Best 2 Oh My Caramel Cake Gluten Dairy Free Recipes

Oh My!! Caramel Cake! Gluten, Dairy - Free! image

Provided by LawyerMom

Categories Dessert

Time 1h

Yield 1 cake pan, 9 serving(s)

Number Of Ingredients 13

1 (15 ounce) package yellow gluten-free cake mix (such as Betty Crocker)
2 tablespoons brown sugar
8 ounces coconut yogurt
1/2 cup vegetable oil
3 eggs
3 tablespoons warm water
1 tablespoon vanilla extract
1 teaspoon almond extract
8 tablespoons margarine (such as Earth Balance Soy-Free)
1 cup brown sugar
1/4 cup almond milk (or dairy substitute)
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees. Prepare an 8 x 8 square pan or bundt pan with non-stick spray and gluten free flour.
Combine all cake ingredients into a mixer and mix thoroughly, making sure you scrape down the sides and bottom of the bowl to incorporate all the flour.
Pour into pan and place into oven. Bake at 350 for 40-50 minutes, until cake springs back when lightly pressed with your finger and there are no soft spots.
Prepare frosting by melting margarine and brown sugar and whisking together in a saucepan over medium heat. Add milk and vanilla, then bring to a boil while whisking. Remove from heat immediately and add 1.5 cups of the sugar while whisking.
Add up to 1/2 cup more sugar as needed to thicken the frosting. Add more almond milk or dairy substitute to thin the mixture if it gets too thick. As it cools, it will thicken further. Pour/Ladle over your completely cooled cake while frosting is warm.
Store the cake in an airtight container at room temperature. Do not refrigerate. Consume within 3-4 days.

Nutrition Facts : Calories 639, Fat 29, SaturatedFat 5, Cholesterol 62, Sodium 466.6, Carbohydrate 91.3, Fiber 0.4, Sugar 79.1, Protein 4.4

Gluten-Free Better Than Almost Anything Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 9

Number Of Ingredients 5

1 box Betty Crocker™ Gluten Free devil's food cake mix
Water, butter and eggs called for on cake mix box
1 jar (12.25 oz) caramel topping
1 cup Cool Whip frozen whipped topping, thawed
1/2 cup toffee bits

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