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Paleo Caramel Apple Upside Down Cake (AIP)

November 10, 2016 by Joanna 24 Comments

Paleo Caramel Apple Upside Down Cake (AIP) - a warm, gooey, cinnamon apple cake is slathered with dairy-free pumpkin caramel sauce for a decadent dessert! | fedandfulfilled.comSo, I promised after I shared my Pumpkin Salted Caramel Sauce recipe that you’d be seeing it again.  And this time, it’s a component to a heavenly new dessert that you’ll want to try while Fall apples are still in their prime!

This Paleo Caramel Apple Upside Down Cake is a dairy-free, egg-free, AIP-friendly cake that is packed full of sweet apples, sticky salted caramel, and cinnamon.  I loved this cake so much that I made it as a birthday cake for my mom this year and it was a huge hit with my family!  So good, in fact, that I made it again for Mark and me as a Halloween treat!

If you don’t have Pumpkin Salted Caramel Sauce on hand, go make a batch of that now, then join me as I walk through this decadent Paleo Caramel Apple Upside Down Cake recipe.  After you savor a thick slice of this warm apple cake covered in caramel, you might even consider replacing your Thanksgiving pie with this delicious dessert!

Paleo Caramel Apple Upside Down Cake (AIP) - this easy, delicious cake is loaded with sweet apples, sticky caramel sauce, cinnamon, and spice for a heavenly Fall dessert! | fedandfulfilled.comThere’s just something about upside down cakes that intrigue me.  They’re sort of a classic, old school dessert that also seem to impress.  Maybe it’s the shiny, fruit-covered topping or maybe it’s the fact that they present a bit of a challenge when it comes to actually flipping them upside down.  Either way, I’m fond of these cakes and knew I had to make my own Fall-inspired version!  And while this Paleo Caramel Apple Upside Down Cake may LOOK intimidating, it’s actually SO easy to bake and flip upside down!

Paleo Caramel Apple Upside Down Cake (AIP) - a grain-free, egg-free apple-filled cake topped with salted caramel drizzle! SO GOOD! | fedandfulfilled.comAs I’ve mentioned in prior posts, baking + the autoimmune protocol diet don’t always go together easily!  It’s definitely a challenge replicating the texture of baked goods without gluten, dairy, or eggs.  In that past, I’ve showed you how to use gelatin eggs (like in my Paleo Pumpkin Blondie recipe), so I assumed that would be a good plan for this cake.  But, after a couple tries, I discovered that using applesauce in place of eggs created the perfect texture and flavor!  And since it’s an apple cake, adding applesauce just seemed to make sense!

Speaking of applesauce, this Paleo Caramel Apple Upside Down Cake is LOADED with apples!  Applesauce as an egg-replacer, diced apples that get mixed into the cake, and sliced, caramel-covered apples that comprise the beautiful topping.  I used a combination of apples, but I recommend some crisp, sturdy varieties like Staymen Winesap, Jonagold, Pink Lady, or Granny Smith.

Paleo Caramel Apple Upside Down Cake (AIP) - juicy apples, cinnamon, and salted pumpkin caramel sauce come together in a decadent, yet healthy, dessert! | fedandfulfilled.comGet out your already-made Pumpkin Salted Caramel Sauce along with your apples.  Peel, core, and thinly slice two large apples and add them to a large skillet.  Peel, core, and dice the remaining large apple and set it aside for the cake batter.

Paleo Caramel Apple Upside Down Cake (AIP) - this cake is loaded with Fall apples, salted caramel, cinnamon, and is totally grain-free, nut-free, egg-free, and dairy-free! You have to try this! | fedandfulfilled.comCook both the sliced apples and salted caramel sauce together for about 5 minutes, or until the apples have some give to them.  Don’t overcook them, since they’ll end up getting baked in the oven.

Paleo Apple Upside Down Cake (AIP) - a delicious and healthy Paleo apple cake loaded with pumpkin salted caramel sauce! A perfect Fall dessert! | fedandfulfilled.comSet the caramel apples aside and prepare a round cake pan with coconut oil (or butter) and parchment.  You’ll want to grease the pan well and then cut a circle of parchment to fit into the bottom of the pan.  Grease the parchment, too, so the topping doesn’t stick to it.  The better you grease your pan, the easier it will be for the cake to flip well!

Pour the caramel apple slices into the parchment-lined cake pan and spread them around so they evenly cover the pan.  You can also make a decorative design, like I tried to do.  It doesn’t have to be perfect, since it will get slathered with more caramel sauce after it’s out of the oven!

Paleo Caramel Apple Upside Down Cake (AIP) - an impressive, yet easy dessert that is packed full of apples, cinnamon, and salted caramel sauce! YUM! | fedandfulfilled.comPaleo Caramel Apple Upside Down Cake (AIP) - an allergy-friendly apple cake is taken to the next level with loads of dairy-free caramel sauce! | fedandfulfilled.comGrab two mixing bowls and throw the dry ingredients into one bowl and the wet ingredients into the other, holding off on the diced apple and apple cider vinegar until last.  Mix the dry and wet ingredients together, stirring gently.  Coat the diced apple pieces lightly with arrowroot powder and fold them into the cake batter.  Then, add the apple cider vinegar, which will react with the baking soda so that the cake rises.

