Bake the Best Dairy-Free Caramel Apple Cake: A Delightful Classic Remade for Everyone
If you’re navigating life with a dairy allergy or lactose intolerance, the idea of indulging in a decadent caramel apple cake might seem like a distant dream. But what if I told you it’s not only possible but utterly delicious? Prepare to rediscover the joy of a truly special treat: a dairy-free caramel apple cake that doesn’t compromise on flavor or texture. This recipe transforms a classic into an accessible delight, perfect for anyone craving a taste of autumn comfort without the dairy.
A Journey Back to Grandma’s Kitchen: The Inspiration Behind This Recipe
My maternal grandmother was a woman of quiet tastes, preferring simplicity in her food. While she wasn’t renowned for an extensive culinary repertoire, there was one dish that stood out, one that etched itself into my memory: her apple cake. It was a humble yet profoundly comforting dessert, a staple during our visits, always hinting at warmth and home. She had a sensitive stomach, which meant her food choices leaned towards the mild, often avoiding anything too rich or spicy. Pasta and pizza were rarely on her menu, but that apple cake was her masterpiece.
Even decades later, I still use the bread machine she lovingly gifted me over 20 years ago, a constant reminder of her presence. Lately, I’ve found myself missing her more than usual, and with that came a yearning for her famous apple cake. The only problem? Her specific recipe was lost to time. I recently scoured an old church fundraising cookbook she had given me in my early twenties, clinging to the hope of finding those handwritten notes or a printed version of her beloved recipe. Alas, I found a promising chicken salad recipe (which I absolutely plan to try!) and a rather unappealing casserole using three cans of soup, but no trace of the apple cake that I so desperately sought. It felt like a piece of my culinary heritage had vanished.
A Serendipitous Discovery and a Dairy-Free Transformation
Just a few days after my nostalgic quest for Grandma’s apple cake proved fruitless, a wonderful stroke of luck occurred. A dear friend – and the brilliant founder of the award-winning Jelly Queens – shared a photograph and recipe on Facebook. It was for a remarkably simple, adaptable cake that could feature cranberries, peaches, fresh cherries, or, most notably for me, apples! The timing was impeccable. I knew instantly I had to try it the very next day, especially with apples.
However, my personal journey with food brought a necessary twist to this delightful discovery. Due to my dairy allergy, I couldn’t simply follow the original recipe. I needed to adapt it, to transform it into a dairy-free caramel apple cake that I could enjoy without concern. This adaptation process was a joyful challenge, allowing me to recreate a beloved flavor profile in a way that suited my dietary needs. My heartfelt thanks go to Donna Collins for her original, inspiring recipe and for her gracious permission to share it with my dairy-free modifications. Her generosity allowed a little piece of home-baked happiness to return to my life, and now, to yours.
Dairy-Free Caramel Apple Cake
Kelly Kirkendoll
Pin Recipe
Ingredients
Dairy-Free Apple Cake
- 1 cup organic all-purpose flour
- 1 cup cane sugar
- 1/4 tsp sea salt
- 2 cups baking apple of choice, cut into bite-size pieces (Granny Smith apples work wonderfully for their tartness and firm texture, as shown in these photos, but feel free to experiment with other firm fruits like peaches, cranberries, or fresh cherries for seasonal variations)
- 1/2 cup organic chopped pecans
- 1/2 cup vegan butter, melted
- 2 organic eggs (for a vegan option, consider flax eggs or a suitable egg replacer)
- 1 tsp pure vanilla extract
Dairy-Free Caramel Sauce
- 1 cup packed brown sugar (light or dark works, dark provides a richer molasses flavor)
- 4 Tbsp vegan butter (brands like Miyoko’s Kitchen or Earth Balance work beautifully)
- 1/3 cup plain coconut milk creamer (for a rich, creamy caramel, I highly recommend using a full-fat variety like So Delicious)
- 1/2 Tbsp pure vanilla extract
- pinch of salt (a flaky sea salt can add a gourmet touch)
Instructions
Dairy-Free Apple Cake
- Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s at the ideal temperature when your batter is ready.
- Thoroughly grease one 9-inch pie pan (or a similar round baking dish) to prevent sticking and ensure easy removal of the cake.
- In a large mixing bowl, combine the organic all-purpose flour, cane sugar, and sea salt. Whisk these dry ingredients together until they are well combined.
- Add the bite-sized fruit pieces (apples, or your chosen alternative) and chopped organic pecans to the dry mixture. Toss gently until the fruit and nuts are evenly coated with the flour mixture. This helps prevent them from sinking to the bottom of the cake during baking.
- Next, add the melted vegan butter, the beaten organic eggs (or egg replacer), and the pure vanilla extract to the bowl. Stir all ingredients together just until combined. Be careful not to overmix; a few lumps are perfectly fine for this type of cake.
- Evenly spread the prepared batter into your greased 9-inch pie pan. Ensure the surface is relatively flat for even baking.
