An easy recipe for gluten-free apple upside down cake that also happens to be vegan! That’s right, this recipe is dairy-free, egg-free, and gluten-free. It’s a simple recipe that’s filled with warm cinnamon spice and apple flavours. It’s the perfect treat to serve as a gluten-free dessert after dinner or to enjoy with an afternoon cup of tea.
Author: Gwen Leron
2apples(peeled, cored, and sliced into ¼ inch slices (140g), see note below)
Line the an 8-inch cake pan with parchment paper cut to fit the bottom of the pan. Set aside.
Prepare the apple layer
Mix the brown sugar and ¼ teaspoon of cinnamon together and sprinkle the mixture on top of the parchment paper in the cake pan. Spread it around so the entire bottom of the pan is covered.
Arrange the apple slices on top of the brown sugar mixture, overlapping where needed. Set the pan aside.
Prepare the cake batter
In a small bowl, mix the milk, oil, applesauce, vanilla, and sugar together.
In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together.
Pour wet ingredients into dry ingredients and mix well to combine.
Pour batter into the cake pan.
Bake for 33-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove from oven and allow cake to cool in pan on a wire rack for 10-minutes.
After the 10-minutes have passed, run the tip of a knife around the inside rim of the pan. Place a plate over the cake pan and invert the cake pan and plate. Remove the pan and slowly peel away the parchment paper from the cake.
Allow the cake to cool completely before serving.
Please read all of the helpful info above and below before making this recipe.
It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package, so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
This recipe will NOT work with coconut flour or any other single gluten-free flour.
If the gluten-free flour blend brand you are using does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
Weight listed about for the apples is for the sliced apples, not the apples before they have been peeled, cored, and sliced.
Baking times will vary slightly, depending on your oven and the cake pan size that you use. I have made this recipe in both an 8-inch and 9-inch cake pan, the only difference between the two is that the 9-inch cake will be slightly shorter and will need to bake for a few minutes less about 30-33 minutes).
Store covered in the refrigerator for up to three days.
Nutrition info listed below is for 1 of 10 slices of the recipe made as written. Info is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.