I love this Eggless Caramel Apple upside-down cake because no fancy frosting, no decorating tools are required—just flip it out of the pan and you’ve got a stunning caramel-glazed apple topping that looks like it came straight from a bakery. It’s egg-free, and with a couple of simple swaps, you can make it dairy-free or even gluten-free. It’s the kind of recipe that looks impressive but comes together with simple, everyday ingredients, giving you bakery-worthy results without the fuss.
Oriana’s Thoughts On The Recipe
This Eggless Caramel Apple Upside Down Cake is moist, simple, versatile, and so delicious that I know it’ll be a repeat favorite in my kitchen all season long.
As an allergy mom with 12+ years of egg-free expertise, I’ve tested this cake until it turned out foolproof—beautiful, reliable, and always delicious. The best part? It’s 100% egg-free, and with easy swaps, you can make it dairy-free or gluten-free too. Simple, inclusive, and absolutely delicious.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Topping:
- Unsalted butter: Creates the rich, buttery base for the caramel topping. Using unsalted butter lets you control the saltiness.
- Brown sugar: Melts with the butter to make that gooey caramel layer. Light or dark brown sugar both work—the darker, the deeper the caramel flavor.
- Pure vanilla extract: Adds warmth and enhances the caramel flavor.
- Apples: The star of the show! Slightly tart, firm apples like Granny Smith, Fuji, or Braeburn hold up well to baking and balance the sweetness.
For the Cake:
- All-purpose flour: Provides the structure for the cake.
- Baking powder and baking soda: These leaveners work together to make the cake light, fluffy, and perfectly risen.
- Apple pie spice: Infuses the cake with warm fall flavors. You can use store-bought or make your own blend. If this blend is unavailable in your country, you can mix 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of allspice, and ¼ teaspoon of ground ginger.
- Salt: Balances sweetness and enhances flavor.
- Buttermilk: Keeps the cake tender and moist while also reacting with the baking soda to help it rise.
- Lemon juice: Adds brightness and enhances the buttermilk’s tang.
- Neutral-tasting oil: Keeps the cake soft and moist without overpowering flavors. Vegetable, canola, or sunflower oil are great options.
- Granulated sugar: Sweetens the cake and balances the tartness of the apples.
- Pure vanilla extract: Brings out all the warm, cozy flavors in the cake.
- Sour cream: Adds extra moisture and richness, giving the cake a soft, velvety crumb.
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Gluten-Free/Wheat-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Caramel Topping
Melt the butter and brown sugar together in a small saucepan over medium-low heat, whisking until smooth and bubbly. Let it cook for about a minute so it thickens slightly, then take it off the heat and stir in the vanilla. 
Pour this caramel into the bottom of a 9-inch round cake pan (make sure it’s at least 2 inches deep so the cake has room to rise).
Step 2 – Add the Apples
Lay your apple slices on top of the caramel in a neat pattern, overlapping them a little so they look pretty. Pop the pan in the fridge for a few minutes while you mix up the cake batter—this helps keep everything in place.
Step 3 – Mix the Dry Ingredients
In a big bowl, whisk together the flour, baking powder, baking soda, apple pie spice, and salt. Set this aside for now.
Step 4 – Mix the Wet Ingredients
In another bowl, whisk the buttermilk, lemon juice, oil, sugar, vanilla, and sour cream until everything is nice and smooth.
In another bowl, whisk the buttermilk, lemon juice, oil, sugar, vanilla, and sour cream until everything is nice and smooth.
Step 5 – Make the Batter
Pour the wet ingredients into the dry ingredients and gently whisk or stir until combined. Don’t overmix—just until you don’t see any flour pockets.
Step 6 – Bake the Cake
Pour the batter right over the apples in your pan. Bake at 350º F (180º C) for 50–60 minutes, or until a toothpick in the center comes out clean. This cake takes a little longer than most because the caramel and apples are so juicy, but that’s what makes the edges extra caramelized and delicious.
Pro Tip: If the top of your cake looks too brown before it’s done, loosely cover it with foil so it can finish baking without burning.
