Ingredients:
For the caramel sauce:
1 cup brown sugar
1/2 cup vegan butter
1/4 cup almond milk
Pinch of salt
For the apple topping:
2-3 apples, peeled, cored, and thinly sliced
2 tablespoons vegan butter, melted
1/4 cup brown sugar
1 teaspoon ground cinnamon
For the cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsweetened applesauce
1/2 cup almond milk (or any plant-based milk)
1/3 cup maple syrup
1/4 cup vegetable oil
1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
- Make the caramel sauce:
In a small saucepan, combine the brown sugar, vegan butter, almond milk, and a pinch of salt.
Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth and slightly thickened.
Pour the caramel sauce into the bottom of the prepared cake pan, spreading it evenly. - Arrange the sliced apples over the caramel sauce in the cake pan.
- In a small bowl, mix together the melted vegan butter, brown sugar, and cinnamon for the apple topping. Spread this mixture evenly over the sliced apples.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the applesauce, almond milk, maple syrup, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Pour the batter over the apples and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate.
- Serve the cake warm or at room temperature. Enjoy
