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Layered Chocolate Caramel Cake (Grain Free)
Servings Prep Time
8-10 30minutes
Cook Time
Servings Prep Time
8-10 30minutes
Cook Time
  1. Preheat oven to 350 degrees and grease [two] 8-inch round cake pans with coconut oil.
  2. 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.
  3. In a large bowl, combine the dry ingredients for the cake.
  4. In a separate bowl, whisk together the eggs, coconut milk, syrup and vanilla.
  5. Stir into dry ingredients and pour into greased pans.
  6. Bake in oven for 25-30 minutes, until toothpick inserted comes out clean.
  7. Meanwhile, make the caramel glaze and ganache:
  8. Add all glaze ingredients to a large saucepan.
  9. 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)
  10. When cake is done, let cool for 30 minutes before turning upside down onto a wire rack.
  11. Let the cake and caramel cool for about 20 minutes, and while that’s cooling, make the chocolate ganache (if desired).
  12. Melt together the coconut milk and chocolate chips in a double boiler, then set aside to cool for 5-10 minutes.
  13. Slice each cake in 1/2 through the middle.
  14. Place one of the four pieces onto a large serving platter.
  15. Spread some of the ganache on top, then drizzle caramel.
  16. 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.
  17. 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!