Mini Apple Upside-Down Cakes

It’s fall, y’all! I invited a very talented baker//blogger friend of mine, Liz Davenport, to come upstate with myself and some girlfriends to go apple picking and make sweet treats. The result was this delicious collaboration: Mini Apple Upside-Down Cakes. Made with Macoun apples from Salinger’s Orchard and baked by Liz and I in Brewster, New York, these lil cakes were the perfect way to welcome fall flavors into the season. This irresistible dessert is moist, sweet, packed with warming spices and completely vegan. So get outta the city for some fresh air, fresh apples and celebrate autumn! :) This recipe has also been included on as part of a pro-apple campaign– check out this incredibly thorough article on the health benefits of apples!

Mini Apple Upside-Down Cakes

Yield: 8-10 mini-loaf cakes

Mini Apple Upside-Down Cakes


  • Apple Layer:
  • 1 Sweet Apple, 1/4-inch slices
  • 1 Teaspoon Apple Cider Vinegar
  • 1/4 Cup Earth Balance Buttery Spread
  • 2/3 Cup granulated sugar
  • 2 Tablespoons Maple Syrup
  • 1/2 Teaspoon Ground Cinnamon
  • Pinch of Ground Allspice, Nutmeg, and Salt
  • Cake Batter:
  • 2 Tablespoons each of Ground Flaxseed and Chia Seeds ("Flax Egg")
  • 6 Tablespoons Hot Water
  • 1 2/3 Cups All-purpose Flour
  • 2 Teaspoons Ground Cinnamon
  • 1/4 Teaspoons each of Ground Allspice and Nutmeg
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Earth Balance Buttery Spread
  • 1 Cup Granulated Sugar
  • 2 Tablespoons Maple Syrup
  • 2 Teaspoons Pure Vanilla Extract
  • 1/2 Cup Fresh Pressed Apple Cider
  • 1/2 Cup Soy, Coconut or Almond Milk


Preheat oven to 350F. Coat an 8 mini-loaf pan with oil to aid in an easy cake removal.

Make the apple layer. Combine apple slices and apple cider vinegar in a small bowl, and cover with cold water. This keeps the apple slices from turning brown. Set aside.

Combine Earth Balance, sugar, and maple syrup in a small saucepan. Cook over medium-low heat, whisking constantly, until no longer grainy (3-5 minutes). Remove from heat and stir in cinnamon, allspice, nutmeg, and salt. Divide caramel among loaf pans (about 1 1/2 tablespoons each), and spread to cover the bottom of the pan. Set aside.

Make the cake.

First, in a small bowl whisk together the "flax egg", which is the ground flaxseed and chia seeds with hot water. Set aside for at least five minutes, until the consistency is gelatinous and resembles that of a raw egg.

In another small mixing bowl, whisk together the dry ingredients: flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat Earth Balance until light and fluffy. Mix in sugar and maple syrup, followed by flax egg, vanilla, apple cider, and non-dairy milk. Whisk in dry ingredients until incorporated.

Drain apple slices and blot dry with paper towels. Lay 3-4 slices into each mini loaf. Fill 2/3 full with cake batter. Bake 22-25 minutes, or until a toothpick inserted in the centers comes out clean. Let sit 15 minutes. Run a small, thin knife around the edges of each mini-loaf before inverting onto a large pan.

Enjoy warm or at room temperature!