Gluten Free Salted Caramel Chocolate Cake (Dairy Free & Refined Sugar Free)
This delicious caramel chocolate cake is made from gluten free chocolate cake layered with dairy free salted caramel and a healthy chocolate frosting, all while being refined sugar free. It's rich, decadent, and allergy friendly!
Servings 16 servings
Ingredients
Dry Ingredients
- 2 cups 1:1 gluten free flour
- 1 cup cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup (dairy free) milk
- 1 tablespoon apple cider vinegar
- ½ cup (dairy free) butter or coconut oil
- ½ cup olive oil
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 ½ cups coconut sugar
- ¾ cup boiling water
Salted Caramel
- 1 cup coconut sugar
- 1 can coconut cream*
- 2 tsp vanilla extract
- ½-1 teaspoon flaky salt
Chocolate Frosting
Instructions
Cake
- Preheat oven to 350F. Oil and line the bottom of two cake pans with parchment paper.
- Mix together the ACV and milk to make buttermilk and set aside.
- Whisk together the dry ingredients 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 and hot water) 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 boiling 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.
- When cakes are 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.
Caramel
- While cake is baking, make the salted caramel filling by combining the sugar and coconut cream in a large saucepan on medium heat. Be sure to scoop out just the thick, white cream part and leave any coconut water in the can.
- 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.
Frosting
- While cake bakes, make the frosting.
Assembly
- 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.
Notes
**Or 2 cans of full fat coconut milk placed in the fridge overnight.