For the apple cake:

  • 3 eggs
  • 100g caster sugar
  • 100g light brown sugar
  • 250ml vegetable or sunflower oil
  • 375g gluten free self-raising four
  • 3 medium to large apples, peeled and diced into small cubes (about 500g)
  • 2 teaspoons cinnamon, optional

For the frosting:

  • 150g dairy free spread
  • 150g icing sugar
  • 150g dairy free caramel sauce – my recipe is here
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  1. Preheat the oven to 180 oC and line and grease a 9″ round cake tin
  2. Beat together the eggs and two types of sugar
  3. Add in the oil and beat well
  4. Stir in the flour and cinnamon and mix until well combined
  5. Mix in the chopped apples
  6. Pour the cake mixture into the lined/greased baking tin and bake in the centre of the oven for 75 minutes
  7. Remove from the tin and allow to cool completely
  8. Make the frosting by beating together the dairy free spread, icing sugar, caramel sauce and salt until light and fluffy
  9. Spread on top of the cake and dust with a little cinnamon


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