: 8



  • 15 g vegan margarine
  • 2 apples
  • 100g muscovado sugar
  • 2 tbsp oat milk (or another plant-based milk)
  • 90g plain flour
  • 90g strong wholemeal flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 40ml coconut oil, melted
  • 90ml oat milk (or another plant-based milk)
  • 1/2 tsp apple cider vinegar
  • 5 chopped walnuts
  • Cooking spray
  • 1 tsp maple syrup
  • 1/2 tsp cinnamon


  1. Preheat the oven to 180ºC, and spray a cake tin with non stick cooking spray (or use some of your vegan margarine)
  2. Chop one of the apples in half and finely slice it. Keep the other half aside and grate the remaining apple
  3. Melt 40g of the sugar, margarine and 2 tbsp of milk in a pan, then pour into the tin, topping with the sliced apple
  4. Sift the plain flour into a bowl, then stir in the remaining flour, sugar, the bicarbonate of soda and the cinnamon and nutmeg. In a separate bowl, combine the oil, 90ml milk, the vinegar and grated apple. Combine the wet and dry ingredients in a bowl
  5. Roughly chop and stir in the walnuts, then pour over the layer of apples in the cake tin.
  6. Bake for 25 minutes, or until a skewer comes out clean. Leave the cake to cool for 5 minutes before turning out
  7. Chop the remaining apple into slices, or use a cookie cutter to form shapes, and heat on a pan for 5 minutes with the syrup and cinnamon to caramelise, stirring regularly
  8. Top the cake with the caramelised apple, slice and enjoy!


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