Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Caramel Apple Upside Down Cake (with Vanilla Bean Cashew Cream)

Vanilla!

Vanilla Cashew Cream (no added sugar)

As much as I love chocolate in its solid form, when it comes to desserts I’m a vanilla girl. I’d choose vanilla ice cream and vanilla cake over their chocolate counterparts without even pausing to think.

I made a glorious Vanilla Bean Coconut Whipped Cream to top my Raw Banoffee Pie a little while back and was very tempted to make it again but wanted to try something different, as usual.

I use cashews a lot to make creamy sauces and had already seen a sweet cashew cream over at Gluten Free SCD and Veggie, so that’s what I went for, adapted slightly to my tastes. I’m now back to student living and trying not to go overboard with spending so I opted for Vanilla Bean Paste instead of whole vanilla beans, a more economic choice and still just as tasty in my opinion. Read more about the difference between vanilla extract, bean and paste here. I also sweetened the cream with a couple of dates but use whatever sweetener you like, agave nectar, maple syrup, stevia or powdered coconut sugar, as I did for my coconut whipped cream.

Vanilla Cashew Cream (no added sugar)

Vanilla Bean Cashew Cream:

(Adapted from Gluten Free SCD and Veggie)

1/2C Cashews
1-2 Soft pitted dates (or 1/2T Agave, Maple or other Sweetener)
1/2C Almond milk
1t Vanilla bean paste OR 1/2 Vanilla bean, seeds scraped out

Soak cashews and dates in separate bowls in water for at least 1 hour. Drain and rinse cashews and drain dates. Blend together all ingredients until completely smooth. I used a Tribest personal blender, you may need to double the ingredients if using a regular-size blender in order to get the cream completely smooth.

Makes approx 1 C

PRINT RECIPE HERE

I don’t think anyone can truthfully say they don’t like vanilla, it’s a lovely flavour and adds an extra hint of something in the background of any sweet treat.

But it is usually that, in the background. How often do you eat vanilla ice cream on its own? Ok, I know someone who does but I’m counting them as an anomaly here…!

So, choosing vanilla for my letter “V” I knew I’d be making 2 things…something vanilla-y and something to go with it.

Caramel Apple Upside Down Cake

It’s been a little while since I’ve featured something sweet on Coconut and Berries so decided to go all out for today’s recipe with a Caramel Apple Upside Down Cake.

It sounds extremely decadent and certainly tastes it with its soft, fluffy crumb and gooey caramel topping, but I promise it’s still reasonably healthy! I used wholegrain flour and a modest amount of low glycemic coconut sugar instead of refined flour and sugar.

It’s extra delicious served with a generous dollop of the vanilla cashew cream.

Caramel Apple Upside Down Cake

Caramel Apple Upside Down Cake

Notes: This recipe makes a small cake, for a larger one, double the ingredients, use a standard-size cake tin and cook for approx 25 minutes.

1C Light spelt flour
1/2t Baking soda/bicarbonate of soda
1/8t Salt
1t Cinnamon
3T Coconut sugar
1/2C + 1T Non-dairy milk
3T Sunflower oil (or other neutral oil) (For Lower Fat sub 2T apple purée + 1T oil)
1 Medium dessert apple, cut into fairly thin slices
2T Coconut Oil
1 1/2T Coconut Sugar

Preheat oven to 180C/350F.

Sift dry ingredients together in a large bowl. Whisk together sunflower oil and non-dairy milk. Add wet to dry and stir gently to combine.

Lightly oil the sides of a small cake tin (mine was 6 1/2”)

Add 2T Coconut oil to tin and place in oven for a few seconds to melt. Sprinkle coconut sugar over the oil and arrange the apple over the top, as close together as possible in one layer.

Pour the cake batter over the top carefully, ensuring not to disturb the apple slices.

Place in oven and bake for 15 minutes. Let cool for 1 minute then invert onto a plate.

Serve warm with Vanilla Cashew Cream, coconut cream, non-dairy ice cream or custard.

Serves 4-6

PRINT RECIPE HERE

I’m submitting this recipe to the weekly link-party, Wellness Weekends, and the Comfort Foods Potluck Party.

Caramel Apple Upside Down Cake

Here are a couple of tasty-looking recipes where vanilla features prominently:

Raw Vanilla Cheesecake

Vanilla Sesame Shake

FF Vanilla Waffles

Vanilla or Chocolate?

It’s the last day of September tomorrow and the official end of Vegan MoFo, but as mentioned in my last post I’m finishing my A-Z series so will be posting for a few more days before resuming normal blogging. 

Vegan-MoFo-Banner_thumb.jpg

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Comments

  1. I’ve one of these back at home in Oregon - love the Madagascar type - but only as vanilla extract. I prefer vanilla over chocolate especially vanilla beans, so good in ice creams & cream! Wow, look at this dreamy and creamy vanilla bean cashew cream - I am already in love! Beautiful upside down cake - love a bit of caramel and apples!

  2. I am a big fan of vanilla, although I do tend to go for chocolate more often. After looking at this cake and cashew cream, I’m about ready to hate you (!) because this looks so good that it weakens my resolve to stay away from desserts. I’ll check the nutrition on it because I hope that calorically it will fit my snack limits. Truthfully, I couldn’t hate you if I tried. :-)

  3. So pleased you made cashew cream and thank you for the link back! I’ve made it with dates before too - a much healthier version and I love your photos. Unfortunately because of the ingredients I can’t use vanilla paste for the SCD. I buy the organic Nielson Massey extract - it does go a long way!

    Love the link to the info about the different types of vanilla. I’m thinking of trying Ndali Vanilla Powder next time I order form Amazon, have you tried it?

    I’m afraid it’s chocolate for me - as long as it’s the dark variey :)

    Your cake looks delicious also I can’t wait to see what you choose for z!

    • Thank YOU for the inspiration! Of course I didn’t think about the SCD. A suppose even a tiny amount of sugar is a no-no.
      I actually saw the vanilla powder in waitrose when I was debating which vanilla form to buy! Again, it’s the more economic choice than the whole pods and a bit less of a faff.

  6. Yuuummm! Bookmarked! I’m not huge on cake but I can’t wait to try this, thank you so much for sharing it :)

  9. That cake looks lovely! I love both vanilla paste and beans so much better than the extract, which I can hardly ever taste.

  11. Mmmm, I love vanilla. I think my brand of vanilla extract is the same as yours! Your cashew cream looks amazeballs. I need to make some to keep on hand for sweets such as your lovely cake!

  12. Sweetened cashew cream has become my favorite dessert topper! Love seeing the little flecks of vanilla in it, it makes me want to go pick up some vanilla beans. That cake sounds so good, I pretty much adore anything that involves apples :)

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