Gluten Free Caramel Apple Cake Food

GLUTEN-FREE CARAMEL APPLE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
• Beat yogurt, white sugar, 1 cup brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth.
• Combine flour, flax seed, cinnamon, salt, cloves, and nutmeg together in a separate bowl. Stir yogurt mixture into flour mixture just until batter is combined; fold in apples. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 70 to 75 minutes. Turn cake onto a serving plate.
• Melt butter, 1/2 cup brown sugar, and milk together in a saucepan over medium heat until sugar is dissolved, 2 to 3 minutes. Remove saucepan from heat and cool until sauce is thickened, about 10 minutes. Pour sauce over cake.

PECAN APPLE STRUDEL CAKE (GLUTEN FREE)

Steps:

• Preheat oven to 325°F.
• Prepare a small deep pan by greasing and dusting with white rice flour.
• Mix all strudel ingredients in a small bowl and set aside.
• In a medium bowl, sieve together all the dry ingredients. (except strudel and apples).
• Add the wet ingredients and mix with a wooden spoon.
• Add the chopped apples and stir to combine.
• Scoop half the batter into the prepared pan.
• then layer half the strudel mixture on top of the batter.
• Add remaining batter and then remaining topping.
• Place in the oven and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.
• Cool at least 10 minutes before serving. I like it better cooled down to room temperature even more.
• Enjoy!

OH MY!! CARAMEL CAKE! GLUTEN, DAIRY - FREE!

Steps:

• Preheat oven to 350 degrees. Prepare an 8 x 8 square pan or bundt pan with non-stick spray and gluten free flour.
• Combine all cake ingredients into a mixer and mix thoroughly, making sure you scrape down the sides and bottom of the bowl to incorporate all the flour.
• Pour into pan and place into oven. Bake at 350 for 40-50 minutes, until cake springs back when lightly pressed with your finger and there are no soft spots.
• Prepare frosting by melting margarine and brown sugar and whisking together in a saucepan over medium heat. Add milk and vanilla, then bring to a boil while whisking. Remove from heat immediately and add 1.5 cups of the sugar while whisking.
• Add up to 1/2 cup more sugar as needed to thicken the frosting. Add more almond milk or dairy substitute to thin the mixture if it gets too thick. As it cools, it will thicken further. Pour/Ladle over your completely cooled cake while frosting is warm.
• Store the cake in an airtight container at room temperature. Do not refrigerate. Consume within 3-4 days.