It’s been about 2 years since I’ve first made this awesome vegan upside down apple cake, and since then I’ve been searching ways to improve the recipe. I’ve tried a gazillion recipes, each one with its own shortcomings and at one point it seemed like I would never find the perfect texture and taste. But at last my prays were answered and I might have achieved the perfect result: a generous layer of apples dressed in a decadent salted caramel, hiding a tender and fluffy vegan sponge. This upside down apple cake is perfect in its own simplicity, and it’s so quick and easy to make. I bake it all year round, during spring I use strawberries, during summer I choose peaches, figs for fall and canned pineapple does the trick all winter long. Honestly, sky is the limit regarding the fruit base. Let’s get to business, shall we…
Ingredients ( for a 26cm tray):
⦁ 3 – 4 medium apples (I used Ida Red) ⦁ 2 Tbsp Muscovado sugar ⦁ 1 Tbsp coconut oil (melted) ⦁ 2 Tbsp almond flakes ⦁ 300g all-purpose white flour ⦁ 150g white granulated sugar ⦁ 1 satchet baking powder (about 2 1/2 tsp) ⦁ 1/4 tsp baking soda ⦁ 1/2 tsp salt ⦁ 1/2 tsp cinnamon powder ⦁ 1 tsp vanilla extract ⦁ 300g soy yogurt ⦁ 120ml any mild vegetable oil ⦁ 3 Tbsp flax seed ⦁ 9 Tbsp water
Preheat the oven and prepare the tray. Preheat the oven at 200°C / 400° F (gas mark 6). Line the tray with parchment paper.
Prepare the ingredients. Weight each ingredient. Peel the apples, quarter them, remove the seeds and cut each quarter into 3. Grind the flax seeds (I used a coffee grinder, but you can also use a mortar and a pestle). Add the water and let it aside for about 5 minutes.
Place the apples. Take the tray, add the sugar and melted coconut oil and give them a stir. Add a pinch of salted, sprinkle the almond flakes and arrange the apple slices.
Prepare the dry ingredients. In a large bowl sift the flour. Add sugar, baking soda, baking powder, salt (the remaining quantity), cinnamon and mix well.
Prepare the wet ingredients. In a smaller bowl combine yogurt with oil, vanilla extract and flax seed mixture.
Prepare the batter. Add the wet ingredients to the dry ones and mix with a spatula until just combined.
Bake the cake. Pour the mixture into a parchment paper-lined tray and bake in the preheated oven for 10 minutes. Lower the temperature to 180°C / 350° F (gas mark 4) and bake for further 30 -35 minutes or until a toothpick inserted in the center comes out clean.
This cake is simply divine! It has 3 components, all of them delicious and all of them coconutty. A lovely sponge that melts in your mouth and defies the laws of physics (and possibly the laws of chemistry too), a luscious coconut glaze and a crispy topping. It’s flavorful, satisfying and not overwhelmingly sweet, so it’s perfect for breakfast or brunch. It’s amazing served with coffee or tea as a late-afternoon snack and it’s also delicious served as a dessert, simply because it’s a cake after all.
Why I love Coconut Cake:
it has a lovely coconut flavor
it has such an interesting texture, it’s extremely soft and tender
it’s flourless, it has only to 2 Tbsp of corn starch, so it’s gluten-free
it’s ready in 40 minutes
and before I forget: it has a lovely coconut flavor
Today VespressoCooking turns 1. I can’t believe it! I have no idea how time flew by but it did, and I’m so glad I had the courage to launch myself, head first, in this project. It was such a wild year, I shifted my career, I discovered my infinite passion for photography, I’ve created a poultry microfarm, I graduated from culinary school and became a chef. I hope I don’t sound cheesy but I feel the need to thank you. Thank you from the bottom of my heart for every visit, for every line that you’ve read and for every recipe that you’ve saved!
Whenever there’s an anniversary, there has to be a cake, and this particular cake is nothing but extraordinary. It is a chocolate and coffee cake, a mocha delight, if you will. It is a well known fact that coffee and chocolate are a match made in heaven but this cake somehow surprises me with every slice. The sponge is the perfect balance between dense and airy and the whipped ganache is simply divine.
The sponge is in fact „torta al Caffé”, an Italian coffee cake. This particular sponge is very popular in northern Italy, and it’s served for colazione, breakfast that is. I felt in love with its texture and its taste at first bite and I wished I could make it in my own kitchen. Persuasive as I am, I convinced the pastry chef (which happens to be a close friend) to give me the recipe and since then I’ve been been baking it at least twice a month.
I love homemade sweets. They taste different. They taste like happiness. Besides its adorable name, this cake tastes amazing. It is the perfect combination between a flavourful and moist sponge and a delicious sour-sweet icing. I took this recipe from Joy of baking and I’ve made my adjustments. The original recipe includes 2 layers of sponge and one layer of icing. I baked only one sponge (by halving the amount of ingredients required in the original recipe) and it turned out to be more than enough for 8 servings.