This Layered Chocolate Caramel Cake is based off of my Chocolate Caramel Bundt Cake and is a gorgeous, decadent dessert!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
-10
|
Ingredients
- 4 cups blanched almond flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3/4 cup unsweetened cocoa powder
- 3 eggs
- 3/4 cup unsweetened full-fat coconut milk
- 1 cup pure maple syrup
- 1 tsp pure vanilla extract
- For the caramel:
- 1/2 cup salted grass-fed butter
- 3/4 cup pure maple syrup
- 1 cup full-fat unsweetened coconut milk
- dash of salt
- For the optional chocolate ganache:
- 2 cups Enjoy Life chocolate chips
- 1 cup full-fat unsweetened coconut milk
Ingredients
|
Instructions
- Preheat oven to 350 degrees and grease [two] 8-inch round cake pans with coconut oil.
- To make it easier to get the cakes out after cooking, place a circle-shaped piece of parchment paper on the bottom of the cake pans.
- In a large bowl, combine the dry ingredients for the cake.
- In a separate bowl, whisk together the eggs, coconut milk, syrup and vanilla.
- Stir into dry ingredients and pour into greased pans.
- Bake in oven for 25-30 minutes, until toothpick inserted comes out clean.
- Meanwhile, make the caramel glaze and ganache:
- Add all glaze ingredients to a large saucepan.
- Bring to a boil over medium-high heat, then reduce heat and simmer until temperature reaches about 220 degrees (this will take 20-30 minutes)
- When cake is done, let cool for 30 minutes before turning upside down onto a wire rack.
- Let the cake and caramel cool for about 20 minutes, and while that's cooling, make the chocolate ganache (if desired).
- Melt together the coconut milk and chocolate chips in a double boiler, then set aside to cool for 5-10 minutes.
- Slice each cake in 1/2 through the middle.
- Place one of the four pieces onto a large serving platter.
- Spread some of the ganache on top, then drizzle caramel.
- Layer another piece of cake, then ganache and caramel, and repeat until all 4 pieces of the cake are layered on top of each other.
- Top with remaining ganache and caramel, then place in fridge to chill for at least 30 minutes before serving.
Recipe Notes
This is so rich, you only need a small slice to satisfy that sweet tooth!
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Rebecca says
This is wonderful! Any idea on the calorie count and nutrition facts?
Life Made Full says
I’m not sure, I’m sorry, Rebecca!
Jessica Beam says
First off, this cake is AMAZING!!!! But I had a hard time getting the caramel to thicken or stiffen up. Suggestions?
Jessica Beam says
rating 5*****
Life Made Full says
Hi, Jessica! I’m glad you liked it! As for the caramel, it seems that different stovetops and candy thermometers make it different for each person. lol Usually, I keep cooking until the caramel gets thick like glue…sometimes it can take up to a 1/2 hour. I hope that helps!!
Britt Newman says
This is the most fabulous cake I have ever had! Paleo or not. And really easy! I made my own birthday cake – I’m new to paleo. Brought it to a gathering and everyone (quite literally) is asking for the recipe. (Even the person who HATES coconut.) I don’t advertise my “paleo status” – boy, won’t they be surprised! 🙂 My thermometer was broken, apparently, and I didn’t want to under-cook the caramel, so of course I over did it. It turned out that we had toffee bits instead of caramel. Still fabulous! I’m making it again for a soiree tonight per special request. If you love chocolate, you won’t be disappointed.
Life Made Full says
So glad you liked it! Thanks for letting me know!
Jeans says
I made this for my birthday today. Ripped the petals off a sunflower to line around it. Amazing! Wow!
Life Made Full says
Yay! Glad you liked it!
Katie says
This looks great! I’m going to make it for some Paleo friends at a dinner party Saturday, but I was wondering–if I make it in advance, will I have caramel running all over the place (like in the pic?) or will it hold together like a cake would? I just don’t want to take off the top of my cake holder and have a sea of caramel running out! Thanks for any help/advice you can offer!
Life Made Full says
Well, it’s pretty runny at first, but I put mine in the fridge, and then it hardened into a sticky sauce. Does that make sense? lol If you keep it refrigerated, it shouldn’t get too runny.
Christy says
Can you use ghee in place of the pastured butter?
Life Made Full says
Hmm. I haven’t tried that, Christy, but it may work. If you give it a try, please tell me how it turns out!
sarah says
I’ve used ghee and it tasted great. Thank you for this receipe.
Wendy says
Hi Shanti!
I am so thrilled to find your site and blog via Pinterest! It is so refreshing to find a Christian perspective in the midst of all the “evolutionary” paleo information that I have been driven to, as I have health issues similar to your husband’s. Thank you so very much for being publicly transparent about your wonderful lifestyle and walk with the Lord. I will be sharing your site with my friends!
