This Upside-Down Apple Cake Uses Only Pantry Ingredients
The best part of this indulgent apple cake is that it requires no fresh produce, but still features rich fruit and spice flavors. Applesauce adds moisture and sweetness, and when finished the cake is flipped out of a loaf pan to reveal dried apples that have been transformed and caramelized while baking. Balanced with ground ginger and cinnamon, this cake is perfect as a dessert or even as a sweet snack to get you through that afternoon slump.
- Approximately 12 dried apple slices, or enough to cover the bottom of a 9x5 loaf pan
- 2 tablespoons maple syrup
- 1¼ cup all-purpose flour
- ½ cup sugar
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsweetened applesauce
- ⅓ cup oil
- ¼ cup nondairy milk
- 1 teaspoon vanilla extract
- Preheat oven to 350°F.
- Mix dried apple slices and two tablespoons maple syrup, or enough to coat the apples. Let the apples rehydrate in the syrup for 10–15 minutes, stirring occasionally to make sure all slices are coated.
- Whisk together flour, sugar, ginger, cinnamon, baking powder, baking soda and salt in a large mixing bowl.
- In a smaller bowl, mix applesauce, oil, non dairy milk and vanilla extract and pour into the dry ingredients, mixing until just combined.
- Line a 9x5 loaf pan with parchment paper (this is key to making sure you can take the cake out of the pan after it is baked) and place apple slices to cover the bottom of the pan.
- Pour batter over apple slices to completely cover them.
- Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- Wait until thoroughly cooled before taking the cake out of the pan and flipping upside down to reveal the caramelized apples.
- Slice and serve on its own, with nondairy ice cream — or my personal favorite way, with vegan sour cream!