* A delicious alternative to the classic pineapple version, this allergy friendly cake makes an amazing dessert! Make the caramel first and get the rest ready while it cools.
The Steps:
- Line a 9" round cake pan with parchment on the bottom. Lightly grease sides.
- Pour about half of the caramel onto the parchment. Peel and cut one medium apple into 1/4" slices and lay on caramel layer. Spread remaining caramel over apples
- Gently scrape cake batter over apples and caramel.
- Bake cake at 350 for about 25 minutes until toothpick comes out clean.
- Let cool for 7-8 minutes, then flip cake out onto platter.
- Enjoy!
Caramel Topping
- 3/4 cup coconut sugar
- 1/4 cup full fat canned coconut milk
- 1/8 teaspoon salt
Mix sugar, milk and salt together in a saucepan or skillet. Heat on medium low and be ready to stir when mixture starts bubbling. Keep stirring and bubbling for several minutes until slightly thickened and darker in color. Dip a spoon in and allow to cool to check consistency. Caramel should be very slightly runny, like you might want for dipping. If it’s too thick, add a little extra coconut milk.
Cake
- 2 cups (234 grams) Truly AIP All-Purpose Baking Mix
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 cup apple juice or water
- 1 medium apple, diced
- 1/3 cup maple syrup
- 1/3 cup light tasting oil
Comments (0)