OK, reader friends, don’t judge me for this, but I have a confession to make: I used a boxed cake mix for this recipe. Before you all start unsubscribing, just hear me out!
I’ve told you how crazy our 2nd year of homeschooling has started off (it’s getting a little better), well on top of that, we had three different groups of friends visit in September. We love having people over, and by planning the gatherings all close together like this it means I only do the big housecleaning once, ha! But it was a busy time for sure. For all of these get-togethers, we had one or two friends coming who are avoiding gluten, and I wouldn’t have had time to make two desserts, so I knew I had to make just one really good one. Since I also didn’t have time to experiment with recipes, I took my friend Sonia’s word for it that this gluten free cake mix comes out really moist and perfectly delicious, and it’s one of the rare times (only time?) that I’ve included anything boxed in my recipes here on the blog. Although I used to mostly cook with boxes, before I knew better. But I did make homemade frosting!
This was a really yummy fall treat. Also, if anyone has a tried and true gluten free cake recipe, feel free to share in the comments!
Gluten Free Caramel Apple Cake
- One box of gluten free yellow cake mix (Wow, that hurts to see the word ‘box’ here.)
Plus ingredients for the cake mix:
- 1/2 cup butter + 2 Tablespoons melted
- 4 eggs
- 2/3 cup milk
Plus my additions:
- 1/4 teaspoon sea salt
- 1 1/2 teaspoon cinnamon
- 3 organic or chemical-free apples (apples are a highly sprayed crop), chopped into small pieces
Mix the cake according to directions, and also add in the salt and cinnamon. (I used my Bosch.) Stir in the apple pieces. Using a rubber spatula, scoop the batter into a buttered bundt pan. Bake at 350* for about 42-44 minutes. Just feel the top to see if it feels fairly firm and then it’s done. Let it cool as directed on the box.
And for the Salted Caramel frosting:
- 2 cups palm sugar (yes, that’s a lot of sugar, but that’s how you make homemade caramel, and this isn’t something you will make very often!)
- 1 cup milk
- ½ cup palm shortening, melted
- ½ cup butter, melted
- 1 teaspoon baking soda
Stir all of the above in a medium saucepan over medium-low heat, continuing to stir as it cooks. Cook until it’s at about 235*, but I got sick of checking it with my thermometer, so I just watched until it started turning a brown color and thickening, being careful not to let it burn. Until you’ve made it a few times, just go with the thermometer. Remove from heat and let cool a few minutes, but not too long. Pour into the Bosch or another mixer, and using the whip attachments, whip it until it has cooled even more.
Then add the following, but add the confectioner sugar slowly, and mix on high for a few seconds every so often to incorporate air in:
- ½ cup butter
- ½ teaspoon sea salt
- 1 1/2 cups confectioner’s sugar (I use this stuff so rarely that I didn’t even try to find a better version)
My first batch frosted perfectly. With my next batch I got too impatient and the frosting was a little more thin, so I just drizzled it over each piece. I served this with vanilla ice cream, be sure to make homemade vanilla ice cream if you have a few extra minutes because it’s so much better. Note: This amount of frosting was enough for 1 1/2 cakes, so feel free to use the extra to dip your apples into for more dreamy-liciousness. This frosting was adapted from a recipe I found online here.
Speaking of Sonia, here are more posts by her (that link is just a google search for “Kitchen Kop Sonia” to find all of her recipes, and wow, there are a lot!) Read Sonia’s Health & Nutrition Guest Interview, although now her story would be different since she began eating meat again a couple of years ago or maybe more. (It wasn’t because I annoyed her like crazy about it either, honest!) She said she’ll tell you all about it one of these days. Maybe she’ll see this and be inspired… And here’s the interview with her husband, Bob, who is also a great friend! (Those are all old posts, so overlook all the typos and disorganization please.)