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