Caramel Apple Spice Cake

3-IMG_7806So DD#2 turns 17 today.  Last year, we made her a gluten free carrot cake, but that recipe has gone by the wayside.  This year, her request was for an apple cake that she could top with some Caramel Apple flavored icing.

So here’s the recipe I just created:

Caramel Apple Spice Cake

3 Granny Smith Apples; peeled, cored & chopped

1 cup lightly packed brown sugar

2 tsp cinnamon

1 tsp powdered ginger

1/2 tsp nutmeg

Pinch of salt

1.5 tsp lime juice

1/2 cup water

2 Tbs. coconut oil

Saute all of the above in the 2 Tbs. coconut oil.  Cook until tender and remove from heat – note that you don’t want these to reach the boiling point – we’re trying to not go all the way to candy caramelization – keep the sauce runny.

Meantime, mix:

1.5 cups brown rice flour

1 cup tapioca flour

1/2 cup coconut flour

1/2 cup sugar

1 Tablespoon baking powder

1/2 tsp salt

3 beaten eggs

1.5 cups milk

1/2 cup plain Greek yogurt (I prefer 10% fat or greater)

1/2 cup walnuts (optional)

Once mixed together, check that your apples are not too hot (I set my pan in a sink with cool water and stirred occasionally until they came down to room temp – should not get thick or sticky.) and then mix your apples in thoroughly with the flour mixture.

For this recipe, as I always struggle with traditional layer cakes, I decided to try baking it in my springform pan (greased lightly).  Bake at 375 degrees for about 55-60 minutes until the center seems set and a toothpick comes out clean.

You can, of course, ice it how ever you please.  (No, the icing isn’t homemade, but it does pass the GF test – though with the corn syrup/starches it may set me back!)  We’re not huge sweets eaters in this house, so icing is kind of an afterthought to us – so when daughter said she wanted to use the commercial stuff, after reading the ingredients, I said okay.

Cake decorators, we’re not – but it has long been the tradition in our home that the girls enjoyed decorating their own cakes, and this year was no exception.  They found found lovely little pearlized chocolate candies called Sixlets which are gluten free – and so that’s what was used to make the stylized heart in Granny Smith Green and Pearly White!  Pix below show what the cake looked like out of the oven – and then once cut.


Now, after it’s cut, you can see it’s a very dense, moist cake. My daughter proclaimed it wonderful and proceeded to enjoy two nice large pieces.  Even hubby, who rarely likes cakes, said he really liked it.  It wasn’t overly sweet, but had a nice balance of flavors between the cake and the sweeter icing – just as we were looking for.


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