Applesauce Upside Down Cake

Applesauce cake with apple topping on a cake stand with a slice cut.

Prep Time 15

Cook Time 40

Total Time 55

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

This applesauce cake is a fun, lighter twist on apple upside down cake. Applesauce and walnuts bring moisture and richness to the batter instead of relying on eggs, oil, or butter. And the caramelized apple-walnut topping makes it festive and beautiful. It's the perfect vegan fall dessert!

Ingredients
US Customary | Metric

For the Apple Walnut Topping:

1 large apple - cored, peeled, and finely chopped
¼ cup chopped walnuts
¼ cup light brown sugar
1 tablespoon applesauce - unsweetened, plain
1 teaspoon ground cinnamon

For the Applesauce Cake:

¾ cup unsweetened non-dairy milk - I recommend soy milk
⅓ cup chopped walnuts
½ cup applesauce
½ cup light brown sugar - see Notes
1½ teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 cup all purpose flour - see Notes
¼ cup oat flour - or whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon fine sea salt

Instructions

Prep: Preheat the oven to 350°F (175°C). Lightly oil and flour an 8-inch round cake pan, and place a circle of parchment paper in the bottom.
Make the topping: In a bowl combine the chopped apple, walnuts, brown sugar, cinnamon, and tablespoon of applesauce. Stir well, and set aside.
Blend the walnut milk: Combine the ¾ cup non-dairy milk and ⅓ cup chopped walnuts in a blender, and blend until smooth.
Make the batter: Whisk the walnut milk with the applesauce, brown sugar, vanilla, and vinegar. In a separate large bowl, whisk the flour, oat flour, baking powder, baking soda, cinnamon, and salt. Pour the wet ingredients into the mixing bowl, and gently stir only until combined. Careful not to overmix.
Assemble: Pour the topping into the prepared pan, and spread it around evenly, lightly pressing down. Pour the batter over the apple-walnut topping and smooth the surface. Immediately place in the oven.
Bake and cool: Bake for 36–40 minutes or until a toothpick inserted in the middle comes out clean. To test for doneness, you can also lightly press the center. If it bounces back even a little, the cake is done.
Let the cake cool in the pan for 15 minutes, then flip out onto a cooling rack. Carefully peel away the parchment paper, and allow the cake to cool completely before serving.

Notes

Pan size: This recipe is written for an 8-inch round cake pan. To make a slightly larger cake in a 9-inch round pan or 8x8-inch square pan, multiply all ingredients by 1.25. Keep an eye on the cake as it bakes, since the exact baking time will vary depending on your pan and oven.

Make ahead: You can bake the cake a day ahead of time. Let it cool completely, then cover and store at room temperature until ready to serve.

Storing: Store leftover cake covered at room temperature for up to 2 days, or refrigerated for up to 5 days. The cake will firm up when chilled. Let it come to room temperature before serving for the best texture.

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