Gluten Free Caramel Toffee Bundt Cake Recipes
GLUTEN-FREE BETTER THAN ALMOST ANYTHING CAKE
The combination of rich ingredients produces a decadent, caramel-soaked cake that's sure to be a hit!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 9
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Make and bake cake mix as directed on box, using water, butter, eggs and any of the pan choices.
- With handle of wooden spoon, poke top of warm cake every 1/2 inch. Drizzle caramel topping evenly over top of cake; let stand until absorbed into cake. Cover; refrigerate about 2 hours or until chilled.
- Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1/2 g
GLUTEN-FREE TOFFEE CAKE
There is a wonderful restaurant and wine bar in Williamsburg, Brooklyn called The Four Horsemen that serves a killer sticky toffee pudding cake that we based this recipe on. Sticky and sweet, with warm caramel notes and made with almond meal, you'd never know it was gluten-free!
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 325˚ F. Coat an 8-inch square baking dish with cooking spray. Combine the dates and water in a medium saucepan and bring to a gentle simmer. Cook until the dates soften and the mixture is jam-like, about 5 minutes. Remove from the heat, stir in the baking soda and let cool to room temperature.
- Whisk together the oat flour, almond flour, cornstarch, cinnamon, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and smooth, about 3 minutes. Add the brown sugar and beat until fully incorporated, about 4 minutes. Reduce the mixer speed to low and beat in the eggs until just combined, scraping down the bowl with a rubber spatula as necessary.
- With a rubber spatula, fold in the dry ingredients until just combined. Fold in the cooled date mixture, ginger and vanilla. Pour the batter into the prepared pan and gently tap against the countertop to remove any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a rack to cool completely.
- Make the sauce: Combine the brown sugar, heavy cream, butter, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook, stirring, until the butter is melted. Reduce the heat to low and simmer, stirring, until the mixture is thick enough to coat a spoon, about 6 minutes. Let cool slightly.
- Slice the cake into squares. Top each square with the sauce and whipped cream.
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