Apricot Upside Down Cake
A delicious vegan sponge cake with caramelised apricots on top
Ingredients
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
Caramel
- 3 tbsp light brown sugar
- 3 tbsp water
- 7 fresh apricots
Instructions
- 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!