Happy fall y’all! Introducing the Ultimate Grain & Refined Sugar-Free Apple Upside Down Cake with a Decadent Salted Caramel Glaze – a dessert that perfectly captures the essence, flavors, and spirit of fall! 

Moist, flavorful cake infused with warm baking spice, topped with tender, caramelized apple slices, and drizzled with a rich, salted caramel glaze that adds just the right touch of sweetness. Juicy sweet apples baked to perfection all lined up in a stain-glass like mosaic, stunningly beautiful work of edible art. 

Feel free to use any type of apple, although Fuji and granny smith do best in baked goods. You can also opt to leave the peel on the apples for a more rustic look. This cake is plenty delicious without the caramel, but I promise it’s well worth the extra work. I recommend pouring the caramel over each piece that is about to be eaten, as pouring it over the whole cake will not hold well for consumption the next day. 

This apple cake is perfect for any autumn gathering, this fantastically show-stopping dessert will leave your guests raving and coming back for seconds. Don’t miss out on this seasonal delight that promises to be the highlight of your fall baking adventures! Enjoy!

Looking for other fall apple recipes? Check out my Easy Slow Cooker Refined Sugar-Free SCD Apple Butter, New & Improved Easy Grain-Free Apple Crumble, New & Improved Refined Sugar-Free Hot Slow Cooker Apple Cider, or my The Easy Autumn Apple, Cranberry, & Walnut Chicken Salad 

The Ultimate Grain & Refined Sugar-Free Apple Upside Down Cake with Salted Caramel Glaze

Serves 8
Prep: 20 min
Cooking: 35 min
Cooling: 15 min
Total: 1 hour 10 min
Beginner

Ingredients: 

For the Apple Cake: 

 

(For the bottom of the pan with the apples) 

¼ cup butter, melted

1 tsp. cinnamon 

4 Tbsp. honey 

2-3 apples of choice, peeled, cored, and sliced thin

 

(For the cake batter) 

2 cups almond flour 

½ cup coconut flour 

½ tsp. baking soda 

1 tsp. cinnamon, ground

½ tsp. nutmeg, ground 

¼ tsp. ginger, ground  

⅛ tsp. clove, ground 

⅓ cup honey 

¼ cup butter, unsalted & melted 

½ cup almond milk, no thickeners 

2 eggs

 

For the Salted Caramel Glaze: 

½ cup honey

1 tsp. vanilla extract, no alcohol 

3 Tbsp. butter, cold and sliced

1 tsp. water 

2 tsp. cashew butter, no thickeners or added sugar

½ tsp. flake salt or fleur de sel

  Method Of Prep:

1. Gather and prep ingredients. Preheat the oven to 350°F. Line an 8-9 inch square or circle pan with parchment paper and grease the sides with butter or coconut oil, set aside.
2. Add melted butter, cinnamon, and honey to the bottom of your cake pan and stir together.
3. Slice apples and lay face down on the bottom of the pan until you have the bottom covered.
4. In a large bowl add almond flour, coconut flour, baking soda, and spices. Whisk to incorporate and get out any lumps in the flour.
5. Add in honey, butter, almond milk, and eggs. Stir until completely combined.
6. Spoon the batter over the apples, gently spread to even out.
7. Bake for 30-35 minutes or until golden and cooked all the way through. You can test this with a toothpick, if it comes out clean the cake is done.
8. While the cake is baking, we will make the caramel. In a small pot add honey and bring to a boil.
9. Once boiling, reduce to a simmer for about 8-10 minutes or until darkened but not burnt. Stir occasionally during this process.
10. Remove honey from heat, and add in vanilla extract, butter, water, cashew butter, and salt. When you add in the vanilla it will bubble a little bit, but this is normal and will not affect how it mixes in.
11. Stir gently until butter has melted.
12. Carefully transfer to your high-speed blender or shake cup blender and blend for 15 seconds on high. This will incorporate all of the cashew butter so it’s nice and smooth.
13. Set aside for 15 minutes to cool slightly.
14. Remove cake from the oven after cooking time has elapsed.
15. Let the cake cool for 12-15 minutes.
16. Place a serving plate over the cake and carefully flip upside down, allowing the cake to come out cleanly. If using a springform, unclasp the ring and remove it first before placing the plate on the cake and flipping.
17. Once the cake is right-side up drizzle the caramel glaze over the cake.
18. Slice into eight pieces and serve immediately. Enjoy!

Nutrition Facts: (1 slice with caramel) 
Calories- 492  
Carbs- 52.4 g
Fat- 24.8 g
Protein- 9.3 g