Gluten-Free Caramel Cake

My four and a half year old has just discovered caramel. As such, everything has to be caramel flavoured and this Gluten-Free Caramel Cake was his special request. Gosh was it a good idea. We’ve now made it several times and we are refusing to get tired of it.

This caramel cake is so easy to whip up. Perfect for mini bakers to help out with but it also totally delivers on flavour and texture. It’s one of those everyday cakes that is suitable for any occasion. We have been snacking on it in between meals or with a scoop of peanut butter ice cream for dessert. Oh my, we have been spoilt.

Ingredients Needed

Oat Flour. The butterscotch flavour of this wholegrain flour really brings out the caramel notes of the cake. It’s a light fluffy flour which gives a lovely texture too. 

Teff Flour. This is a wholegrain flour which is a lovely pairing with the oat flour, it accentuates the caramel taste whilst also giving its own earthy rich flavour. 

Sweet Rice Flour. This starchy flour (also known as glutinous rice flour) is integral to the structure of the cake. Its sticky tendencies keeps the cake together and gives it bounce. Plus its delicate flavour is not overwhelming.

Flours substitutions. I don’t recommend substituting the flours for a branded gluten-free all-purpose blend. It is actually the choice of flours here which provides the caramel toned flavour. You could swap out the oat flour or the teff flour for buckwheat flour if you need to (although don't use buckwheat for both wholegrain choices you need 2 wholegrains for balance).

Light Brown sugar. Gives lovely gentle molasses flavour and moisture.

Unsalted butter. We need unsalted so we can control the salt content of the recipe. Make sure it is at room temperature.

Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.

Vanilla extract. Use a good quality extract, I like Nielsen Massey.

Baking powder. A leaving agent which causes the cake to rise and become light and fluffy. Do check your baking powder is gluten-free before use.

Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.

Milk. You can use whole milk or a plant based milk.

Icing sugar. (powdered sugar). Icing sugar is preferred over white sugar in this icing because it dissolves more easily, resulting in a smoother and less grainy texture.

Caramel. I recommend using either Carnations Caramel or Dulce de Leche. Both of which are quite easy to find in large supermarkets. Or your favourite brand of thick caramel.

How do you make Gluten-Free Caramel Cake?

Cream brown sugar and unsalted butter until light and fluffy.

Add the eggs one at a time, followed by the vanilla extract.

Whisk up oat flour, teff flour, sweet rice flour, baking powder and salt then mix into the rest of the batter.

Pour into a lined and greased 13x9 inch cake tin and bake for 35 minutes. Remove from the oven and cool before icing.

Making the caramel icing

Warm butter and milk until just beginning to simmer. Remove from the heat and whisk in icing sugar, followed by caramel, vanilla extract and salt until smooth.

Pour over the caramel sponge and leave to set for at least 2 hours.