Vegan Apple Upside Down Cake: May 2019 Week 1

Prep Time: 15 mins   Total Time: 45 mins   Serves: 8

Ingredients:  Resource from

4 tbsps. vegan butter, plus extra for greasing the pan

4 apples, peeled/grated and sliced as per preparation

1 cup brown sugar, firmly packed

1 ½ cups white flour

1 teaspoon baking soda

1 ½ tsp cinnamon

¼ cup sunflower oil

1 teaspoon apple cider vinegar

1 tsp lemon zest


Preheat the oven to 180ºC/350ºF and grease and line the base of a 23cm round cake tin.

Peel, core and coarsely grate 2 of the apples and finely slice the remaining apple.

Melt 1/2 cup of the brown sugar and the butter in a pan, then pour into the prepared tin.

Top with the sliced apple in a single layer.

Combine the flour, 1/2 cup of brown sugar, the baking soda and cinnamon in a bowl.

In a separate bowl, combine the oil, ½ cup water, the vinegar, grated apple and lemon zest.

Mix the dry ingredients with the wet, quickly but thoroughly.

Pour over the layer of apples in the cake tin.

Bake for 25-30 minutes, or until a skewer comes out clean. Leave the cake to cool for 5 minutes before turning out.


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