Pour the batter right over the apples in your pan. 
Bake at 350º F (180º C) for 50–60 minutes, or until a toothpick in the center comes out clean. This cake takes a little longer than most because the caramel and apples are so juicy, but that’s what makes the edges extra caramelized and delicious.
Pro Tip: If the top of your cake looks too brown before it’s done, loosely cover it with foil so it can finish baking without burning. Also, with upside-down cakes, it’s always good practice to place a baking pan or sheet on a lower rack to catch any juices should they splatter over the edges.
Step 7 – Cool and Unmold
Let the cake cool in the pan for about 20 minutes. Run a knife around the edges to loosen it, then carefully flip it onto a serving plate. You can cut into it while it’s still warm (super gooey and messy but so good!), or wait until it’s fully cooled for neater slices. Avoid refrigerating to cool it faster—it can make the cake too dense.
Recipe Tips For Success
Potential Recipe Challenges & Pro Tips:
- Apples sticking to the pan: Because the caramel can be sticky, apples might cling when flipping. Pro Tip: Let the cake cool in the pan for about 20 minutes. Run a knife around the edges to loosen it, then carefully flip it onto a serving plate. If you let the caramel cool too much, it will start to thicken, and the apples might cling when flipping.
- Cake sinking in the middle: This can happen if the batter is overmixed or the oven door is opened too soon. Pro Tip: Mix just until combined and keep that oven door closed until it’s almost done baking.
- Overly runny caramel: If the butter and sugar aren’t well combined, the topping can turn out thin. Pro Tip: Let the butter and sugar fully melt together before arranging the apples on top.
- Apples turning mushy: Using the wrong apple variety can lead to a soggy topping. Pro Tip: Stick to firm, slightly tart apples like Granny Smith, Fuji, or Braeburn for the best texture.
- Slice the apples evenly (about ¼ inch thick) so they bake at the same rate.
- Best Apples for This Cake: The best apples for an upside-down apple cake are those that hold their shape well during baking and offer a balance of sweetness and tartness. Granny Smith apples are ideal for their tart flavor and firm texture, which contrasts beautifully with the cake’s caramel topping. Honeycrisp and Fuji apples add a sweet juiciness, while Braeburn brings a hint of spice, and Golden Delicious offers a mild, honey-like sweetness. For the most balanced flavor, consider mixing tart apples like Granny Smith with sweeter varieties like Honeycrisp or Fuji.
- Pan: I tested this cake recipe in a springform pan and a deep pie dish. My springform pan leaked, so I recommend using a deep pie dish or regular cake pan. The pan must be 9 -10 inches (22-25 cm) in diameter and at least 2 inches (5 cm) deep. You can also make this recipe in a 9×13-inch pan, but all ingredients should be doubled. The baking time will remain roughly the same at 350º F (180º C).
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Leave the oven closed until the minimum time is stated in the recipe. If you have to check on your cake before it’s ready, do so by pulling the rack out instead of removing the whole cake from the oven.
- Know your oven! Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time. So keep your eyes open to determining when a baked good is done. I highly recommend placing an oven thermometer in your oven so you can read the inside temperature in real-time.
- Serve slightly warm or at room temperature. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
Variations & Additions
- Swap the apples for pears for a fun twist.
- Sprinkle chopped pecans or walnuts into the caramel topping if you don’t need it nut-free.
Storage and Freezing Instructions
Storing: You can store this cake covered in the refrigerator for up to 5 days.
Freezing: I don’t recommend freezing the cake as a whole because the topping arrangement doesn’t thaw very nicely. However, if you decide to freeze it, wrap it tightly in plastic wrap and freeze for up to 3 months. To serve, thaw it overnight in the fridge.
Pro Tip – Reheat for Fresh-Baked Taste: If you refrigerate the leftovers of your Eggless Caramel Apple Upside Down Cake, bring it back to its delicious glory by warming it up slightly before eating. You can reheat individual slices in the microwave for about 15-20 seconds. This will help soften the cake and make the caramel topping gooey again. Enjoy with a scoop of ice cream or a dollop of whipped cream for an extra treat.
