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This apple cake with salted caramel glaze is grain free, dairy free and perfect for a healthy fall treat!

Apple Cake with Salted Caramel Glaze

  • Author: Kelsey




  • 2 cups almond flour
  • ½ cup arrowroot powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ tsp cardamom
  • ½ cup coconut sugar
  • ¼ cup unsweetened dairy-free milk
  • ⅓ cup applesauce
  • 4 eggs
  • 2 teaspoons vanilla extract
  • ½ cup shredded apple

Salted Caramel Glaze

  • ½ cup coconut sugar
  • 5 tbsp coconut cream (the thick white part in a can of coconut milk)
  • ½ tsp vanilla
  • ½ tsp salt
  • ½ cup organic powdered sugar 
  • 1 tsp – 1 tbsp water


  • Preheat oven to 350 degrees and grease a bundt pan with some oil. 
  • In a bowl combine all of the cake ingredients and stir to combine.  Pour into the bundt pan then bake for 25 minutes. 
  • Let the cake cool for at least 15 minutes before flipping it out of the pan.
  • While the cake is baking make the glaze.
  • In a small saucepan combine ½ cup coconut sugar and 5 tablespoons of coconut cream and place over medium high heat, stirring constantly.  Bring it to a boil then reduce the heat to a simmer and cook for another 2 minutes while still stirring constantly.
  • Transfer to a glass jar or bowl and stir in ½ tsp vanilla and ½ tsp salt, then place in the fridge to cool for about an hour.
  • Once caramel is cool, remove, add in the powdered sugar and 1 tsp water and stir to combine.  If the glaze is too thick add one more tsp at a time until it has thinned slightly. Pour the glaze over the cooled cake.
  • This can be kept on the counter for up to 2 days then should be stored in the fridge.