Gluten-Free Caramel Cake

Indulge in the decadent sweetness of this homemade Gluten-Free Caramel Cake, a luscious dessert perfect for special occasions or everyday indulgence. Crafted with fluffy gluten-free all-purpose flour, rich buttermilk, and a hint of classic vanilla, this cake achieves the ideal balance of moist and tender texture, all while being entirely gluten-free. The show-stopping feature is the velvety homemade caramel sauce, made with brown sugar, heavy cream, and a touch of salt for that irresistible sweet-and-salty twist. Easy to bake in just under an hour, this cake is topped with a generous drizzle of warm caramel that cascades beautifully down its sides, making it as stunning as it is delicious. Whether you're catering to dietary needs or simply craving an exquisite dessert, this gluten-free caramel cake is guaranteed to impress! Perfect for birthdays, holidays, or a cozy treat at home.

Nutriscore Rating: 32/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 8

Ingredients

• 190 g Gluten-free all-purpose flour
• 1.5 tsp Baking powder
• 0.5 tsp Salt
• 115 g Unsalted butter (room temperature)
• 150 g Granulated sugar
• 75 g Brown sugar
• 2 whole Large eggs
• 1.5 tsp Vanilla extract
• 120 ml Buttermilk
• 60 ml Heavy cream
• 60 g Unsalted butter (for caramel)
• 100 g Brown sugar (for caramel)
• 60 ml Heavy cream (for caramel)
• 1 tsp Vanilla extract (for caramel)
• 0.5 tsp Salt (for caramel)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan using gluten-free flour.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, using a hand mixer or stand mixer, beat the room-temperature unsalted butter until creamy.

Step 4

Gradually add the granulated sugar and brown sugar to the butter, beating until the mixture is light and fluffy.

Step 5

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Step 6

Alternately add the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.

Step 7

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 8

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 10

To make the caramel topping, melt the butter in a small saucepan over medium heat.

Step 11

Add the brown sugar and stir until dissolved. Add the heavy cream and bring the mixture to a simmer.

Step 12

Reduce the heat to low and let it simmer gently for about 2 minutes, stirring frequently.

Step 13

Remove from heat and stir in the vanilla extract and salt. Allow the caramel to cool slightly.

Step 14

Pour the warm caramel over the cooled cake, allowing it to drip down the sides. Let it set for a few minutes before slicing and serving.

Nutrition Facts

Serving size	1057 grams (1057.0g)

Amount per serving	% Daily Value*
Calories	3851

Total Fat 200.00g	256%
Saturated Fat 121.20g	606%
Polyunsaturated Fat 0.20g
Cholesterol 896mg	299%
Sodium 3339mg	145%
Total Carbohydrate 503.00g	183%
Dietary Fiber 4.60g	16%
Total Sugars 329.40g
Protein 23.30g	47%

Vitamin D 231IU	1153%
Calcium 440mg	34%
Iron 5mg	25%
Potassium 609mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 2.4%

Carbs: 51.5%