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Vegan toffee apple upside-down cake
Vegan toffee apple upside-down cake
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Total Time:
50 minutes
Caramel apple cake: sweet, sticky, and perfect for tea time!
Ingredients:
  • 25 g vegan margarine plus extra for greasing
  • 3 dessert apples
  • 195 g muscovado sugar
  • 180 g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1½ teaspoons mixed spice
  • 80 ml sunflower oil
  • 1 tesapoon vinegar
  • 1 lemon
  • 85 g shelled walnuts
Instructions:
  • Preheat your oven to 180ºC/350ºF/gas 4 and prepare a 23cm square cake tin by greasing and lining the base. Grate 2 apples coarsely and finely slice the remaining one. In a pan, melt 85g sugar and margarine together, then pour into the prepared tin. Arrange the sliced apple on top in a single layer. In a bowl, mix flour, 110g sugar, bicarbonate of soda, and mixed spice. In another bowl, combine oil, 180ml water, vinegar, grated apple, and lemon zest. Quickly but thoroughly mix the wet and dry ingredients together. Stir in chopped walnuts and pour the batter over the layer of apples in the cake tin. Bake until a skewer comes out clean, about 30 minutes. Let the cake cool for 5 minutes before turning out.

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