If you’re looking for a cake that combines the deep, rich flavors of caramel with a warm, spiced twist, this Gluten-Free Spiced Caramel Cake is the perfect dessert for cozy gatherings or any occasion where you want a touch of indulgence. The unique combination of coconut sugar and a hint of molasses gives it a caramel-like sweetness, while the addition of warming spices makes it feel like a hug in every bite.
But what really sets this cake apart is its moisture – thanks to the blend of apple sauce and coconut oil, it stays soft and tender without the need for dairy or gluten. The creamy date topping adds a natural sweetness and a slight stickiness that makes it feel like a cross between a cake and a sticky toffee pudding.
This cake is packed with flavor but balanced enough to be enjoyed by anyone, whether they’re gluten-free or not!
Why You’ll Love This Cake:
-
- Rich Spiced Caramel Flavor: The combination of coconut sugar, a touch of molasses, and warming spices creates a flavor that’s deep, sweet, and comforting – without being overwhelming.
-
- Moist and Tender: Apple sauce and coconut oil combine to create an incredibly moist crumb that melts in your mouth.
-
- Date Topping: The date topping is a simple but delicious addition that takes this cake to the next level. It’s naturally sweet, creamy, and slightly sticky, giving the cake a luxurious finish.
-
- Gluten-Free and Dairy-Free: Perfect for those with dietary restrictions, but loved by everyone thanks to its rich and indulgent flavor.
The Cooling Debate: Straight to Fridge or Let it Cool?
Now, here’s where things get interesting! I apply the date topping straight out of the oven and then place the hot cake directly into the fridge. I find that this method gives the cake an amazing sticky, pudding-like texture because the warm cake absorbs the topping more deeply, creating a gooey, rich dessert that’s hard to resist.
However, if you prefer a more traditional approach, you can let the cake cool at room temperature for 30-45 minutesbefore refrigerating. This gives the topping time to set more distinctly on top of the cake, and the texture will be slightly firmer overall.
Both methods work, but the choice depends on what kind of texture you prefer:
-
- Straight to Fridge: Creates a moist, sticky, pudding-like cake with the topping melting into the crumb.
-
- Cooling First: Results in a slightly firmer cake with a more defined topping layer.
Either way, you’ll end up with a delicious dessert — it’s just about what you like best!
Whether you love a sticky, pudding-like texture or prefer something a bit more structured, this Gluten-Free Spiced Caramel Cake is a versatile dessert that can satisfy either preference. With its rich caramel flavor, moist crumb, and delicious date topping, it’s a cake that’s sure to impress — and the gluten-free, dairy-free ingredients make it accessible to a wide range of dietary needs.
Whichever cooling method you choose, this cake will be a delicious addition to your baking repertoire!
Gluten-Free Spiced Caramel Cake Recipe
Ingredients
Dry Ingredients
- 340 g Dove Freee Plain Flour (or any gluten-free flour blend)
- 1 tsp Bicarbonate Soda
- 2 tsp Baking Powder
- 1-2 tsp Mixed Spice
Wet Ingredients
- 50 g Coconut Milk Powder
- 250 ml Hot Water
- 200 g Coconut Sugar
- 30 g Blackstrap Molasses
- 50 g Coconut Oil
- 150 ml Unsweetened Apple Puree
- 3 Medium Eggs
For The Topping
- 200 g Chopped Dates
- 50 g Coconut Milk Powder
- 500 ml Hot Water
- 1 tbsp Gelatine Powder
Instructions
- Preheat the Oven: Preheat your oven to 160°C (fan-assisted)
- Prepare the Date Topping: In a medium bowl, combine 200g chopped dates, 50g coconut milk powder, and 500ml hot water. Stir in 1 tbsp gelatin powder, then let the mixture sit for 10 minutes. Prepare rest of the cake, then blend the mixture until smooth using an immersion blender or food processor, and set it aside to cool slightly.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together 340g gluten-free flour, 1 tsp baking soda, 2 tsp baking powder, and 1-2 tsp mixed spice.
- Prepare the Wet Ingredients: In a separate bowl, whisk 50g coconut milk powder with200g coconut sugar. I find this helps break up the coconut milk powder lumps well before adding in 250ml hot water. Add 30g blackstrap molasses, whisking until dissolved. Add 50g coconut oil (it will melt with the hot water), 150g unsweetened apple sauce, 1 tsp vanilla extract, and 3 whole eggs, whisking until smooth.
- Combine the Batter: Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake denser.
- Bake the Cake: Pour the batter into a greased or lined 25cm springform cake tin. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should rise well and have a lovely golden caramel colour.
- Apply the Topping: Immediately after removing the cake from the oven, spread the prepared date topping evenly over the hot cake.
Cooling Options
- Method 1: Straight to the Fridge (Preferred Method) Once the topping is spread over the hot cake, place the entire cake (still in its tin) directly into the fridge uncovered for 1-2 hours until the topping sets. This method allows the topping to melt into the cake, creating a sticky, moist texture similar to sticky toffee pudding.
- Method 2: Let it Cool Before RefrigeratingIf you prefer a firmer texture, allow the cake to cool at room temperature for 30-45 minutes before placing it in the fridge to set the topping. This will give the cake a slightly firmer crumb, with the topping setting more distinctly on top.
Notes
- Spice Boost: If you love bold flavors, feel free to add an extra pinch of cinnamon or ginger to the mixed spice for even more warmth.
- Storage: The cake can be stored in the fridge for up to 3 days. If you want that sticky, gooey texture, warm slices slightly before serving.