Gluten Free Toffee Cake Recipes

GLUTEN-FREE GOOEY CHOCOLATE TOFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; set aside.
• In large bowl, beat cake mix, pudding mix, sour cream, oil, water and eggs with electric mixer on medium speed 2 minutes. Pour into pan. Sprinkle with chocolate chips and toffee bits.
• Bake 33 to 36 minutes or until center of cake is set and bounces back when touched lightly with finger. Drizzle immediately with butterscotch topping. Cool 10 minutes. Cut into 5 rows by 3 rows to serve. Top with whipped cream and additional butterscotch dessert topping just before serving.

GLUTEN-FREE TOFFEE BARS

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy. Add egg yolk; mix well. Beat in applesauce and vanilla. In a small bowl, combine the rice flour, potato starch, tapioca flour, cornstarch, garbanzo and fava flour, xanthan gum and salt; gradually add to creamed mixture and mix well., Spread into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until lightly browned. Sprinkle with chocolate chips; let stand for 5 minutes. Spread chocolate chips over bars. Sprinkle with pecans. Let stand until chocolate is set. Cut into bars.

GLUTEN-FREE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 6-cup fluted tube pan (such as Bundt®) with coconut oil.
• Sift tapioca starch, rice flour, baking powder, xanthan gum, baking soda, and salt for the cake together in a bowl. Beat egg whites in a separate glass, metal, or ceramic bowl until foamy.
• Cream white sugar, brown sugar, butter, shortening, and agave in the bowl of a stand mixer fitted with the paddle attachment until light, 4 to 5 minutes. Mix in egg yolk and beaten egg whites, then mix in yogurt and vanilla extract. Gradually add flour mixture on low speed until just combined. Stir batter with a spatula to be sure it is completely mixed.
• Mix brown sugar, rice flour, almond meal, tapioca starch, cinnamon, nutmeg, and salt together in a bowl for streusel topping. Cut in butter with 2 knives or a pastry blender until the mixture resembles sand, then stir in nuts. Spoon 1/3 of the streusel into the prepared pan and top with 1/2 of the cake batter. Spread batter with a knife to flatten, then sprinkle with 3/4 cup streusel. Spoon the remaining batter into the pan, spread to flatten, and scatter remaining streusel on top.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 30 minutes.
• Meanwhile, whisk confectioners' sugar and maple syrup together in a bowl, adding water if necessary, until glaze is runny. Drizzle as much glaze as you like over the cake, reserving some for the top. Allow glaze to soak in, about 10 minutes. Carefully invert carefully onto a serving plate and drizzle remaining glaze along the top. Allow cake to soak up glaze before serving, about 10 minutes more.