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Irresistible Gluten Free Caramel Apple Cake

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If you love caramel apples, this moist and delicious gluten free caramel apple cake will become your favorite apple recipe.

Gooey caramel and fresh apple flavors combine into this easy to make gluten free caramel apple cake! If you love different kinds of apple cake, you will want to try all of my delicious Gluten Free Apple Cake recipes!

A piece of Gluten Free Caramel Apple Cake on a plate. A spoon is drizzling caramel on top of the cake.

Fall is around the corner and I am so excited to get fresh organic apples again.

This easy gluten free caramel apple cake recipe will help you use those yummy apples :-).”

What recipes do you like to make with apples?

Do you like to bake or cook with apples, or do you prefer to eat them raw?  My family is so fast, if I want to cook with apples, I will have to be quick. My teens love crisp apples and this big bag will be gone in just a few days.

What kinds of apples can you use in this apple cake recipe?

Any apple flavor will work in this recipe, but I am partial to Gravenstein apples.

Gravenstein Apples

Apples are starting to show up in our Campbell farmer’s market and I bought a big bag of Gravenstein apples. These apples are crisp and slightly tart, which really add a lot of apple flavor to baking. You can use any apples in this recipe but try for one of the more tart varieties.

You may think I am silly. I know apples are available all year round, but in the spring and summer they are usually imported from far away, or they come from cold storage. When they are freshly picked, they are firm and juicy.

A bag of gravenstein apples

Other apple varieties you can use in this recipe include: 

  • Pink Ladies
  • Granny Smith
  • Jonagold

Lucky for me my family loves to eat cake. There are a few delicious apple cakes here on the blog, including Gluten Free French Apple Cakes and this Fool Proof Gluten Free Apple Cake.  Both cakes are incredible and full of apples…but it was time for me to make something a little different. I hid away 3 apples so I could make an apple sheet cake for them :-).

Why Caramel Makes This Cake Great:

Do you know what is special about this dessert? It is full of caramel flavor because I bake the caramel topping right into the cake. If you love caramel apple flavor, this cake is going to quickly become your favorite fall cake recipe!

A baking dish full of Gluten Free Caramel Apple Cake. Plates and forks are in the background

You can use jarred caramel like the one I bought at Trader Joe’s, or you can make a homemade caramel sauce.

Can you make this gluten free apple cake recipe nut free?

This cake is so easy to make, and I included almond flour to add extra protein. If you prefer a nut-free version, substitute 1/2 cup additional gluten free flour blend instead of the almond flour.

Can you make this apple cake recipe dairy free?

You can make this cake dairy free as well. Substitute 2/3 cup coconut oil instead of butter. For dairy-free caramel, check out this delicious dairy-free caramel recipe.

I used dairy free almond milk in this recipe, but you can also use flax milk.

A slice of Gluten Free Caramel Apple Cake on a plate with the cake in a pan in the background.

How To Make Gluten Free Apple Cake:

Eggs with Rodelle Vanilla Paste in a bowl

If you look closely at the egg photo above, you can see the tiny vanilla beans in this vanilla paste. You will LOVE Rodelle’s Vanilla Paste because it adds so much real vanilla taste, with no alcohol aftertaste!

Can you use vanilla extract in this recipe?

You can definitely use vanilla extract if you can’t find the vanilla paste. You can also use vanilla beans.

Rodelle Vanilla Paste jar

I can’t tell you enough how much I LOVE this high-quality vanilla bean paste.

Apple cake batter in a baking pan with caramel on top

After you put the batter into your pan, pour caramel over the top. Bake at 350F degrees for 30-35 minutes. The caramel then bakes into this cake and the caramel seeps deep into the cake.

Can you make this apple cake nut-free?

There are a lot of nuts in this recipe because I used almond flour to keep it moist. You can make this recipe nut-free by using 2 1/2 cups of regular gluten free flour blend and omit the almond flour. Also use a different non-dairy milk.

How do you know when the cake is baked?

To test to see if this cake is baked through, insert a toothpick into the center of the apple cake. If the toothpick comes back clean, the cake is ready. If you see batter or crumbs on the toothpick, it needs to bake a bit longer.

Easy Gluten Free Caramel Apple Cake with caramel being drizzled on top

If you love apples as much as we do, give one of these gluten free apple recipes a try!

