Caramel Cake Gluten Free

Moist and fluffy Caramel Cake made Gluten Free.  This heavenly Caramel Cake will definitely be a crowd pleaser. 

My brother had been pestering, not asking mind you, but pestering me about making a gluten free dairy free Caramel cake.  I do not remember ever eating caramel cake growing up, but my mom said when they traveled to her grandparents in Pennsylvania on summer vacation, one of her aunts made a fantastic caramel cake.  She would ooh and ahh about how good it was, but not liking to cook or bake that’s all she did—ooh and ahh!!

I could not find a family recipe for caramel cake so I had to do some investigating.  Mom had a cookbook entitled “American Cooking” so I blew the dust off of it and started searching.  I found several caramel cake recipes in other books but some of them called for 10 eggs!!!  I thought that was way too much of a sacrifice on some poor chicken’s part, so kept looking.

I discovered that Caramel is a descriptive term for a chewy candy or a golden brown syrup.  The syrup is also known as burnt sugar. This may have been where the burnt sugar cake came from, makes sense to me.

I made this cake to shut, er satisfy my brother and all I can say is he should have started pestering me sooner.

OH.MY.GOODNESS.  Without a doubt, this is the best cake!!! Now I can understand why my mom carried on about the one from her childhood if it was as good as this.

This cake is so light, fluffy and doggone delicious. The texture is heavenly and the sweet glaze with this moist cake, somebody pinch me, I must be dreaming.  It almost sent me into sugar overload!!

So baby brother, I am sorry this took me so long to make, but thank you for badgering me.  The wait was definitely worth it!!

I definitely have to find someone to share this caramel cake with because this entire cake cannot go straight to these hips!!!

Word of warning, make this cake for a crowd, so you won’t be tempted to overeat.

Caramel Cake Gluten Free

 

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Author: lets be yummy

Recipe type: Dessert

Ingredients

• 2 cups Pamela's Artisan flour blend
• 1 cup cornstarch
• 1 teaspoon cream of tartar
• 1 cup butter
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon baking soda
• 1 cup buttermilk*
• 1½ teaspoons gf vanilla extract
• 2 cups (packed) brown sugar
• ½ cup evaporated milk **

Instructions

1. Preheat oven to 350 degrees.
2. Sift flour, cornstarch and cream of tarter together.
3. Cream ½ cup butter and sugar until fluffy; beat in egg yolks.
4. Stir soda into buttermilk.
5. Add flour mixture to creamed mixture alternately with buttermilk.
6. Stir in 1 teaspoon of vanilla.
7. Beat egg whites until stiff then fold into batter.
8. Pout batter into lightly greased 13 x 9 inch pan.
9. Bake for 45 to 55 minutes or until cake tester comes out clean.
10. Mix remaining butter, brown sugar, evaporated milk and remaining vanilla; spread over cake.
11. Return cake to oven placing under broiler until topping is melted and bubbly.

Notes

* I used unsweetened coconut milk, but you can use any nondairy milk.

To make buttermilk add ! tablespoon of white vinegar into one cup measure and then add non dairy milk to fill cup.

**I used Meyenberg Evaporated Goat Milk

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