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Gluten Free Double Caramel Millionaire's cake

Gluten Free Double Caramel Millionaire's Cake

This light and airy banana cake is drizzled in decadent Dairy Free coconut caramel and frosted with chocolate-hazelnut spread.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 40 minutes
resting time: 2 hours

Equipment

  • Mixing Bowl
  • 2 8" round cake pans
  • saucepan

Ingredients

  • 3 cups Gluten Free 1.1 flour
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • 1 cup Dairy Free butter, room temp
  • 3/4 cup oat milk
  • 1 tbsp baking powder
  • 1/2 cup banana, ripe
  • 4 eggs
  • 2 cans Dairy Free sweetened condensed milk
  • 2 cups Dairy Free chocolate-hazelnut spread
  • caramel chocolate bars, chopped, for topping

Instructions

  • Preheat the oven to 350 degrees. Spray 2 8" round cake pans with nonstick baking spray.
  • In a mixing bowl add the sugar and butter and mix for 3 minutes until the sugar is mostly dissolved and it is lighter in color.
  • Add the eggs, vanilla, oat milk, bananas, and vanilla. Stir to incorporate.
  • Add the dry ingredients and mix until just combined.
  • Divide the cake batter between the two cake pans.
  • Bake for 30-40 minutes, until the top is golden and a toothpick comes out clean.
  • Allow to cool completely.
  • Add the sweetened condensed coconut milk to a saucepan. Cook on medium/low heat until lightly golden. Be careful not to overcook. You want the caramel runny not hard.
  • Allow to cool 30 minutes.
  • To assemble, spread 1 cup of chocolate spread to the top of the first cake. Pour half of the caramel on top. Top with chopped chocolate.
  • Place the second layer of cake on top and repeat the process, adding the other half of the chocolate-hazelnut spread, caramel, and more chopped chocolate.
  • I like to add a drizzle of caramel to each place before plating the slices of cake.
  • Enjoy!

Video

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