Gluten Free Apple Pudding Cake with Caramel Syrup
Apple Cake doesn't get better than this moist Gluten Free Apple Pudding Cake with Caramel Syrup, perfect for any occaision!
Servings: 6 -10 servings
Calories: 429kcal
Ingredients
For the Cake:
- 1 cups finely ground blanched almond flour
- ¼ cup tapioca starch
- ¼ cup gluten-free 1 to 1 Baking Flour such as Bob’s Red Mill
- ½ cup cane sugar
- ¼ cup plus 2 tablespoon maple syrup
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup plus 2 tablespoon oil canola or vegetable oil
- 1 ¼ teaspoons pure vanilla extract
- 2 eggs
- ¼ cup orange juice
- 2 apples measures to be about 3 ½ cups when peeled and diced
For the Syrup:
- ⅓ cup light brown sugar
- ½ cup boiling water
- ½ teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
Instructions
Prepare the Cake Batter:
- Preheat the oven to 350°F and line an 8” x 8” square pan with parchment paper, or grease well.
- In a large bowl, whisk together the almond flour, tapioca starch, gluten free flour, sugar, baking powder and salt. Set aside.
- In a smaller bowl, whisk together the oil, vanilla extract, eggs and orange juice.
- Pour the liquid mixture over the flour mixture and whisk until well combined.
- Mix the chopped apples into the cake batter.
- Pour the cake batter into the prepared pan and spread it into an even layer. Set the pan aside.
Prepare the Syrup:
- Combine all syrup ingredients in a bowl (I used the dirty cake batter bowl) and whisk until combined.
Assembly:
- Pour the syrup all over the top of the cake batter in the pan.
- Bake for 30-45 minutes, until the cake is completely set. Allow to cool at least 10 minutes before enjoying!
Nutrition
Serving: 1Servings | Calories: 429kcal | Carbohydrates: 60g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 327mg | Potassium: 156mg | Fiber: 4g | Sugar: 45g | Vitamin A: 133IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 2mg