Caramel Buttercake

posted in: Food As Medicine, Recipes | 0


My beautiful caramel butter cake is made from a lovely blend of flour that was created by Melinda’s Gluten-Free Goodies by combining wholemeal lupin flour, almond meal, arrowroot, baking powder and celtic sea salt.  I have activated the flour with Biohawk’s ginger enzymes to break down the proteins for easy digestion. The lovely caramel flavour comes from rapadura sugar.

Product disclaimer: I am not affiliated with either of these companies and do not recieve any bonuses or commission for recommending them. These are simply two products that I use personally in my kitchen to feed a family member with an autoimmune disease. Please follow the links for more information about Melinda’s Gluten-Free and Biohawk Enzymes. Oh, and enjoy the cake!


Caramel Buttercake
Prep time
Cook time
Total time
Recipe type: Gluten Free
Cuisine: Cake
Serves: 12
  • 125g butter (room temperature)
  • 180g rapadura sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 240g Melinda's Lower Carb Self-Raising Flour
  • ½ cup milk
  1. Preheat oven to 180 C. Grease and line the base of a 20cm cake tin.
  2. Beat the butter and rapadura sugar together until pale and creamy.
  3. Add the eggs one at a time beating well after each addition, then add the vanilla.
  4. Mix in ½ the flour then ½ the milk and repeat, mixing well to combine.
  5. Spoon into the the tin and bake for 40-45 minutes or until a skewer comes out clean when inserted into the centre.
  6. Allow to cool completely on a wire rack before serving.
Tip: This batter can also be used to make muffin size cupcakes. Line a 12 hole muffin tray with paper cases and ¾ fill each with batter. Bake for 20-25 minutes.



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: