Gluten Free Spice Cake with Caramel Drizzle

I made Peace my inspirational word for 2019. So far 2019 is making that a challenge. The year has started out pretty stressful. Don’t get me wrong, it isn’t life or death stressful, just trying my patience stressful. Normally I wake up a glass half full, positive outlook kind of girl. Lately, by 10:30 am I am already struggling to keep that outlook.

I use workouts as stress relief. It helps to burn off anxiety. Plus since starting the new Beachbody program Transform 20, when I workout all I can do is concentrating on not passing out, so it helps to quiet those negative thoughts in my head. Then I got that nasty cold that has been going around. When I can’t workout, I still have to burn that energy, even when I barely have enough energy to get out of bed. And so I bake.

Baking for me is cathartic. I find it extremely soothing as well as rewarding. It probably isn’t great paired with no workouts, but luckily my husband has a crazy sweet tooth so baked goods rarely are wasted in my house.

Normally I like to bake from scratch. But honestly, I don’t always have the energy. In those cases I like to start with a great box mix like the ones from Simple Mills. Their Gluten Free mixes would fool even the most picky of eaters. For this recipe I added some cinnamon, nutmeg and allspice to create a spiced flavor and added an extra egg to give it more of a sponge cake texture. I made it in a bundt pan simply because it is pretty and it makes me happy.

The caramel drizzle is a simple recipe and the flavor works well with the spice cake and it is a little more rich that a simple buttercream. If you aren’t gluten free, I am sure this would translate to a regular vanilla cake mix as well.

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Gluten Free Spice Cake with Caramel Drizzle

No one would guess this cake is made using a cake mix!

Course Dessert

Keyword gluten free

Prep Time 5 minutes

Cook Time 30 minutes

cooling time 30 minutes

Total Time 35 minutes

Servings 12 people

Author Amber Gaines

Ingredients

For the Cake

• 1 Simple Mills Gluten Free Vanilla Cake Mix all ingredients per instructions on the box
• 1 egg additional
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice

For the Caramel Drizzle

• 1 cup light brown sugar
• 1/2 cup heavy cream
• 4 tbsp butter
• 1 cup powdered sugar
• 1/4 tsp vanilla

Instructions

1. Preheat oven to 350 degrees.
   

2. Grease and flour bundt cake pan and set aside.
   

3. Add all ingredients per the package plus cake mix, extra egg and spices to a stand mixer bowl. Mix on low for 1 minute then increase to medium for 2 more minutes scraping the sides of the bowl.
   

4. Pour into the prepared bundt pan and smooth with a spoon. Place in the oven and cook per the package, 30 minutes, or until a toothpick comes out clean.
   

5. Remove from the oven and place pan on a wire rack to cool completely then loosen edges with a knife and turn out onto a cake plate

6. To make the drizzle, add brown sugar, cream and butter to a medium sauce pan. Heat on low until all of the butter melts. Increase heat to medium and bring to a boil. Stir continuously. Boil for 3 minutes. Remove from heat and add vanilla and powdered sugar slowly, whisking to combine. Stir until smooth.

7. Spoon caramel onto the cake in layers to coat evenly. If caramel starts to harden, place back onto low heat until just softened.
   

8. Let drizzle cool for 30 minutes to set completely. Store in an air tight container.
   

Recipe Notes

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