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Vegan Apple Gingerbread Cake

This upside-down cake is so moist and the flavors are so good you will be making this cake over and over again! The cinnamon, molasses, and ginger spices melt together in the deliciously spiced cake which is topped with buttery caramelized apples. These flavors make this cake a perfect dessert on a cold, wintery day or a warm, comfort breakfast on a cold, brisk morning.

Created by Jeanne Fitzgibbons on December 31, 2020

  • Prep Time: 20m
  • Cook Time: 45m
  • Total Time: 1h 5m
  • Serves: 12 servings
  • Category: Breakfast, Dairy Free, Egg Free, Nut Free, Snacks, Sweets, Vegan

Ingredients

Apple Topping:

  • 4 tbsp. non-dairy margarine
  • 1/2 c brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 4 medium sized apples, peeled and cored

Gingerbread Cake:

  • 1/2 c non-dairy margarine, at room temperature
  • 1/2 c granulated sugar
  • 1 egg replacer replacement
  • 1/3 c dark molasses
  • 1/3 c maple syrup
  • 1 c non-dairy buttermilk
  • 1 tsp. vanilla
  • 2 1/4 c flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/2 tsp. salt

Instructions

Topping:

  1. Preheat the oven to 350 degrees and grease a 10-inch round cake pan. Make the buttermilk by adding one Tablespoon vinegar to 1 Cup of non-dairy milk and let sit. Next, make the egg replacer according to the instructions and set aside.
  2. Peel, core, and slice the apples and place in a bowl. To make the topping, melt the non-dairy margarine in a small saucepan. Add the brown sugar and simmer over medium heat until the sugar has melted. Stir in the cinnamon and salt. Remove from heat and pour into the bottom of the pan. Make circles of overlapping apple slices on top of the caramel.

Gingerbread Cake:

  1. To make the batter, add the butter to a mixer and beat on medium speed. Add the sugar and cream together until it light and fluffy.
  2. In a separate bowl, combine the egg replacer, molasses, maple syrup, buttermilk, and vanilla. In another separate bowl, mix the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves. Add the flour and molasses mixtures to the butter mixture by alternating until they are mixed well.
  3. Pour the batter into the pan. Bake for 40 to 45 minutes or until a wooden tester comes out clean. Let it cool for 10 to 15 minutes. Place a plate or platter on top and flip over. Can be served warm or cool.
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Hello! Jeanne and Katie here! There are many paths to follow in your life and your allergy path is just one of them. Come follow along as we explore life without dairy, eggs, peanuts, nuts and sesame. Read More…

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DISCLAIMER: Any information on this site is based on my personal journey living with food allergies and should not be considered as medical advice. You should always consult a physician or registered dietician before you begin any restrictive diet. It is up to the individual reader to determine which food items are safe to consume. · Copyright © 2023