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Gluten Free Caramel Latte Cake Recipe
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
pieces
Calories
450
A delicious gluten-free cake infused with espresso and topped with caramel frosting, perfect for coffee lovers and those with dietary restrictions.
Ingredients
Cake ingredients
175
g
unsalted butter (or dairy free spread)
175
g
gluten free self-raising flour
(Dove's Farm)
175
g
caster sugar
3
large
eggs
60
ml
double espresso shot
(approximate 60ml)
200
g
icing sugar
100
g
butter (or dairy free spread)
1
espresso shot
espresso shot
(see notes)
1
tbsp
dulce de leche
(substitute for dulce de leche flavoring for dairy free)
Instructions
Preheat oven to 180°C (Fan 160°C, Gas Mark 4). Grease and line a 2lb loaf tin.
Mix all cake ingredients in a large bowl until smooth, then pour into the prepared tin.
Bake for 35-40 minutes until a skewer inserted comes out clean. Cool on a wire rack.
Make frosting by beating icing sugar, butter, espresso shot, and dulce de leche until smooth. Spread over cooled cake.
Warm extra dulce de leche and flick over the cake for decoration. Serve and enjoy!
Notes
Ensure all ingredients are at room temperature for best results.
Calories:
450
kcal
Cost:
$15
Course:
Dessert
Cuisine:
fusion
Keyword:
Caramel, gluten free, Latte