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A slice of gluten-free caramel cake on a wooden board
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5 from 2 votes

Gluten-Free Caramel Cake

Keep everybody happy with this Gluten-Free Caramel Cake. A gorgeously flavourful cake whose caramel notes are enhanced by the use of teff and oat flour. It takes no time at all to mix together and is drenched in an easy caramel icing you will find it impossible to resist.
Prep Time25 mins
Cook Time35 mins
Course: Cake
Cuisine: British
Servings: 24 people
Calories: 315kcal


  • 300 g soft light brown sugar
  • 300 g unsalted butter room temperature
  • 6 eggs medium
  • 2 teaspoons vanilla extract
  • 150 g teff flour
  • 150 g oat flour
  • 120 g sweet rice flour
  • 3 teaspoons baking powder
  • ¾ teaspoon salt

Caramel Icing

  • 115 g unsalted butter
  • 60 ml whole milk
  • 300 g icing sugar
  • ½ teaspoon vanilla extract
  • 60 g caramel
  • ½ teaspoon of salt


  • Pre-heat the oven to 180°C/ 160°C fan and line and grease a 13 x 9 inch rectangular cake tin.
  • Beat the sugar and butter together until light and fluffy.
  • Add the eggs one at a time until combined. Then stir in the vanilla extract.
  • Whisk the teff flour, oat flour, sweet rice flour, baking powder and salt together in a large mixing bowl.
  • Add the flour mix to the batter and mix until completely combined.
  • Pour the batter into the cake tin and bake for 35 minutes until an inserted toothpick comes out clean.
  • Remove from the oven and leave for 5 minutes in the tin before carefully turning out onto a wire rack to cool completely.

Caramel Icing

  • Melt the butter and milk in a small saucepan, stirring together until it starts to simmer gently. Then remove from the heat.
  • Whisk in the icing sugar until dissolved.
  • Pour in the caramel, vanilla and salt and whisk until smooth.
  • Pour the icing over the cake. Then leave to cool and set for a couple of hours before cutting.


  • Make sure the butter is at room temperature before creaming with the sugar, so remove it from the fridge at least an hour before using (it also depends on how warm your kitchen is).
  • Sift the brown sugar before using as it has a tendency to clump.
  • Use medium eggs.
  • Test the cake to make sure it’s fully baked by inserting a cocktail stick, it should come out clean without any moist sponge clinging to it.
  • I use Carnations Caramel but you can use dulce de leche or any thick caramel sauce.
  • Icing recipe adapted from Handle The Heat’s Salted Caramel Apple Sheet Cake.
  • Store this cake at room temperature in an airtight container. It will keep well for about 3 days before it starts to dry out.
  • You can freeze this cake with or without the icing, but wait until the cake has completely cooled and the icing totally set. It will keep for at least a couple of months in the freezer. Wrap up well in cling film and tin foil then let defrost overnight before unwrapping and icing.


Calories: 315kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 152mg | Potassium: 121mg | Fiber: 1g | Sugar: 26g | Vitamin A: 496IU | Calcium: 63mg | Iron: 1mg