The easiest sugar-free upside-down apple pie that will leave you with your mouth open.
I'm not exaggerating at all. The first time I made it, Alex ate half of the pan in the first 15 minutes. It is amazing warm but equally delicious and cold.
The recipe is vegan, vegetarian and can be made gluten free. How? Simply replacing all-purpose flour with gluten-free flour.
Instead of coconut sugar you can use for even fewer calories sugar from monk fruit, stevia 1: 1, erythritol, xylitol or any other substitute of your choice (not maple syrup or honey).
I have made the same recipe with flour for all uses and gluten free flour.
Instead of a sugar substitute you can use dried dates for sweetener. How much will you need? 100 gr. dates. Soak them in water for 1-2 hours and then beat them in the multi until they become like pulp. If necessary, add a little water. Continue your recipe normally.
Upside Down Apple Pie
for the apples:
- 1 apple
- 65 gr. brown sugar substitute (sukrin gold)
- 1/2 tsp cinnamon
for the cake
- 185 gr. (1 and 1/4 cup) flour or gluten free flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 100 gr. (1/2 cup) olive oil
- 100 gr. (1/2 cup) sugar substitute of choice or 100 g dates
- 120 gr. (1/2 cup) almond milk
- 1 tbsp chia seeds
- 3 tbsp water
- 1 tsp vanilla extract
- 2 tsp apple vinegar
- Start by spreading non-stick paper in a round pan (I used one with a diameter of 20 cm). In a bowl, mix the 65 gr. brown sugar substitute with 1/2 tbsp. cinnamon. The reason we use brown sugar substitute and not white is that brown caramelizes perfectly when baked.
- Spread the mixture on the bottom of the pan. Place the apples next to each other on top without falling on top of each other.
- Put in the fridge until the cake dough is ready.
- In a bowl, mix the chia seeds with the water. Set aside for 5-10 minutes.
- In a bowl, mix the flour, salt, baking soda, baking powder and cinnamon. In another bowl, mix the almond milk, white sugar substitute, olive oil, vanilla extract and apple cider vinegar. Add the chia seeds with the water.
- If you choose to use dates, just soak them in water for 1-2 hours before you mash them and add them to the recipe.
- Pour the liquid ingredients into the solids and mix well. Let your mixture rest for 20 minutes.
- While the mixture is resting, preheat the oven to 180C. Take the pan out of the fridge, pour in the mixture and bake for 25-30 minutes.
- Take it out of the oven and let it cool for 10 minutes before turning it upside down.
Do not forget, if you make any of my recipes, to upload it on Instagram and tag me (@emilyvagia) or DM me your photos in Facebook or Instagram.