A vegan caramel apple upsidedown cake made with simple ingredients for a perfect fall dessert.
Peel and core 2-3 apples. Cut 1-2 apples into thin slices (about 2-3 cm thick) and dice the other apple into small cubes. (You will need enough slices to cover the bottom of a cake pan and 1/2 cup of diced apples for the cake batter.)
Pour the sugar mixture into the bottom of a 9 X 2-inch round cake pan and then arrange the sliced apples in a pattern in the sugar mixture.
Preheat the oven to 350° F (177° C).
Measure out 1 1/2 cup flour, 3/4 cup sugar, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt in a mixing bowl and give it a stir.
Mix 1 cup plant-milk, 1 1/2 tsp apple cider vinegar, and 1/3 cup oil in a separate container and let it sit for a few minutes until the milk begins to curdle
Stir the wet ingredients into the dry ingredients until they are well incorporated.
Bake the cake at 350° F (177° C) for about 35 minutes or until a toothpick inserted in the middle comes out clean.