Caramel Apple Upside Down Polenta Spice Cake
Perfect moist, vegan, appley-rich cake for your sweet tooth!
- 2 apples, finely diced (I recommend using your favorite: think gala, fuji, golden, whatever!)
- 1 cup non-dairy milk
- 1 cup flour
- 3/4 cup sugar
- 1/2 cup cornmeal flour
- 1/4 cup + 2 TB coconut oil melted
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cardamom
- 2 tbsp vegan butter
- 1/2 cup brown sugar
Preheat oven to 350 and lightly grease sides of mini 12 count Bundt pan or muffin pan
Heat 2 TB coconut oil and vegan butter in a small pot until just melted.
Pour approximately ½ TB of oil in bottom of each pan and sprinkle with brown sugar (this will caramelize as it bakes)
Press enough apples in the bottom of each tin to cover the caramel and set aside
Whisk all remaining dry ingredients in a large bowl
In a small bowl mix non-dairy milk, apple cider vinegar and melted coconut oil
Add wet ingredients to dry and mix batter until blended, do not over mix
Pour batter over the caramel and apples and bake at 350 for 13-15 minutes.
Let rest for approximately 5 minutes, giving time for caramel to set before inverting onto plate.