INGRIDIENTS
1 cup unsweetened coconut cream/coconut milk
•3/4 cup brown sugar
•1 tbsp cornstarch
Cake Mix
•1/2 cup dairy free yogurt (I used Silk dairy free vanilla yogurt)
•1 cup granulated sugar
•3/4 cup unsweetened applesauce
•1/2 cup unsweetened oat milk/almond milk
•1 tsp vanilla extract
•2 tsp baking powder
•2 tbsp cornstarch
•1/2 tsp salt
•1 1/2 cups all purpose flour
•1/2 cup grape seed oil (you can use any neutral flavor oil)
•3 medium apples diced (I used Granny Smith)
Instructions
Caramel sauce
•combine all of the ingredients in a small sauce pan. Mix well! Cook on medium heat. Bring to a boil and then set aside to cool and thicken.
Cake
- In a large bowl, whisk together yogurt, sugar, oat milk, and applesauce.
- Add baking powder, cornstarch, salt, and vanilla. Mix well.
- Add flour and mix well.
- Add grape seed oil and mix well.
- Spray cake pan with baking spray. Pour half of the caramel into cake pan and make sure it’s an even layer.
- Sprinkle cinnamon over caramel. I’m heavy handed with cinnamon because I love cinnamon!!
- Cover the caramel with apples. Make sure you can’t see the caramel.
- Pour batter into pan. Bake at 350 for about 30-45 mins or until cake feels springy and toothpick comes out clean.
- Cool cake for 10 mins. Transfer cake onto a plate or platter. Tap the pan and cake should slide right on out.
- Add the rest of the caramel over the top. If it’s too thick, just heat it up for a little bit until it thins out.
