When autumn baking calls, this gluten-free apple and salted caramel cake delivers. The classic pairing of apple and caramel becomes even better with a touch of sea salt for balance and depth.
I’ve always loved apple and caramel together, and adding salted caramel to this loaf cake makes it a real winner for cooler months.
An easy autumn dessert recipe
This gluten-free apple and salted caramel cake is a straightforward loaf cake that’s perfect for sharing. It’s studded with apple pieces and lightly spiced with cinnamon for a warm, autumn flavour.
After baking the moist apple loaf, it’s topped with a salted caramel buttercream and finished with extra caramel and crunchy pecans for texture and visual appeal.
The cake has a gently sweet profile rather than being cloying. If you use cooking apples, you’ll get a pleasant tang; sweeter eating apples will amplify the sweetness. The salted caramel buttercream adds indulgence while keeping the overall balance right.
An easy gluten free loaf cake
I often reach for loaf cakes because they’re simple to make and slice. This recipe uses a 2lb loaf tin, but you can bake it in a round tin if preferred—just watch the cooking time, as a shallower tin may need less time in the oven.
One tip: avoid opening the oven too early. A premature peek is one of the main reasons cakes sink in the middle.
An easy gluten free apple cake
If you prefer something simpler, skip the frosting and serve the loaf dusted with cinnamon sugar. The apple pieces keep the cake moist, and using brown sugar gives it a rich, slightly sticky crumb that feels very autumnal.
Cooking apples are ideal because they hold shape while baking, but any apples you have will work. If you have homegrown apples, that’s even better—the flavour always feels fresher.
What ingredients do I need for this apple cake?
The cake uses basic baking ingredients plus apples and a few items for the salted caramel buttercream. For the shopping list you’ll need:
- 175g unsalted butter (softened)
- 100g caster sugar
- 75g dark brown sugar (plus 1 tbsp)
- 1 tsp vanilla extract
- 3 large eggs
- 175g gluten free self-raising flour
- 1 tsp cinnamon
- 1 tbsp milk
- 2 apples
For the salted caramel buttercream and topping:
- 100g unsalted butter (room temperature)
- 200g icing sugar
- A tin of Carnation caramel or other ready-made caramel/dulce de leche
- Sea salt flakes
- 1 tbsp milk
- 40g pecans (roughly chopped)
Keep reading for substitutions and tips if you need to swap any ingredients.
Tips and substitutions
You can use any good-quality ready-made caramel or dulce de leche; Carnation caramel is convenient and works well. If you’d rather skip the salted element, leave out the sea salt flakes and enjoy a caramel apple cake instead.
If you don’t have gluten-free self-raising flour, substitute plain gluten-free flour plus 2 tsp baking powder. Pears also work nicely in place of apples, or try a mix of fruits for variety.
I haven’t tested a dairy-free version, but you could use a baking block such as Stork or a dairy-free spread instead of butter, and a dairy-free milk. Make sure any caramel you use is dairy-free or vegan if you need the whole cake to be free of dairy.
Apple and salted caramel cake recipe
This gluten-free apple and salted caramel loaf serves about 12 and makes a warming seasonal bake. It’s a great way to use up any apples you have in autumn, but it’s also delicious any time of year.
If you make this recipe and enjoy it, please share your photos on social media with the hashtag #theglutenfreeblogger — I love seeing your bakes.
Apple and Salted Caramel Cake
Ingredients
- 175 g unsalted butter, softened
- 100 g caster sugar
- 75 g dark brown sugar, plus 1 tbsp
- 1 tsp vanilla extract
- 3 large eggs
- 175 g gluten free self-raising flour
- 1 tsp cinnamon
- 1 tbsp milk
- 2 apples
For the frosting:
- 100 g unsalted butter, room temperature
- 200 g icing sugar
- 2 tbsp Carnation caramel
- 1 tbsp milk
- 1/2 tsp sea salt flakes
For the topping:
- 2 tbsp Carnation caramel
- Pinch sea salt
- 40 g pecans, roughly chopped
Instructions
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Preheat the oven to 180°C (fan 160°C) / Gas Mark 4. Line a 2lb loaf tin with baking paper or grease well.
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Peel, core and dice the apples into roughly 1cm cubes. Toss with 1 tbsp dark brown sugar and set aside.
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Beat the softened butter with the caster and dark brown sugars until creamed and light.
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Add the vanilla and eggs, beating until combined. If the mixture looks a little curdled, don’t worry—adding the flour will bring it together.
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Sift in the gluten-free flour and stir in the cinnamon. Add the milk and whisk to a smooth batter.
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Fold the apple pieces into the batter, pour into the prepared tin, smooth the top and bake for 50–60 minutes. A skewer inserted into the centre should come out clean. Cool completely on a wire rack.
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For the frosting, beat the butter, icing sugar, caramel, milk and sea salt together until smooth and fluffy. Spread over the cooled cake.
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Mix extra caramel with a pinch of sea salt and drizzle over the frosted cake. Sprinkle with chopped pecans and serve.
Notes
Nutrition
More apple bakes…
Gluten free granola cake with apple and blackberries
A delicious autumnal treat, this gluten and egg free granola cake recipe can also be made dairy free and vegan.
Gluten free apple and blackberry crumble
This easy gluten-free apple and blackberry crumble is perfect for using up seasonal blackberries.
Gluten free apple crumble cupcakes
Chunks of apple, crunchy crumble pieces and a sweet cinnamon frosting make these cupcakes a lovely autumn treat.
Sticky toffee apple upside down cake
This gluten-free sticky toffee apple upside-down cake is an indulgent dessert—serve with ice cream or custard.
Need some more gluten free baking inspiration?
Want to try other gluten-free baking recipes from the blog? Here are a few autumnal ideas to get you started:
- Cherry and ginger oaty crumble bars
- Gluten Free Dorset Apple Cake
- Gluten Free Apple Turnovers
- Apple and blackberry crumble
- Plum and amaretto crumble
- Gluten Free Apple Muffins
- White chocolate chunk cookies
If you make this cake, I’d love to see your photos — share them with #theglutenfreeblogger or tag me on social media.
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