Introducing The Gluten Free Apple Cake!!! Layers of soft cinnamon apple cider cake surrounded by luscious apple cider cinnamon buttercream topped with an apple cider caramel drip. Apple cider isn’t in season where you live? You can use a natural style apple juice instead! Oh and of course, it’s gluten free, nut free, eggless and easily vegan!
Pour the cider into a medium pan set over medium low heat. Let the cider simmer for about 25-35 min. You should be left with about 1.5 cups of cider. (You don't want less than 1 cup). Set aside.
Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda, cinnamon and salt. Set aside.
In a medium bowl, whisk together ½ cup of the cooled cider, milk of choice, the light brown sugar, the vegetable oil and the vanilla.
Slowly add the cider mixture into the flour mixture and use a spatula to combine as it gets thick.
With a spatula, scoop half the batter into one pan and the other half into the other pan. Smooth the tops with a butter knife.
Bake both cakes in the center rack for 35 minutes.
Let them cool in the pan and then transfer to a cooling rack.
Once the cakes have cooled completely, cut them in half horizontally. Now you will have 4 thin layers of cake.
Make the frosting: Beat the butter or vegan baking stick and brown sugar together until smooth and creamy. About 2-3 min.
Add in all the other frosting ingredients and beat until combined and smooth. If the frosting seems too thick, add more water ¼ teaspoon at a time. If it is too thin, add more confectioners' sugar, 1 tablespoon at a time.
Divide the frosting into 4 equal servings.
Place one cake layer on the cake stand. Take ¼ of the frosting and frost the top. Place another layer of cake on top of the frosting. Repeat the frosting layer. Repeat this process with all the cake layers. For the top, divide the last ¼ of the frosting in half. Use half for the top and half for the sides of the cake. Pop it in the fridge to chill.
Make the caramel: Whisk all the caramel ingredients together in a medium saucepan set over medium heat. Whisk constantly. When the mixture starts to boil, keep whisking constantly and let it boil, while whisking, for 2 minutes.
Remove from heat and place in a heat safe bowl. Let sit on the counter until the bowl is no longer blazing hot. Give the caramel a whisk and then pop in the fridge uncovered.
Let chill for about an hour. After, whisk the caramel, it should be thick. If it’s too thick and not pourable, microwave it in 5 second increments until it is able to be poured.
Take the cake out of the fridge. Pour the caramel on top of the cake and use an icing spatula to push the caramel to the edge to let it naturally drip down.
Pop the cake back in the fridge so the caramel hardens. After caramel is hardened, you can decorate the top with more buttercream if you desire. To get the swirl I did on top of the cake, while the caramel is wet, carefully put some buttercream on a paper towel and swirl it into the wet caramel.
Store cake in the fridge in a cake dome or wrapped in plastic wrap. If wrapping in plastic, put the cake in the fridge until the frosting hardens and then wrap it. If you wrap it when the frosting is wet you’ll have a giant mess.
Let the cake sit out on the counter for about 15-20 min prior to serving.