This caramel apple cake is full of cinnamon and apples and is topped off with a simple salted caramel frosting. With gluten-free and 100% whole grain options.
I posted this caramel apple cake over on My Baking Addiction the other day and thought twice before posting it over here. I don’t think MBA’s audience is all too interested in healthier sweet treats and I try to keep that in mind when developing those recipes. So this isn’t healthy in any shape or form. No need to send me nasty emails about it, though.
There’s actually more sugar than flour in there. Yup. You could reduce it by a little and I’m pretty sure it’d still be plenty sweet and moist. There’s also a ton of oil. If you want, I think that could be reduced by a tablespoon or two. But I wouldn’t go cutting it in half!
Only as I’m writing this did I think about using half applesauce / half oil. That sounds like it could work and obviously the cake wouldn’t be hurt by the addition of more apple flavor.
The cake is actually a lot moister than you can tell just by looking at the pictures. I’m not quite sure why that is. Lighting? My photography skills? Who knows.
You can use whole wheat flour, a blend of gluten-free flours (listed in the recipe) or even all-purpose flour in this caramel apple cake. I’ve tested them all! I probably wouldn’t recommend whole spelt unless you reduce the oil by a tablespoon or so. The cake itself is dairy-free but the frosting isn’t.
The frosting is the same one I used in my caramel apple cheesecake bars. It’s so easy! I don’t like complicated caramel recipes because really – I’m destined to ruin it. If you’re a capable caramel maker, I bet this cake would be awesome together with some vanilla ice cream.