Caramel Apple Upside-Down Cake
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Since I began sharing AIP recipes in 2012, by far my most popular one has been my AIP Chocolate Cake with Banana-Avocado Frosting. And for good reason! It’s a delicious, healthy treat that means those of us on restricted diets still get to have a birthday cake or something rich and comforting when those chocolate cravings hit. Well, I think this cake could give that one a run for its money. This Caramel Apple Cake is not only an autoimmune protocol recipe, it’s also so gorgeous and delicious that no one would ever know it didn’t have any dairy, flour, eggs, or sugar in it.
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Caramel Apple Upside-Down Cake
Equipment
Ingredients
- 3 medium red apple diced
- 1 cup caramel divided
- 3/4 cup arrowroot powder
- 5/8 cup coconut flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 3/4 cup coconut milk
- 1/2 cup palm shortening
- 1/4 cup applesauce
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 350F and liberally grease a 9″ cake pan with palm shortening.
- In a large skillet over medium heat, cook the apples in 3/4 cup of the caramel just until heated through, about 5 minutes.
- Spoon about 2/3 of the caramel apple mixture into the bottom of the cake pan and spread evenly. Set the rest aside.
- In a large mixing bowl, stir together the arrowroot, coconut flour, cinnamon, baking soda, ginger, cream of tartar, and salt.
- In a separate bowl, mix together the milk, shortening, applesauce, and honey.
- Pour the wet ingredients into the dry ingredients and stir to combine, then fold in the remaining caramel apples along with the apple cider vinegar.
- Spread batter into the cake pan and bake 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool, then turn the pan over onto a plate or cake platter. Drizzle the cake with remaining 1/4 cup caramel before serving.