My Ultimate Gluten Free Millionaire Cake
My Gluten Free Millionaire Cake is the perfect combination of two of my favourite recipes – a classic, light and fluffy sponge and a velvetty rich millionaire shortbread.
After I had perfected my Gluten Free Millionaire Shortbreads, I got thinking about what else I could make into a “Millionaire”… and the Gluten Free Millionaire Cake was born!!! WHY had I never made this before?!!!
Here’s some info about the ingredients and possible substitutions if you need them:
1) Gluten Free Flour
- Ideally you need self-raising for the cupcakes. If not, add 1.5 tsp of baking powder to the plain flour.
- Brand: I like Doves Farm FREEE
(2) Caster Sugar – White granulated sugar would be fine too
(3) Dark Brown – you could use light brown sugar but your caramel won’t be quite as rich
(4) “Spread” – Flora – this is my preference for making cakes and buttercream as it makes them light and fluffy and is naturally dairy free but of course you can replace it for any of your preferred brands
(5) Egg – I’m yet to try other options but I’m told flax eggs, chia or even more apple sauce can work! Will try them asap and update this guide
(6) Condensed Milk – any brand will work but ideally you need to use the full fat, rather than a “light” version as it will hold its shape better.
>If you’re dairy free, I have tried vegan condensed milk by Carnation… and it does work but its not perfect! You need to boil the vegan condensed milk off for a few mins before using it (to thicken it) and then once its added to the butter/sugar, you need to bring the mixture to around 115oC. It will be more chewy than the milk containing caramel which does make the whole thing more difficult to cut, but its tasty so worth a go! Top tip: when you’re cutting it, place a knife in boiling hot water for a minute and then dry it off before using to make it easier to slice through the cake.
(7) Chocolate – use any flavour/brand you like! I like a mix of milk and white to give a marble effect
What size tin have you got?
For this recipe, I’ve used a 2lb loaf tin. If you’ve got a different size, here’s a guide for the quantities you’ll need:
|Size||Quantities Required||Cooking Time|
|20 x 30 cm Rectangular tin||Cake: 6 eggs, 340g of butter/sugar/flour|
Caramel: 230g sugar/spread, 660ml condensed milk
|22cm Round tin||Cake: 3 eggs, 170g of butter/sugar/flour|
Caramel: 115g sugar/spread, 330g condensed milk
|23cm Square tin||Cake: 5 eggs, 280g of butter/sugar/flour|
Caramel: 175g sugar/spread, 500ml condensed milk
Gluten Free Millionaire Cake
- 2 eggs
- 115 grams gluten free self-raising flour
- 115 grams caster sugar
- 115 grams spread - I use Flora Original or Flora Dairy Free
- 70 grams dark brown soft sugar
- 70 grams spread - I use Flora Original or Flora Dairy Free
- 200 ml condensed milk
- 85-120 grams your favourite chocolate - can be a mix of white, milk and dark – whatever you'd like!
Make the Cake
- Preheat your oven to 180oC (fan). Line your loaf tin with baking paper.
- In a large bowl, whisk together the butter & sugar until fully combined.>You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min
- Crack all the eggs into a separate bowl & beat together until just starting to froth up, like the picture.> Takes 5 seconds. You can use the electric whisk for this too.
- Add the beaten eggs and flour to the butter/sugar and whisk together until JUST combined (20-30seconds).>Don’t over whisk, otherwise you’ll lose the air bubbles & it won’t be quite so fluffy!
- Scrape right around the sides of the bowl to pick up any excess flour.
- Give the mixture one final whisk, making sure you reach right to the bottom of the bowl and everything is fully combined.>Still try not to over whisk! 3 seconds at most.
- Pour the mix into your tin and gently spread so its roughly even.
- Bake for approx 23-25 mins. Then remove from the oven and leave to cool a little IN THE TIN. >Don't remove the cake from the tin or the baking paper until the very last step of this recipe (when the caramel and chocolate is on, and both have set!)>You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
- Leave the cake to cool to room temperature until moving onto the next step>Usually around 30-45 mins is perfect.
- Add the brown sugar and spread to a pan. Melt on a low temp, stirring constantly until the butter is fully melted and the sugar has dissolved.
- Add a little bit of the condensed milk and stir until fully mixed in. Add more, mix in. Repeat until all of your condensed milk is incorporated>Keep it on a low temperature to prevent it from burning>If you made your condensed milk in advance, do this in lots of steps! This is because of the difference in temperature of the cold milk and the warm sugar/butter. It will cease up if you try to go too quickly!!
- Bring to a boil for 30 seconds to thicken.
- Pour the mix straight onto the cake and place into the fridge to cool.
- Once its firm to the touch, melt your chocolate over a bain-maire and pour over the caramel.>If you want to have a marble affect:*Pour one of the types of chocolate over the caramel and spread it out so it completely covers the caramel. *Drizzle the second type over in a random pattern. It'll look something like the picture here.*Next, use a knife to lightly swirl around both chocolates
- Give the tin a shake to make sure the chocolate has spread to the edges. Place in the fridge to set.
Click here for the original Millionaire Shortbread recipe!
Or want some other baking ideas? Here’s a few of my favs (all gluten free with dairy free options too!)