Healthy Apple Upside Down Cake
The easiest way to enjoy apple season! This Healthy Upside Down Apple Cake is a lower-sugar dessert that tastes great!
What I love about this apple upside down cake recipe
I love when I can create a sweet treat, but use just a few simple ingredients and less sugar overall. That’s an easier task when it comes to fruit desserts. The natural sweetness of the fresh apples shines through even though I’ve used half the amount of sugar normally called for in apple upside-down cake.
Frequently Asked Questions About Healthy Apple Upside Down Cake
How do I make self-rising flour?
I always keep self-rising flour on hand. It’s the secret to my tender homemade pancakes and makes quick work of so many of my quick breads and pound cakes. But I know it’s not always in everyone’s pantry. Making some is easy. Stir together 1 cup of all purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt for every 1 cup of self rising flour needed.
Can I use vegetable oil or coconut oil in place of the butter?
Functionally, it will work. But the butter adds a nice flavor that you notice as soon as you bite into the top of the cake. You’ll miss some of that flavor without it.
Could I substitute whole wheat flour for the self-rising?
While subbing in whole wheat would add a small amount of healthy fiber, I don’t necessarily recommend it. (I would have to test the recipe to be sure.) First, you’d have to add enough leavening to compensate for the flour not being self-rising and you’d likely have to adjust the oil to ensure the final cake was tender. I find with “healthy” baking that the best results come when we adjust one parameter and not overwhelm the recipe with too many “healthy” modifications. In this recipe, the sugar is reduced and there’s a bit of natural fiber from the apples. Enjoying a little “regular” flour to keep a tender cake is worth it IMO.
Dietitian Insight: What About Sugar Substitutes?
I get asked a lot whether you can just swap in any sugar substitute in a recipe, and the honest answer is: it depends on which one, and how much. Not every product performs the same in baking, some brown differently, some can't be swapped cup for cup, and past a certain point, cutting sugar starts to change texture, not just sweetness. That's normal, it's not a flaw in your baking.
Rather than guess, I ran a blind, side-by-side test of 5 sugar substitutes in the same cookie recipe to see which ones actually hold up. If you want the best performing sugar substitute for any of my baking recipes, that's the resource I'd point you to before you buy anything: Best Sugar Substitute for Baking Cookies: I Taste-Tested 5
The short version: substituting thoughtfully can absolutely still get you a dessert worth eating, you just want to pick the right product for the job.
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Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.
I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.
If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!
Dietitian Insight:
Apples bring natural sweetness and fiber to this upside-down cake, making it a deliciously balanced treat. The fiber in apples helps support digestion and steady blood sugar levels, while their natural pectin may promote gut health. Choosing whole-grain or nutrient-dense flour options can further enhance the cake’s nutrition. Plus, pairing it with a source of protein—like a dollop of Greek yogurt—adds satiety and helps balance the indulgence. This is a perfect way to enjoy a mindful treat that nourishes both body and taste buds!
Regan · The Baking Dietitian This recipe was personally developed and tested by me. I never use AI to write or alter the recipe itself. Some photos on this site use AI to adjust the background. The food/recipe is real and not generated by AI.
Apple Upside Down Cake
- Total Time: 40 minutes
- Yield: 8 servings
Description
Made with self-rising flour and half the sugar of the traditional cake, this Apple Upside Down Cake is a quick, easy and healthier way to enjoy a sweet treat!
Ingredients
- 2 tablespoons butter, at room temperature
- 2 tablespoons brown sugar substitute (such as Swerve)
- 1 medium apple, thinly sliced (Granny Smith or Honeycrisp work well here)
- 1 1/2 cups (180 g) self-rising flour
- 6 tablespoons white sugar
- 6 tablespoons sugar substitute (such as Lakanto Classic Monkfruit with Allulose)
- 1/3 cup olive oil
- 1 large egg
- 1/3 cup buttermilk
- 2 teaspoons vanilla extract
Instructions
- Heat oven to 375 degrees F.
- Melt butter in an 8- or 9-inch cake pan, springform pan or cast iron skillet; sprinkle evenly with brown Swerve. Arrange apple slices in an even layer in a circular pattern, as desired, over brown Swerve in bottom of the pan.
- Whisk together self-rising flour, white sugar and granulated sugar substitute in a large bowl.
- Add oil, egg, buttermilk and vanilla to dry ingredients; stir to combine.
- Using a rubber spatula, spread cake batter over apple layer in prepared cake pan; bake in preheated oven on middle rack until a wooden pick inserted into center of the cake comes out clean, 20 to 30 minutes.
- Let cake cool 10 minutes in pan on a wire rack. Carefully invert onto serving plate. Serve warm.
Notes
I recommend storing any leftover “less sugar desserts” in the ‘fridge. Sugar acts as a preservative. By using less of it in a recipe, the shelf life of these recipes is reduced when left at room temp.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 15 g
- Sodium: 375 mg
- Fat: 13 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
Other recipes made with self-rising flour:
Sour Cream Pound Cake
Banana Bread
And here’s another Easy Apple Cake recipe you’ll enjoy!
4 Ingredient Apple Cake
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