Gluten Free Salted Caramel Chocolate Cake (Dairy Free)

This luscious Gluten Free Salted Caramel Chocolate Cake is made from a rich gluten free chocolate cake layered with dairy free salted caramel and topped off with a healthy chocolate frosting. The entire cake is refined sugar free, but full of caramel and chocolate flavor!

I make my own birthday cake almost every year because I truly believe I can bake something better (and cheaper) than what you can get at an allergy friendly bakery. This cake is moist and rich all while being healthier than what you buy at the store. Chocolate and salted caramel are two of my favorite flavors, so I had to combine them into a cake for my birthday this year.

This is a dark chocolate layer cake with a thick layer of the easiest salted caramel you'll ever make in the middle. The entire cake is frosted in my healthy sweet potato frosting that's easier to make and just as delicious as traditional frostings. I've had allergy friendly eaters and Standard American Diet eaters try this caramel chocolate cake and everyone loved it. I promise even the picky eaters will enjoy this healthier cake recipe. 

What Makes This Gluten Free Salted Caramel Chocolate Cake Different:

• Allergy friendly: not only is this a gluten free chocolate cake, it is also dairy free, soy free, corn free, and nut free. 
• Lower sugar: made without almost half the amount of sugar in traditional chocolate cake recipes, this cake is also made without any refined sugar. You'd never know though, it still tastes decadent!
• Healthier: ​I mean, can we really call cake healthy? Debatable, but the chocolate frosting on this cake is made from sweet potatoes for a little nutritional boost and far less sugar and fat than traditional cakes.

Gluten Free Salted Caramel Chocolate Cake Ingredients:

Gluten Free Chocolate Cake:

• Gluten free flour: be sure to use a 1:1 all purpose gluten free flour mix with xanthan gum for best results.
• Cocoa powder: you can get away with using a natural or Dutch-processed cocoa powder in this recipe. Opt for Dutch-processed or black cocoa powder for an even richer chocolate cake.
• Butter or coconut oil: Using (dairy free) butter is the best option as it helps provide a rich and tender texture.
• Olive oil: olive oil helps keep the cake light and not too dense which can happen with all butter, especially when using gluten free flour and coconut sugar.
• Coconut sugar: the unrefined sweetener for this cake that helps provide a rich depth of flavor.
• Eggs: you'll need 4 large eggs for a light sponge.
• Buttermilk: use a combination of dairy free milk and apple cider vinegar for a fully dairy free chocolate cake. I break down exactly how to make homemade buttermilk in the recipe card below.
• Yogurt: dairy free or regular plain, unsweetened yogurt adds moisture and richness to keep the cake from drying out. Stick to plant based yogurt to keep this cake dairy free. Greek yogurt would also work if you tolerate dairy.
• Hot water: hot water helps activate the cocoa powder for an even richer chocolate flavor.
• Baking powder, baking soda, salt, vanilla extract

Dairy Free Salted Caramel Sauce:

• Coconut sugar: the base of this caramel sauce is made with coconut sugar for a refined sugar free option.
• Coconut cream: this dairy free caramel sauce is made with thick coconut cream instead of a heavy cream or butter. Either buy 1 can of coconut cream or place 2 cans of coconut milk in the fridge the night before and scoop the coconut cream off the top.
• Flaky sea salt, vanilla extract:​ flaky salt really makes all the difference in flavor.

Healthy Chocolate Frosting:

• We use my Chocolate Sweet Potato Frosting​ recipe for this cake

How to Make Gluten Free Caramel Chocolate Cake

• Preheat oven to 350F. Oil and line two cake pans with parchment paper. 
• Mix together the ACV and milk to make buttermilk and set aside.
• Whisk together the dry ingredients, except the sugar, in a medium bowl and set aside.
• In a large bowl with an electric mixer or in a stand mixer, beat all the wet ingredients (except sugar) until smooth. Add the sugar and mix to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the hot water and whisk or beat on medium until smooth.
• Pour cake batter into prepared tins and "drop" each cake pan on the counter a few times to release air bubbles. Bake for 30-35 minutes until a toothpick comes out just clean.

• While cake is baking, make the salted caramel filling by combining the sugar and coconut cream in a large saucepan on medium heat. Whisk to combine until sugar is dissolved. Turn heat to medium-low, mixing occasionally until sauce has thickened and coats the back of a spoon, about 10 minutes. Remove from heat and stir in the vanilla and salt. Pour into a heat safe dish and let cool to room temperature before transferring to the fridge to cool and set.

• While cake bakes, make the icing.
• When cake is done, let cool in the tins before running a knife around the edges to release. Flip cakes out of the cake pans to completely cool on a wire rack before frosting.
• To assemble, cut domes off the chocolate cake layers. Place one cake down and spread a thin layer of frosting over the top of the bottom layer. Pipe a damn of icing then spread half of the caramel sauce over the cake. Layer the second cake on top then ice and decorate as desired. Use the remaining salted caramel to decorate the top of the cake.

Substitutions and Variations

• Coconut sugar:​ for the cake, light brown sugar or a 1 cup of white sugar and ½ cup of brown sugar would also work, but is not refined sugar free. Maple sugar or date sugar would work in this recipe. For the salted caramel, brown sugar would work instead of coconut sugar if needed.
• Coconut cream:​ I have not tested this recipe with anything else.
• Chocolate frosting:​ you can use any chocolate frosting you like.
• Variations: blend half of the homemade salted caramel sauce into the frosting to make a chocolate caramel frosting. If you are a coffee fan, use hot coffee instead of the hot water for an even richer chocolate caramel cake.

Making this Gluten Free Cake Ahead

​Baking a cake is pretty time intensive, especially when you factor in cooling time. I often bake and assemble my cakes over 2-3 days, so here's how you can bake this cake on your timeline:

1. If baking the cake layers 1-2 days ahead, cool layers fully and wrap each layer individually and tightly in plastic wrap then store in the fridge. If baking them more than two days ahead, wrap and freeze until ready to frost (this can be done up to two months in advance). Remove from the freezer to thaw the day before frosting.
2. The chocolate ganache frosting can be made up to 3-5 days ahead, just store in an airtight container in the fridge. It holds up well, but if it is too thick to spread, just beat it on low speed until smooth and spreadable again.
3. Once iced, you can store the cake in the fridge overnight, uncovered, and it will still taste fresh and delicious until the next day.

Cake Pan Size Options

• Two 8-inch round pans (recommended)
• One 9×13 sheet cake (see FAQ for timing)
• Cupcakes (see FAQ)

Serving and Storage

​I'm sorry, but I don't believe you can serve cake on its own. The correct way is to serve a slice of cake with a big scoop of ice cream. Opt for a rich chocolate ice cream if you're a chocolate lover or a simple vanilla ice cream.

Store this cake, covered, in the fridge for up to 3 days. The frosting will melt if it sits at room temperature too long or if it's too hot. 

You can also slice the cake into individual portions, wrap in plastic wrap, and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before eating.

FAQ

Love this cake? Try my Gluten Free Vanilla Raspberry Cake with Chocolate Frosting.

If you enjoyed this luscious gluten free salted caramel cake, please leave a rating and review! Don't forget to tag me on social media and drop any questions in the comments below.