Dairy-Free Caramel Apple Pudding Cake


This is a caramel version of the chocolate pudding cake that uses boiling water to magically form a pudding layer on the bottom. Think of a gooey caramel layer instead of chocolate pudding on the bottom, and you’ve got the idea of this delicious, dairy-free apple pudding cake.

Dairy-Free Caramel Apple Pudding Cake Recipe

Because the caramel layer is sweet, this apple pudding cake tastes best with tart apples, like Granny Smith. For an over-the-top treat, serve it warm and topped with a scoop (or two) of dairy-free ice cream. Alternately, you can let the cake cool, and present it as a special-occasion breakfast coffee cake.

Dairy-Free Caramel Apple Pudding Cake

This was originally a Bisquick recipe, and yes, Bisquick is dairy free. But, I bake the cake using my own dairy-free biscuit mix, adapted from Mary Ostyn’s Family Feasts for $75 a Week. For more information on whole grain baking mixes that work well in Bisquick recipes, check out Angry Chicken’s post: Homemade baking mix with whole grains (mostly).

Caramel Apple Pudding Cake Recipe

Special Diet Notes & Options: Caramel Apple Pudding Cake

This recipe for apple pudding cake is naturally dairy-free / non-dairy, egg-free, peanut-free, tree nut-free, vegan (choose your sugars wisely), and vegetarian.

For Soy-Free: Opt for a soy-free baking mix or see the “milk” powder options in Sarah’s Homemade Dairy-Free Baking Mix Recipe.

For Gluten-Free: Though we haven’t tested it with this recipe, Gluten-Free Bisquick does exist! And it is dairy-free and made without top allergens.

Dairy-Free Caramel Apple Pudding Cake
Serves: 9 to 12 servings
  • 1½ cups Sarah's Homemade Dairy-Free Baking Mix
  • ⅔ cup granulated sugar
  • ½ cup plain dairy-free milk alternative
  • 2 medium tart apples, peeled and sliced (approximately 2 cups) and tossed with 1 tablespoon of lemon juice
  • ¾ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • Salt, to taste
  • 1 cup boiling water
  1. Preheat your oven to 350ºF.
  2. Mix the baking mix and the granulated sugar in medium bowl.
  3. Stir in the milk alternative until blended.
  4. Pour the batter into an ungreased 9x9-inch pan. I've also used an 8x11 inch lasagna pan with success.
  5. Arrange the apples on top of the batter.
  6. Mix the brown sugar and cinnamon (and salt, if desired) in a small bowl; sprinkle over the apples.
  7. Carefully pour the boiling water over apples.
  8. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. I find that the homemade baking mix takes a bit longer to cook through. Also, you may need to increase the cooking time slightly if you are using a glass pan.
  9. Serve warm.

About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

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