Caramel Apple Cake

5 from 15 votes

This caramel apple cake is a fluffy and moist cake, layered with vanilla frosting and a drippy caramel sauce. Made without eggs or dairy, this is one deceptively easy dessert recipe.

caramel apple cake.

When it comes to Fall-inspired desserts, I love whipping up a snickerdoodle cake, applesauce cake, pumpkin cake, and this gorgeous caramel apple cake.  

Why this recipe works

  • Simple ingredients. There are no eggs needed, and the rest of the ingredients are pantry staples. 
  • Ready in 30 minutes. This cake is ready to frost in no time. 
  • Cake or muffin. While baking it as a cake is preferred, this exact batter works as muffins, too. 

No eggs and no oil are needed, but you’d never be able to tell! The cake is moist and fluffy, and the vanilla and caramel filling is sweet and creamy. Only a small amount of caramel is used, so it won’t be overwhelming at all!

Ingredients needed

This recipe calls for pantry staple ingredients that you likely already have on hand. Here is what you’ll need:

  • Flour– Any plain baking flour can work, like white flour or wholewheat flour. See my tips below for dietary substitutions. 
  • Salt– Brings out the sweetness and balance of the cake.
  • Baking powder and baking soda– Helps the cake rise and be fluffy inside. The baking soda also reacts with the vinegar to mimic what an egg would traditionally do. 
  • Cinnamon– A must for any recipe calling for applesauce! 
  • Milk– I used unsweetened almond milk, but any plant-based milk can be used. 
  • Vinegar– White vinegar or apple cider vinegar. 
  • Unsweetened applesauce– Double-check to make sure your applesauce is 100% unsweetened. More and more supermarket brands have added sugar to them. 
  • Sugar of choice– Any granulated sweetener can be used. White sugar, brown sugar or coconut sugar.
  • Butter– Standard butter or a dairy-free blend. 
  • Vanilla frosting– Any vanilla frosting of choice works. 
  • Caramel– Homemade or store-bought. I thinned out a vegan caramel, so it wouldn’t firm up too much when setting. 

How to make a caramel apple cake 

In a large mixing bowl, start mixing together your flour, baking powder, baking soda, and cinnamon, and mix until combined. In a separate bowl, combine the rest of your ingredients and whisk together. Let the batter sit for 5 minutes, before gently folding through your dry ingredients until just combined. 

Next, grease and line two 8-inch cake pans with parchment paper, and distribute the batter amongst them both. Bake for around 25 minutes, or until a skewer comes out clean. Remove from the oven and allow the cakes to cool in the pan for 30 minutes, before carefully transferring a wire rack to cool completely.

Once the cakes have cooled, layer the cake. Spread one cake with a thick layer of vanilla frosting, followed by a thin layer of caramel. Place the second cake on top and top it with the remaining vanilla frosting. Refrigerate the cake for 30 minutes, for the frosting and caramel to set between the cakes. 

apple caramel cake.

Tips to make the best recipe

  • This recipe makes a layer cake. If you’d like to make this as a single-layer cake, halve all the ingredients. If you’d like to make it a 3-layer cake, double the ingredients and bake the cakes in 3 9-inch pans instead.
  • Leave 1-2 inches of parchment paper overhanging the cake, for easy removal. Even better, omit the parchment paper and use a springform pan. 
  • Any caramel sauce can be used. If you use a store-bought one, choose ones that have a thicker texture. 
  • For added apple flavor, replace the cinnamon with apple pie spice. 

Storage instructions

  • To store: Cake should always be stored in the refrigerator, covered. Be sure to let the cake sit for 30 minutes before serving. 
  • To freeze: Store the cake in the freezer, in a sealable container, for up to 6 months. 
apple cake with caramel.

More cake recipes to try

Frequently asked questions

How do you keep the caramel from sliding off the cake?

To ensure the caramel remains intact, ensure the frosting is thick and creamy. When spreading the frosting on, form a well towards the center to hold extra caramel.

Can you add sliced apples?

For a richer apple flavor, add thinly sliced apples on top of the caramel.

Is this cake gluten-free?

Yes, this recipe has been tested out successfully using gluten-free flour. I used Doves Farm gluten-free flour, which has added xanthan gum to it.

caramel apple cake recipe.

Caramel Apple Cake

This caramel apple cake is a fluffy and moist cake, layered with vanilla frosting and a drippy caramel sauce. Made without eggs or dairy, this is one deceptively easy dessert recipe.
5 from 15 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Slices
Calories: 274kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Grease and line 2 8-inch cake pans with parchment paper and set aside.
  • In a large mixing bowl, combine your flour, salt, baking powder, baking soda, and cinnamon, and mix well. In a separate bowl, whisk together the rest of your ingredients until smooth. Let sit for 5 minutes.
  • Gently fold through your dry ingredients into the wet, until just combined. Transfer the cake batter amongst the two cake pans. Bake for 25 minutes, or until a skewer comes out clean.
  • Remove the cakes from the oven and allow to cool in the pans for 30 minutes, before carefully transferring to a wire rack to cool completely.
  • Once cool, frost the cake. Spread half the vanilla frosting on a cake, covered with the caramel. Place the second cake on top and cover with the remaining frosting. Refrigerate for 30 minutes, for the frosting between the cake to firm up.

Notes

TO STORE: Cake should always be stored in the refrigerator, covered. Be sure to let the cake sit for 30 minutes before serving. 
TO FREEZE: Store the cake in the freezer, in a sealable container, for up to 6 months. 

Nutrition

Serving: 1Slice | Calories: 274kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Sodium: 544mg | Potassium: 70mg | Fiber: 2g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg | NET CARBS: 27g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

5 thoughts on “Caramel Apple Cake

  1. Hello, I love your new style and your cakes, but it would be so great if the recipe would match the picture (3 layers vs two layers for example) and please please please add a grams converter!

  2. Love love this cake…
    So I reduced sugar to 1 cup and added 2 fresh chopped apples and pecans..oh also reduced vegan butter..still worked awesome..lovveeeee

  3. I made this for my daughter in law who is following a dairy free diet as she is nursing her new baby. I have to say this cake was AMAZING. The texture was like any other cake and the flavor was soooo good. Thanks for this winner. I will be making it again.

  4. LOL too funny!
    OK I am grabbing this one too and probably several more before I can get offline! LOL

    Have a Wonderful and Blessed Thanksgiving!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.