How to Make Gluten-Free Caramel Cake
Absolutely no one will know that this light and delicious cake is gluten-free! For a large family or for company, make a two-layer cake by doubling the ingredients and baking the batter in two 9-inch cake pans. Double the frosting recipe and use some as filling between the layers and to frost the top of the cake.
Gluten-Free Caramel Cake
Tools: Electric mixer
Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 8 servings
Nonstick cooking spray
1/4 cup plus 2/3 cup granulated sugar
2 tablespoons plus 1/4 cup water
1/4 cup butter, softened
2 eggs, at room temperature
1 teaspoon vanilla
1 tablespoon mayonnaise
1 cup gluten-free flour mixture (scroll down for the recipe)
13/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Caramel Fondant Frosting (the recipe follows)
1.Preheat the oven to 350 degrees. Cut a piece of wax paper to fit the bottom of a 9-inch cake pan. Spray the cake pan with cooking spray, and then insert the wax paper and spray the top of the wax paper.
2.In a small stainless steel saucepan, stir together 1/4 cup of sugar and 2 tablespoons of water. Over high heat and stirring constantly, cook the mixture until it’s dark amber and the sugar has totally melted (about 4 minutes). Remove from the heat.
3.Very slowly, add the remaining 1/4 cup of water, 1 tablespoon at a time. Warning: When you add the first 2 tablespoons, there will be a lot of splattering. Stand back so you don’t get burned. Let the sizzling subside before adding the next tablespoon of water.
4.Return the pan to the heat. Using a whisk, stir the mixture for 30 seconds. Remove from the heat and let the syrup cool.
5.In a large mixing bowl, use the mixer to cream the butter. Add the remaining 2/3 cup of sugar and continue whipping until the ingredients are fluffy.
6.Add the eggs, one at a time, to the butter mixture, beating well after each addition.
7.Add the vanilla and mayonnaise.
8.Add the cooled sugar syrup, mixing well.
9.In a small bowl, sift together the flour mixture, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with the milk. Use the mixer to whip the batter at medium speed until it’s smooth.
Pour the batter into the prepared cake pan.
11.Bake the batter at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, and then invert it onto a cooling rack.
13.When the cake is cool, invert it onto a serving platter and frost it with the Caramel Fondant Frosting.
Per serving, unfrosted: Calories: 243; Total fat: 8g; Saturated fat: 4g; Cholesterol: 70mg; Sodium: 258mg; Carbohydrates: 40g; Fiber: 1g; Sugar: 24g; Protein: 3g.
Caramel Fondant Frosting
This frosting will be fairly fluid when you spread it on the cake, but it thickens as it sets to form a smooth topping. After you pour the frosting over the top of the cake, use a spoon to spread it just over the edges of the cake so some of the frosting drips down the sides.
Tools: Electric mixer
Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: Enough to frost a 9-inch single-layer cake
1 cup brown sugar
1/3 cup half-and-half
2 tablespoons butter
1/2 teaspoon vanilla
1.In a small stainless steel saucepan, stir together the brown sugar and half-and-half.
2.Cook the ingredients over medium-low heat without stirring until the mixture reaches soft-ball stage, or 235 degrees on a candy thermometer (about 15 minutes). Remove from heat.
3.Stir in the butter until it melts, and then let the mixture cool.
To cool the frosting quickly, place the pan in a sink partially filled with cold water and stir the mixture until it cools.
4.Transfer the mixture to a small mixing bowl. Stir in the vanilla.
5.Use the mixer to beat the mixture until it’s of spreading consistency. (You can add a little half-and-half if the frosting becomes too thick).
Per serving, frosting only: Calories: 143; Total fat: 4g; Saturated fat: 3g; Cholesterol: 11mg; Sodium: 35mg; Carbohydrates: 27g; Fiber: 0g; Sugar: 27g; Protein: 0g.