Frequently Asked Questions
Try These Egg-Free Apple Recipes Next!
Recipe Card
Eggless Caramel Apple Upside Down Cake
This Eggless Caramel Apple Upside-Down Cake is a no-fuss, bakery-worthy dessert made with simple ingredients. Just flip it out of the pan for a stunning caramel-glazed apple topping—plus, it’s egg-free and easily adaptable to dairy-free or gluten-free.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Make the Caramel Topping:
Make The Cake Batter:
Preheat oven to 350º F (180º C).
In a large bowl, whisk together flour, baking powder, baking soda, apple pie spice, and salt. Set aside.
In a mixing bowl, whisk together buttermilk, lemon juice, oil, sugar, vanilla extract, and sour cream.
Add wet ingredients to the dry ingredients; mix to combine.
Pour the cake mixture into the prepared pan with the apples.
- Bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for just 20 minutes, then run a thin metal spatula or a knife to gently loosen the edges and free them from the pan before unmolding. Note: This cake requires more baking time than a typical single-layer cake due to the moist bottom layer, which serves as the topping. As it bakes, the juices bubble up the sides, forming delightful caramelized edges.Pro Tip – Tent with Foil: If you notice the top of your cake is getting too brown before the inside is fully baked, loosely cover it with a piece of aluminum foil. This will help prevent further browning while allowing the cake to continue baking through. Make sure to check the cake’s doneness with a toothpick or cake tester inserted into the center—it should come out clean or with a few crumbs when the cake is done.
After 20 minutes, unmold onto a serving dish. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
- Apples sticking to the pan: Because the caramel can be sticky, apples might cling when flipping. Pro Tip: Let the cake cool in the pan for about 20 minutes. Run a knife around the edges to loosen it, then carefully flip it onto a serving plate. If you let the caramel cool too much, it will start to thicken, and the apples might cling when flipping.
- Cake sinking in the middle: This can happen if the batter is overmixed or the oven door is opened too soon. Pro Tip: Mix just until combined and keep that oven door closed until it’s almost done baking.
- Overly runny caramel: If the butter and sugar aren’t well combined, the topping can turn out thin. Pro Tip: Let the butter and sugar fully melt together before arranging the apples on top.
- Apples turning mushy: Using the wrong apple variety can lead to a soggy topping. Pro Tip: Stick to firm, slightly tart apples like Granny Smith, Fuji, or Braeburn for the best texture.
- Read the whole recipe before beginning.
- Apples: The best apples for an upside-down apple cake are those that hold their shape well during baking and offer a balance of sweetness and tartness. Granny Smith apples are ideal for their tart flavor and firm texture, which contrasts beautifully with the cake’s caramel topping. Honeycrisp and Fuji apples add a sweet juiciness, while Braeburn brings a hint of spice, and Golden Delicious offers a mild, honey-like sweetness. For the most balanced flavor, consider mixing tart apples like Granny Smith with sweeter varieties like Honeycrisp or Fuji.
- Pan. I tested this cake recipe in a springform pan and a deep pie dish. My springform pan leaked, so I recommend using a deep pie dish or a regular cake pan. The pan must be 9 -10 inches (22-25 cm) in diameter and at least 2 inches (5 cm) deep. You can also make this recipe in a 9×13-inch pan, but all ingredients should be doubled. The baking time will remain roughly the same at 350º F (180º C).
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
- Leave the oven closed until the minimum time is stated in the recipe. If you have to check on your cake before it’s ready, do so by pulling the rack out instead of removing the whole cake from the oven.
- Know your oven! Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time. So keep your eyes open to determining when a baked good is done. I highly recommend placing an oven thermometer in your oven so you can read the inside temperature in real-time.
- Serve slightly warm or at room temperature. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense.
I appreciate your feedback, and it helps others, too!
Calories: 427kcalCarbohydrates: 66gProtein: 5gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 17mgSodium: 243mgPotassium: 127mgFiber: 2gSugar: 34gVitamin A: 220IUVitamin C: 2mgCalcium: 109mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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