Gluten Free Brown Sugar Toffee Cake

Gluten Free Brown Sugar Toffee Cake

Prep Time10 mins Cook Time25 mins Makes 48 Yield_measureservings

A cake stand is essentially a pedestal. With it comes certain expectations – we bake this when we need to rise to the occasion.

Ingredients List

  1. 2 1/2 cups (625 mL) gluten-free whole grain oat flour
  2. 1/3 cup (75 mL) coconut flour
  3. 1/4 cup (60 mL) finely ground potato flour
  4. 1 tsp. (5 mL) baking soda
  5. 1/2 tsp. (2 mL) salt
  6. 1 cup (250 mL) Becel® Original margarine
  7. 1 cup (250 mL) firmly packed light brown sugar
  8. 1/4 cup (60 mL) granulated sugar
  9. 2 large eggs
  10. 1 tsp. (5 mL) vanilla extract
  11. 2 tsp. (10 mL) rum extract
  12. 1/2 cup (125 mL) toffee bits
  13. 2 Tbsp. (30 mL) icing sugar

Directions

1. Preheat oven to 375°F (190° C). Lightly spray 3 (9-in./23 cm) disposable pie pans with no-stick cooking spray; set aside.

2. Combine oat flour, coconut flour, potato flour, baking soda and salt in medium bowl; set aside.

3. Mix Becel® Original margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in rum extract and toffee bits; evenly divide into prepared pie pans.

4. Bake 25 minutes or until edges are golden rotating pans about halfway through. Cool completely on wire rack. Arrange doilies in center of cakes and evenly sprinkle with icing sugar. Carefully remove doilies and slice each into 16 slices.

Nutritional Information

Calories

120 (1 serving)

Total Fat

6g (1 serving)

Saturated Fat

1.5g (1 serving)

Polyunsaturated Fat

1.5g (1 serving)

Monounsaturated Fat

2.5g (1 serving)

Cholesterol

10mg (1 serving)

Sodium

115mg (1 serving)

Total Carbs

14g (1 serving)

Dietary Fiber

1g (1 serving)

Sugars

8g (1 serving)

Protein

2g (1 serving)

Calcium

10mg (1 serving)

Potassium

17mg (1 serving)

Omega-3

0.3g (1 serving)

Omega-6

1g (1 serving)

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