Chocolate Salted Caramel Cake Drizzled in Chocolate Ganache

Chocolate salted caramel ckes title

If you’re making this with wheat flour, simply replace the gluten-free flour blend with wheat flour & omit the xanthan gum!

Ingredients (makes 1 double player or 1 thinner triple layer cake):

  • 3 Cups gluten-free flour blend
  • 2 Cups sugar
  • 2 Cups non-dairy milk (I like So delicious’ coconut milk)
  • 1 Cup cocoa powder
  • 1/2 Cup apple sauce (to reduce the amount of oil)
  • 1/2 Cup sunflower oil
  • 4 Tablespoons agave or maple syrup
  • 1 Tablespoon xanthan gum OR ground chia seeds
  • 4 teaspoons vanilla extract
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • Raw Salted Caramel
    • 1 Cup raw almond or cashew butter
    • 1 1/4 Cup raw date syrup
    • 3/4 Cup coconut oil, solid
    • 2 Tablespoons vanilla extract
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
  • Salted Caramel Butter Cream
    • 3 1/2 Cups confectionery sugar
    • ¾ Cup cocoa powder
    • 1/2 Cup vegetable shortening or coconut oil (room temp.)
    • 1/2 Cup non-dairy butter
    • 1/3 Cup salted caramel
    • 1/4 Cup non-dairy creamer (I use So Delicious coconut creamer)
  • Chocolate Ganache


  1. Preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, whisk together your flour, sugar, cocoa powder, xanthan gum, baking powder, baking soda, and sea salt until combined. In another bowl, whisk your non-dairy milk, apple sauce, sunflower oil, agave/maple syrup, and vanilla extract until combined. Form a well in the center of your dry ingredients and pour your wet ingredients into the center. Whisk until fully incorporated and there are no lumps!
  2. Grease your cake pans and evenly distribute your cake batter. Pop them in the oven for about 25 minutes (check the center with a toothpick!).    Let cool.
  3. To prepare the raw salted caramel, add all of the ingredients to a blender and blend until smooth. Taste a bite and adjust any seasonings as necessary (you may want it saltier).
  4. To make the salted caramel chocolate butter cream, in your stand mixer combine the shortening, butter, sugar, non-dairy creamer, cocoa powder, salted caramel on low speed  (I like to drape to a towel over my mixer to try to keep the sugar dust off of myself!).  Turn the mixer up to medium speed and blend until your butter cream has soft fluffy peaks.
  5. Add your chocolate and creamer to a double boiler. On low heat, stir occasionally to ensure all the chocolate has melted.
  6. To assemble your cake, lay your cake’s bottom layer on a decorating stand (or plate).  Evenly spread 1/3 – 1/2 of your butter cream, evenly distribute 1/2 – 1/3 of your salted caramel on top of your butter cream.  Carefully place your second layer and repeat (repeat twice if making a triple layer).  Drizzle your chocolate ganache over the top of your cake.  Let your ganache set before slicing into this gorgeous beauty (I know, it’s hard not to eat it right away!).
  7. Enjoy eating whole!IMG_5703s IMG_5705s Chocolate salted caramel ckes

Questions? Comments? :)

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