This gluten-free caramel apple cake is moist, tender, and makes a delicious fall dessert. Each bite is full of gooey caramel, chunks of tart apple, and soft, fluffy cake. This cake is made with simple ingredients including gluten free flour, almond flour, sugar, apples, butter, eggs, caramel, and milk. It is a reader favorite that you can make in under an hour.
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❤️ Sandi’s Recipe Summary
The Quick Bite: I tested this cake with two different gluten-free flour blends, and both gave me a tender crumb with the caramel baking right into the cake. Tart apples keep this cake from tasting too sweet, and two mixing bowls and a whisk are all you need, because a stand mixer overmixes the batter and makes the cake dense. I also tested a coconut oil version for dairy-free bakers. (The nut-free version did not work as well, so I am still testing it.)
Made this yesterday and it is delicious!! I did make it 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 it to non gf friends, and they loved it and didn’t know.”
Karen M., Blog comment
I have developed several apple cakes over the years, but this caramel version is the most indulgent. This cake was inspired by my love of caramel and apples. As a kid, I loved these flavors, and even now I still love dipping apples into caramel in the fall. Apples and caramel inspired this recipe, as well as my Gluten Free Caramel Apple Donuts recipes.
If you want an easy gluten-free apple cake recipe, this recipe is the one to make. It needs no stand mixer, no fancy kitchen tools, and tastes as if it came from a bakery. This cake brings all of that tart apple and caramel flavor, but it is a lot less sticky than a real caramel apple.
I have tons of gluten free apple recipes on the blog. A few of my favorites include these Gluten-Free French Apple Cakes and this Fool-Proof Gluten Free Apple Cake.
A Note From My Kitchen
This cake is one of the more forgiving recipes I have tested. It worked beautifully with both Bob’s Red Mill 1:1 and King Arthur Measure for Measure, and tasted great with tart or sweet apples. I also tested a coconut-oil version for my dairy-free readers, and I was happy with how tender the crumb turned out.
Almond flour adds richness and holds moisture, keeping this cake on the fluffy side. I also tested a nut-free option, since I know some of my readers are nut-free. Unfortunately, the nut-free version didn’t work quite as well. The cake wasn’t moist enough, even with the caramel. Almond flour absorbs moisture differently than a gluten-free blend, which is most likely what happened. I will keep trying to perfect a nut-free option. One important note: Every flour blend varies, so if your batter looks too thick or runny, add a little more flour. If your cake batter is drier, add more milk. Moisture adjustments are normal because every flour blend varies so much, depending on the starch-to-grain ratio in the blend.
Ingredients Notes (Tested Recommendations):
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 1:1 and King Arthur Measure for Measure. Other blends work, but you may need to adjust the moisture. Here’s why gluten-free flour blends vary so much.
- Almond Flour – I recommend using almond flour instead of almond meal because it is coarser and will make your cake grainy. I tested Anthony’s brand. They batch-test it to ensure it is gluten-free.
- Binder – If your blend doesn’t contain a binder, add 3/4 teaspoon. Binders are very important in gluten-free baking because they mimic the stickiness of gluten and hold your baked goods together. Read more about why binders are important in gluten-free baking.
- Baking Powder – Use aluminum-free baking powder to avoid any metallic aftertaste.
- Gluten-Free Caramel Sauce – You can use jarred caramel. If you want to know which caramel sauce brands do not include gluten–containing ingredients, I tested Trader Joe’s, or you can make a homemade caramel sauce. There are other brands of gluten free caramel sauce, which I have not tested. I am sharing this list to show what is safe to use: Mrs. Richardson’s, Hershey’s (note: it is thinner than the jarred brand I tested; you may need to use less), Coops (at Whole Foods), and Torani (gluten-free but thinner than jarred as well).
- Brown Sugar – Coconut sugar also works if you prefer a lower-glycemic sweetener. I tested this recipe using light brown sugar, but either should work well.
- Eggs – Use large eggs for added moisture.
- Butter – Use unsalted butter. If you must use salted butter, omit any added salt.
- Non-Dairy Milk – Any non-dairy milk or regular dairy milk is fine.
- Apples – I personally prefer tart apples such as Granny Smith and Pink Lady to balance the caramel’s sweetness. Peeling the apples is optional.
If your family enjoys apples as much as mine does, 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. If you love different kinds of apple cake, you will want to try all of my delicious Gluten-Free Cake Recipes!
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How to Make Gluten-Free Caramel Apple Cake (Step-By-Step)
👀 Sandi Says: Don’t use a stand mixer for this recipe; it will overmix your batter, which can make your cake dense.
Step 1: Grab a couple of mixing bowls and a whisk. 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 that it mixes well into the batter.
Step 3: Pour the wet ingredients into the dry ingredients and add the chopped apple pieces.
Step 4: Gently mix the two ingredients until just barely combined. Overmixing will make this cake denser. The batter should be a bit thicker than muffin batter. Blends vary, as I mentioned above, so adjust as needed. Add more milk if your batter is too thick, and add more flour if your batter is more runny than mine.
