Caramel Upside Down Honey Cake


  • 1/3 cup honey caramel, prepared
  • 2 apples, peeled, cored, and cut into 1/4" slices
  • 5 organic eggs
  • 1/2 cup + 2 tablespoons unsweetened applesauce
  • 1/3 cup mild honey
  • 1 teaspoon vanilla
  • 1/2 cup (56 grams) coconut flour
  • 1/2 cup (60 grams) tapioca flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch fine sea salt


  1. ·  Make Honey Caramel as directed.
  2. Preheat oven to 350ºF and grease a 9” non-stick cake pan.
  3. Lay sliced apples decoratively in the bottom of the prepared pan. Pour the caramel over the apples and evenly spread it using a spatula.
  4. To Make Cake: Whisk together eggs, applesauce, honey and vanilla in a large bowl. Add in the coconut flour, tapioca, baking soda, baking powder, cinnamon and salt and whisk to combine.
  5. Pour cake batter into cake pan and smooth out on top of the apple mixture.
  6. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool slightly, about 20 minutes and then run a knife around the edges of the pan. Place a serving plate on top of the pan and carefully flip the cake pan upside down. The cake should easily release onto the platter.
  8. Garnish the cake with additional honey, if desired.