Fall flavors are my favorite. They’re warm, ooey-gooey, and smell incredible. This time of the year, I always want to put cinnamon and caramel sauce on everything. Thankfully, Cooking Light made a cake that combines all of these wonderful tastes and scents.
Does this Spiced Caramel Bundt Cake look like a gluten-free cake to you? Because it is. Back in April, Cooking Light released their Gluten-Free Baking book, and it’s full of things like cakes, cheesecakes, muffins, cookies, and so much more. Instead of all-purpose flour, this cake uses a combination of rice flour, tapioca flour, and sorghum flour. Using a combination of different flours can help give a gluten-free more texture.
This cake is flavored with fall’s favorite spices: cinnamon, nutmeg, and ginger. Some gluten-free cakes can also turn out a little dry, so this cake retains the moisture with, once again, a combination of ingredients. A little butter, a little oil, and a good cup-and-a-half of applesauce all work together to balance out those flours. The applesauce is doing double-duty and also adds some flavor! The glaze starts with homemade caramel, which ties all of those delicious spices and flavors together. This is one of those cakes you definitely want to serve warm, especially on a cool autumn night!
For more fall cake recipes, take a look at the following: