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! Nobody will know this cake is gluten-free!
This post may contain affiliate links. Please read our Disclosure Policy.
Fall is almost here, 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. 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, caramelizing the flavors with the apples.
Do you like to bake or cook with apples, or do you prefer to eat them raw? My family is so fast, so I must be quick if I want to cook with apples. My teens love crisp apples, and this big bag will disappear in a few days. If you love different kinds of apple cake, you will want to try all of my delicious Gluten Free Cake Recipes!
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.
Made this yesterday and it is delicious!! I did make as directed and used Cup4cup gf flour. 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.”
karen m., blog comment
Allergen Information:
This simple apple cake is gluten-free, oat-free, and soy-free.
If you prefer a nut-free version, substitute 1/2 cup additional gluten-free flour blend and omit the almond flour. 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.
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.
- Pink Ladies
- Granny Smith
- Jonagold
If your family loves apples as much as mine does you must also try my new Gluten Free Apple Bundt Cake recipe! You can also make an apple cake with applesauce like my Gluten Free Apple Sauce Cake.
Ingredients Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 have not tested other flours.
- Baking Powder – Use aluminum-free baking powder.
- 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.
- Eggs – Use size large.
- Butter – Use unsalted butter.
- Non-Dairy Milk – Any non-dairy milk or regular dairy milk is fine.
- 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.
- Apples – It is optional whether you want to peel the apples.
You will also love these easy gluten free apple crumble bars!
Step-By-Step Photos and Directions:
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 1: Add your dry ingredients, including the sugar, to a large
Step 2: Add the wet ingredients and whisk to blend in a smaller bowl. I recommend partially melting the butter so it mixes into the batter well.
Looking closely at the egg photo above, you can see the tiny vanilla beans in this vanilla paste. Most grocery stores carry vanilla bean paste, but you can also use pure vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and add the chopped apple pieces.
Step 4: Mix the two gently until just barely mixed. Overmixing will make this cake denser. You want to keep your cake light and fluffy. Your batter will look like the photo above.
Step 5: Spray an 8×8 baking pan with gluten-free baking spray. After pouring the batter into the pan, spread it out evenly so it is flat on top. Pour the caramel over the top.
Step 6: Bake at 350º F for 35 minutes. The caramel then bakes into this cake, and that caramel flavor 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.
Frequently Asked Questions:
To test whether this cake is baked, 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.
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!
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
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Caramel Apple Cake
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- Spray an 8×8 baking pan with gluten free baking spray.
- In a medium bowl, add 1/2 cup unsalted melted butter, 2 large eggs, 2/3 cups non-dairy or regular milk, 1 teaspoon vanilla bean paste or vanilla extract, and use a wire whisk to blend.
- In a large mixing bowl, add 2 cups gluten free flour blend, 1 cup almond flour, 3/4 cup brown sugar, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, and 1/4 teaspoon salt. Whisk to thoroughly blend the dry ingredients.
- Pour the wet ingredients into the dry ingredients and add the chopped apples.
- Mix the cake batter until just barely mixed. This light blending will help to keep your cake light and fluffy.
- Pour the batter into an 8×8 baking dish and then drizzle caramel on top of the cake batter.
- Bake for 25 minutes or until the cake is finished baking.
- 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.
- Remove the cake from the oven and place it onto a cooling rack. Enjoy when the cake is cooled.
Nutrition
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.
- 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
I tried this recipe with another GF flour, and doubled the recipe. I used an aluminum pan roughly 11.5×13. 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!
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.
What about ppl with celiac with nut allergy. Is this recipe available with a suitable sub for almond flour?
Hi Paula, if you go to the Recipe FAQ, there is a nut-free option.
I have a daughter allergic to almond. Do you know a substitute for the almond flour. I have the GF King Arthur blend.
Thanks!
That is a great flour blend. Please see the FAQ. I give nut-free directions there.
Ok, great! Thank you. I will check there. Thanks for getting back to me.
