Monthly Recipes

Gluten Free Chocolate Cake with Salted Caramel

December 2015
Category: Desserts  Gluten Free  Dairy Free  

Ingredients:

1 cup sifted almond flour
1 tablespoon coconut palm sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Few dashes of cinnamon
1 cup dark dairy free chocolate chips
1/2 cup canned coconut milk full fat, room temperature
1/4 cup palm shortening 
1/2 teaspoon pure vanilla
2 eggs
Maldon Salt (for garnish)

Salted Caramel

1/2 cup butter (grass fed preferred)
1/2 cup canned coconut milk, full fat, room temperature
1 cup coconut palm sugar
1/2 teaspoon pure vanilla
Few pinches of Maldon salt

Preheat oven to 350 degrees.

In a medium sized bowl combine your dry ingredients, stir together and set aside.
In a separate medium sized bowl combine chocolate chips and coconut milk and microwave at 20 second intervals until melted, stirring after each interval. Stir in palm shortening vanilla and eggs until well combined. 
Fold the dry ingredients into the melted chocolate mixture and stir until completely combined. (if making ahead you can put your batter in the fridge at this point. When ready to bake pull out of the fridge 20 minutes ahead to let come to room temperature. Don't worry if the batter seems thick) 

When ready to bake, fill tins (I used disposable foil tart tins but you can also use ramekins) about 3/4 full. (Ensure you grease your tins with baking spray or butter, I used coconut baking spray from Spectrum)
Bake for 15 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes. 

To make the Caramel

Melt butter and coconut milk in a saucepan over low heat. Once melted add the coconut sugar, vanilla, and salt. Stir until combined.
Bring the mixture to a rolling boil over medium-high heat. Let boil untouched for 3 minutes, remove and stir until the mixture becomes a smooth liquid again. Repeat this process 2 times. Each time the mixture should get a little thicker. Remove from heat and let cool. As the mixture cools it will thicken even more.

To assemble; spoon a dollop of Caramel on each plate, turn out the cake and place on top of Caramel and garnish with Coconut Whipped Cream, then drizzle more Caramel Sauce on top.



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