Vegan Upside Down Apple and Cinnamon Cake

This charming cake is perfect for morning tea, particularly for those with a sweet tooth who are avoiding refined sugar. It reminds me of a cake my grandma used to make which was far less healthy, but has some lovely memories associated with it. I hope you enjoy my version of it which is vegan, sugar free, and can be made gluten free if desired.


  • 1 tbs vegan butter
  • 1 large Granny Smith apple
  • 1 cup wholemeal self-raising flour, or a gluten free flour of your choice
  • 1/2 cup almond meal
  • 1 1/2 tsp Stevia, or to taste
  • Pinch salt
  • 1 tsp ground vanilla beans
  • 1 1/2 tsp cinnamon
  • 1/4 cup warm water
  • 1 tbs apple cider vinegar
  • 1/3 cup coconut oil, melted
  • 1/2 cup dried apple, chopped into small squares
  • 1/2 cup crimson raisins
  • Flaked almonds and extra cinnamon, to decorate


  • Preheat oven to 180 degrees Celsius and grease a 22cm round cake tin with butter
  • Peel and core apple, cut in half and slice into thin pieces
  • Decorate cake tin with apple pieces in a circular pattern. If you prefer something sweeter, you can coat the cake tin with some maple syrup or honey
  • Combine flour, almond meal, Stevia, salt vanilla beans and cinnamon in a large bowl and combine
  • In a jug, combine water, vinegar and oil and stir well to combine
  • Make a well in the flour mixture and slowly pour in wet mixture
  • Using a wooden spoon, carefully stir mixture, adding the dried apple and raisins once the mixture is almost combined
  • Pour mixture into prepared tin and bake in oven for approximately 30 minutes, or until a skewer comes out clean. If you prefer the cake a bit firmer, leave in the oven for extra time
  • Remove cake from oven and decorate with almonds and extra cinnamon, if desired

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