Salted Caramel Apple Cake
A moist apple-packed cake with warm spice and a glossy, sugar-free salted caramel drizzle.
- Prep
- 20 min
- Bake
- 38 min
- Total
- 1 hr 15 min
- Yield
- 1 cake, 12 slices
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 88 g
Whole batch (12 servings, about 1056 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · 9 inch (23cm) round cake pan, lined
- 1
Heat the oven to 175°C / 350°F and line the cake pan.
- 2
Whisk eggs, applesauce, yogurt, oil and brown sweetener until smooth.
- 3
Fold in oat flour, almond flour, cinnamon, baking powder and baking soda, then fold in the diced apple.
- 4
Spread into the pan and arrange thin apple slices over the surface.
- 5
Bake 35-42 minutes, until the centre springs back and the apples are tender.
- 6
Cool for 20 minutes, turn out, then drizzle with warm allulose caramel and finish with flaky salt.
Doneness test
A skewer through the cake—not an apple piece—comes out with only a few moist crumbs.
Cooling
Let the crumb set for 20 minutes before turning out; the fruit makes it delicate when hot.
Smart substitutions
Applesauce and yogurt for most of the oil
Keeps the cake moist while reducing added fat.
Texture: Soft and plush with a slightly tighter crumb.
Allulose caramel for traditional caramel
Delivers browned flavor without refined sugar.
Texture: A thinner sauce that stays soft when cool.
Pro baking tips
- Choose a firm apple so the topping holds its shape.
- Warm slices briefly to loosen the caramel drizzle.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
Generate a similar recipe
Pick a direction and Bake Lab will bake up a fresh recipe in the same style.