Gluten-free Apple Caramel Cake!!

I have made SO many versions of this cake by now, and it always turns out satisfying, whether you want to go full gluten-free, spelt version, or good old wheat flour. 
What sets this cake apart is the VAST amount of apples that it uses, and very little dough. The 'icing on the cake' (no pun intended) is the caramel sauce that gets poured over the cake at the end, leaving it moist and sweet!

INGREDIENTS FOR THE CAKE

-4 cups chopped apples
-3 cups gluten-free flour (or your flour of choic)
-1 cup brown sugar (or coconut sugar)
-3/4 cup melted coconut oil (or butter)
-3 eggs
-2 tsp vanilla
-1 tsp baking soda
-1 tsp salt
-1 TBSP cinnamon

Beat the coconut oil, sugar and eggs until smooth. Add the flour, baking soda, salt, cinnamon and vanilla - blend until incorporated (don't over mix). Add the flours and mix until even. Plop it all into a parchment lined 9x13 pan (the batter will seem really THICK, and like there are too many apples and not enough batter, but that's fine). Smoosh it all down, and bake at 360 for 40-45 min. After cake is done, make your caramel sauce and pour over the top.

INGREDIENTS FOR THE CARAMEL SAUCE (pour this over baked cake)
*Note: I have tried different versions of this - some thick, some thin, some vegan, some full dairy. Whatever your preference, the cake will taste nice. Here's 3 versions I've tried:

Regular Caramel sauce:
-1 cup brown sugar
-1/2 cup butter
-pince of salt
-1/4 cup cream (VERSION 2 - I used 2 tsp of powdered skim milk one day because I didn't have cream, and the Caramel got REALLY thick, like candy!!).

Bring all ingredients to a boil, turn down heat and continue stirring for 3 min (it should be bubbling). Pour over cake.


Vegan Caramel Sauce:
-1 cup brown sugar
-1/2 cup butter-flavored coconut oil
-pinch of salt
-1/4 cup almond milk

Follow same instructions as above

To watch the BEHIND THE SCENES making of this cake with my daughter CLICK HERE!