Gluten and Lactose Free Cinnamon Dulce de Leche Cake

By flour_arrangements

A cinnamon cake with a tres leches glaze and dulce de leche drizzle

Ingredients

• Glaze 1 (coconut flavored rice milk):
• 1 cup white rice flour
• 1/8 cup potato starch
• 1/4 cup almond meal
• 2/3 cup sugar
• 1 tsp cinnamon
• 2 eggs
• 1/4 tsp sea salt
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 1/2 cup milk
• 1/4 cup canola oil
• 1 1/2 tsp pure vanilla extract
• For the glaze (you're going to have 2 different glazes, and one serving of dulce de leche)
• 1 cup rice milk
• 3 tbsp powdered sugar
• 1/4 cup unsweetened coconut flakes
• Dulce de Leche
• 2 cups lactaid
• 1/2 cup sugar
• 2 tbsp Penzys Vanilla sugar
• Glaze 2 (this is a lactose free evaporated milk)
• 2 1/2 cups lactaid (I actually used Organic Valley Lactose free milk)
• 1/2 tsp cinnamon

Details

Servings 6

Preparation

Step 1

The actual cake is simple to make:
Mix all dry ingredients in one bowl, mix all wet in another, combine. Pour into a nonstick and pregreased 9" round cake pan.
Bake cake at 375 for about 20-25 minutes
When the cake is done baking, take a sharp knife and poke it about 10-12 times on top, so that the glaze can sneak in! Also, with the same knife, pull the edges of the cake away from the cakepan, as if you're getting ready to remove it from the pan (if you want to leave the cake in the pan when adding the glaze) but do be careful removing it...I would put the cake in a circular tupperware that's at least 2 inches deep.
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Prepare each glaze and dulce de leche while cake bakes, start with Glaze 1 (the coconut rice milk)

Glaze 1 (coconut rice milk):
Pour the rice milk into a stainless steel sauce pan, put flame on medium/low, then stir in the powdered sugar and coconut flakes. Cook for about 10 minutes while stirring continuously, it'll thicken just a little and you will smell the aroma of the coconut when it's done; if you want it thicker, add corn starch or more powdered sugar (powdered sugar contains corn starch).

When the cake is done, pour on glaze 1 about 5 minutes after the cake has cooled.

For Glaze 2 (work on this next):
Fill a stainless steel sauce pan with milk. Cook until until the milk thickens slightly, so that it becomes the texture of evaporated milk--it shouldn't be too thick, otherwise the cake won't absorb the liquid. When it's cooled, stir in the cinnamon. Now pour this over the cake.

For Dulce De Leche (prepare this last):
You can see my blog for photos that detail each step
http://www.flour-arrangements.com/2009/02/cinnamon-celebration-gluten-and-lactose.html

Fill a stainless steel sauce pan with the lactaid and sugars. Cook on medium, stirring continuously, until milk begins to boil. Then put flame to medium/low and stir and STIR (lots of stirring!)
When the milk begins to resemble a LIGHT caramel color (it'll be sticky), turn off the flame and remove the sauce pan from the flame while you continue to stir the dulce de leche until it becomes slightly thick and more caramel colored.
While it is STILL WARM, drizzle the dulce de leche over the cake.

Refrigerate the cake RIGHT after you put on each glaze and dulce de leche, it'll taste amazing the next day!

If some of the dulce the leche is stuck in the stainless steel sauce pan and you want to clean the pan, but find it difficult to do so, fill the sauce pan with water and let the water boil until the dulce the leche liquefies, then pour out the water and you should be able to clean it easily.