Gluten-Free Caramel Cake

5 from 2 votes

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

Cook Time35

Total Time1

Course: Cake

Cuisine: British

Servings: people

Calories: 315kcal

Author: Georgina Hartley

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

Cake

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.
The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
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.

Icing

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.

Storing

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.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of cake.

Nutrition