Paleo Caramel Apple Upside Down Cake (AIP) - this cake is not only easy to make, but it's beautiful and delicious with Fall apples and caramel topping! | fedandfulfilled.comThe batter will be dense and thick, but that’s okay!  Scoop and spread it gently and evenly over the caramel apples.  And now, it’s all ready to bake!

Paleo Caramel Apple Upside Down Cake (AIP) - your friends and family will love this delicious apple cake loaded with caramel! Try it this Fall! | fedandfulfilled.comBake your Paleo Caramel Apple Upside Down Cake at 350 degrees for 30-35 minutes, or until a toothpick comes out clean.  Once it’s nicely browned, pull it out of the oven and let it cool off for 15-20 minutes.  I usually run a knife around the edge while it’s cooling, too.

Paleo Caramel Apple Upside Down Cake (AIP) - an easy recipe that will be sure to impress your friends! This caramel apple cake is perfect for your next special occasion! | fedandfulfilled.comNow comes the moment of truth!  Flip that cake!  Use a large plate or cake stand and flip the cooled cake quickly, tapping the pan a little if it doesn’t come out right away.  I’ve made this recipe 3-4 times and it’s flipped perfectly every time, so I’m confident you’ll have success!  Peel off the parchment and try not to drool as you gaze at the shiny caramel apple topping!  😉  Drizzle with extra Pumpkin Salted Caramel Sauce until your heart is content and then enjoy each caramel apple-filled bite!

Paleo Caramel Apple Upside Down Cake (AIP) - a Fall take on a classic! Full of crisp apples and gooey salted caramel, this cake is sure to become a favorite! | fedandfulfilled.comPaleo Caramel Apple Upside Down Cake (AIP) - an easy upside down cake full of Fall flavors, crisp apples, and salted pumpkin caramel sauce! | fedandfulfilled.comTechnically, my Paleo Caramel Apple Upside Down Cake should serve about 8 people, but it’s SO good, that I guarantee you, it will be near impossible to only eat one piece!  Pretty sure Mark and I polished off half the cake right after I baked it!  So, you’ve been warned – this cake is addictive and won’t last long!

Paleo Caramel Apple Upside Down Cake (AIP) - a thick, dense apple cake is topped with warm, gooey salted caramel for an epic Fall dessert! | fedandfulfilled.comI’m thrilled to have an easy, scrumptious dessert that I know I can rely on for my first Thanksgiving on the autoimmune protocol diet!  Even if you don’t have any dietary restrictions at all, do yourself a favor and bake this Paleo Caramel Apple Upside Down Cake anyway!  You will absolutely love it!

Paleo Caramel Apple Upside Down Cake (AIP) - a decadent, easy recipe that is full of Fall apples, cinnamon, and pumpkin salted caramel sauce! It's a must-try for the holidays! | fedandfulfilled.com

5.0 from 5 reviews
Paleo Caramel Apple Upside Down Cake (AIP)
 
Print
Created by: Joanna Smith
Serves: 6-8
Ingredients
  • 3 large apples
  • 1 cup Pumpkin Salted Caramel Sauce, divided
  • ¾ cup arrowroot starch, plus extra for dusting apples
  • ½ cup + 2 tablespoons coconut flour
  • 3 teaspoons cinnamon
  • 1½ teaspoons baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon sea salt
  • ¾ cup full-fat coconut milk
  • ½ cup coconut oil, melted
  • ¼ cup applesauce
  • ⅛ cup raw honey
  • 2 teaspoons apple cider vinegar
Instructions
  1. Preheat oven to 350 degrees. Grease a 9'' round cake pan with coconut oil. Cut a round piece of parchment to fit on bottom of cake pan and grease parchment, as well.
  2. Peel, core, and slice 2 of the apples. Peel, core, and dice remaining apple and set aside.
  3. In a large skillet, cook the 2 sliced apples with ½ cup of the Pumpkin Salted Caramel Sauce for 5 minutes. Pour apple slices and caramel onto parchment-lined cake pan and spread out to cover bottom of pan.
  4. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together wet ingredients except for apple cider vinegar. Stir in ¼ cup of Pumpkin Salted Caramel Sauce.
  5. Combine wet into dry ingredients. Sprinkle diced apple with arrowroot starch and fold into cake batter. Add apple cider vinegar last and stir gently.
  6. Spread batter into cake pan and smooth out evenly. (Batter will be thick.)
  7. Bake cake for 35 minutes, or until toothpick comes out clean. Let cool for 15 minutes, then invert cake onto a large plate or cake stand. Drizzle with remaining ¼ cup of Pumpkin Salted Caramel Sauce.
3.5.3218

 

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Filed Under: AIP, All Recipes, Dessert Tagged With: apple, cake, caramel, coconut flour, dairy-free, dessert, Fall, gluten-free, grain-free, nut-free, paleo, salted caramel, soy-free, thanksgiving, upside down cake

Previous Post: « Instant Pot Bone Broth (AIP)
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Reader Interactions

Comments

  1. Melora Corden says

    January 1, 2019 at 3:52 am

    This was amazing! Everyone has a second helping.
    The caramel sauce was incredible, it’s the best Paleo caramel sauce I’ve eaten. I did add a little caramel essence but don’t think it could have made that much of a difference. I don’t think anyone could have noticed if it was gluten, dairy or sugar-free.

