Caramel Apple Upside Down Polenta Spice Cake
Perfect moist, vegan, appley-rich cake for your sweet tooth!
Scale
Ingredients
- 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
Instructions
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Preheat oven to 350 and lightly grease sides of mini 12 count Bundt pan or muffin pan
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Heat 2 TB coconut oil and vegan butter in a small pot until just melted.
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Pour approximately ½ TB of oil in bottom of each pan and sprinkle with brown sugar (this will caramelize as it bakes)
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Press enough apples in the bottom of each tin to cover the caramel and set aside
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Whisk all remaining dry ingredients in a large bowl
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In a small bowl mix non-dairy milk, apple cider vinegar and melted coconut oil
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Add wet ingredients to dry and mix batter until blended, do not over mix
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Pour batter over the caramel and apples and bake at 350 for 13-15 minutes.
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Let rest for approximately 5 minutes, giving time for caramel to set before inverting onto plate.