Okay, regarding this caramel chocolate cake recipe, do you know whether or not it will turn out if I substitute half (or more) of the maple syrup with honey? I am sensitive to too much maple syrup. I look forward to making this soon!
Thanks again.
Life Made Full says
Hi, Wendy! Glad you found me, too! You should be fine to replace 1/2 of the maple syrup with honey! It will just have a different flavor. =)
MC says
Agreed! So nice to have a Christian perspective based on nutrition and health…. with Awesome recipes! I made this and no one even knew it was paleo! Also, as a side note, I’m egg free as well, and used applesauce (along with a little tapioca starch) to replace the eggs.
Jenny says
Ok, I have tried many grain free chocolate cakes in my days of eating paleo and this one certainly tops them all! I am VERY impressed. This was perfectly moist and fudgy, yet still held together and had great crumb.
So, my question is – have you baked this into cupcakes? And, if so, should I just adjust the baking time to the normal cupcake time of 20-25 min? I’m assuming it should all be the same? I just don’t want them to turn out dry or crumbly if baked in smaller portions. I should scour your site for a cupcake recipe, I suppose. 🙂
Shanti Landon says
Hi, Jenny! I’m so glad you liked the cake! It’s definitely one of our favorites, too! You could definitely make these into cupcakes, and I would just cook them for about 20 minutes, then check to see if they are ready. Hope you like them as cupcakes!
Sue says
Can I make this a day in advance, or is it better making on the day?
Shanti Landon says
Hi, Sue! You can definitely make it a day in advance! I would just refrigerate it. =) Hope that helps!
MC says
This was AMAZING! I put up earlier I used applesauce instead of eggs, and everyone raved about it. I can’t wait to try more of your recipes! 🙂
Hanna says
So this looks glorious and I’m definitely making it for my birthday next weekend. I was just wondering – could I use coconut oil for the caramel instead of grass-fed butter? I’ve been off dairy for over a couple of years now and am wary of going back, high quality or not. If not, I’m trying this recipe anyways (with the butter)! It seriously looks so good that I’m willing to make that sacrifice lol. I will definitely report back after making it. 🙂
Shanti Landon says
Hi, Hanna! I haven’t tried making the caramel with coconut oil. I would think it would be oily, BUT if you are willing to experiment, maybe you could try making just the caramel one time with coconut oil? Sorry I’m not more help!!
Hanna says
Hey Shanti! Don’t worry about it! I actually remembered a dairy-free caramel recipe I made from holistically engineered’s blog so I used that and ooooomg was this cake amazing. Like, to die for. Thank you so much for making such a magnificent recipe. (If you want to see how mine turned out, it’s on my blog and IG)
Lauren says
Hi! This cake looks and sounds sooo delicious! I’m going to make it for my coworkers this coming week 🙂 Two question though. First, would it still come out okay if the measurements were split in half, making only one cake and layering the cake, ganache and caramel twice instead of 4x? Second, would it be okay to use another gluten-free flour besides almond? I have Bob’s Red Mill 1:1 gluten free blend. It has about 4 different flours, including rice flour. If so, do I need to change the measurement? Thank you!
Shanti Landon says
Hi, Lauren! You can definitely cut the recipe in half! As for the GF blend, I love Bob’s Red Mill 1:1! I haven’t made this cake with that blend, though. The almond flour gives them added moisture and a delicious texture, but the GF blend may be ok. Please let me know if you try it, and how it turns out!
Miranda says
This is the most amazing cake I’ve tried since becoming dairy/grain free; 10 years ago! No lie. I can’t wait to delve into your site and see more recipes. The best part was the simpleness of the ingredients! No part this, part that, add xantham or whatnot. Thank you, thank you, thank you! You made a very happy birthday girl today ?
Shanti Landon says
Yay! So glad you liked it!
Wendy says
Do you think this could be made in two 9-inch pans without changing the recipe? Or should I make like 1 1/4 recipes for increasing the pan size?
Shanti Landon says
Hi, Wendy. That should be ok. It will be less thick than the original, but would still taste amazing!
Wendy says
Thanks for the reply! I’m thinking of making this cake for a child’s birthday cake and am wondering if you think it would work to cover in fondant?
Carrie says
Just realized I should comment since I’ve made this cake a million times – it’s our go-to for birthdays! This is my all-time fave and it’s even better the next morning with coffee!! Sooo good.
Carrie says
This is the most amazing cake I’ve had, and definitely ever made. I’ve made this so many times for birthdays – it’s actually fun, and doesn’t take as long as it would seem. LOOOOOOVE that I can always easily search for the recipe online too to share and/or make in case I don’t have it in front of me. Everyone needs this cake! Even better for breakfast with coffee!
Shanti Landon says
Hi, Carrie! I’m so glad you liked it! It’s one of our faves, too.