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
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.
Can I make this in another pan… more decorative looking cake?
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/
Making this today for christmas so am i correct in saying i am using 9×13 pan so i would double the recipe ?
Hi Linda, a 9×13 pan should be fine for this recipe if you double it. Have a nice holiday!
Looks so good i will be makingit for christmas Question do i peel the apples
Hi Linda, I peel my apples, but it is not required.
I desperately need a substitute for the almond flour. I’m allergic. What do you suggest?
Thanks!
Hi Angie, I talked about this in the recipe FAQ, about 3/4 down the post. “If you prefer a nut-free version, substitute ½ cup additional gluten free flour blend instead of the almond flour.” I hope this helps.
Just wandering so by double t6he recipe does it work for 9×13 pan
Hi Linda, you can easily double the recipe to fill a 9×13 pan. You will need to bake it longer, I am sorry I don’t have an exact time as I haven’t done this. Use a toothpick to test the cake to be sure it is done baking.
Thanks for the quick reply, I will be making it for our Christmas Day potluck.
Have a wonderful holiday 🙂
Could I double the ingredients for. 9×13 dish?
You can definitely double up the ingredients Jeff. Enjoy :-).
My battery seems way thicker than the picture. I followed the recipe using almond milk.
It will really depend on the gluten free flour blend you use and how starchy it is. I would add a bit more liquid before baking.
Can a person use regular vanilla instead of a paste?
You can use 1 tsp vanilla extract instead of the vanilla paste Kerri. Thank you 🙂
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
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 🙂
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?
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.
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!
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!
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!
You are so welcome Terry. This is one of our favorite cakes! Have a great birthday.
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…
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.
Hi, would this work as a layered cake? thanks!
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!
Have you ever added pecans?
Hi Tammy, Pecans work beautifully in this recipe 🙂 Thank you for stopping by!
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!
Hi Kayla, Hazelnut sounds amazing. Please come back and tell us how it is 🙂
How did it turn out Kayla? I hope it was delicious with the hazelnut flour 🙂
Did you peel your apples?
Hi Amanda, I normally don’t peel the apples, but for this recipe I did. Thank you so much, Sandi
Thanks so much!
To make this recipe large enough for a 13×9 cake pan would you double or triple the recipe?
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 🙂
I’m excited to make this for Halloween! Should you use gluten free flour with xantham gum added or without?
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.)
Hi! Do you think that the almond flour could be substituted with Coconut flour?
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.
Do you put the caramel sauce in the batter? Or is it just for the top?
Hi Celine, I only put the caramel on top. The flavor seeps into the cake while it cooks. Have a great morning 🙂 Sandi
Hello! Do u think i can substitute the almond flour for chickpea flour or oat flour?
Thanks!
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.
Have you tried this as muffins or cupcakes??
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!
I definitely will! We made the cake today and it was amazing! We used a butterscotch caramel for the top and everyone went nuts. We will be doing muffins next time. I will let you know!
I am so glad you all loved this recipe Cheryl. You made my day!
Ok. This might be a dumb question, but isn’t Almond flour GF? Also, what size pan does this make?
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.
Hey there 🙂
Yummy cake! Is it freezer friendly?
Thanks! 🙂
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 🙂
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 🙂
Hi Misty, My friend, Meghan, has an amazing dairy-free caramel recipe. Here is the link: http://www.allergyfreealaska.com/2013/05/17/liquid-gold-dairy-free-caramel-sauce/
There is also a caramel sauce made with dates that is fabulous…try the datelady.com…really words cannot describe how good this is!
That sounds incredible too Elizabeth. Thank you for sharing the information with my readers so others can enjoy dairy free options 🙂
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?
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.
Can i use Coconut flour in place of Almond flour?
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.
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.
Does this have to use almond milk?
Hi Kellie, You can use coconut milk or regular milk. Thank you.
Kelli, I used regular milk and it turned out great!
I am so glad milk worked. Thank you for letting us know 🙂