Salted Caramel & Chocolate Cake

 Pure vegan filth. If you know anyone who thinks that all a plant-based diet consists of is leaves and seeds then this cake is the way to go. Unashamedly indulgent there are no punches pulled in the ingredients to create a truly sinfully delicious Salted Caramel and Chocolate Cake.


300g coconut sugar

100ml maple syrup

200g coconut oil melted

400g gluten free flour

500 ml almond milk

2-4 teaspoons fine sea salt (adjust to  taste)

1 teaspoon bicarb

1teaspoon vinager

Chocolate Cream

300g dates soaked

60g cacao

2 tablespoons coconut oil melted

Caramel Glaze

200ml coconut milk

60g coconut sugar

For The Cake

-whisk together your coconut sugar, maple syrup, coconut oil and almond milk.

-Measure out you flour and lacuma and stir into mix to create a batter.

-Add salt to taste.

– Mix in your vinegar and bi-carbonate of soda to the batter to create air bubbles and assist the cake in rising.

– Pour the batter into two paper lined 8 inch cake pans and bake in a 180′ oven for 1 hour or until a knife comes out clean when you pierce the center of the cakes.

-Take out the oven and allow to cool completely on a wire rack.


For the Chocolate Cream

– Drain the dates and place in a food processor along with the coconut oil and cacao, blend until smooth.


For the Caramel Glaze

-Put the coconut milk and sugar into a sauce pan and bring to the boil.

-Reduce to a simmer and cover the pan, leave the glaze to cook and thicken for 30 mins

-Pour the caramel into a bowl and allow to cool to room temperature.



-Cover one of the cakes with the just over half of the chocolate cream and place the second cake in top to form a sandwich.

-Cover the top of the cake with the remaining chocolate cream.

– Pour the room temperature caramel sauce over the top of the cake and allow it to drizzle down the sides of the cake.

-I chose to grate some dark chocolate over the top to finish.

Nancy x


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