Apricot Upside down cake

This apricot upside down cake is the perfect summertime sweet treat and couldn’t be simpler to make. This entire recipe is completely plant based and comes together easily in one bowl. You won’t need any fancy equipment or ingredients to whip up this seasonal delight. 

The soft, fluffy sponge cake is packed with delicate sweetness and finished with the glorious crowning of roasted fresh apricots on top. I love baking upside down cakes during this time of year, as they’re a great way of using up any leftover fruit that you may have lingering at the bottom of the fruit bowl. They’re super customisable, so you can use whichever fruits you fancy- or even a combination if you’re feeling adventurous! 

why you should make this apricot upside down cake

  • It’s super easy to make and doesn’t require any fancy equipment 
  • This cake is completely plant based
  • Is a great way to use up any seasonal fruits 
  • Perfect summertime dessert and packed with fresh flavours 
  • Uses easily sourced and accessible ingredients 

What ingredients will i need to make this cake?

  • Caster sugar: this recipe calls for caster sugar as the sweetener of choice. You can also switch this for granulated, if that’s what you have to hand. 
  • Olive oil: I’ve used olive oil in place of butter, to keep the recipe dairy free and achieve a nice fluffy consistency. 
  • Self raising flour: for this recipe, you’ll need regular self raising flour, which helps to create a beautifully risen sponge. I have also tested this recipe using spelt flour, which works equally well and provides a slightly different flavour. 
  • Vegan buttermilk: this is a simple combination of soy milk and apple cider vinegar. You can also sub this for lemon juice. The combination of the acid and milk causes the mixture to curdle and create a plant based buttermilk alternative. 
  • Apricots: I’ve used apricots for my fruit of choice in this recipe, but you could also swap these for peaches, plums or even cherries! I do love the balance of sweet and tart flavours from the apricots though!  

How to make an apricot upside down cake?

Vegan buttermilk: start by combining the soy milk and vinegar together and allow these to thicken and curdle. 

Wet ingredients: cream together the sugar and olive oil. You want to do so until the mixture is pale and fluffy. Then whisk in the buttermilk. 

Dry ingredients: fold the dry ingredients into the batter to maintain as much air as possible. Once the batter is nice and smooth, you’re ready to bake! 

Assembling: slice and de-stone the apricots and place these face town into your parchment lined cake tin. Drizzle with the caramel sauce, then add in your cake batter. 

Apricot Upside Down Cake

A delicious vegan sponge cake with caramelised apricots on top
Course: Dessert
Cuisine: Baking
Keyword: apricot, summer baking, upside down cake


Sponge Cake

  • 180 g caster sugar
  • 90 ml olive oil
  • 210 ml soy milk
  • 1 tbsp apple cider vinegar
  • 230 g self raising flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • pinch salt
  • 1 tsp vanilla extract


  • 3 tbsp light brown sugar
  • 3 tbsp water
  • 7 fresh apricots


  • Preheat your oven to 180c and line a 20cm loose bottom cake tin with baking paper.
  • Prepare your vegan buttermilk by stirring the apple cider vinegar into the soy milk and allowing this to sit for 5 minutes. This will cause the mixture to thicken and curdle.
  • Cream the olive oil and sugar together in a large mixing bowl until pale and fluffy. Then, whisk through the vegan buttermilk and vanilla extract.
  • Sift in the dry ingredients and fold everything together to combine.
  • Heat the sugar and water in a saucepan and bring to the boil. Swirl these together by tilting the pan until the sugar has dissolved. Reduce to a simmer and allow the mixture to thicken and create a golden, caramel like texture.
  • Slice and de-stone your apricots and lay these face down inside your cake tin. Pour over the caramel mixture, then add your batter on top. Bake for 30-35 minutes until cooked through. Use a skewer or cake tester to pierce the cake; if this comes out clean, your cake is ready!
  • Allow the cake to cool, then carefully remove from the tin and flip your cake over. Remove the base and peel away the paper to reveal the glorious caramelised apricots. Serve with fresh seasonal fruit and enjoy!

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