Caramel Apple Spice Cake with Salted Caramel Frosting

A warm autumn spice cake layered with tender caramelized apples and crowned with silky salted caramel frosting made from coconut cream. Cinnamon, nutmeg, and ginger perfume the crumb while maple-kissed apple slices melt into pockets of sweetness. The frosting is rich and glossy, with just enough salt to balance the caramel. Cozy enough for a rainy afternoon, elegant enough for a celebration, and completely dairy-free and egg-free without a hint of compromise.

By TasteBuds

Recipe details

Yield
10 people
Prep time
40 minutes
Cook time
35 minutes
Total time
1 hour 50 minutes

Ingredients

  • 2½ cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • ½ tsp Ground nutmeg
  • ½ tsp Fine sea salt
  • 1 cup Granulated sugar
  • ½ cup Light brown sugar, packed
  • ¾ cup Vegetable oil
  • ½ cup Unsweetened applesauce
  • 2 tsp Vanilla extract
  • 1 tbsp Apple cider vinegar
  • 1¼ cups Unsweetened almond milk (or any plant-based milk)
  • 2 medium Granny Smith apples, peeled, cored, and sliced ¼-inch thick
  • 2 tbsp Coconut oil (for caramelizing apples)
  • 3 tbsp Maple syrup (for caramelizing apples)
  • ¼ tsp Ground cinnamon (for caramelizing apples)
  • 1 cup Full-fat coconut cream, chilled overnight (the thick cream from the top of a can)
  • 1 cup Granulated sugar (for caramel)
  • ¼ cup Water (for caramel)
  • 1 tsp Vanilla extract (for frosting)
  • ¾ tsp Flaky sea salt (plus more for topping)

Instructions

  1. Place 1 cup (240 ml) full-fat coconut cream in the refrigerator to chill overnight. You want the thick cream from the top of the can, which separates when cold.
  2. Preheat your oven to 350°F (175°C).
  3. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  4. In a large mixing bowl, whisk together 2½ cups (300 g) all-purpose flour, 2 tsp (10 g) baking powder, 1 tsp (5 g) baking soda, 2 tsp (10 g) ground cinnamon, 1 tsp (5 g) ground ginger, ½ tsp (2.5 g) ground nutmeg, and ½ tsp (2.5 g) fine sea salt.
  5. In a medium bowl, whisk together 1 cup (200 g) granulated sugar, ½ cup (100 g) packed light brown sugar, ¾ cup (180 ml) vegetable oil, ½ cup (120 ml) unsweetened applesauce, 2 tsp (10 ml) vanilla extract, and 1 tbsp (15 ml) apple cider vinegar until smooth.
  6. Add the wet ingredients to the dry ingredients along with 1¼ cups (300 ml) unsweetened almond milk. Whisk gently until just combined. A few small lumps are fine.
  7. Divide the batter evenly between the two prepared cake pans.
  8. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when gently pressed.
  9. While the cakes bake, peel, core, and slice 2 medium Granny Smith apples into ¼-inch thick slices.
  10. Heat 2 tbsp (30 ml) coconut oil in a large skillet over medium heat.
  11. Add the 2 medium Granny Smith apples, sliced to the skillet. Cook, stirring occasionally, for about 5 minutes, until they start to soften.
  12. Stir in 3 tbsp (45 ml) maple syrup and ¼ tsp (1.5 g) ground cinnamon. Continue cooking for another 5 to 7 minutes, until the apples are tender and caramelized, with golden edges. Set aside to cool.
  13. When the cakes are done, remove them from the oven and let cool in the pans for 10 minutes, then turn out onto a cooling rack and cool completely.
  14. While the cakes cool, make the caramel. In a medium saucepan, combine 1 cup (200 g) granulated sugar and ¼ cup (60 ml) water. Stir gently to moisten the sugar.
  15. Place the saucepan over medium-high heat. Do not stir once it starts boiling. Swirl the pan occasionally. Cook until the mixture turns a deep amber color, about 8 to 10 minutes. Watch closely so it doesn't burn.
  16. Remove from heat immediately. Carefully whisk in the 1 cup (240 ml) chilled coconut cream (it will bubble and steam vigorously). Whisk until smooth.
  17. Stir in 1 tsp (5 ml) vanilla extract and ¾ tsp (3.5 g) flaky sea salt. Let the caramel cool to room temperature, then refrigerate for 20 to 30 minutes until thickened to a spreadable frosting consistency.
  18. Once the cakes and caramel frosting are completely cool, place one cake layer on a cake stand or serving plate.
  19. Spread half of the caramelized apples evenly over the first cake layer, then spread a thin layer of the salted caramel frosting over the apples.
  20. Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake. Arrange the remaining caramelized apples on top as decoration.
  21. Sprinkle a pinch of flaky sea salt over the top for finish.