- Bake in the preheated oven for approximately 40 minutes, or until a wooden pick (like a toothpick or skewer) inserted into the center of the cake comes out clean. Baking times can vary slightly depending on your oven, so keep an eye on it. The cake should be golden brown and fragrant.
- Once baked, let the cake cool slightly. While still warm, generously top with the dairy-free caramel sauce. Serve warm to enjoy the full comforting experience of this delicious treat.
Dairy-Free Caramel Sauce
- In a medium saucepan, combine the packed brown sugar, plain coconut milk creamer, vegan butter, and a pinch of salt. Place the saucepan over medium heat and cook for 5 minutes, whisking gently but continuously to ensure all ingredients melt and combine smoothly. After 5 minutes, slowly bring the mixture to a boil. As soon as it begins to boil, reduce the heat to medium-high and continue whisking gently for another 2-3 minutes. It’s crucial to be attentive during this stage to prevent the caramel from burning; keep stirring and watch for any signs of scorching. The mixture should thicken slightly.
- Remove the saucepan from the heat and stir in the pure vanilla extract. Cook for another minute, off the heat, while stirring to allow the vanilla to fully incorporate and to thicken the sauce further. Let the caramel sauce cool slightly before pouring it into a jar or another glass container for storage. For a thicker caramel, refrigerate until completely cold. Note that the caramel will be thinner when warm (as shown in the photo above) but still absolutely delicious. It will thicken considerably as it cools in the refrigerator. Don’t let any leftover caramel go to waste – it’s fantastic swirled into your morning coffee or drizzled over dairy-free ice cream!
Why Dairy-Free? Catering to All Tastes and Needs
For many, dairy can be a source of discomfort, ranging from mild lactose intolerance to severe dairy allergies. Lactose intolerance, where the body struggles to digest lactose (the sugar in milk), affects a significant portion of the global population. Dairy allergies, on the other hand, involve an immune system reaction to milk proteins, requiring strict avoidance. Developing delicious, accessible recipes like this dairy-free caramel apple cake ensures that everyone, regardless of their dietary restrictions, can partake in the joy of homemade baking. Using readily available vegan butter and coconut milk creamer makes this recipe not just an alternative, but a truly stellar stand-alone dessert.
Tips for Perfecting Your Dairy-Free Caramel Apple Cake
- Choosing Your Apples: While Granny Smith apples offer a lovely tart contrast to the sweet caramel, other firm baking apples like Honeycrisp, Fuji, or Braeburn can also be used. Their robust texture holds up well during baking, preventing them from turning mushy.
- Vegan Butter Options: The market for vegan butter has exploded, offering excellent substitutes that mimic the flavor and texture of traditional butter. Brands like Miyoko’s Kitchen, Earth Balance, and Country Crock Plant Butter are fantastic choices that perform beautifully in baking and caramel making.
- Coconut Milk Creamer: For the caramel sauce, opt for a full-fat plain coconut milk creamer, or even the creamy part from a can of full-fat coconut milk (refrigerated overnight to separate the cream). This ensures your caramel is rich and luscious. Avoid light versions, as they won’t provide the necessary richness or thickness.
- Preventing a Sticky Situation: Generously greasing your pie pan is crucial. You can also lightly flour the pan after greasing for extra insurance, especially if you plan to invert the cake.
- Doneness Test: The toothpick test is your best friend. If it comes out with wet batter, continue baking in 5-minute intervals. If it has moist crumbs, it’s usually perfect – don’t overbake, or your cake might dry out.
Variations to Explore
This versatile cake base lends itself beautifully to various modifications:
- Spice it Up: Add a teaspoon of ground cinnamon, a half teaspoon of nutmeg, or a pinch of allspice to the cake batter for a warmer, more aromatic flavor profile.
- Other Fruits: As the original recipe suggested, consider using other firm fruits. Peaches offer a summery twist, while cranberries provide a tart burst of flavor, especially around the holidays. Fresh pitted cherries are also a fantastic option.
- Nutty Alternatives: If pecans aren’t your preference or you have an allergy, walnuts or even a sprinkle of toasted rolled oats can provide a lovely textural contrast.
- Garnishes: Beyond the caramel, a dollop of dairy-free whipped cream, a scoop of dairy-free vanilla ice cream, or an extra sprinkle of chopped pecans can elevate your dessert presentation.
Storing Your Dairy-Free Delight
Once cooled, this dairy-free caramel apple cake can be stored at room temperature in an airtight container for up to 2-3 days. If you prefer a longer shelf life, or if your kitchen is particularly warm, refrigerate it for up to 5 days. The caramel sauce, once made, should always be stored in an airtight container in the refrigerator. When you’re ready to enjoy it again, a quick warm-up in the microwave or a gentle simmer on the stovetop will bring the caramel back to its pourable consistency, making it perfect for drizzling.