Dairy-Free Caramel Upside Down Apple Cake

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So moist, so delicious, so good!

Ingredients

• 3 Tbs Vegan butter
• 1 Tbs Coconut oil
• 1/2 tsp Cinnamon (for caramel) and 1/2 tsp (for cake)
• 1 tsp Nutmeg
• 1 tsp ground Ginger
• 1 tsp Vanilla extract
• 1 Granny Smith Apple (peeled, cored and sliced)
• 1/4 cup Walnuts (chopped) 
• 2 Egg replacer mixes (1 mix = 1½ tsp Egg replacer plus 2 Tbs of warm water)
• 1/4 cup Soy milk(or Almond milk)
• 1 tsp Baking powder
• 2/3 cup Honey (for caramel) and ½ Honey (for cake)
• 1/2 cup Cane sugar (REPLACE WITH HONEY IF YOU'RE WATCHING YOUR BLOOD SUGAR LEVELS)
• 1/2 cup Olive oil
• 1 cup pastry Wheat flour
• 1/2 cup unbleached all-purpose Flour

Directions

Line a 8-inch pan with aluminum foil and set aside.

Caramel Sauce

In a saucepan on low heat, add vegan butter and coconut oil. Cook until melted and starts to bubble. Add 2/3 cup of honey, ½ tsp cinnamon, nutmeg, ginger and vanilla extract. Cook for 3 minutes or until thickens. Pour into pan.

Arrange apple slices on top of caramel sauce.

Top with walnuts and set aside.

Cake

Preheat oven to 325 degrees.

In a bowl mix flour, cinnamon and baking powder.

Set aside. In a separate bowl, combine olive oil, honey, cane sugar, egg replacer, and soy milk. Add flour mixture and stir until blended (do not over-mix). 

Pour over caramel. Bake for 45 minutes, or until toothpick inserted in the middle comes out clean.

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