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Simple to make & perfect for sharing, apricot upside-down cake is a summer showstopper with a gooey, caramelized apricot topping over tender, moist cake!
Why You’ll Love This Recipe
Embrace the sweet, tangy flavors of fresh apricots this summer with apricot upside-down cake. Ripe, juicy apricots are caramelized with brown sugar, their juices seeping into the vegan cake batter, forming a sticky sweet-tart topping that contrasts perfectly with tender, moist vegan cake beneath. It’s simple, beautiful (feel free to get creative with the fruit design), and made for sharing!
Not only is this upside-down cake really easy to make, but it’s also egg-free and uses dairy-free butter for a super simple vegan dessert – and no one can tell. Plus, you can use fresh or canned apricots to enjoy it year-round, substitute another stone fruit (like peaches, plums, nectarines, or even cherries!), and other tasty variations.
You might also enjoy vegan pineapple upside-down cake or easy plum cake. Have more apricots to use? Try a simple vegan apricot crisp or fresh apricot cookies!
The Ingredients
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations and Add-Ins
- Other stone fruit: Like peaches, plums, and nectarines – even cherries. Nectarine upside-down cake is a favorite of mine.
- Almond extract: ½ tsp adds nutty flavor that complements apricots.
- Cherries: Pit and halve, then add in between apricots for extra color/flavor.
- Spices: Add warmth with cinnamon, nutmeg, ginger, and/or cardamom.
- Citrus: Add 1 tablespoon of orange, lime, or lemon zest for brightness.
- Coconut: Mix in a few tbsp to the vegan cake for texture/flavor.
- Fresh herbs: A little rosemary or thyme could work well in the caramel or batter.
How to Make Apricot Upside-Down Cake
Step 1: Preheat the oven to 350F/175C, grease the bottom of a deep 8-inch spring-form pan, and line the sides with parchment paper. Next, halve the apricots and remove the pits. Then, in a small bowl, combine the sugar and vegan butter. Microwave for 30 seconds until the vegan butter melts.
Step 2: Mix well, then evenly pour into the prepared pan. Arrange the apricots, cut-side down, pressing lightly to slightly flatten them.
Step 3: In a large bowl with an electric mixer or a mixer bowl, cream the vegan butter and sugar for 3-5 minutes until light and fluffy. Add the remaining wet ingredients (applesauce, vanilla, and plant-based milk) and mix well. Add the dry ingredients (flour, salt, and baking powder) and mix until fully combined, being careful not to overmix.
Step 4: Add the dry ingredients (flour, salt, and baking powder) and mix until fully combined, being careful not to overmix. Transfer the batter to the baking pan. Level with a spatula, and bake for 40 minutes, or until a skewer or knife inserted into the center comes out clean.
If it’s not ready, continue to bake in 5-10 minute increments.
Step 5: Remove the upside-down apricot cake from the oven and allow it to cool completely on a cooling rack before running a knife or spatula along the edges. To flip it over, place a plate over the pan and flip carefully. Finally, peel away the parchment paper, slice, and serve – Enjoy!
FAQs
Absolutely – simply drain well, then use as normal.
To unmold an upside-down cake, run a knife or spatula around the edges and gently tap the pan on the counter. If it’s still stuck, try gently heating the bottom of the pan over low for a looser caramel—try again.
Yes, it’s possible to use more to fully cover the bottom of the pan – just make sure to pat them dry, as they’ll contain more moisture.
Pro Recipe Tips
- Measure the flour correctly: Too much leads to dense, dry bakes. Fluff the flour up in its bag, add it to your measuring cup with a spoon, and level the top with the back of a knife.
- Choose the right apricots: They should be ‘just’ ripe but still a little firm. Avoid overripe fruit, as it can become mushy when baked.
- Don’t over-mix: Otherwise, the cake will be dense rather than fluffy.
- Leave it to cool: This is important for the best texture cake and set topping.
- To avoid mess: Wrap the bottom of the pan with foil and/or bake it over an empty oven tray in case of any ‘buttery’/caramel spillage.
- Change the fruit pattern: I used apricot halves, but you could use slices and place them in a pattern (like concentric circles) – the design is up to you.
Serving Suggestions
Enjoy a slice alone or with:
- A scoop of vegan vanilla ice cream/banana ice cream
- Vegan whipped cream
- Vegan custard
- A sprinkle of chopped nuts – like almonds or pistachios
Storage Instructions
Room temp: Store it in an airtight container for up to 2 days.
Fridge: In an airtight container lined with paper towels for 3-5 days.
Freezer: Wrap in plastic wrap, then foil, and freeze for 2-3 months. Thaw in fridge overnight.
To enjoy it warm, reheat the upside-down apricot cake in the oven at 300F/150C for 10-15 minutes or individual portions in the microwave for 30-60 seconds.
Apricot Upside Down Cake
Video
Equipment
Ingredients
- ¼ cup of brown sugar
- 3 tablespoons of vegan butter
- 4 apricots, pitted and sliced in half
- ½ cup vegan butter softened
- ¾ cup granulated sugar
- ½ cup of unsweetened plain applesauce
- 1 teaspoon of vanilla extract
- ½ cup plant-based milk
- 1 ½ cups of all purpose flour
- ¼ teaspoon of salt
- 1 ½ teaspoons baking powder
Instructions
- Preheat the oven to 350 degrees F. Grease the bottom of a deep 8-inch round springform pan with oil and line it with a round piece of parchment paper. Set aside.
- In a small bowl, add the brown sugar and vegan butter. Microwave it for 30 seconds or until the vegan butter is fully melted. Mix well and evenly pour into the prepared pan. Place the apricots into the pan, cut side down, and press lightly to flatten them. Set aside.
- In the bowl of an electric mixer, combine the vegan butter and sugar. Mix for 3 to 5 minutes or until light and fluffy.
- Add the applesauce, vanilla, and plant-based milk. Mix until combined.
- In a medium bowl, mix the flour, salt, and baking powder by hand until fully combined, but do not overmix.
- Gently pour into the baking pan with the apricots. Level it with a spatula and bake for 40 minutes. Test for doneness by putting a fork into the vegan cake. If it comes out clean, it is ready. If not, add 10 minutes increments until ready.
- Place it on a cooling rack and allow to cool completely before removing from the pan. To remove, run a spatula or a knife around the edges of the vegan cake, place a plate on top of the pan, and flip. The vegan cake should easily fall out of the cake pan. Carefully peel off the parchment paper and discard it.
- Slice and serve.
Notes
- Measure the flour correctly: Too much leads to dense, dry bakes. Fluff the flour up in its bag, add it to your measuring cup with a spoon, and level the top with the back of a knife.
- Choose the right apricots: They should be ‘just’ ripe but still a little firm. Avoid overripe fruit, as it can become mushy when baked.
- Don’t over-mix: Otherwise, the cake will be dense rather than fluffy.
- Leave it to cool: This is important for the best texture cake and set topping.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
Thank you for the recipe ! We have 2 apricot trees that are loaded and I needed more ideas on what to do with them.
Love this pretty apricot cake!