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

Name: Oh My!! Caramel Cake! Gluten, Dairy - Free!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 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; Frosting; 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

Servings: persons

Cake
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
Frosting
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

1
Preheat oven to 350 degrees. Prepare an 8 x 8 square pan or bundt pan with non-stick spray and gluten free flour.
2
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.
3
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.
4
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.
5
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.
6
Store the cake in an airtight container at room temperature. Do not refrigerate. Consume within 3-4 days.

1139

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 1 (15 ounce) package yellow gluten-free cake mix (such as Betty Crocker), 2 tablespoons brown sugar, 8 ounces coconut yogurt, and more.

Yes, Oh My!! Caramel Cake! Gluten, Dairy - Free! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions