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Gluten Free Mini Caramel Apple Cakes

Gluten-Free Mini Caramel Apple Cakes

These sweet cakes just sing fall. Chock full of sweet tart apples and smothered in a rich caramel glaze, it's hard to stop after just one. If you don't have a mini-bundt pan, make cupcakes instead. To feed a larger crowd, double the cake recipe and use a large bundt pan.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 6 cakes
Calories 508 kcal

Equipment

  • Mini Bundt Pan

Ingredients
  

  • ½ cup finely chopped pecans
  • cups all-purpose gluten-free flour blend
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon xanthan gum
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 large eggs room temperature
  • ¼ cup plus 2 tablespoons canola oil (or melted coconut oil)
  • ¼ cup plus 2 tablespoons unsweetened apple sauce
  • 1 teaspoon gluten-free vanilla extract
  • cups peeled and diced granny smith apples

For the Caramel Glaze

  • ½ cup packed brown sugar
  • ¼ cup butter 1/2 a stick
  • 3 tablespoons milk or half and half
  • 1 teaspoon gluten-free vanilla extract
  • 1 cup powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees and spray a mini bundt pan (the kind with 6 wells) with cooking spray. (Alternatively, make cupcakes and line a muffin pan with liners). Set aside.
  • Place the pecans on a baking sheet and bake for 8-10 minutes or until lightly golden brown and fragrant. Set aside.
  • Mix the flour, sugars, cinnamon, xanthan, salt, baking soda, nutmeg and allspice in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs, oil, apple sauce, and vanilla and beat until smooth. Gently mix in the apples and pecans by hand.
  • Spoon the mixture equally into the wells of your prepared pan and bake for 18-20 minutes or until a toothpick inserted in the center of one of the cakes comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
  • Make the glaze. Heat the butter and brown sugar together in a medium saucepan. Boil for 1 minute, whisking constantly, and remove from heat. Stir in the milk, vanilla and powdered sugar and beat with a whisk until smooth. Drizzle the glaze evenly over the cakes.

Nutrition

Serving: 1cakeCalories: 508kcalCarbohydrates: 104gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 357mgPotassium: 168mgFiber: 5gSugar: 78gVitamin A: 147IUVitamin C: 2mgCalcium: 95mgIron: 2mg
Keyword Gluten-Free Apple Cake
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