It’s beginning to feel a lot like FALL! The rain is falling down. The scarves and boots are coming out. The smell of cinnamon and nutmeg are in the air. It really is the coziest time of the year! One way to keep your house cozy, is to bake, bake, bake. I love to bake in the fall. So many holidays on the way so it’s a great time to try new recipes and bring out the old family favorites. Whether you’re invited to a dinner party with friends or you’re in charge of bringing dessert on Thanksgiving…there is always a time to bake up a delicious treat, full of fall flavors!
There is one gluten free cake that I have made over and over…and over. It’s this delicious caramel apple cake recipe! Moist as can be. Specks of freshly grated apple. Sweetened with pure maple syrup. This cake is not only gluten free, but it is dairy free as well. Now I was thinking to myself, “how could I make this cake even better?” One fall dessert that is all around…caramel apples. That’s perfect! I came up with a recipe for dairy free caramel sauce (which is seriously amazing) and it was like it was made just for this cake. The caramel just soaks right into the apple goodness! This cake really is fall flavors at it’s finest. Head on over to Sarah Bakes Gluten Free Treats for more gluten free recipes to add to your holiday baking!
gluten free caramel apple cake
makes 12 servings
- 2 cups Sarah’s gluten free flour blend*
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 3 apples, peeled and grated on large holes of grater
- dairy free caramel sauce
Preheat oven to 350 degrees. Spray bundt cake pan with non-stick cooking spray. Sift together flour, salt, baking soda, cinnamon, and nutmeg. In large mixing bowl, stir together oil, applesauce, maple syrup, and brown sugar. Add eggs, vanilla, and grated apples. Gently stir in flour mixture until just combined. Pour batter into prepared pan. Bake 40-45 minutes or until toothpick comes out clean. Allow to cool for 10 minutes in pan. Remove from pan and continue to cool on cooling rack. Slice and drizzle with caramel sauce right before serving.
*Use 2 cups all-purpose flour if you do not have a gluten sensitivity/allergy.
Recipe adapted from Long Road to China