Maple Apple Upside-Down Cake

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  • Ready in: 20 minutes prep; bake 20-25 minutes
  • Serves: 8
  • Complexity: medium
Maple Apple Upside-Down Cake

It is said that Pineapple Upside-Down Cake was devised to promote the use of canned pineapple! Why not use a local fruit and sweetener instead? This vegan version of the old classic relies on a baking soda and vinegar rise, so don’t combine wet and dry until you are ready to pour it into the pan and bake. The maple/apple combination creates a gooey decadence. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.


  • 3 apples, peeled, cored, and sliced in rings
  • 1 tbs. cinnamon
  • 3 ½ cups whole wheat pastry flour
  • 1 tbs. baking powder
  • 1 ½ tbs. baking soda
  • ¼ cup maple syrup
  • 2/3 cup sunflower oil
  • 1 ½ cups maple syrup
  • 1 ¼ cup water
  • 2 tbs. vanilla
  • 2 tbs. white or cider vinegar


Toss prepared apples in a bowl with syrup and cinnamon. Set aside. Combine all dry ingredients in a bowl. Whisk all wet together in a pitcher. Arrange apple slices in the bottom of an oiled 9”x 13” pan. Add wet to dry and mix well. Pour over apples and bake at 350 degrees for 20–25 minutes. (A toothpick stuck in the cake should come out clean, and the cake may start to form tiny cracks.)

After removing the cake from the oven, wait five minutes before freeing all the edges from the side of the pan with a knife. Place a serving plate on top of the cake and quickly invert the baking pan so the bottom is now up. Carefully release the pan and replace any apple rings that did not release.

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