Step 5: Spray an 8×8 baking pan with gluten-free baking spray. Pour the batter into the pan, spread it out evenly so it is flat on top.
Pour the caramel over the cake batter. I didn’t swirl in the caramel because pouring soaks into the cake batter just as well as if I swirled it into the batter. This step is the magic behind this recipe. All that caramel bakes into the cake, adding incredible flavor and texture.
Step 6: Bake at 350º F for 35 to 40 minutes. The actual baking time will vary depending on the size of the pan you use and the material the pan is made from. When the cake is finished baking, remove the cake to a cooling rack.
👀 Sandi Says: Baking pan material matters. I tested this cake in a metal baking pan. I find glass baking dishes do not bake evenly, and they require a longer bake time.
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If it has wet batter, bake a few more minutes and retest.
Do not cut the cake until it has cooled. This helps the cake set and keeps the texture fluffy.
Need more help? Check out my helpful Gluten-Free Cake Troubleshooting Guide to learn more about baking gluten-free cakes. I also share more about my favorite gluten-free cake tools.
You will also love these easy Gluten-Free Apple Crumble Bars!
Frequently Asked Questions:
I prefer tart apples in my baking, like Granny Smith or Pink Lady, to balance the caramel’s sweetness, but sweet varieties like Fuji or Honeycrisp also work.
Yes. Use coconut or a light oil in place of butter and a dairy-free milk.
You can buy several gluten-free caramel sauces for this recipe. Please see the Ingredient Notes section to see which I tested in this recipe. None of these are certified gluten-free, but none contain gluten ingredients. Here is my list: Trader Joe’s, Mrs. Richardson’s, Hershey’s (note: it is thinner than the jarred brand I tested; you may need to use less), Coops (at Whole Foods), and Torani (gluten-free but thinner than jarred as well).
I have tested a nut-free version, but it didn’t work out very well. I will continue to test this, but as of right now, I do not offer a nut-free option.
If your cake is dense, you used a gluten free flour blend I didn’t test, and it needed more liquid or flour to get the batter texture like a thick muffin batter, or you overmixed the cake batter.
More Gluten-Free Desserts to Try:
I have so many easy-to-make gluten-free recipes on the blog. This caramel apple cake is popular, as are the many gluten free apple recipes I share. Here are more delicious gluten-free desserts:
Love This Recipe?
💬 Did you make this gluten-free apple cake recipe? I would love to hear how it turned out, and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Easy Gluten-Free Apple Cake with Caramel
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 unsalted melted butter
- 2 large eggs
- 1 cup chopped apples peeling is optional
- ⅔ cups non-dairy or regular milk
- 2 teaspoons baking powder aluminum free
- ¼ teaspoon salt
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ cup caramel I used Trader Joe’s jar of caramel
Equipment
- 8×8 baking dish Metal bakes more evenly
Method
- Preheat the oven to 350º F.
- Spray an 8×8 baking pan with gluten free baking spray.
- Wash and chop your apples into uniform pieces. This will help the apples cook evenly in the cake. Peeling is optional.
- 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. Partially melt butter so it combines smoothly, but do not let it get hot or it may scramble the eggs
- 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. Whisking well helps break up any lumps in the almond flour or baking powder.
- 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. The batter should be slightly thicker than pancake batter but still spreadable. Add 1 to 2 teaspoons of milk or flour if needed to adjust the consistency based on your blend.
- Pour the batter into an 8×8 baking dish and then drizzle the caramel on top of the cake batter.
- Bake for 25-30 minutes or until the cake is finished baking. (Baking time varies depending on the size of pan, material of the pan, and your oven.) The caramel will bubble slightly around the edges, but don't worry, the caramel absorbs into the cake and creates a gooey, flavorful layer.
- 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. Other blends will work, but you may need to adjust the moisture level, depending on the starch to grain ratio of your flour blend. Make any moisture adjustments 1 TBSP at a time.
- If your gluten free flour blend does not contain a binder like xanthan gum or guar gum, please add 3/4 teaspoon.
- I highly recommend using almond flour instead of almond meal. Almond meal is coarser and will make your cake grainy.
- I tested this recipe with almond milk, but other dairy-free milks and regular milk will work. I do not recommend canned coconut milk because it is too thick.
- Please check the ingredients of any caramel you use if you are not making it from scratch.
- Store the cake in a covered container. It will keep fresh for up to 3 days on the counter. Note: gluten-free spoils more quickly because it doesn’t have all of the preservatives. I prefer to freeze leftover cake and thaw it on the counter or in the microwave for 25 seconds.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Do you have metric measurements please
Hi Trish, I am in the process of remaking recipes to add metrics. I have 800+ recipes, so it will take time. Please know that every gluten free flour blend has a different weight, so you will still need to tweak the moisture levels
I like your recipe
Thank you Shibi. What flour blend did you use? This information is often really helpful for other readers.
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.