Caramel Cake Gluten Free
Author: 
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
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/07/19/caramel-cake-gluten-free-recipe/