    Reply
    • Joanna says

      January 1, 2019 at 11:58 am

      Thank you, Melora, for the compliments! I’m thrilled to hear this was a hit! And great to know you can use fresh pumpkin as a substitute, too. Thank you for sharing! 🙂

      Reply
  2. Melora Corden says

    January 1, 2019 at 3:53 am

    Oops, I forgot to add. I did use fresh roasted pumpkin not tinned.

    Reply
  3. Lilly Stanev says

    May 8, 2020 at 12:43 am

    Joanna, the recipe calls for ¾ cup arrowroot starch – is this correct? Isn’t it too much?

    Reply
    • Joanna says

      May 8, 2020 at 9:17 am

      Hi Lilly, that’s the correct amount that I used because it’s like a flour in the recipe. When used as a thickener in sauces, you only need a small amount, but in baking, you can use a lot more when it’s a flour substitute. The batter in this recipe should be pretty thick. Hope you have success with it!

      Reply
  4. Lilly says

    May 8, 2020 at 11:22 am

    Thank you, Joanna! Will give it a try today and post my comments after. Happy Mother’s Day

    Reply
    • Joanna says

      May 10, 2020 at 12:25 pm

      Thank you, Lilly!

      Reply
      • Anjali says

        April 26, 2022 at 9:24 am

        Any idea if it would work to sub coconut milk for the oil, and maple syrup for the honey? (Those subs generally work for me in AIP baked goods)
        Thanks!

        Reply
        • Joanna says

          April 26, 2022 at 9:36 am

          Hi Anjali!
          I think the maple syrup in place of honey should work fine, but I’ve never swapped coconut milk for oil before, so I’m not sure how that would affect the texture. But feel free to give it a try if you want to! Hope it works out for you!

          Reply
  5. Kathie says

    May 24, 2020 at 11:13 pm

    My granddaughter made this Upside Down cake for a birthday celebration. It was absolutely delicious! I hope to have it again soon.

    Reply
    • Joanna says

      May 24, 2020 at 11:14 pm

      That’s wonderful, Kathie! Thank you so much for the compliments! Glad you enjoyed it! 🙂

      Reply
  6. Virginia says

    November 25, 2020 at 6:27 am

    Excellent !

    Reply
    • Joanna says

      November 25, 2020 at 11:19 pm

      Thanks so much, Virginia! 🙂

      Reply
  7. Ecaterina Pavel says

    January 18, 2021 at 3:00 pm

    The best AIP cake and one of my all-time favourites. Ever since I discovered this recipe I’ve baked different versions weekly – with pears, quince, etc. Tonight my husband literally had goosebumps after tasting the quince cake. Thank you for making my aip diet bearable, I am officially addicted. 🙂

    Reply
    • Joanna says

      January 18, 2021 at 10:18 pm

      Ecaterina, thank you so much! It’s my pleasure, so happy you love the cake! Your variations sound so delicious and creative, too! 🙂

      Reply
  8. Suzanne says

    September 10, 2021 at 3:45 pm

    This looks so good! What a great way to enjoy a treat while sticking to the good stuff!

    Reply
    • Joanna says

      September 10, 2021 at 4:29 pm

      Thanks, Suzanne! Couldn’t agree more! 🙂

      Reply
  9. VAnessa says

    September 10, 2021 at 3:47 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Joanna says

      September 10, 2021 at 4:33 pm

      My pleasure, Vanessa! The cake should keep for a few days in the fridge after making it, but I like it best warm out of the oven, drizzled with caramel sauce!

      Reply
  10. Rosalyn Fast says

    September 23, 2021 at 9:47 am

    Hi!

    Could I use tigernut milk instead of coconut milk?

    Reply
    • Joanna says

      September 23, 2021 at 10:15 am

      Hi Rosalyn! It might be a slightly different consistency since I used full-fat coconut milk that is pretty thick, but I think it’s worth a try! You could even start with a bit less if the tigernut milk is more watery than the coconut milk would be and add extra as needed. (You want a pretty thick cake batter.) Hope it turns out well for you! 🙂

      Reply
      • Rosalyn says

        October 8, 2021 at 5:31 pm

        Thank you

        Reply
  11. Susanne says

    October 14, 2021 at 10:44 am

    I made this cake for Canadian Thanksgiving last weekend, it was a huge hit with everyone. In fact my son in law said that it should be on every restaurant menu.

    Reply
    • Joanna says

      October 14, 2021 at 10:45 am

      Susanne, thank you so much!! Your comment just made my day! 🥰 So thrilled to hear it was well-loved by your family!

      Reply

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