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Gluten-Free Salted Caramel Chocolate Cake (Dairy-Free & Refined Sugar-Free) Recipe

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4.4 from 87 reviews

This Gluten Free Salted Caramel Chocolate Cake is a rich, dairy-free, and refined sugar free dessert featuring moist chocolate layers paired with a luscious salted caramel filling and a creamy chocolate sweet potato frosting.

Ingredients

Scale

Cake

  • 2 cups 1:1 gluten free flour
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (dairy free) milk
  • 1 Tbsp apple cider vinegar
  • 1/2 cup (dairy free) butter (or coconut oil)
  • 1/2 cup olive oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups coconut sugar
  • 3/4 cup boiling water

Caramel

  • 1 cup coconut sugar
  • 1 can coconut cream*
  • 2 tsp vanilla extract
  • 1/2–1 tsp flaky salt

Frosting

  • Chocolate Sweet Potato Frosting

Instructions

  1. Cake: Preheat oven to 350F. Oil and line the bottom of two cake pans with parchment paper.
  2. Make Buttermilk: Mix together the ACV and milk to make buttermilk and set aside.
  3. Mix Dry Ingredients: Whisk together the dry ingredients in a medium bowl and set aside.
  4. Beat Wet Ingredients: 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.
  5. Combine Batter: 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.
  6. Bake Cake: 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.
  7. Cool Cake: 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.
  8. 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.
  9. Dissolve Sugar: Whisk to combine until sugar is dissolved.
  10. Thicken Sauce: Turn heat to medium-low, mixing occasionally until sauce has thickened and coats the back of a spoon, about 10 minutes.
  11. Finish Caramel: 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.
  12. Frosting: While cake bakes, make the frosting.
  13. 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.
  14. Finish 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

  • *When using coconut cream, be sure to scoop out just the thick, white cream part and leave any coconut water in the can for the caramel.

Keywords: Gluten free chocolate cake, dairy free chocolate cake, salted caramel cake, refined sugar free dessert, chocolate cake recipe

Find it online: https://foodarohub.com/gluten-free-salted-caramel-chocolate-cake-dairy-free-and-refined-sugar-free-recipe/