"Excited to be partnering with @KingArthurBaking and @thefeedfeed to bring you this CARAMEL APPLE CAKE!! #ad Moist and fluffy apple cake with a homemade caramel buttercream - if you’re anything like me (and everyone who tried it) you will not be able to get enough of this epic cake!
This was my first time trying @KingArthurBaking Gluten-Free Measure for Measure flour and I loved the consistency I got with this cake. It is the perfect 1:1 swap for wheat flour, making it so easy to bake with!
#feedfeed #Applecake #applerecipes #holidaybaking #glutenfreerecipes #glutenfreedesserts #gfbaking #glutenfreebaking #healthybaking #KingArthurBaking"
Gluten-Free Caramel Apple Cake Bars
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A Note from Feedfeed
King Arthur Baking makes it easy to turn your favorites recipes gluten-free. Just use their Gluten-Free Measure for Measure Flour and swap 1:1 for wheat flour in non-yeasted recipes. Learn more HERE.
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- Recipe Card
Prep time 15mins
Cook time 42mins
Serves or Makes: One 8” square cake, 9 large cake bars or 12 small bars
Recipe Card
For the Cake Bars
ingredients
- 2 large (109g) eggs, room temperature
- 1 cup (180g) coconut sugar, packed
- 1/4 cup (49g) coconut oil, melted and cooled
- 2 tablespoons (61g) apple cider vinegar
- 1 teaspoon vanilla extract
- 1 1/4 cups (195g) King Arthur Gluten-Free Measure for Measure Flour
- 3/4 cup (311g) super fine blanched almond flour
- 2 teaspoons (5g) ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons (8g) baking powder
- 2 teaspoons (12g) baking soda
- 1/4 teaspoon salt
- 1 cup (225g) shredded apple, packed and drained (~2 large or 3 small apples, cored and grated with skin off)
For the Caramel Buttercream
ingredients
- 3 tablespoons (40g) coconut cream
- 1 tablespoon maple syrup
- 1 tablespoon coconut sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1/2 cup (113g) vegan butter, softened
- 1 1/2 cups (208g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Method
Step 1
Preheat the oven to 325 F. Line a 8"x8" baking pan with parchment paper. Spray the parchment with non-stick spray.
Step 2
Begin by shredding the apples into a medium-small bowl. Set aside.
Step 3
In a large mixing bowl, whisk together the eggs, coconut sugar, coconut oil, apple cider vinegar, and vanilla extract until combined.
Step 4
In a small bowl, whisk together the gf flour, almond flour, cinnamon, nutmeg, baking powder, baking soda, salt. Toss in the shredded apples.
Step 5
Add flour/apple mixture to the wet ingredients and stir together with a wooden spoon or spatula until just combined.
Step 6
Spread batter in an even layer with a spatula into the prepared pan. Place the pan on the center rack. Bake for 40-45 minutes until the top is browned, edges have started to pull away from the sides, and a toothpick inserted comes out crumb-free. Let cool completely.
Step 7
While the cake is baking, prepare the vegan caramel - In a small saucepan combine all ingredients and bring to a boil. Once boiling, turn heat down to low / medium low and simmer for 4 minutes, whisking frequently to ensure caramel doesn’t burn. The vegan caramel should be thick enough to coat the back of a spoon. Set aside to cool completely.
Step 8
Next, prepare your frosting- Add softened butter, vanilla extract, and powdered sugar to a large mixing bowl and beat on medium for 2-3 minutes or until smooth and lightly whipped. Add cooled vegan caramel, beating again for ~1 minute until smooth and combined.
Step 9
Top the cooled cake with caramel frosting before cutting into 12 pieces. Store leftovers, in an airtight container at room temperature for 3 days, or in the fridge for 5-7 days; freezer for one month.