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Breakfast Apple Cake

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breakfast apple cake

breakfast apple cake

I have been home under the weather for a few days and really wanted something special for breakfast. Saturday was rainy and we were all hanging out in the loft so it was a perfect time to bake.  I had all the  baking ingredients I needed and a couple of fuji apples, all perfect for what I had in mind.

apple cake ready to flipI thought an upside down cake would be perfect because I wanted the top to be caramely and gooey.  We all know about the pineapple upside down cake and why not try it with apples?

flipped apple cakeLook at the rich delicious caramel mess on top.  It tasted every bit as sinful as it looks in the photo above.  And picking at the pan after the big flip of the cake was divine!

apple cake with piece cut outGabriel was going crazy so I had to cut a piece right away and let it cool quickly so he could eat it. So much for breakfast cake.  Maybe it was a bad precedent to make a breakfast cake and confuse my toddler that cake should be eaten in the morning and anytime of day?  Possibly.  All cakes to him are called “apply birday.”    Happy birthday in the morning may definitely be a bad habit…hmm…

close up of apple cakeIf I am honest though, Gabriel is right on since I do feel that cake  anytime of day is great.  Enough said.  Let’s all dig in!


Breakfast Apple Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
The cake consistency will be very moist and somewhat dense. Depending on your oven, check that the top of the cake is bouncy when done but not too soft as the batter may not be fully cooked. I used Fuji apples but use any apple that you have on hand that will keep its consistency when baked.
For the caramel sauce
  • ¾ cup earth balance or non-dairy butter spread (melted)
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla
  • ½ cup agave
For the cake
  • 1½ cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
  • 1½ cups almond flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ½ cup coconut oil plus 1 tablespoon (melted) plus more to grease the pan (unmelted)
  • ¾ cup plus 2 tablespoons agave
  • 1 cup plus 2 tablespoons soy milk or almond milk
  • 2 tablespoons vanilla
  • 1½ cups chopped fuji apples (peeled)
  • 7-8 round fuji apple slices (cored and peeled)
For the caramel sauce
  1. Prepare a round 9-inch cake pan with parchment paper and greased sides
  2. In a small bowl whisk together melted butter, cinnamon, vanilla and agave
For the cake
  1. Preheat oven to 325 F
  2. Arrange round apple slices in cake pan and pour caramel sauce on top distributing it evenly
  3. In a large bowl whisk together flours, baking powder, baking soda, xanthan gum, salt and cinnamon
  4. Add coconut oil, agave, milk and vanilla
  5. Whisk batter until smooth
  6. Fold in chopped apples
  7. Add batter to cake pan and bake for 50-55 minutes or until ready (stick a toothpick in and it should come out clean when done)
  8. Let cake sit in the pan for 10 minutes
  9. With a knife gently work around the cake releasing the edges
  10. Flip cake onto a plate and let cool completely before serving






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14 Responses

  1. Margarita says:

    Thank you, Tabatha! I will make this one. It reminds me of the almond cake you made a long time ago.

  2. Yudy Flores Garcia de Lizarraga says:

    Se ve deliciosa uhhhhhh besoooos Yudy

  3. Carole says:

    Lovely work, Tabatha! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers

  4. jill says:

    I made this today….it was amazing!!!!!

  5. Stacey says:

    I was just given the job of making all the desserts for the family Gluten Free Hanukkah party. Can this cake be make a day or two ahead of time. I’m not sure how much time I will have the morning of, but it sounds delicious.

    • Tabatha says:

      Hi Stacey and thanks for visiting. I would say to make the cake a day before and it will actually be settled and firmer by the next day and perfect! Good luck with all the baking!

  6. Julie Camacho says:

    I made this last night. The family loved it. but because of the fat content, They felt upset to their stomach after eating it. I am hoping to make it again using only 1/3 cup of earth balance and applesause to replace the oil in the cake.

    • Tabatha says:

      Hi Julie. So sorry people didn’t feel well. There are some ingredients that don’t sit well with some. It could be the coconut oil itself and not necessarily the amount. You can certainly try the earth balance and applesauce and see. It’s the only way to know. Thanks for writing and let me know how the cake turns out! Good luck!

  7. Genevieve says:

    Hello! This looks delicious!! Is there a substitution recommended for almond flour for people with nut allergies? And if you don’t have agave, can you use maple syrup? I’m in a small town & have difficulty getting some ingredients…

    • Tabatha says:

      Hi Genevieve, thanks for visiting! You could substitute with equal parts of Bob’s Mill gluten free flour and definitely substitute the agave with maple, which I am actually using more and more as well these days. If you can’t find the flour in a local store perhaps try ordering on Amazon. I have ordered packages of four that come in a box and flour tends to be less expensive if bought this way. Let me know how it turns out!

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