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Caramel Apple Turnover Cake
Scatter Vegan Sweets, Wendy Gabbe Day
A hearty and flavorful upside-down cake that's easy to make.
2 apples, cored, peeled and thinly sliced
30 ml2 T. brown rice syrup
5 ml1 tsp. vanilla
410 ml1 & 3/4 c. oat flour (2 cups oats before grinding)*
180 ml3/4 c. garbanzo bean flour
160 ml2/3 c. evaporated cane juice (or other dry sugar)
15 ml1 T. cinnamon
10 ml2 tsp. baking powder
2 ml1/2 tsp. salt
120 ml1/2 c. almonds (or other nuts)
2 apples, cored and chopped
240 ml1 c. non-dairy milk or water
Preheat the oven to 350 degrees F.
Lightly oil a 9-inch round cake pan.
Arrange the peeled apple slices along the bottom of the cake pan in a pattern or randomly.
In a small saucepan, gently heat the brown rice syrup and vanilla. Once liquefied, pour over the apples.
In a bowl, combine the next 6 dry ingredients.
Pour the almonds into a blender and blend into a coarse flour.
Add the apples and non-dairy milk to the blender, and blend until smooth.
Pour the blended ingredients into the dry ingredients and mix just until combined.
Spoon the batter into the cake pan on top of the apples.
Bake 35-55 minutes or until a toothpick comes out clean. Allow to cool for a few minutes before flipping onto a wire rack to finish cooling.
*You can buy oat flour but you get a much heartier texture if you make your own. Just put 2 c. rolled oats in a food processor and process until ground.