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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings Slices

Calories 274kcal

Author Arman Liew

Ingredients

3 cups all purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
3 tablespoon vinegar
2 cups milk I used unsweetened almond milk
2 cups unsweetened applesauce
2 cups sugar
1 1/3 cups butter softened
1 cup vanilla frosting
1/4 cup caramel sauce

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