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
Ingredients:
- 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
Method:
- Preheat the oven to 180ºC, and spray a cake tin with non stick cooking spray (or use some of your vegan margarine)
- Chop one of the apples in half and finely slice it. Keep the other half aside and grate the remaining apple
- Melt 40g of the sugar, margarine and 2 tbsp of milk in a pan, then pour into the tin, topping with the sliced apple
- 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
- Roughly chop and stir in the walnuts, then pour over the layer of apples in the cake tin.
- Bake for 25 minutes, or until a skewer comes out clean. Leave the cake to cool for 5 minutes before turning out
- 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
- Top the cake with the caramelised apple, slice and enjoy!
Bonnie Brazil 