Gluten Free Millionaire Cake
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!!!
You get all the rich, velvetyness from the caramel. And you get your chocolate fix from the drizzle. However, the twist comes in the base because I’ve used my all time favourite sweet – a light & fluffy sponge. WHY had I never made this before?!!!
The whole recipe can easily be made dairy free. You just need to make your own vegan condensed milk.
You can buy a “vegan condensed milk” but (1) its not cheap, (2) its not easy to get hold of and (3) it can’t be used 1:1 with regular condensed milk as it produces a caramel that is faaarrrr too runny to work in a millionaire.
As a result, I’ve worked out a way to make my own. It’s honestly very easy – its just sugar and LIGHT coconut milk (the kind you get in a can in the Asian section of a supermarket, not milk carton). And I have to say, it doesn’t make the millionaire taste of coconut – odd, but true. Promise!
Tips to Make Dairy Free Condensed Milk
I’ve included the full steps in the recipe, but read these tips first to make sure you nail it first time 😉
(a) Consistency you’re looking for: you must let it cool to room temperature to check its consistency (it thickens as it cools). Once cool, it should be super duper thick – like the consistency of wall paper paste. If you run a spoon through it, it should take a good few seconds to fall back together.
Here’s a quick video to try and demonstrate what you’re looking for! The first bowl I show you is way too thin. Second is perfect.
(b) Don’t try to use it if its too runny. It will be very hard to peel the baking paper/foil away from your millionaire (like the first pic). Also, if you do manage to peel of the paper, as the caramel warms up from the fridge to room temperature, it will make a complete mess and run everywhere.
(c) If you’ve cooled it to room temperature and realised its too thin, it’s easy to make it thicker – just simmer it again to boil off some of the water and thicken it up (I’ve written how to do this in the recipe below).
(d) Do not use full fat coconut milk. Don’t ask me why, but it wont set. You need low fat/light coconut milk!!!!
Dairy free & accidentally made runny caramel?
If your homemade condensed milk is right, when you make your millionaire it will peel away from the baking paper/foil very easily. If this isn’t the case for you, don’t panic!!! As long as you can peel your millionaire away from the paper/foil, you can make cake Twix bars!!!
- Put the whole millionaire in the freezer to make the caramel as firm as possible. It’ll be easier to remove the paper/foil after its frozen too.
- Remove from the freezer and slice into bars. Do this quickly so the caramel hasn’t got chance to start melting!!
- Dunk the entire bar in chocolate and quickly put them in the freezer for the chocolate to set. If you haven’t got enough chocolate for that, just make sure the caramel part is covered. You want the chocolate to creates a shell around the caramel and stop it running everywhere at room temperature!
Not Dairy Free?
Well you lucky things, you can just skip the first section of the recipe (where I make “vegan condensed milk”).
Then, in the “Caramel” section of the recipe, when I talk about condensed milk, just use your regular stuff from a can. Carnation is a really good brand for this.
Now lets get started on my Gluten Free Millionaire Cake!!!!!!!!! It looks like a lot of steps but I promise its really simple, I just like to include tons of tips and tricks to help you guys!
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 if you can tolerate dairy – OR 150 grams caster sugar and 1 can of LOW FAT coconut milk if you're dairy free
- 85-120 grams your favourite chocolate – can be a mix of white, milk and dark – whatever you'd like!
Dairy free? Follow these steps to make your condensed milk. If you can tolerate dairy, skip to the next section.
- Add the coconut milk and 150g caster sugar to a pan.
- Heat the pan on a LOW temperature, stirring frequently until the sugar has melted>How to tell if the sugar has melted: stir the mix, if you can't feel the grains in the milk and there's none on your spoon when you remove it from the pan, its melted! Takes 5 mins.
- Bring to a controlled simmer, at the MEDIUM temperature.>By "controlled simmer", I mean the whole pan is lightly bubbling but the bubbles arent so aggressive that its getting hotter and hotter and starting to boil over.
- Once its got to a simmer, set a timer for 35 mins. Remove your spoon and do not stir it anymore.>If you stir it, it can crystallise and cause all sorts of problems so leave it alone!!!>Check on it every 10 mins or so, to make sure its still a controlled simmer. Don't panic if its started boiling or isn't simmering anymore, just adjust the temperature accordingly.>What to expect: During that time, tt'll get paler and more see through, like the pic. Eventually itll look very thick and sticky. Once its at that stage, its done!!
- After the 35 mins is up, turn off the heat and leave the milk to cool to room temperature in the pan so you can check it has reached the right consistency.> A MUST: read my notes in the blog post above for in the section"Dairy Free?" to find out what 'the right consistency' is. This bit is the most important part of the whole entire recipe so make sure you read it!!!>If its too runny, turn the heat on to low. Slowly increase the heat, bringing it back up to a simmer and leave for another 3-5mins. Turn off the heat and check the consistency again.
- Set aside
- 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 2 mins.
- Crack all the eggs into a separate bowl & beat together. 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!
- Pour the mix into your tin. It should be about 2/3 full to give it enough room to expand when it bakes.
- Bake for approx 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!
- Add the brown sugar and spread to a pan. Melt on a low temp, stirring constantly until all the sugar has dissolved.>Don't rush this step – make sure the sugar is full dissolved (same test as the vegan condensed milk above. If not, you'll end up with a grainy millionaire.
- 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>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.
- Pour the mix straight onto the cake. Place into the fridge to cool.>You might think it looks quite light at this stage, but don't worry it lightens as it cools.
- Once its firm to the touch, melt your chocolate over a bain-maire and pour over the caramel.
- Place in the fridge to set.>You can just touch the top of the chocolate with your finger – if its firm, you're good to go! Will take at least an hour. You can fasten it up in the freezer!
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!)