Gluten-Free Caramel Cake Recipe: Moist, Decadent Dessert

My four-and-a-half-year-old recently discovered caramel, and everything suddenly needed that flavour. This Gluten-Free Caramel Cake was his special request and it has become a family favourite—we’ve made it several times and never tire of it.

The cake is quick and straightforward, great for baking with kids but also sophisticated enough in flavour and texture to serve for any occasion. We enjoy it as a snack, and it’s especially delicious alongside a scoop of peanut butter ice cream for dessert.

Why You’ll Love This Gluten-Free Caramel Cake

• The layered caramel profile comes from using brown sugar, oat flour, and teff flour.
• Not overly sweet: big caramel flavour without cloying sweetness.
• Quick to make: about 15 minutes to prepare, 35 minutes to bake, and 10 minutes to make the icing.
• The icing forms a light crunchy top that gives way to a creamy caramel underneath—wonderful contrast with the sponge.
• No need to make caramel from scratch—use a good tin of dulce de leche or thick caramel to speed things up.
• Makes lots of portions, so it’s great for serving a crowd.

Ingredients Needed

Oat flour. This wholegrain flour has a light butterscotch note that highlights the caramel flavours and gives a soft, tender crumb.

Teff flour. An earthy wholegrain that deepens the cake’s flavour and pairs beautifully with oat flour.

Sweet rice flour (glutinous rice flour). Adds structure and bounce thanks to its sticky, starchy properties.

Light brown sugar. Provides gentle molasses flavour and moisture.

Unsalted butter. Use unsalted butter at room temperature so you can control the seasoning.

Eggs. The recipe uses medium eggs; if you only have other sizes, weigh them to get the right amount.

Vanilla extract, baking powder, salt, and milk. Use whole or plant milk as you prefer. Check that baking powder is gluten-free if required.

Icing sugar (powdered sugar). Dissolves smoothly into the warm milk-and-butter base for a silky icing.

Caramel. A thick tin of dulce de leche or ready-made caramel (for example, condensed milk caramel) makes the icing quick and reliable.

How to make Gluten-Free Caramel Cake

1. Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Grease and line a 13 x 9 inch (33 x 23 cm) rectangular cake tin.

2. Cream together the light brown sugar and room-temperature unsalted butter until pale and airy.

3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

4. Whisk together the oat flour, teff flour, sweet rice flour, baking powder and salt in a bowl, then fold these dry ingredients into the wet mixture until fully combined.

5. Pour the batter into the prepared tin and bake for about 35 minutes, or until a toothpick inserted in the centre comes out clean. Allow to rest 5 minutes in the tin, then turn out onto a wire rack to cool completely before icing.

Making the caramel icing

1. Warm the butter and milk gently in a small saucepan until just beginning to simmer, then remove from the heat.

2. Whisk in the icing sugar until smooth and dissolved, then stir in the caramel, vanilla and salt until the icing is glossy and even.

3. Pour the caramel icing over the cooled cake and leave to set for at least two hours so the top firms slightly before slicing.

Expert Tips

• Bring the butter to room temperature before creaming so it blends smoothly with the sugar.
• Sift or break up light brown sugar before creaming—it can clump.
• Use a deep, rectangular tin to achieve even baking and the correct depth for the sponge.
• Check doneness with a cocktail stick; it should come out clean when the cake is ready.
• Store at room temperature in an airtight container for up to 3 days. Freeze the cake (with or without icing) once cooled and the icing set; it will keep for a couple of months.

Gluten-Free Caramel Cake

A quick, crowd-pleasing sheet cake with deep caramel notes from teff and oat flours, finished with an easy caramel icing.