Preheat your oven to 350°
Spread ¼ cup of softened vegan butter on the bottom of the cast iron skillet and pour the
sorghum syrup over it
Peel the apples and cut 3 of them into 1/8-inch thick wedges
Arrange sliced apples over the vegan butter and
syrup. Set this aside and make the cake batter.
Cream ½ cup vegan butter with sugar until light and fluffy, about 5 minutes
Add applesauce, vanilla and lemon juice to the creamed vegan butter and mix until well incorporated.
Mix flour, baking powder, cinnamon, and salt together in a bowl
Alternate adding the flour mixture and oat milk into the creamed butter. Start with 1/3 of the flour followed by 1/2 of the oat milk. Continue adding milk and flour until it's all incorporated.
Shred the remaining apple and mix it into the batter.
Pour the batter over the apples in the skillet and bake for 40 to 45 minutes
Remove the cake from the oven and let it cool for 10 minutes. Carefully invert the cake onto a large cake plate or platter.