Gluten Free Toffee Cake Recipes
COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING
Quick and easy, this homey cake is rich in coffee, toffee and caramel flavors.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
- In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.
Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 39 g, TransFat 3 g
GLUTEN-FREE GOOEY CHOCOLATE TOFFEE CAKE
This gooey pudding cake is so rich and decadent, you'll never guess it's gluten free!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
- In large bowl, beat cake mix, pudding mix, sour cream, oil, water and eggs with electric mixer on medium speed 2 minutes. Pour into pan. Sprinkle with chocolate chips and toffee bits.
- Bake 33 to 36 minutes or until center of cake is set and bounces back when touched lightly with finger. Drizzle immediately with butterscotch topping. Cool 10 minutes. Cut into 5 rows by 3 rows to serve. Top with whipped cream and additional butterscotch dessert topping just before serving.
Nutrition Facts : Calories 390, Carbohydrate 45 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 14 g, TransFat 0 g
GLUTEN-FREE BANANA COFFEE CAKE
I created this gluten-free coffee cake for people on special diets. Those who are lactose intolerant, allergic to eggs or wheat, or avoiding gluten can all enjoy this delicious treat. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the bananas, sugar, soy milk and oil until well blended. Combine the oat flour, baking powder, baking soda, cinnamon and nutmeg; gradually beat into banana mixture until blended. Stir in the vanilla., Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before serving.
Nutrition Facts : Calories 177 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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