This Vegan Apple Gingerbread Cake was so exciting to make. I had never made an “upside-down” cake before, so I was rather nervous that flipping the cake would unveil some horrible creature I made. It was much to my relief when I flipped the cake and out popped a beautifully-glazed, apple-topped Gingerbread Cake. I was wowed at my abilities. I mean, not to pat myself on the back, but this cake turned out so well! It looks beautiful, tastes even better, and really isn’t that hard to make! Astonishing I know, but it’s true! This cake is the eighth wonder of the world.
For allergy replacements, I needed to replace the butter, egg, and buttermilk. Ah! Buttermilk! Never fear, that may seem like a difficult thing to make allergy-friendly, but I’m here to help! Firstly, for the butter, I used Earth Balance Baking Sticks. For the egg replacement, I used Bob’s Red Mill Egg Replacer. And finally, for the buttermilk, you simply add 1 tablespoon of vinegar to 1 cup of non-dairy milk (I prefer Califia Farms Oat Milk) and let it sit for at least 5 minutes. If you chose soy-free butter and milk, this recipe can be soy-free as well! All the above options I gave either have soy-free options or are soy-free!
The holiday season is not over yet! You can still bake with all of those holiday flavors you enjoy! Apples, cinnamon, ginger, cloves, this recipe has it all! Both my family and I adored this cake. I’m even thinking about making it again next week! It’s a perfect dessert on these chilly nights, but also it’s savory enough to be a perfect midday snack as well!
If you like flavors like in this recipe, then you’ll love my Vegan Ginger Molasses Cookies! Also, if you like cakes like the above one, then I have a feeling you’ll like my Vegan Autumn Fig Cake. Be sure to check those out! I really hope you love this Vegan Apple Gingerbread Cake! I sure loved it!
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...
- Prep Time: 20m
- Cook Time: 45m
- Total Time: 1h 5m
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:
- 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.
- 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:
- 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.
- 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.
- 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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