Gingerbread Caramel Cake

Gingerbread Caramel Cake Gingerbread Caramel Cake
  • null min prep
  • 20 minutes
  • 310 calories
  • $1.10
  • Gluten Free
  • Vegetarian


Makes: 12 pieces
  • Caramel Icing
  • 1 pkg Caramel Sauce Mix (Pkg of 2)
  • 1 C (250 ml) 35% whipping cream
  • 1/4 C (60 ml) butter, cubed
  • 1 tsp (5 ml) Gingerbread Spices
  • Cake
  • 2 eggs
  • 1/2 C (125 ml) vegetable oil
  • 1/4 C (60 ml) fancy molasses
  • 1 pkg Gluten Free Gingerbread Mix (2pk)
  • Topping suggestions (optional): fresh berries, fresh mint leaves, chopped pistachios or almonds


  • In a Multipurpose Pot - 8 C, whisk sauce mix with whipping cream, butter, and spice. Bring to a boil over high heat, stirring often. Reduce heat to medium; simmer for 3–4 min stirring often. Pour into a large bowl; refrigerate until cold.
  • Meanwhile, generously oil Epicure’s 8" silicone Round Cake Pan.
  • In a large bowl, whisk eggs with oil and molasses. Stir in mix; scrape into pan and smooth.
  • Microwave on high for 4 min. Rest in pan for 6 min; invert onto wire rack to cool. Or bake in preheated 350° F oven for 28–30 min or until a toothpick inserted in centre of loaf comes out clean. Cool 10 min before unmolding.
  • Remove chilled sauce from fridge. Using a hand mixer, beat until light and fluffy.
  • To assemble, place cake on a large cake stand or plate. Spread top with icing, smoothing to edge. Garnish with toppings, as desired.



Make-Ahead Tip: Bake cake, wrap, and refrigerate overnight or freeze up to five days. Refrigerate caramel icing up to three days; bring to room temperature before using.

Nutritional Serving Size Per serving:
Calories 310
Fat 21 g
Saturated Fat 8 g
Transfat 0 g
Cholesterol 65 mg
Sodium 190 mg
Carbohydrates 28 g
Fibre 1 g
Sugar 21 g
Protein 3 g

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Round Cake Pan
Multipurpose Pot - 8 C
Caramel Sauce Mix (Pkg of 2)
Gluten Free Gingerbread Mix (2pk)