For the cake:
3 cups gluten-free brown rice flour
3 teaspoons gluten-free baking powder
2 teaspoons baking soda
2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups turbinado sugar
1 cup butter, melted
1/2 cups vegetable oil
2 cups applesauce
1 teaspoon vanilla extract
For the caramel glaze:
1/2 cup butter
1/2 cup brown sugar
1/4 cup evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, butter, oil, applesauce and vanilla. Mix well and pour into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Glaze: Melt butter in small pot.
Add the sugar and stir until it is dissolved.
Add in can milk and bring mixture on a medium heat to a soft boil, stirring constantly.
Boil for 2-5 minutes. If necessary, reduce heat so that icing doesn't burn.
Remove from heat and pour over cake immediately!