Oh My Caramel Cake Gluten Dairy Free
Indulge in the luscious decadence of the "Oh My Caramel Cake Gluten Dairy Free," a heavenly dessert crafted for those with dietary sensitivities or anyone seeking a guilt-free treat. This show-stopping cake combines a tender, moist crumb—thanks to a gluten-free flour blend and unsweetened applesauce—with a rich, velvety caramel frosting made from full-fat coconut cream and maple syrup. The recipe is entirely dairy-free and refined sugar-free, yet it delivers a deep, caramelized sweetness that’s impossible to resist. Perfect for celebrations or an everyday sweet fix, this cake comes together with simple pantry staples and minimal effort, making it accessible and irresistible. Serve it slightly chilled for a flawless finish, and watch as everyone goes back for seconds!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Coconut sugar
- 0.5 cups Unsweetened applesauce
- 0.5 cups Coconut oil, melted and cooled
- 1.5 teaspoons Vanilla extract
- 1 cup Unsweetened almond milk (or other dairy-free milk)
- 1 tablespoon Apple cider vinegar
- 1.25 cups Coconut milk (full fat, canned, chilled overnight)
- 0.5 cups Maple syrup
- 0.75 cups Coconut sugar (for caramel frosting)
- 1 teaspoon Vanilla extract (for caramel frosting)
- 2 teaspoons Cornstarch or arrowroot powder
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
In a medium bowl, mix the coconut sugar, applesauce, melted coconut oil, and vanilla extract. Stir in the almond milk and apple cider vinegar. Let the mixture sit for 5 minutes to activate the vinegar.
Gradually add the wet mixture to the dry ingredients, stirring until fully combined. Be careful not to overmix.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Carefully transfer them to a wire rack to cool completely.
To make the caramel frosting, scoop the solid coconut cream from the top of the chilled coconut milk into a medium saucepan. Add the maple syrup and coconut sugar, and cook over medium heat, stirring frequently, until the mixture thickens (about 10–12 minutes).
Whisk in the vanilla extract and cornstarch, cooking for an additional 2 minutes until the caramel reaches a spreadable consistency. Let it cool to room temperature.
Once the cakes are cooled, spread a layer of caramel frosting between the layers and over the top and sides of the cake using a spatula.
Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to set. Enjoy your gluten-free, dairy-free caramel cake!
Nutrition Facts
Calories |
4553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 154.7 g | 774% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 749.0 g | 272% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 492.4 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 545 mg | 42% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2749 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
