This Gluten Free Brown Sugar and Pecan Caramel Bundt Cake is packed full of pecans and toffee bits, with a moist and tender crumb, smothered in thick, gooey caramel, topped with butter toasted pecans! It’s a gluten free adaptation of my amazing Brown Sugar and Pecan Caramel Cake – and it’s perhaps even more delicious in gluten free form!
This cake, y’all. You need it in your life, trust me! I first made this over two years ago and it’s still one of my all time favourite cakes, it’s just so full of flavour, so easy to make and that thick, gooey caramel topping is just heavenly. It’s really easy to make too, which means this Gluten Free Brown Sugar and Pecan Caramel Bundt Cake basically perfect! You can see the original recipe here, it’s not gluten free of course and the photos, well, they leave a lot to be desired! I was still a baby blogger back then, so you’ll have to cut me some slack. I do hope to update those photos too one day, but for now just know this is how beautiful this delicious cake can be!
This month’s Yum of the Month theme was bundt cakes, chosen by our newest member Marsha from Marsha’s Baking Addiction. So it was the perfect time to adapt one of my favourite bundt cakes and make it gluten free! Making my favourite Brown Sugar and Pecan Caramel Bundt Cake recipe gluten free was really easy. I used a mixture of pecan flour and a gluten free plain (all purpose) flour blend. It was a really easy sub in meaning the rest of the recipe could stay the same, so you can easily swap between these two recipes depending on whether you want it to be gluten free or not. I absolutely love working with nut flours, they add so much flavour and moisture to cakes so you definitely don’t miss that gluten! You can buy ready ground pecan flour, but I much prefer to buy raw nuts, toast them and grind them myself, the flavour is just so much better. My Vitamix* makes really quick and easy work of it, so buying ready ground just makes zero sense for me!
The original recipe for this made two small five cup bundt cakes, which is a lot of cake! Even though I’m using the same amount of batter, I made this as one 8 cup bundt cake – somehow that makes it seem like less cake! I much prefer it this way, but you do you, just remember to reduce the baking time if you’re making smaller cakes.
The cake itself is stuffed with chopped pecans and Heath toffee bits, meaning there’s crazy amounts of flavour in every single bite. But, perhaps the most indulgently delicious part of this cake is that thick, gooey caramel! You have never seen caramel this thick before, it’s like a lava flow of sweet heaven slowly dripping down your cake. It’s really simple to make as well, it’s just a mixture of condensed milk and brown sugar cooked together, no need for melting sugar or using a candy thermometer. As this caramel is so thick, you need to pour it on your cake while it’s still nice and hot! Just be very careful, as it’s VERY hot and caramel is VERY sticky, not a good combination for your skin!
That amazing caramel is then topped with buttered toasted pecans, a bit of bite that really takes this cake over the top! I used raw pecans on the original cake, so this is another variation, but it’s totally worth the extra couple minutes to toast them in butter. I totally recommend toasting a few extra too, to have as a snack, so good!
Have I convinced you to make this amazing Gluten Free Brown Sugar and Pecan Caramel Bundt Cake yet? Is the moist, tender crumb full of pecans and toffee making you wish you had a slice? Is that thick, sweet, gooey caramel dripping down the sides making you run to the kitchen and turn on your oven? Are those buttered toasted pecans scattered over the top making you want to put this on your Thanksgiving menu? Well, your wait is over. Here’s the amazing Gluten Free Brown Sugar and Pecan Caramel Bundt Cake Recipe! A moist and tender gluten free bundt cake packed full of pecans and toffee bits, smothered in thick caramel and sprinkled with buttered toasted pecans
Ingredients Instructions Notes *use ready ground pecan flour, or buy raw pecans, toast them on the stove top and finely grind **you can make buttermilk at home by putting 1 tbsp of white wine vinegar of lemon juice in your measuring jug, then topping up with regular milk to 240ml/1 cup. Let sit for 5 mins. Store in an airtight container for 3 days.
A moist and tender gluten free bundt cake packed full of pecans and toffee bits, smothered in thick caramel and sprinkled with buttered toasted pecans
*use ready ground pecan flour, or buy raw pecans, toast them on the stove top and finely grind
**you can make buttermilk at home by putting 1 tbsp of white wine vinegar of lemon juice in your measuring jug, then topping up with regular milk to 240ml/1 cup. Let sit for 5 mins.
Store in an airtight container for 3 days.
The treats aren’t over, you have to check out the other Bundt cakes from my fellow Yum of the Monthers!
* Disclaimer – I received my Vitamix as a free gift, with no obligation to include it in this post. As always, any opinions expressed in my posts are mine alone.