Caramel Cake Gluten Free
Author: lets be yummy
Recipe type: Dessert
- 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 **
- Preheat oven to 350 degrees.
- Sift flour, cornstarch and cream of tarter together.
- Cream ½ cup butter and sugar until fluffy; beat in egg yolks.
- Stir soda into buttermilk.
- Add flour mixture to creamed mixture alternately with buttermilk.
- Stir in 1 teaspoon of vanilla.
- Beat egg whites until stiff then fold into batter.
- Pout batter into lightly greased 13 x 9 inch pan.
- Bake for 45 to 55 minutes or until cake tester comes out clean.
- Mix remaining butter, brown sugar, evaporated milk and remaining vanilla; spread over cake.
- Return cake to oven placing under broiler until topping is melted and bubbly.
* 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
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/07/19/caramel-cake-gluten-free-recipe/
3.2.2708