Layered Chocolate Caramel Cake (Grain Free)

layered chocolate caramel cake

This Layered Chocolate Caramel Cake is based off of my Chocolate Caramel Bundt Cake and is a gorgeous, decadent dessert!

layered chocolate caramel cake 

5.0 from 3 reviews
Layered Chocolate Caramel Cake (Grain Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
Instructions
  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 ½ 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.
Notes
This is so rich, you only need a small slice to satisfy that sweet tooth!

layered chocolate caramel cake

Chocolate Bundt Cake with Caramel Glaze (Gluten/Grain-Free)

chocolate bundt cake with caramel glaze

chocolate bundt cake with caramel glaze

Recipe: Chocolate Bundt Cake with Caramel Glaze

For the cake:

4 cups 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 glaze:

1/2 cup grass-fed, pastured butter

3/4 cup pure maple syrup

1 cup full fat, unsweetened coconut milk

dash of salt

Preheat oven to 350 degrees and grease a bundt cake pan with coconut oil (very important!) 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 pan. Bake in oven for 30-40 minutes, until toothpick inserted comes out clean. Let cool for 30 minutes (very important!) on a wire rack before turning upside down on a serving platter. While it cools, make the caramel glaze:

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. Let cool for about 15 minutes, then drizzle over cooled cake. Enjoy!

Chocolate Bundt Cake with Caramel Glaze (Gluten/Grain/Dairy-Free)

Chocolate Peanut Butter Brownies (Grain-Free)

DSC_0009

There have been a few times when I’ve baked something and said to myself, “This must be a glimpse into Heaven.” Because it’s that good. This, my friends, was one of those times. It’s times like these where I don’t even glance over my shoulder at the way we used to eat, because it’s desserts like this that remind me how incredibly tasty grain-free baking can be. I’m pretty sure that was a run-on sentence…but anyhow…I know that a 1/2 hour later, I won’t be mind-fogged or tummy-ached, because the ingredients are actually “clean!”

You could easily use almond butter in place of peanut butter in this and it would be just as amazing.

Recipe: Grain-Free Chocolate Peanut Butter Brownies

Chocolate Peanut Butter Brownies (Grain-Free)

2 cups almond flour

1 cup coconut sugar (or other granulated sugar that you are comfortable with)

3/4 cup unsweetened cocoa powder

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 eggs

1/2 cup coconut milk (full-fat, unsweetened)

1/2 cup butter or coconut oil, melted

2 tsp pure vanilla extract

1/3 cup brewed coffee or water

1/2 cup organic peanut butter or almond butter (unsweetened)

Preheat oven to 325 degrees and grease a 9×13 pan with coconut oil. In a large bowl, combine all the dry ingredients. Add wet ingredients (except for peanut/almond butter) and stir until combined. Spread into pan and spoon or drizzle the almond/peanut butter on top, in lines. Using a butter knife, make swirling motions to swirl it in to the batter. Bake for 25-30 minutes, until toothpick inserted comes out clean. Let cool for about 10 minutes before serving.

Amazingly Moist Chocolate Macadamia Cake

amazingly moist chocolate macadamia cake

Is it cake? Is it a brownie? Cake? Brownie? I dunno. It’s cake, I think. But it’s so moist, it could be a brownie. Call it what you want; it’s good!

Recipe: Amazingly Moist Chocolate Macadamia Cake

2 eggs

2.5 oz unsweetened baking chocolate (I used a little more than 1/2 a 4-oz bar)

3/4 cup pure maple syrup (or less if you’re using semi-sweet baking chocolate)

1/2 cup melted coconut oil + a little extra to grease the pan

2 cups almond flour

1 tsp baking soda

1/2 tsp salt

1/2 cup chopped macadamia nuts (optional)

Melt the chocolate in a double boiler or microwave, and preheat oven to 325 degrees. Grease an 8×8 pan with coconut oil. Beat together the eggs, syrup and coconut oil. Stir in almond flour, baking soda salt and chopped nuts, then stir in chocolate. Pour into greased pan and bake for 20-25 minutes, until toothpick inserted comes out clean. Let cool for about 10 minutes before cutting.

Paleo-fied chocolate cake

paleofied chocolate cake

Eat me!

I was having fun experimenting in the kitchen and felt like brownies. I came up with this recipe, but it didn’t taste like brownies. It tasted like cake. So cake it became. But it’s good cake! And being that I love to bake and my kids love to eat, it was a good combo. And at least I can feel good knowing they’re not gonna have a sugar crash afterwards.

Recipe: Paleo-fied chocolate cake

1 cup almond flour

1 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1/2 cup coconut oil, melted + a tablespoon or so for greasing pan

4 eggs

1 tsp pure vanilla extract

3/4 cup honey

Preheat oven to 325 degrees and grease a glass pan with coconut oil (I used an 11×7 pan, but you could use 9×13 for thinner cake or 9×9 for a thicker cake). Combine dry ingredients in medium bowl and set aside. Whisk eggs, melted coconut oil, vanilla and honey together and pour into dry ingredients. Stir until combined and pour into greased pan. Cook for about 25-30 minutes, depending on how thick your cake is going to be.

*Note: You could do a lot with this recipe: add in some dairy/soy free chocolate chips, add in some almond butter, stir in a bit of peppermint extract or just leave them be. They’re delicious!