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This Gluten Free Caramel Latte Cake is the perfect combination of a rich coffee loaf cake, with a sweet caramel frosting and lashings of dulce de leche. It’s super easy to make and nobody would even know it’s coeliac-safe and gluten free.
Calling all Caramel Latte fans!
- Why choose this recipe? I first published this easy Caramel Latte Cake recipe in 2018 because I got serious food envy from Costa’s cake cabinet. And as Costa don’t do any coeliac-safe drinks (and barely any cakes anymore) I made my own.
- Dairy Free? You can easily adapt this coffee and caramel cake to be gluten and dairy free – just check out the ingredients and substitutions section below.
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work, such as Asda or M&S flour.
- Anything else? If you love this Coffee Loaf Cake be sure to check out some of my other favourites, like my Gluten Free Coffee and Walnut Cake recipe or my Chocolate Coffee Cake.
- Updated For 2025: As this caramel latte can has been on the website for nearly 7 years I decided to give it a refresh with some new photos and step-by-steps.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card for this gluten free caramel latte cake. But here are the main ingredients and ideas for any swaps you might want to make.
- Butter: You’ll need this for the cake and frosting. Swap for a vegan margarine like Stork for a dairy free recipe.
- Gluten Free Self-Raising Flour: I use the FREEE by Dove’s Farm flour as it’s readily available in UK free from aisles. You can make your own self-rising flour by adding 1 tsp gluten free baking powder per 100g plain gluten free flour too.
- Sugar: Use caster sugar in the UK, or baker’s sugar/superfine sugar in the US.
- Eggs
- Coffee: For the espresso measure for the cake, I used the ‘Luongo’ button on my Nespresso which makes about 60ml. For the frosting I used the ‘espresso’ button which is about 30ml. You could substitute this with the same amount of instant coffee mixed with hot water, made to the strength of your choosing, or buy single and double espresso shots from a coffee shop to use, if there’s one nearby!
- Icing Sugar: For the frosting – in the US you’ll need confectioner’s sugar.
- Dulce de Leche: Or any caramel sauce. Use a dairy free one if needed.
How to Make a Caramel Latte Cake
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this caramel and coffee loaf cake is to make.
Grease and line a 2lb loaf tin and preheat the oven to 180C / Fan 160C / Gas Mark 4.
Make the cake by placing all of the ingredients in a large mixing bowl and beat with an electric whisk or wooden spoon until smooth.
Pour the cake batter into the lined tin and bake in the middle of the oven for 35-40 minutes, until a skewer in the centre comes out clean. Remove from the oven and cool on a wire rack.
Once the cake is cool, make the frosting. Combine all of the ingredients in a large mixing bowl and beat with an electric whisk until smooth.
Using a spatula, spread the frosting over the cake and leave to firm up slightly.
Finish by lashing the cake with some extra dulce de leche (heated in the microwave for 30 seconds) – I used a spoon to ‘flick’ it over the cake. Enjoy!
Storing and Freezing Instructions
TO STORE: This gluten free coffee loaf cake should be kept in a sealed container at room temperature and should last for up to a week. Don’t refrigerate gluten free cakes – this actually causes them to go stale more quickly!
TO FREEZE: To make this cake ahead of time, you can make the sponge, wrap it tightly in clingfilm and freeze until you’re ready to defrost and ice. Or freeze leftover slices between sheets of baking paper to defrost a slice when you fancy some.
Gluten Free Loaf Cake Recipes
If you love this Caramel Latte Loaf Cake, why not try some of these other easy gluten free loaf cake recipes next?
- Coffee and Chocolate Loaf Cake
- Gluten Free Lemon Drizzle Cake
- Chocolate Courgette Cake
- Gluten Free Marble Cake
- Gluten Free Vanilla Loaf Cake
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Gluten Free Caramel Latte Cake Recipe
Equipment
Ingredients
For the cake
- 175 g unsalted butter, or dairy free spread
- 175 g gluten free self-raising flour, I used Dove’s Farm
- 175 g caster sugar
- 3 large eggs
- 1 double espresso shot, approx 60ml – see notes
For the frosting
- 200 g icing sugar
- 100 g butter, or dairy free spread
- 1 espresso shot, see notes
- 1 tbsp dulce de leche, substitute for dulce de leche flavouring for dairy free
Instructions
- Grease and line a 2lb loaf tin and preheat the oven to 180C / Fan 160C / Gas Mark 4.
- Make the cake by placing all of the ingredients in a large mixing bowl and beat with an electric whisk or wooden spoon until smooth.
- Pour the cake batter into the lined tin and bake in the middle of the oven for 35-40 minutes, until a skewer in the centre comes out clean. Remove from the oven and cool on a wire rack.
- Once the cake is cool, make the frosting. Combine all of the ingredients in a large mixing bowl and beat with an electric whisk until smooth. Using a spatula, spread over the cake and leave to firm up.
- Finish by lashing the cake with some extra dulce de leche (heated in the microwave for 30 seconds) – I used a spoon to ‘flick’ it over the cake. Enjoy!
Notes
- For The Coffee: For the espresso measure for the cake, I used the ‘Luongo’ button on my Nespresso which makes about 60ml. For the frosting I used the ‘espresso’ button which is about 30ml. You could substitute this with the same amount of instant coffee mixed with hot water, made to the strength of your choosing, or buy espresso shots from a nearby coffee shop instead.
- Storing: This coffee loaf cake can be kept in a sealed tub at room temperature for up to a week. You can also freeze it – I recommend doing this in slices.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: If you prefer a visual aid, check out the post above for photos to guide you through how this recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this gluten free Caramel Latte Cake recipe! It really helps to support my website and get my recipes out there to everyone who needs them! xx
Nutrition
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I’m sorry to say that I was really disappointed with this cake! I had been looking forward to making it so much but it just didnt have the “airyness” of your other beautiful loaf cakes. The topping just didn’t taste right either. Not one for me, shall carry on trying out all the others since I have purchased the biggest bag of self raising flour from Doves that I’ve ever seen! Loved the carrot and lemon drizzle and your scones are to die for. Keep up the good work Sarah xx
Another delicious recipe, thank you! Beautiful soft, moist cake with a lovely flavour of coffee and lashings of divine icing!! Will definitely be making this again and again!
So delicious. As an American I really appreciate the toggle feature. Thank you!!!