It is fall! The leaves are changing colour, painting a beautiful picture all around us! There are many wonderful flavours that bring us back, thinking about all of the “falls” from our past.

One of the wonderful flavours in the fall would be apples. Among many recipes and flavours would be Apple Chips, Spiced Apple Scones, Apple Maple Sweet Potatoes, Ginger Apple Pork Roast, Apple Crisp, Caramel Apple Flan and Apple Pie with Shortbread Crust.

The tastes of apple together with cinnamon and caramel is wonderful! I think it just smells like fall when you can smell apples and cinnamon baking in the oven.

What are some of your favourite flavours of fall?

Picture shows cake served with Whipped Coconut Cream

Upside Down Apple Caramel Cake (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

Apple base:

3 apples-peeled and diced (I used gala)

1/4 c. coconut oil (or butter if dairy is tolerated)

1/2 c. palm sugar (or desired sugar)

1/3 c. water

1 Tbsp. ground cinnamon

1 tsp. vanilla

Cake batter:

1 c. gluten free flour mix

1/4 c. sorghum flour (or 1/4 c. more flour mix)

1/2 tsp. xanthan gum

3/4 tsp. baking powder

3/4 tsp. baking soda

2/3 c. palm sugar (or desired sugar)

2 tsp. ground cinnamon

2 eggs (or 2 gel eggs*** for vegan)

1/4 c. coconut oil ( or desired mild oil)

1 c.  milk alternative (I use coconut milk)

1 tsp. vanilla

1 grated apple- I used gala

Preheat oven to 350 degrees.

In a medium size pan over medium heat mix together, apples, coconut oil, sugar, water and cinnamon and cook for five minutes stirring occasionally. Then remove from heat and add vanilla. Set aside.

In a medium size bowl whisk together flours, xanthum gum, baking powder, baking soda, sugar and cinnamon. Set aside.

In another bowl beat together, eggs, coconut oil and milk alternative. Add in dry mixture. Beat on medium for two minutes. Stir in grated apple.

Put apple caramel mixture into a greased 9″ by 9″ pan**, covering bottom. Pour batter evenly over the top on apple caramel mixture. Do not stir!

Bake for 40-45 minutes or until toothpick comes out clean.

Let cool slightly before removing from pan (10 mins). When removing, use a knife around the edge of the cake to loosen. Put a plate slightly larger then pan over the cake and invert. Can be served warm or cool. Freezes nicely.

** Use a pan that is at least 2 inches high. Cake rises quite a bite then settles back down after it comes out of the oven.

*** To make gel eggs combine 2 Tbsp. ground chia with 6 Tbsp. water.

Shared On: Mostly Homemade Mondays, Fat Tuesday, Gluten Free Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Fridays, Real Food Fridays, Foodie Friends Friday, Motivational Monday, Real Food Recipe Round Up, Mix It Up Monday