Keep everyone smiling with this Gluten-Free Caramel Cake. This richly flavoured sheet cake showcases caramel notes amplified by the use of teff and oat flours. It comes together quickly, bakes into a tender, springy sponge and is finished with a silky caramel icing that forms a delicate, slightly crunchy top. Ideal for family gatherings, parties or a weekend treat.
My toddler recently fell in love with caramel, so everything at home has needed a caramel twist — including this Gluten-Free Caramel Cake. It was a special request and quickly became a family favourite. We’ve made it many times and still enjoy every slice.
This cake is straightforward to mix, so it’s a great recipe for little helpers to join in. The texture is soft and tender, with a complex butterscotch character from the oat and teff flours. It’s an everyday cake that works for any occasion — perfect with a cup of tea or served as a dessert with ice cream.
Why You’ll Love This Gluten-Free Caramel Cake
- Layers of caramel flavour come from a combination of brown sugar, oat flour and teff flour.
- Balanced sweetness: full of caramel taste without being cloyingly sweet.
- Quick to prepare — about 15 minutes to mix the batter, 35 minutes to bake, and 10 minutes to make the icing.
- The icing sets with a fine, crackly top and a creamy interior that contrasts beautifully with the sponge.
- No need to make caramel from scratch — a good thick caramel or dulce de leche speeds things up.
- Makes a large rectangular cake, perfect for cutting into many servings for a crowd.
- No xanthan gum is required to achieve a pleasant crumb and structure.
Ingredients Needed
Oat flour. This wholegrain flour has a gentle butterscotch character that highlights the caramel notes and gives a light, fluffy texture.
Teff flour. A wholegrain flour with a warm, earthy flavour that pairs well with oat flour and deepens the caramel profile.
Sweet rice flour. Also known as glutinous rice flour, this starchy flour helps bind the cake and gives bounce and chewiness without an overpowering taste.
Light brown sugar. Provides soft molasses flavour and moisture.
Unsalted butter. Use unsalted so you can control the seasoning; it should be at room temperature for creaming.
Eggs. The recipe uses medium eggs; weighing them is the most accurate approach if you’re unsure of sizes.
Vanilla extract. A good-quality extract enhances the caramel flavour.
Baking powder and salt. Baking powder gives lift; salt brightens and balances the sweetness.
Milk. Whole milk or a plant-based milk works fine.
Icing sugar (powdered sugar). Dissolves smoothly into the warm milk and butter to give a silky icing.
Caramel. A thick shop-bought caramel or dulce de leche saves time and gives a reliably rich flavour for the icing.
How do you make Gluten-Free Caramel Cake?
Begin by creaming the light brown sugar and room-temperature unsalted butter until the mixture is pale and slightly fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the oat flour, teff flour, sweet rice flour, baking powder and salt. Fold this dry mix into the wet ingredients until just combined.
Pour the batter into a lined and greased 13 x 9 inch (approximately) rectangular cake tin. Bake at 180°C / 160°C fan / 350°F for about 35 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool before icing.
Making the caramel icing
Gently warm the butter and milk in a small saucepan until it just begins to simmer. Remove from the heat and whisk in the icing sugar until smooth. Add the caramel, vanilla and a pinch of salt, then whisk until glossy and homogeneous.
Pour the warm icing over the cooled cake and spread evenly. Leave to set for at least two hours so the icing firms slightly but remains creamy under the crackly surface.
Expert Tips
- Make sure the butter is truly at room temperature before creaming; this helps trap air and produce a lighter sponge.
- Sift or break up the brown sugar if it has formed lumps so it incorporates evenly.
- Use a deep, rectangular cake tin to ensure even thickness and reliable baking time.
- Check for doneness with a cocktail stick or skewer—if it comes out clean, the cake is ready.
- Store at room temperature in an airtight container for up to three days; the cake will begin to dry after that.
- You can freeze the cake cooled and wrapped well, with or without the icing. Defrost overnight before serving.
Variations to Gluten-Free Caramel Cake
- Dark chocolate chips: Stir bittersweet chocolate chips into the batter for a rich contrast to the caramel.
- Chocolate ganache: Replace the caramel icing with a chocolate ganache for a different finish — gently melt chopped dark chocolate into warm cream and pour over the cooled cake.
- Added nuts: Fold chopped hazelnuts or pecans into the batter or sprinkle toasted nuts on top of the caramel icing.
- Caramel apple: Fold diced, peeled apples (such as Granny Smith) into the batter to make a caramel apple version of the cake.
More caramel recipes you’ll love
Explore other desserts that pair beautifully with caramel flavours: cinnamon apple cakes with salted caramel buttercream, chocolate and peanut butter caramel treats, banana rum caramel cake, or caramel-filled brownies for inspiration.
Gluten-Free Caramel Cake
A tender gluten-free sheet cake with deep caramel notes from teff and oat flour, finished with a glossy caramel icing.
Prep time: 25 mins • Cook time: 35 mins • Total time: 1 hr • Serves: 24 • Calories: 315 kcal per slice (estimate)
Ingredients
- 300 g soft light brown sugar
- 300 g unsalted butter, room temperature
- 6 medium eggs
- 2 teaspoons vanilla extract
- 150 g teff flour
- 150 g oat flour
- 120 g sweet rice flour
- 3 teaspoons baking powder
- ¾ teaspoon salt
Caramel Icing
- 115 g unsalted butter
- 60 ml whole milk (or plant milk)
- 300 g icing sugar (powdered sugar)
- ½ teaspoon vanilla extract
- 60 g thick caramel or dulce de leche
- ½ teaspoon salt
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F. Line and grease a 13 x 9 inch rectangular cake tin.
- Beat the brown sugar and butter together until light and pale.
- Add the eggs one at a time, mixing after each addition, then stir in the vanilla.
- In a separate bowl, whisk the teff flour, oat flour, sweet rice flour, baking powder and salt.
- Fold the dry ingredients into the batter until just combined. Do not overmix.
- Pour the batter into the prepared tin and bake for about 35 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the cake in the tin for 5 minutes, then turn out onto a wire rack to cool completely before icing.
Caramel Icing
- Warm the butter and milk in a small saucepan until it just begins to simmer, then remove from the heat.
- Whisk in the icing sugar until fully incorporated and smooth.
- Add the caramel, vanilla and salt, whisking until glossy and even.
- Pour the warm icing over the cooled cake and leave to set for a couple of hours before slicing.
Notes
Cake:
- Ensure butter is at room temperature for better creaming and lift.
- If brown sugar is lumpy, break it up before measuring so it incorporates evenly.
- Weighing eggs or ingredients gives the most reliable results.
Icing:
- Use a thick caramel or dulce de leche for the best texture and flavour in the icing.
Storing:
- Store at room temperature, covered, for up to three days.
- Freeze the cooled cake, wrapped well, for up to a couple of months. Thaw overnight before serving.
Nutrition (per slice, estimate)
Calories: 315 kcal • Carbohydrates: 40 g • Protein: 4 g • Fat: 16 g • Saturated fat: 9 g • Sugar: 26 g
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