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.
Ingredients
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)
Instructions
For the caramel sauce
Prepare a round 9-inch cake pan with parchment paper and greased sides
In a small bowl whisk together melted butter, cinnamon, vanilla and agave
For the cake
Preheat oven to 325 F
Arrange round apple slices in cake pan and pour caramel sauce on top distributing it evenly
In a large bowl whisk together flours, baking powder, baking soda, xanthan gum, salt and cinnamon
Add coconut oil, agave, milk and vanilla
Whisk batter until smooth
Fold in chopped apples
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)
Let cake sit in the pan for 10 minutes
With a knife gently work around the cake releasing the edges
Flip cake onto a plate and let cool completely before serving
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2013/05/28/breakfast-apple-cake/