Gluten Free Caramel Latte Cake Recipe
This gluten free Caramel Latte Cake has an extra special twist with a caramel and espresso frosting, making it delicious for a gluten free afternoon tea.
Servings: 12 slices
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
Serving: 1Slice | Calories: 343kcal | Carbohydrates: 41g | Protein: 3g | Fat: 20g
