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!
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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 :-).
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 must be quick. My teens love crisp apples, and this big bag will disappear in just a few days.
If you love different kinds of apple cake, you will want to try all of my delicious Gluten Free Cake Recipes!
Why This Apple Cake Is Great:
This easy apple cake with caramel is one of my favorites because it is full of caramel flavor! I bake the caramel topping right into the cake, making it caramelize the flavors with the apples.
If you love caramel apple flavor, this cake will quickly become your favorite fall cake recipe!
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.
What Apples Are Best For Baking?
Apples are starting to appear in our Campbell farmer's market, and I bought a big bag of Gravenstein apples. These apples are crisp and slightly tart, which really adds a lot of apple flavor to baking. You can use any apples in this recipe but try for one of the more tart varieties.
If your family loves apples as much as mine does, you must also try my new Gluten Free Apple Bundt Cake recipe!
Other Apple Varieties To Try:
- Pink Ladies
- Granny Smith
- Jonagold
Ingredients Notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work; I just have not tested other flours.
- Caramel - You can use jarred caramel like the one I bought at Trader Joe's, or you can make a homemade caramel sauce.
- Brown sugar - You can also use coconut sugar if you prefer a lower glycemic sweetener.
- Coconut milk - Any non-dairy milk or regular dairy milk is fine. Do not use canned coconut milk.
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy.
- Vanilla bean paste - You can also use pure vanilla extract. Do not use imitation.
You will also love these easy gluten free apple crumble bars!
Recipe Step By Step Directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend them together.
Step 2: Add the wet ingredients and whisk to blend in a smaller bowl.
Looking closely at the egg photo above, you can see the tiny vanilla beans in this vanilla paste. I used Rodelle's Vanilla Paste, but you can also use pure vanilla extract. Note: I read that Rodelle changed manufacturing, and their vanilla paste may not be safe from cross-contact with gluten. Be sure to read the label before using it.
Step 3: Pour the wet ingredients into the dry ingredients and add the chopped apples.
Step 4: Your batter will look like this. Mix until just barely mixed to keep your cake light and fluffy.
Step 5: After you put the batter into your 8x8 pan, pour caramel over the top.
Step 6: Bake at 350º F for 30-35 minutes. The caramel then bakes into this cake, and the caramel seeps deep into the cake.
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
Tips and Recipe FAQ:
This cake is so easy to make, and I included almond flour to add extra protein. If you prefer a nut-free version, substitute ½ cup additional gluten free flour blend instead of the almond flour.
You can make this cake dairy-free as well. Substitute ⅔ 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.
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. It needs to bake a bit longer if you see batter or crumbs on the toothpick.
You can definitely use vanilla extract if you can't find the vanilla paste. You can also use vanilla beans.
This apple cake will keep fresh in the refrigerator for up to 4 days. You must keep it in a sealed container so it doesn't dry out.
If you love apples as much as we do, give one of these gluten free apple recipes a try!
Reader Raves:
This was delicious. I added 2 cups chopped apples and it made both of these cakes. Thank you for sharing this recipe."
Susan A., Pinterest user
More Gluten Free Desserts to Try:
- Gluten Free Apple Cobbler
- Gluten Free Lemon Sour Cream Cakes
- Gluten Free Orange Almond Flour Cake
- Gluten Free Caramel Apple Tart with Vanilla Custard
- Gluten Free Chocolate Cake
📖 Recipe
Gluten Free Caramel Apple Cake
*As an Amazon Associate, I earn a small commission from qualifying purchases.
Ingredients
- 2 cups gluten free flour blend * see note
- 1 cup almond flour * see note
- ¾ cup brown sugar * see note
- 1 teaspoon ground cinnamon
- ½ cup butter melted
- 2 large eggs
- 1 cup chopped apples
- ⅔ cups almond milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla bean paste
- ½ cup caramel I used Trader Joe's jar of caramel
Instructions
- Preheat the oven to 350º F.
- Spray an 8x8 baking pan with coconut oil.
- In a medium bowl, add all wet ingredients and blend.
- 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.)
- Pour the wet ingredients into the dry ingredients and add the apples.
- Mix until just barely mixed. This light blending will help to keep your cake light and fluffy.
- Pour the batter into a baking dish and then drizzle caramel on top.
- Bake for 25 minutes, or until done. See tips to know if the cake is done baking below
- Allow to cool.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy.
- I used bottled coconut milk (refrigerator case in grocery stores) but other dairy-free kinds of milk or regular milk will work. I do not recommend canned coconut milk
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- Please make sure you check the ingredients of any caramel you use if you are not making it from scratch. Caramel color is often a phrase for something that contains gluten.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
Julie M
I tried this recipe with another GF flour, and doubled the recipe. I used an aluminum pan roughly 11.5x13. Read all instructions/notes. I tried to minimize mixing, but needed to ensure all flour was incorporated (maybe needed more moisture for less mixing?). After the suggested bake time, I gave it a few more minutes. It seemed done after testing. I cooled/covered it for the night. When cutting it this morning, it was undone in the middle. I wound up baking it an additional equivalent of the bake time. It is better. When you add extra moisture, do you choose liquid (e.g. the nondairy milk) over anything else? Thanks!
Sandi Gaertner
Hi Julie, It is hard to say without seeing photos of your batter consistency. I tend to add more of the milk or dairy-free milk when a recipe needs extra moisture.
Paula
What about ppl with celiac with nut allergy. Is this recipe available with a suitable sub for almond flour?
Sandi Gaertner
Hi Paula, if you go to the Recipe FAQ, there is a nut-free option.
Ashley
I have a daughter allergic to almond. Do you know a substitute for the almond flour. I have the GF King Arthur blend.
Thanks!
Sandi Gaertner
That is a great flour blend. Please see the FAQ. I give nut-free directions there.
Ashley
Ok, great! Thank you. I will check there. Thanks for getting back to me.
Shellie Witter
Just need a quick clarification. The recipe calls for almond milk but in your notes you talk about coconut milk?? Which one should I use? Shellie
Sandi Gaertner
Hi Shellie, you can use any non-dairy milk, just do not use canned coconut milk. It is thicker and doesn't work well in the recipe.
Dana Fishman
Can I make this in another pan… more decorative looking cake?
Sandi Gaertner
Hi Dana, You can bake this in a round cake pan. Maybe put a nice design with the sliced apples on top like I did with my creamy apple cake? https://www.fearlessdining.com/fool-proof-gluten-free-creamy-apple-cake/
Linda m hughes
Making this today for christmas so am i correct in saying i am using 9x13 pan so i would double the recipe ?
Sandi Gaertner
Hi Linda, a 9x13 pan should be fine for this recipe if you double it. Have a nice holiday!