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–+ servings
a piece of apple cake with a caramel frosting on a white plate with a fork

Apple Cake with Easy Caramel Frosting (gluten-free option)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 20 slices
Prep Time 24 minutes
Cook Time 40 minutes
Total Time 2 hours
This apple cake is super easy, full of cinnamon and apples and is topped off with a simple salted caramel frosting. With gluten-free, 100% whole grain and all-purpose flour options.

Ingredients

For the cake:

  • 1 3/4 cups (219 grams) flour see notes
  • 1 tablespoon + 1 teaspoon ground cinnamon divided
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200 grams) brown sugar or coconut sugar
  • 3/4 cup (150 grams) granulated sugar or raw sugar, divided
  • 1 cup (225 grams) oil I used melted refined coconut oil
  • 3 large eggs 50 grams each, room temperature
  • 2 teaspoons vanilla extract
  • 3 1/3 cups (367 grams) peeled and diced apples about 3 1/2 medium apples
  • 1 tablespoon raw sugar or granulated sugar

For the caramel frosting:

  • 1/2 cup (113 grams) unsalted butter
  • 1 cup (200 grams) brown sugar or coconut sugar
  • 2/3 cup (158 ml) heavy cream
  • 2 teaspoons vanilla extract
  • 1/4-1/2 teaspoon salt
  • 1 1/2 cups (165 grams) powdered sugar

Instructions

  • Preheat the oven to 350 °F. Line a 9" x 13" baking pan with a piece of parchment paper or alternatively spray the pan with baking spray.
  • In a medium mixing bowl, stir together the flour, 1 tablespoon cinnamon (ignore the quantity below - it's a technical issue I can't fix), nutmeg, baking soda, and salt. Set aside.
    1 3/4 cups (219 grams) flour, 1 tablespoon + 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/2 teaspoon salt
  • In a large mixing bowl, stir together the brown sugar, granulated sugar (ignore the quantity below - it's a technical issue I can't fix), oil, eggs and vanilla until thoroughly combined. Add in the flour mixture and mix just until well combined.
    1 cup (200 grams) brown sugar, 3/4 cup (150 grams) granulated sugar, 1 cup (225 grams) oil, 3 large eggs, 2 teaspoons vanilla extract
  • Place the apples in a small bowl and sprinkle the remaining 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon over the apples. Stir to coat the apples in the cinnamon sugar. Fold the apples into the batter.
    3 1/3 cups (367 grams) peeled and diced apples, 1 tablespoon raw sugar
  • Pour the batter into the prepared pan and bake for 33-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting, about 1 hour.
  • Prepare the frosting. Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and whipping cream. Once the mixture starts bubbling, stop stirring. Let the mixture come to a full boil and boil for 1 minute without stirring. Remove the pan from the heat. Stir in the vanilla, 1/4 teaspoon salt, and gradually add the powdered sugar. Whisk until the powdered sugar is fully incorporated and no lumps of sugar remain. Add the remaining 1/4 teaspoon salt, if desired. Once the cake has cooled, spread the frosting over the top and refrigerate any leftovers for up to 4 days. Let come to room temperature before serving.
    1/2 cup (113 grams) unsalted butter, 1 cup (200 grams) brown sugar, 2/3 cup (158 ml) heavy cream, 2 teaspoons vanilla extract, 1/4-1/2 teaspoon salt, 1 1/2 cups (165 grams) powdered sugar

Notes

  • For the flour, you can use all-purpose flour or for gluten-free, use King Arthur Flour Gluten-free Measure for Measure Flour.
  • Although this doesn't yield 1 3/4 cups flour, this is what worked for me:
    • 1 cup (140 grams) rice flour
    • 1/3 cup (51 grams) potato starch
    • 2 tablespoons + 2 teaspoons (20 grams) tapioca starch
    • 1/2 teaspoon xanthan gum
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 12-16 servings. The nutritional info was calculated based on 16 servings.
  • Source: My post on My Baking Addiction – Caramel Apple Cake.

Nutrition

Calories: 382kcalCarbohydrates: 51gProtein: 2gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 46mgSodium: 161mgPotassium: 87mgFiber: 1gSugar: 41gVitamin A: 308IUVitamin C: 1mgCalcium: 42mgIron: 1mgNet Carbs: 50
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