Gluten-Free Caramel Apple Mabon Cake Recipe

Gluten-Free Caramel Apple Mabon Cake Recipe

Mabon Blessing to all of you fantabulous peeps!!!

Fall is now upon us, and that means APPLES!! So when I was asked to make the cake for an Autumn Equinox (aka: Mabon) celebration that I was attending back in 2012, I knew it had to be full of Apple-y Goodness.

I found several "glutenous" recipes for Mabon Cakes while perusing Pinterest but decided to come up with my own recipe instead. This recipe not only had to be Gluten Free (as I was not the only gluten sensitive individual who was going to be in attendance) but it also had to taste so good that nobody else would believe it was G-Free. I am happy to report, this Gluten-Free Caramel Apple Mabon Cake recipe fits the bill nicely.

Admittedly, I took the easy way out by using boxed cake mix as a base, but y'know what? Sometimes you just need things to be easier. In any case, I figured out how to make a Mabon cake MY way. I made a 9" x 13" cake, as I had to feed approximately 20 folks. The recipe could be halved to make a 9" x 9" cake, just be sure to adjust your baking time (but keep testing with your skewer!!).

Gluten-Free Caramel Apple Mabon Cake Ingredients: 

• 2 Boxes Betty Crocker Gluten Free Yellow Cake Mix
• 2 Boxes Instant Vanilla Pudding Mix
• 1 1/3 Cup Apple Cider (or Juice)
• 2 Sticks (1 cup) Salted Butter, Softened
• 1/3 Cup Sugar
• 2 tsp G-Free Vanilla Extract
• 6 Large Eggs
• 4 Cups Granny Smith Apples (Peeled, cored, diced)
• 1 tsp Apple Pie Spice (or more to taste)

Caramel Sauce Ingredients:

• 2 Sticks (1 cup) Salted Butter
• 1 Cup Dark Brown Sugar
• 1/3 Cup Condensed Milk

Yup, there's a whole mess of butter in here Y'all (Said in my best southern drawl, lol), but it's all part of the makings of an awesome caramel sauce! Now, before you get to mixing your stuff together, preheat your oven to 350 and grease the bottom of your pan (Or line with baking parchment).

Cream the butter & sugar together for a few minutes. Add your eggs one at a time, and then the vanilla. Mix them for a few minutes in order to incorperate plenty of air into the batter.

Slowly add one box of the cake mix followed by one box of the pudding mix. Once the mixes are incorporated add half of the cider, then repeat with the other boxes of cake and pudding mix and the rest of the cider.

It is now time to add in your nice, tart Granny Smith apples and the apple pie spice. When you have achieved the beautifully blended batter in the photo to the right, spread it all into your prepared pan and bake it for approximately 1 hour, or until toothpick comes out clean. [*note* I started testing mine at 40 minutes then at 10 minute intervals thereafter until it was done. You may wish to cover loosely with foil for the last 20 minutes so the top doesn't burn.]

The last 10 minutes of baking time is when you should make your Caramel Sauce. Melt the butter in a saucepan, add the brown sugar and condensed milk and whisk until blended and smooth. keep on low, stirring occasionally (you're just keeping it warm, yo don't want it to get too thick!) 

Remove the cake from the oven, and let it cool for about 5 minutes. Then take your dark velvety
caramel sauce, pour it over the cake, and poke some holes in it so some of the sauce seeps into the cake. Let the cake cool for about an hour; then you can either serve it warm, or place it in the fridge overnight to serve the next day.

This cake in a 9"x13" pan weighs quite a bit, but it is not super dense. It has a light, moist texture and is SUPER delicious. It was a big hit at the Mabon celebration, and is something I will be sure to make again!


I hope you enjoy this one as much as I did. I am thinking about trying a keto-friendly version of this cake at some point this fall...if it works, I'll be sure to let you know!

Happy Fall, Y'all! :D

Until Next Time, Pixilators!

Wishing You Peace, Love, & Pixie Dust