One bite of this moist apple cake with luscious vegan caramel buttercream will have you coming back for more. It’s the perfect Fall dessert with warming spices and a creamy vegan caramel frosting. Enjoy with a glass of milk, hot tea, or coffee and thank me later!
No one will ever guess that this cake is gluten free and dairy free. The shredded apples keep the cake extra moist while the buttercream frosting adds a sweet and creamy touch. Each bite practically melts in your mouth and will leave you dreaming of the next!
For another apple and caramel creation, check out these Caramel Apple Pie Bars. A crumbly base is layered with sweet cinnamon apples covered in a decadent vegan caramel and topped with streusel for the ultimate Fall flavor.
Ingredients
Eggs – Add structure to this gluten free apple cake. If you try any vegan egg substitutes, comment below!
Coconut Sugar – A refined sugar free sweetener with a slight caramel flavor.
Coconut Oil – The healthy fats in coconut oil keep this apple cake extra moist. I recommend using a refined coconut oil for a neutral flavor.
Apple Cider Vinegar – Reacts with the baking powder and baking soda to help this cake rise and have a light, airy texture.
Gluten Free Flour – I recommend buying a 1:1 wheat flour replacement blend for the best texture in gluten free baked goods. I used the King Arthur Gluten Free Flour Blend for this recipe and loved the result!
Almond Flour – One of my favorite gluten free flours for baking moist and fluffy desserts. Make sure to use super fine blanched almond flour, and not almond meal.
Apples – Make sure to peel and core the apples before shredding. You will then need to drain the shredded apples – I like to use either a linen towel or paper towel. And I used fuji apples in this recipe.
Coconut Cream – Creates the thick and creamy consistency of the vegan caramel. Coconut cream is the thick white layer on the top of canned coconut milk. I find it easiest to refrigerate the conned coconut milk overnight, and the coconut cream will be the thick top layer on top.
Butter – I used Earth Balance Vegan Butter to keep this frosting dairy free and it worked great! Feel free to use regular butter if you don’t need the recipe to be dairy-free.
Powdered Sugar – An absolute must for buttercream frosting. The powdered sugar helps to create the whipped and fluffy consistency.
How to Make Caramel Apple Cake
- Line a 8″x8″ baking pan with parchment paper and preheat your oven to 325F.
- In a large mixing bowl, whisk together the eggs, coconut sugar, coconut oil, apple cider vinegar, and vanilla extract until combined.
- In a small bowl, whisk together the gluten free flour, almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Add flour mixture to the wet ingredients and stir together with a wooden spoon or spatula until just combined.
- Add the shredded apples (make sure you have drained any excess water) and stir until evenly combined.
- Spread batter in an even layer with a spatula to the parchment-lined 8″x8″ pan. Move to the oven and bake at 325F for 39 – 43 minutes (mine took 41 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 before frosting.
Vegan Buttercream Frosting with Caramel
I’ve always been a fan of buttercream frosting and this vegan version is just as tasty as traditional! All you need is the vegan caramel + vegan buttercream and you’ve got extreme deliciousness ready to frost!
First, you’ll need to make the caramel. Add the coconut cream, maple syrup, coconut sugar, vanilla extract, and pinch of salt to a small saucepan and bring it to a boil. Once boiling, turn the heat down to a low/medium heat and simmer for 4-5 minutes, whisking frequently to ensure caramel doesn’t burn.
The vegan caramel will be ready when it is thick enough to coat the back of a spoon. Set aside the vegan caramel to cool while preparing the frosting.
To prepare the buttercream frosting itself, add the softened butter, vanilla extract, and powdered sugar to a large mixing bowl. Beat on medium for 2-3 minutes or until smooth and lightly whipped. Add the cooled vegan caramel sauce and beat for an additional 1 minute until smooth and whipped.
Then it’s time to frost the cake and enjoy!
How to Store Apple Cake with Vegan Caramel Buttercream
Store this apple cake in an airtight container at room temperature and it’ll stay perfectly moist and soft. If you can save a slice or two, freeze and thaw later for your next sweet tooth craving!
For another tasty apple creation, check out this heathy and delicious Apple Walnut Cake. This moist and soft apple spice cake is frosted with a cinnamon cream cheese glaze that’s absolutely irresistible. The walnuts studded throughout and sprinkled overtop add a crunch and balance the sweetness of this cake.
If you try this recipe (or any of the above), please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Caramel Apple Cake 🙂
Ingredients
Wet
- 2 large eggs
- 1 cup coconut sugar packed
- ¼ cup coconut oil melted & cooled
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
Dry
- 1¼ cups gluten free flour make sure to use a 1:1 GF flour replacement
- ¾ cup super fine blanched almond flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 cup shredded apple packed & drained (~2 large or 3 small apples, cored and grated with skin OFF)
Caramel Buttercream
- 3 tablespoons coconut cream*
- 1 tablespoon maple syrup
- 1 tablespoon coconut sugar
- ½ teaspoon vanilla extract
- pinch of salt
- ½ cup vegan butter** softened (I used Earth Balance)
- 1½ cups powdered sugar sifted
- ½ teaspoon vanilla extract
Instructions
- Line a 8″x8″ baking pan with parchment paper and preheat your oven to 325F.
- In a large mixing bowl, whisk together the eggs, coconut sugar, coconut oil, apple cider vinegar, and vanilla extract until combined.
- In a small bowl, whisk together the gluten free flour, almond flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Add flour mixture to the wet ingredients and stir together with a wooden spoon or spatula until just combined. Add the shredded apples (make sure you have drained the shredded apples) and stir until evenly combined.
- Spread batter in an even layer with a spatula to the parchment-lined 8"x8" pan. Move to the oven and bake at 325F for 39 – 43 minutes (mine took 41 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.
- While the cake is baking, prepare your vegan caramel – add the coconut cream, maple syrup, coconut sugar, vanilla extract, and pinch of salt to a small saucepan 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.
- Next, prepare your frosting. Add the 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.
- Top cooled cake with caramel frosting before cutting into 12 pieces. Enjoy!
Notes
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Delicious!!!!
Aw yay, so happy you loved it!! 🙂