How long will this apple cake keep fresh?

This apple cake will keep in the refrigerator for up to 4 days. You will need to keep it in a sealed container so it doesn’t dry out.

More Gluten Free Desserts to Try:

Tools Used To Make This Caramel Apple Cake Recipe:

  1. 8×8 baking dish. I love this pan because it is the perfect size for so many baked items I make.
  2. Whisk. Sounds silly, but this is what I use to mix my wet and dry ingredients in their bowls. Then I use a spoon to mix the wet and dry ingredients together.
  3. Gluten Free Flour Blend. I use this mix time and time again in many of my baked recipes. It just works.

recipe love

Gluten Free Caramel Apple Cake

Gluten Free Caramel Apple Cake

Yield: 8 slices
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Easy gluten free caramel apple sheet cake recipe

Ingredients

  • 2 cups gluten free flour blend
  • 1 cup almond flour
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 stick butter, melted
  • 2 large eggs
  • 1 cup chopped apples
  • 2/3 cups almond milk
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla bean paste
  • 1/2 cup caramel, I used Trader Joe's jar of caramel

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray an 8x8 baking pan with coconut oil.
  3. In a medium bowl, add all wet ingredients and blend.
  4. In a large bowl, add all dry ingredients and whisk. (*Note, if your gluten free flour blend doesn't contain xanthan gum, add 1 teaspoon.)
  5. Pour the wet ingredients into the dry ingredients and add the apples.
  6. Mix.
  7. Pour the batter into a baking dish and then drizzle caramel on top.
  8. Bake for 25 minutes, or until done.
  9. Allow to cool.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 449 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 77mg Sodium: 391mg Carbohydrates: 62g Fiber: 3g Sugar: 34g Protein: 8g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Dessert
This recipe has been featured on Better Homes and Gardens in 10 ways to enjoy a Caramel Apple (that’s not a caramel apple).

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Reader Interactions

Comments

  2. Cindy

    Thx for the recipe I can’t wait to make it,I to am gluten free also soy free I will have to make my own carmal store brand has soy in it. It’s ok I love to cook and bake. I use pillsbeary gluten free flour love that flour and not expensive get it at Walmart. Thx again Cindy from Colorado

    Reply

    • Sandi Gaertner

      I will look for the Pillsbury gf blend Cindy, thank you. I believe the caramel recipe I linked in this recipe is soy free as well. Let me know how it turns out 🙂

      Reply

  3. Christina Prophet

    Hello I got home with all the ingredients and realized I have vanilla almond milk and this recipe states to use just almond milk. Would vanilla be okay?

    Reply

    • Sandi Gaertner

      Hi Christina, you didn’t mention if your almond milk was sweetened. If it is, you may consider reducing the sugar amount in the recipe a little bit…otherwise it should be fine.

      Reply

  4. Karen M.

    Made this yesterday and it is delicious!! I did make as directed and used Cup4cup gf flour. After it was in the oven for about 12 mins. I checked it and it looked like it wouldn’t cook in the 25 mins. I will reassure you and tell you in the next 15 mins. It rose beautifully and smelled heavenly! Next time I will add more apples and nuts. Love the caramel and apple combination. Can’t wait to try your other recipes. Just to let you know, I served to non gf friends and they loved it and didn’t know, He He!

    Reply

    • Sandi Gaertner

      I am so glad you liked this recipe Karen, and thank you for letting us know Cup4Cup works in this recipe. Have a great weekend!

      Reply

  6. Jaclyn Anne

    I am so excited for the beginning of Fall. Sweaters, boots, and apple and caramel flavored everything! Thanks for sharing such a great gluten-free cake recipe for the Fall!

    Reply

  7. Diana

    Apples and cinnamon is a match made in heaven! I haven’t had an apple cake in a very long time, and you just made me want to go to the kitchen and bake one for myself.

    Reply

  8. Taylor Kiser

    I am so excited that Fall is just around the corner! This gf caramel apple cake is definitely going on the must-make list! It is the perfect way to welcome Fall!

    Reply

  9. Syama

    We are beginning to see new crop of apples here . I have a friend visiting whose little boy can not have wheat and dairy. What would you recommend as a good substitute for butter here ? oil or shortening ?
    This will be such a nice treat to share with him !

