Apple Crepe Cake with Caramel Sauce
This apple crepe cake with caramel sauce layers thin gluten-free crepes with a soft cinnamon apple filling, raisins and cranberries, then finishes everything with walnuts and homemade dairy-free caramel. A gluten free, dairy free caramel apple crepe cake that's lightly sweetened with fruit and honey and makes a beautiful no-oven fall or holiday dessert.
Servings 8 slices (9 inch cake)
Calories 490.4kcal
Ingredients
For gluten free crepes
- ¼ cup white rice flour or cassava flour
- ¼ cup sorghum flour
- ¼ cup almond flour or tigernut flour
- 1¾ cup plant milk nut or seed milk
- 3 medium eggs
- ⅓ cup avocado oil or melted vegan butter
- 1 tsp vanilla extract
- ¼ tsp salt
For apple filling
- 8-9 large sweet and sour apples like Mcintosh apples
- ½ cup dried cranberries soaked and softened
- ½ cup raisins soaked and softened
- 1 tbsp lemon juice
- 4 tbsp honey or maple syrup
- 1 tsp cinnamon
For caramel sauce
- ⅔ cup coconut cream full fat can
- ⅔ cup maple sugar or coconut sugar
- 1 tsp lemon juice
- ½ tsp vanilla extract
Toppings
- 3 tbsp chopped walnuts or pecans
- 1-2 tsp cinnamon dusting
Instructions
Prepare the Crepe Batter
- Add all of the crepe ingredients to a blender and blend until smooth with no lumps.
- Cover and let the batter rest for at least 1 hour at room temperature or in the refrigerator. You can also prepare it the night before.
- If the batter becomes too thick after resting, add a little water until it has a very fluid consistency similar to melted ice cream.
Cook the Crepes
- Preheat a 9-inch nonstick skillet over medium heat for 3–5 minutes.
- Pour about ¼ cup batter into the center of the pan. Immediately lift and swirl the skillet to spread the batter into a thin circle.
- Cook for approximately 1 minute, until the edges begin to release. Flip and cook the second side for about 20 seconds.
- Transfer to a plate and repeat with the remaining batter.
- The recipe makes approximately 17 crepes. You'll usually need 12–15 for the cake.For more detailed crepe troubleshooting, see my gluten free dairy free crepes recipe.
Prepare the Apple Filling
- While the crepe batter rests, cut the apples into cubes and transfer them to a large pot over medium heat.
- Add a small splash of water if needed to prevent sticking.
- Cook for about 15 minutes, or until the apples are very soft.
- Mash them with a fork and stir in the cinnamon, soaked cranberries, lemon juice and soaked raisins.
- Allow the mixture to cool, then stir in the sweetener.
Assemble the Apple Crepe Cake
- Place a small dollop of apple filling on a flat cake platter and set the first crepe on top to help keep it in place.
- Spread approximately 3 tablespoons of apple filling over the crepe.
- Top with another crepe and repeat until the filling is used, usually about 12–15 crepe layers.
- Finish with apple filling, chopped walnuts and a light dusting of cinnamon.
Make the Caramel Sauce
- Add the coconut cream and maple sugar to a small saucepan over medium heat and bring to a gentle boil.
- Add the lemon juice, reduce the heat and simmer gently for about 15 minutes, until thickened.
- Remove from the heat and stir in the vanilla extract.
- Let cool. The caramel will continue thickening as it cools.
Chill and Serve
- Cover the cake and refrigerate for at least 1–2 hours, or overnight, to allow the layers to set.
- Drizzle the caramel sauce over the whole cake or individual slices before serving.
Notes
- Batter consistency: The crepe batter should be thin and fluid. Add a little water if it thickens after resting.
- Crepe yield: The recipe makes approximately 17 crepes; use 12–15 depending on how tall you want the cake.
- Apples: Softer varieties such as McIntosh work well because the filling needs to be spreadable.
- Filling: Don't leave excess liquid in the apples or spread the filling too thickly between layers.
- Make ahead: Assemble the cake the night before and refrigerate until serving.
- Storage: Keep covered in the refrigerator for about 2–3 days.
- Freezing: Crepes can be frozen separately and thawed before assembling.
- Caramel: The sauce thickens as it cools. Gently warm it if needed before serving.
Nutrition
Serving: 1slice (190g) | Calories: 490.4kcal | Carbohydrates: 77.3g | Protein: 7g | Fat: 19g | Sodium: 24.7mg | Potassium: 194.3mg | Fiber: 8.4g | Sugar: 38.2g | Vitamin A: 115IU | Vitamin C: 13.8mg | Calcium: 29mg | Iron: 2.3mg
