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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/caramel-apple-pudding-cake