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Dessert

Gluten Free Caramel Apple Upside Down Cake

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Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Yield8 servings

Equipment

INGREDIENTS

Caramel
  • 4 tbsp butter (or vegan butter)
  • 1/4 c honey
  • 1/4 c maple syrup
Cake
  • 2 1/2 c almond flour
  • 1/2 tsp baking soda
  • 2 tsp chai spice (cinnamon or pumpkin spice)
  • Pinch of salt
  • 1/4 c coconut oil (melted)
  • 2 eggs
  • 1/4 c honey
  • 1/4 c maple syrup
  • 2 tsp vanilla
Apples
  • 1 large apple, peeled, cored and sliced thinly (use a mandoline for ease!)

INSTRUCTIONS

Caramel
  • Melt the butter in a small saucepan over medium heat.
  • Whisk in the honey and the maple syrup. Allow it to come to a simmer and continue mixing as it bubbles, about 3-4 minutes. This will thicken the caramel.
  • Remove from heat and allow to cool slightly.
Cake
  • Preheat oven to 350 F. Line the bottom of an 8" or 9" round baking pan with parchment paper and set aside.
  • In a large bowl, whisk together the almond flour, baking soda, spice, and salt.
  • In a separate medium bowl, mix together the coconut oil, eggs, honey, maple syrup, and vanilla.
  • Add the wet ingredients into the dry ingredients, stirring it together until it forms a batter. The batter will be thick. Set aside.
  • Arrange the sliced apples in a circle along the bottom of the baking pan, overlapping them slightly.
  • Pour the caramel over the apples.
  • Spread the cake batter on top of the apples, covering them completely. The batter will be thick and sticky.
  • Bake for about 30-35 minutes, until the cake is browned on top and the center is firm to the touch.
  • Remove the cake from the oven and cool on a wrack for about 15 minutes.ire
  • Invert the cake onto a serving plate, and carefully remove the baking pan. Drizzle with the remaining caramel and serve. Enjoy with ice cream!

Notes

  • Choose a firm apple type for this recipe, like Fuji, Honey Crisp, or Cosmic Crisp.