Gluten Free Salted Caramel Cake

There’s a universal appeal in salted caramel, isn’t there? Though salted caramel as a flavour combination has been trending since around mid-2012, the kind-of-addictive sweet-and-salted combination has always been popular. I developed this gluten free salted caramel cake recipe for a friend’s birthday and it did not disappoint.

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Gluten Free Salted Caramel Cake

Adding salt to sweet foods essentially enhances the sweet flavour, whilst removing any bitterness, making it no worder that the sweet and salt of salted caramel is so popular. There’s no getting away from that moreishness of salt and sweet together (I’ll never understand, in a world that offers us salt-n-sweet popcorn, anyone would opt for wholly one or the other).

Salted caramel is definitely a winnng combination in this gluten-free cake, too. The recipe uses buckwheat, which gives the cake a slightly nuttier flavour, that can compliment strong caramel overtones. You can use prepared salted caramel sauce, or make your own (I like this recipe from the BBC, but be warned: caramel can be tricky if you’re not 100% sure what you’re doing).

Gluten Free Salted Caramel Cake
Prep Time
20 mins
Bake Time
40 mins
Total Time
1 hr 20 mins
Yields: 12 Slices
  • 110 g Butter (salted)
  • 185 g Dark Soft Brown Sugar
  • 185 g Golden Caster Sugar
  • 3 Eggs (medium)
  • 1.5 tsp. Vanilla Extract
  • 80 g Ground Almonds
  • 80 g Ground Rice
  • 80 g Ground Buckwheat
  • 1.5 tsp. Xanthan Gum
  • 1 tsp. Baking Powder (gluten-free)
  • 0.5 tsp. Salt
  • 240 ml. Milk (whole cream)
For the Salted Caramel Icing:
  • 70 g Butter (salted)
  • 225 g Cream Cheese
  • 250 g Icing Sugar
  • 200 g Salted Caramel Sauce
  1. Begin by preheating the oven to 180°C (355°F approx.)

  2. Cream together the butter with both varieties of sugar by whipping with an electric whisk for 2-3 minutes

  3. Beat in the eggs, one at a time, then beat in the vanilla extract

  4. Sift in the ground rice, almonds, and buckwheat and the xanthan gum, gluten-free baking powder and salt, and fold in to form a thick batter

  5. Add the milk to the batter and slowly stir until the mixture is thoroughly combined

  6. Divide the cake batter between two lined 9 in. tins and bake in the oven for 40 minutes, until a skewer poked into the centre comes out clean

  7. Allow the cakes to cool a little in the tins, then remove to a wire rack to cool fully before icing

For the Salted Caramel Icing:
  1. Cream together the butter and cream cheese with an electric whisk on its' lowest setting

  2. Add half of the icing sugar, a little at a time, combining it into the butter mixture as you go

  3. Stir half of the salted caramel sauce (100g) into the icing, then add the rest of the icing sugar, a little at a time, whipping into stiff peaks

  4. Slice each cake in half and sandwich them back together with a layer of salted caramel sauce, then sandwich the two cakes together with a layer of icing

  5. Poke holes through the top of the cake and 'feed' in some more salted caramel sauce - this will make the cake extra moist and stick when its cut open

  6. Thickly ice the outside edges and top of the cake with the salted caramel icing - don't worry about being too neat! finally, drizzle the remaining salted caramel sauce over the cake, allowing some to drip down the sides

Here’s where you can buy the gluten-free flour substitutes used in the recipe:

FYI, These are affiliate links, which means that if you click through and make a purchase on Amazon, I get a small comission at no extra cost to you. (Lets be honest, I’ll probably just spend it on more ingredients so I can bake more cakes). You can see my full disclaimer policy and T&Cs here

Recipe for Gluten Free Cake with Salted Caramel

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