Caramel Upside Down Cake Recipe 
Vegan Recipes

 

Caramel Upside Down Cake

1 tablespoon vegan margarine
1/2 cup brown vegan sugar, not packed
1/2 cup pieta or any vegan milk mixed with 1 tablespoon cornstarch
2 tablespoons rum or to taste
1 teaspoon vanilla
1 and 1/2 cups all purpose flour plus 2 tablespoons
1/2 cup vegan sugar, more or less to taste
1 teaspoon baking soda
1/2 teaspoon salt
3/8 cup wonderslim, applesauce, prune puree or oil
1 tablespoon vinegar or lemon juice
1 teaspoon vanilla, almond or lemon extract or a little of each
1 can peaches in juice

Caramel:
Stir margarine and brown sugar together in saucepan over medium heat until glossy, melted and thick, slightly bubbly but don't burn. Slowly stir in wonder slim/cornstarch mixture and stir until sauce is glossy and thick. Remove from heat and add vanilla and rum to taste. Spread caramel in bottom of 8 x 8 baking pan. Reserving juice, drain peaches and set halves on top of caramel. Add water to reserved peach juice to make 1 cup.

Cake:
Stir flour, sugar, soda, salt and any desired spices such as cinnamon, allspice, ginger or a combination of each together. Make a well in center and add vinegar, wonderslim, flavorings and reserved peach juice/water combo. Stir until smooth. Bake at 350F for about 45 minutes. Check it after 30 to 35 minutes. When done, run a knife around edges to loosen, place serving platter over top and holding both dishes together, invert cake.

Serves 8.



Back to Vegan Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2012
That's My Home