For the cake, I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour.
For the caramel sauce, I made it using.
4 tablespoons unsalted butter (1/2 stick), cut into pieces
⅓ packed cup dark brown sugar
¼ cup heavy cream
Large pinch of fine sea salt
1/4 cup confectioners’ sugar
Top with flaky sea salt when serving
