Gluten Free Caramel Apple Cake

5 from 1 vote

This Gluten Free Caramel Apple Cake is the perfect autumn cake. A moist, soft, tender crumb with a lovely apple and cinnamon flavor throughout, topped with smooth vanilla buttercream and drizzled with silky caramel sauce.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 441kcal

Author: Amanda

Equipment

8 x 8 square baking pan

Ingredients

Ingredients for homemade caramel sauce

120 grams unsalted butter
120 grams light brown sugar
100 milliliters heavy cream
¼ teaspoon salt Omit if using salted butter.

Ingredients for the gluten free apple cake

100 milliliters vegetable oil Or canola oil will also work well.
120 grams sour cream
2 large eggs room temperature.
1 teaspoon vanilla extract
150 grams sugar
100 grams light brown sugar
250 grams gluten free all purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder Be sure to use gluten free baking powder, as some brands may contain gluten.
½ teaspoon baking soda
¼ teaspoon xanthan gum Omit if flour blend already contains xanthan gum.
¼ teaspoon salt
200 grams apple (grated)

Ingredients for the vanilla buttercream

200 grams unsalted butter
250 grams powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

How to make homemade caramel sauce

In a non-stick pan over low to medium heat, melt the butter and sugar until the sugar is fully dissolved and the butter has melted.
Add the cream and salt, stirring continuously until it bubbles and the sauce thickens.
Remove from the heat and transfer the caramel sauce into a jar or container to cool while you make the cake.
If you make the caramel a day or two ahead of time, you can store it in the refrigerator. Let the caramel sauce come to room temperature when you are ready to serve it with the cake.

How to make the gluten free apple cake

Preheat the oven to 175°C/350°F/Gas mark 4
In a large bowl, mix the oil, eggs, sour cream, vanilla extract, and sugar until smooth.
In another bowl, whisk together the gluten free flour, ground cinnamon,baking powder, baking soda, xanthan gum, and salt.
Add the dry flour mixture to the wet mixture and whisk until smooth and lump free.
Set aside to rest while you peel and grate the apple.
Mix the grated apple in until evenly distributed within the cake batter.
In an 8x8 square cake pan lined with parchment paper, pour in the cake batter and spread evenly.
Place the cake pan in the center of the oven for approx 35-40 minutes, until the cake is golden brown and when checking the center of the cake with a skewer and it comes out clean.
Place the cake pan on a cooling rack for 10 minutes before removing the cake to fully cool out of the cake pan.

How to make the vanilla buttercream

Beat butter until almost white and fluffy. I recommend using electric beater for this but can be done with a wooden spoon with some work.
Add sieved Icing sugar gradually until combined. Then add heavy cream, salt and vanilla extract. Whisk until light and fluffy

Assembling the caramel apple cake

Once the apple cake has fully cooled, gently spread the buttercream evenly over the top of the cake. Then use the back of a spoon or spatula to create gentle swirls across the top of the cake that will then make little pockets for the caramel to settle into.
Using a spoon, drizzle as much caramel as you like over the top of the cake (I usually use just under half of the caramel). Then use the back of the spoon to gently spread it over the buttercream.
Store any leftover caramel in an airtight container or jar in the refrigerator for up to 2 weeks.
Storage Tip: If making the cake ahead of time, store the cake in an airtight container for up to 3 days and don't add the caramel until the day it is being served.
Once the caramel is on the cake, place the cake in an airtight container and store it in the fridge. Let the cake come to room temperature before serving.

Notes

Tip #1: Always use good quality ingredients as the freshness and quality of the ingredients will impact the final taste of the cake, caramel, and buttercream.
Tip #2: If making the caramel a day or two ahead of time, store it in the refrigerator. Let the caramel sauce come to room temperature when ready to serve it with the cake.
Tip #3: Letting the cake batter rest will allow time for the flour to absorb all the wet ingredients. This results in a softer crumb.
Tip #4: Always weigh ingredients using a digital scale, as this will produce the most accurate results when baking. I also recommend using an oven thermometer, as some ovens run hotter than others.

Nutrition