    Reply

  10. Terry H

    In March I found out I’m gluten sensitive. Next week is my birthday and I have been wondering what I was going to do. I love apples and love caramel even more. This will be my birthday cake. Thank you for sharing!

    Reply

  11. Robin

    Hi! This cake sounds so yummy! Would like to bring it for thanksgiving this year. Do you know if it travels well? I would have to make it one or even two days before plus a 4 hour car ride…

    Reply

    • Sandi Gaertner

      Hi Robin, I honestly don’t know. I have yet to have this cake last more than an hour because my family pounces! If you try it, please stop back and let us know how it worked.

      Reply

    • Sandi Gaertner

      Hi Ava, honestly, I don’t know how it would work. I didn’t think to try it. I assume it would be delicious with a gooey caramel middle. If you try it, can you please come back and let us know how it turned out? Thank you!

      Reply

  14. Kayla Rose

    Just made this and guess who used hazelnut flour instead of almond? Oops! All the Bob Red Mill bags I have look alike! Luckily the cake looks and smells beautiful. I’m crossing my fingers that it has moisture!

    Reply

    • Sandi Gaertner

      Hi Stephanie, I am not sure how deep your pan is, but I think doubling the recipe would be more than enough. Thank you so much for your note 🙂

      Reply

    • Sandi Gaertner

      Hi Christine, Thank you for writing. You definitely want to use a gluten free blend with xanthan gum. My favorite is Bob’s Red Mill 1 to 1 Gluten free flour blend. It really bakes up lighter than some other blends. (Also note, some blends have milk powder, which could affect this recipe.)

      Reply

    • Sandi Gaertner

      Hi Katrina, Almond flour and coconut flour do not substitute well for each other. Coconut flour absorbs a ton of liquid, almond flour is already moist. I would substitute 1/2 the almond flour quantity with gluten free flour blend. So in this recipe, instead of 1 cup almond flour, I would try 1/2 cup additional gluten free flour blend. Take care and thank you for writing.

      Reply

    • Sandi Gaertner

      Hi Celine, I only put the caramel on top. The flavor seeps into the cake while it cooks. Have a great morning 🙂 Sandi

      Reply

    • Sandi Gaertner

      Hi Josi, I am not sure about chickpea flour. It would drastically change the taste of this cake. I would say if you try the oat flour, you will need to adjust the liquids because it absorbs more liquid. It will be an experiment :-). Please write back and let us know if the oat flour works, and what you did. I am sure that information would benefit a lot of readers. Thank you so much.

      Reply

    • Sandi Gaertner

      I haven’t Cheryl, but I like how you think!! If you try this, can you please come back and comment so other readers can benefit? Thank you so much!

      Reply

    • Sandi Gaertner

      Hi Lisa, Thank you for your note. Almond flour is gluten free. The two brands I love that are certified gluten free are Anthony’s and Honeyville. If you use a non-certified brand, you need to make sure it isn’t processed on shared equipment with wheat. I made this recipe in a 7×7 baking pan.

      Reply

    • Sandi Gaertner

      Hi Steff, that is a great question. Cake doesn’t last very long in our house so I haven’t been able to test that. I would assume it would freeze well going by the ingredients. If you try freezing it, can you please drop another comment? I am sure other readers have the same question. Thank you 🙂

      Reply

  24. Misty

    This recipe sounds delicious! However I wondered if there is a dairy free caramel recipe you know of? I know a lot of recipes call for condensed milk or coconut milk but I’m lactose intolerant and extremely sensitive to coconut milk. Thank you 🙂

    Reply

  26. Dini

    This looks so delicious. I can’t wait to make it! Do you think this would still turn out well if the almond flour was replaced with the same amount of gluten free flour?

    Reply

    • Sandi Gaertner

      Hi Dini, Almond flour and gluten free flour behave differently in baking, so using equal amounts to substitute would make this cake very dry. I would sub 1/4 cup of gluten free flour for the almond flour.

      Reply

        • Sandi Gaertner

          Hi Christy, I don’t think you should substitute coconut flour for almond flour. Almond flour doesn’t absorb very much liquid and coconut flour is the opposite, it needs a ton of liquid to work correctly in a recipe.

          Reply

          • Sandi Gaertner

            I forgot to mention, if you want it to be gluten free, you can just add more gluten free flour instead of the almond flour.

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