Monday, November 9, 2015

Apple & Caramel Cake

Living in the Midwest, we love our Falls. It's cold enough to put on our favorite sweaters, scarves, and pull out the cute boots, but not so cold we hate the outdoors all together. We know winter is coming soon, so we all head outside to enjoy the last bit of warmth for 5 months. I love going to the apple orchard in the Fall and finding the best apples I've had all year (since my last trip to the apple orchard), indulging in an apple donut and some warm apple cider. Pair apples with caramel, and you've hit one of the best fall food combinations around.

This cake is just that, a perfect combination of apples and caramel. The caramel is swirled into the cake, which makes every bite from top to bottom sweet and delicious. Drizzle a little more warm caramel on top, and it's perfect.

I originally made this cake last New Years Eve actually. (It just shows how bad I am at posting...) Every year for New Years, I have my close friends from high school over and make them dinner. It's my love language- food and acts of service- so I love doing it. I love cooking for them because they are always open to trying whatever I put in front of them (unlike my family who asks what I did to it to make it healthy). This cake was a hit; I'm pretty sure we finished the whole thing.

As always, the recipe is dairy-free. This time it's even vegan! So enjoy some great fall baking!

Adapted from Oh, Ladycakes
Makes one 9″ spring form cake



2 cups whole spelt flour
1/2 tsp fine sea salt
2 tsp baking powder
2 tsp ground cinnamon
3/4 cup raw turbinado sugar (I used Sugar in the Raw)
1/2 cup coconut oil, melted
2 tsp vanilla extract
1 cup almond milk
2 flax eggs*
1/2 cup finely chopped pecans
1/2 cup caramel sauce, divided
3 tart apples, peeled and chopped

*to make 2 flax eggs: combine 2 Tbsp flax meal and 6 Tbsp water, let sit for 5 minutes.

Caramel Sauce:

1 1/2 cups coconut milk fat
3/4 cup raw turbinado sugar (Sugar in the Raw)



1. Preheat the oven to 350˚F. Line the bottom of a 9″ spring form pan with parchment paper and spray with oil; set aside.
2. Stir the flour, salt, baking powder, cinnamon, and sugar in a large bowl.
3. Create a well in the center and pour in the butter, vanilla extract, almond milk, and flax eggs; beat with a hand mixer on high speed for 30 seconds.
4. Fold in the pecans then pour half of the mixture into the prepared baking pan.
5. Drizzle with 3 tablespoons of caramel, then top with the remaining batter. Run a knife through batter in a figure-8 motion several times.
6. In a small bowl, toss the chopped apples and remaining caramel. Place apples over batter and press to even.
7. Bake at 350˚F for 50-55 minutes. Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack. Serve with warm caramel sauce drizzled on top. Keeps in an air tight container for 3 days, but is best the day of.

Caramel Sauce:

Yields 1 cup
1. Refrigerate two cans of coconut milk overnight, or at least 12 hours.
2. The next day, scoop the fat off of the top of each can and measure out 1 1/2 cups.
3. Place the coconut milk fat into a small sauce pan and heat over medium heat until liquid. Add the sugar and whisk until the mixture turns a dark caramel color.
4. Allow mixture to boil for 15-20 minutes, whisking briskly every 3-4 minutes. The longer it cooks, the thicker it will become; cook a minimum of 15 minutes.
5. Refrigerate extras in an air tight container. Reheat to soften.