This gluten-free caramel apple cake is moist, tender, and bursting with fall flavor. Each bite blends sweet, gooey caramel with chunks of tart apple and soft, fluffy cake. It’s the kind of dessert that feels both rustic and decadent, and it is perfect for family dinners, potlucks, or any time you’re craving apples in cake form. No one will believe it’s gluten-free!
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I’ve developed several apple cakes over the years, but this caramel version is the most indulgent. 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.
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 making adjustments to the moisture may be needed. 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.
- Xanthan Gum – If your blend doesn’t contain a binder, add 3/4 teaspoon. Read more about why binders are important in gluten-free baking.
- Baking Powder – Use aluminum-free baking powder to avoid any metallic after taste..
- Caramel – You can use jarred caramel. I tested Trader Joe’s, or you can make a homemade caramel sauce.
- Brown Sugar – Coconut sugar also works if you prefer a lower-glycemic sweetener.
- Eggs – Use large eggs for added moisture.
- Butter – Use unsalted butter.
- Non-Dairy Milk – Any non-dairy milk or regular dairy milk is fine.
- Apples – We prefer more tart apples to balance the sweetness of the caramel. Peeling is optional.
Allergen-Friendly Substitutions:
- Make this cake nut-free: Substitute 1/2 cup additional gluten-free flour blend and omit the almond flour.
- Make this cake dairy-free: Swap 2/3 cup of butter with coconut oil. Check out this delicious dairy-free caramel recipe. I used dairy-free almond milk in this recipe, but you can also use flax milk.
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. If you love different kinds of apple cake, you will want to try all of my delicious Gluten-Free Cake Recipes!
A Note From My Kitchen
This cake was one of the more forgiving recipes I’ve tested. It worked beautifully with both Bob’s Red Mill 1:1 and King Arthur Measure for Measure, and tasted great whether I used tart apples or sweeter ones. I also tested the cake with coconut oil for a dairy-free version and was happy with the tender crumb.
The almond flour adds richness, but it’s not required. When I tested a nut-free version using extra GF flour in place of the almond flour, it still baked up and stayed soft and moist. If your batter looks too thick or runny, trust your instincts because blends vary, so feel free to adjust with a spoonful of flour or a splash of milk as needed.
How to Make Gluten-Free Caramel Apple Cake (Step-By-Step)
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 that it mixes well into the batter.
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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 pancake batter. Blends vary, so make adjustments if 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 top of the cake batter. I didn’t swirl in the caramel, but you can if you want to.
Step 6: Bake at 350º F for 35 to 40 minutes. The actual baking time will vary depending on the size pan you use and the material the pan is made from. When the cake is finished baking, remove the cake to a cooling rack.
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 on it, bake a few more minutes and retest.
Sandi’s Cake Baking Tips:
- Don’t use a stand mixer to make this recipe it will overmix your batter, which can make your cake turn out dense.
- Peeling the apples is optional, but removing them will help keep the focus on the fluffy cake.
- Do not cut the cake until it has cooled. It will help the cake set and the texture to turn out fluffy.
For more tips, read my Gluten-Free Cake Troubleshooting Guide and learn more about the tools you need for baking cake.
You will also love these easy Gluten-Free Apple Crumble Bars!
Frequently Asked Questions:
I prefer to use tart apples in my baking, like Granny Smith or Pink Lady to balance the sweetness of the caramel, but sweet varieties like Fuji or Honeycrisp also work.
Yes. Use coconut or a light oil in place of butter and dairy-free milk like almond or soy. For dairy-free caramel, use the recipe linked in the ingredients section.
This apple cake will keep fresh in the refrigerator for up to 4 days. You must keep it in a sealed container to prevent it from drying out.
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’d 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
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Instructions
- 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 then 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 minutes or until the cake is finished baking. The caramel will bubble slightly around the edges, but don't worry, it 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.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend.
- If your gluten free flour blend doesn’t contain 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 used bottled almond 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 because it is too thick.
- Please make sure you check the ingredients of any caramel you use if you are not making it from scratch.
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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
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!
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.