Caramel Apple Upside Down Cake

subheading: Caramel apple layer:

200 g (1 cup) caster/superfine or granulated sugar

80 g (⅓ cup) vegan heavy/double cream, warm

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

2 to 3 medium slightly tart, firm eating apples, peeled, cored and cut into ¼ inch (6mm) slices (I recommend apple varieties such as Granny Smith, Pink Lady, Jazz or Braeburn.)

subheading: Spiced apple cake:

75 g (¼ cup 2 tbsp) caster/superfine or granulated sugar

75 g (¼ cup 2 tbsp) light brown soft sugar

3 US large/UK medium eggs, room temperature

120 g (½ cup) non-dairy milk, room temperature (You can use almond, rice, soy or oat milk, the latter only if you're not sensitive to oats. I don’t recommend using canned coconut milk.)

70 g (¼ cup 1 tbsp) neutral-tasting oil, such as sunflower, rapeseed/canola or vegetable oil

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

200 g (1⅔ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

2 tsp baking powder

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum or other binders.)

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

1 medium slightly tart, firm eating apple, peeled, cored and diced into about ½ inch (1cm) pieces (I recommend apple varieties such as Granny Smith, Pink Lady, Jazz or Braeburn.)

Directions at theloopywhisk.com

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