Double Caramel Cake

DOUBLE CARAMEL CAKE!! I don’t even know what else to say other than YUM!

Double Caramel Cake


For the Cake:

  • 1/3 cup plus 1-1/4 cups granulated sugar, divided use
  • 1/4 cup boiling water
  • 3/4 cup vegan butter (Earth Balance)
  • 3 eggs
  • 3 cups sifted gluten free flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 1 teaspoon pure vanilla extract

For the Caramel Frosting:

  • 3 cups light brown sugar, firmly packed
  • 1 cup plus 2 tablespoons half and half
  • 1/2 stick (4 tablespoons) vegan butter (Earth Balance)
  • 1 teaspoon pure vanilla extract
  1. To make the cake, melt the one-third cup sugar in a heavy skillet, stirring constantly until deep-brown syrup is formed.
  2. Remove from heat and slowly stir in boiling water, being careful that steam does not burn your hand. Set syrup aside to cool.
  3. Preheat oven to 375ºF. Grease two 9-inch cake pans, place parchment paper in the bottoms, then grease and flour the bottoms and sides.
  4. Cream vegan butter in bowl of electric mixer. Add 11/4 cups sugar and continue to beat until light and fluffy.
  5. Add eggs one at a time, beating until each is well-incorporated. Stir in 4 tablespoons of the reserved syrup.
  6. Sift together the gluten free flour, baking powder and salt. Combine coconut milk and vanilla. Add flour mixture to the batter alternately with the milk mixture, beginning and ending with the flour mixture. Beat until smooth.
  7. Divide batter evenly among the two prepared pans and bake 25 minutes, or until wooden toothpick inserted in the center comes out clean.
  8. While the cake is baking, prepare the frosting.
  9. Mix sugar and half and half in a heavy saucepan and cook, stirring over low heat until syrup reaches the soft-ball stage, 235ºF on a candy thermometer. If lacking a thermometer, check doneness by dropping a tiny bit of syrup into a cup of cold water. When the syrup can be gathered up in fingers and will almost hold its shape, it has reached the soft-ball stage.
  10. Remove pan from heat. Stir in butter, then let syrup cool. Add vanilla and beat until frosting reaches spreading consistency. A little cream (or half-and-half) may be added is mixture is too thick.
  11. Remove pans from oven and let stand about 10 minutes, then turn out cakes onto wire rack, peel off paper and cool completely.
  12. Place one layer on a plate or cake pan. Frost with a thin layer of caramel frosting. Place top layer on and frost with the rest of the frosting.


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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