Miso Salted Caramel Topping and Orange Chocolate Swirl Cake is #glutenfree! And perfect for your dessert table. Fresh orange zest and a swirl of chocolate fudge punches up a Pamela’s Classic Vanilla Cake mix. The ½ tablespoon of miso melted with a ½ cup of caramel topping compliments the tender crumb cake. A subtle but salty miso flavor follows bites of sweet caramel and chocolate.
- 1 bag Pamela’s Gluten-Free Classic Vanilla Cake Mix
- 4 large eggs
- ½ cup coconut oil + more for coating a 10-inch bundt pan
- 2/3 cup orange juice
- 1 tsp orange extract
- Zest of 1 orange
- ½ cup fudge sauce
- ½ cup orange juice
- ½ T miso
Preheat oven to 325°.
In a kitchen stand mixer bowl, hand whisk together the eggs, oil, water, and orange extract. Move the bowl to the mixer and with the paddle attachment, beat on low for 2 minutes. Or until well combined (but do not over mix.) Pour batter into a bundt pan coated with coconut oil. Drop tablespoons of fudge sauce on top of the batter; gently swirl with a chopstick.
Bake at 325° for 65 to 70 minutes, rotating mid-bake. Insert a toothpick into the cake; if it comes out clean, the cake is ready…to take out of the oven! Let the cake cool for a good 30 minutes before flipping over onto a serving plate.
Over a low heat, melt the caramel sauce and miso together in a saucepan. Drizzle over the cooled cake.