Caramel Cake

A richly flavored, tender Caramel Cake that also happens to be gluten-free. A trio of gluten-free flours forms a sweet vanilla that's topped with a glossy cap of caramel frosting.

Gluten Free Caramel Cake Recipe

This delicious caramel cake is beautiful in its simplicity -- a dense, richly flavored cake that's capped with a squidgy, brown sugar-infused caramel sauce. If you love caramel, you'll love caramel cake. This is a classic southern dessert that is adapted here to be gluten-free thanks to three simple gluten-free flours.

You'll need almond, oat, and tapioca flours to form the base of the cake. Tapioca is a nice starch here as it balances the denseness of the almond flour (see below for substitution options). The almond and oat flours bring moisture and a slightly sweet flavor that plays beautifully off the caramel topping. You can easily substitute a 1:1 gluten-free flour blend if that's easier.

The crowning glory here is, of course, the caramel icing! I love making caramel because it's so easy and needs just two ingredients. I used brown sugar to make this caramel because I love the darkly sweet note it brings with a hint of molasses. The soft caramel topping is the perfect complement to the vanilla cake.

Why You'll Love It

Caramel cake is such a sweet treat! It's even better made gluten-free. Here's why you'll love it:

• Easily made gluten-free. All of the ingredients in this cake are gluten free, including the simple homemade flour blend. As noted, you can substitute a purchased gluten-free flour blend if you wish.
• Flavorful and moist. Buttermilk in the batter keeps this cake from ever being dry. And the deep caramel and vanilla flavors are irresistible.
• Simple ingredients. All of these ingredients you will easily be able to find at your local grocery store! Just one tip - don't skimp on the heavy cream for the caramel. It truly makes it.

What You'll Need for Gluten Free Caramel Cake

• Oat flour: A delicious and versatile gluten-free flour
• Almond flour: Use almond flour rather than almond meal
• Tapioca flour: Brings binding and lightness to gluten-free bakes
• Baking powder and baking soda - To give the cake lift
• Vanilla extract - Pure vanilla extract gives the best flavor
• Buttermilk - You can substitute milk if needed
• Eggs - To bind the batter
• Butter - I use unsalted butter
• Granulated sugar - To sweeten the cake
• Brown sugar - Brown sugar gives the caramel a lovely dark flavor note
• Heavy cream - Rich heavy cream is essential to making the caramel

How to Make Gluten Free Caramel Cake:

1. Heat the oven and prepare the pan: Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper.
2. Sift together the flours: In a medium bowl, sift together flours, baking powder, baking soda and salt.
3. Cream the butter and sugar and add the eggs: In a large bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined. Add flour mixture, mixing until just incorporated.
4. Bake the cake: Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Let rest for 10-15 minutes if possible. Bake until golden and a toothpick inserted in the center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

MAKE GLAZE

• Make the caramel: Bring cream, brown sugar, and a pinch of salt to a boil in a 1 ½-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on a candy thermometer, about 12 to 14 minutes, then stir in vanilla.
• Ice the cake: Put rack with cooled cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Tips for Success and Variation Suggestions

Here are my easy substitutions and tips for making this caramel cake:

• Bring ingredients to room temperature before using - This will help them to make a smoother batter
• Have a candy thermometer handy for the glaze - This is essential to help you know when the caramel is done!
• To make refined sugar-free - Use maple sugar for the granulated sugar and coconut sugar for the brown sugar
• Oat flour substitute - Use sorghum flour
• Almond flour substitute - Use teff flour
• Tapioca flour substitute - Try arrowroot
• Use a gluten-free flour blend - Swap your favorite 1:1 gluten-free flour blend for the total oat, almond, and tapioca flour

How to Store

Store cake, well-covered in the fridge, for 3 days. Bring it to room temperature to serve.

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