Vegan Chocolate Coconut Caramel Cake

Who says gluten-free cakes can’t be absolutely indulgent and decadent? This vegan chocolate coconut caramel cake is made of chocolate dough layered with coconut cashew frosting and topped with date-based caramel.


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Vegan Chocolate Coconut Caramel Cake

Vegan Chocolate Coconut Caramel Cake



The chocolate layer

  • 500 g rolled oats (7 cups)
  • 2 cups coconut flour
  • 1 ½ cup cocoa powder
  • 1 ½ teaspoon salt
  • 3 cups dates
  • 1 ½ cup water
  • 2 tablespoons lemon juice
  • agave syrup
  • 1 cup almond milk
  • ¾ cup coconut oil (melted)
  • seeds of 1 vanilla bean

For the frosting

  • 2 cups coconut flour
  • ½ cup cashews (soaked for at least 3 hours)
  • 1 ½ cup water
  • 1 tablespoon agave syrup
  • ½ cup dates
  • ½ cup agave syrup
  • seeds of 1 vanilla bean
  • ¼ teaspoon salt
  • 1 cup coconut oil (melted)
  • ½ cup chopped cashews (soaked)
  • 2 cups shredded coconut (or coconut flour)

For the caramel

  • ¼ cup agave syrup
  • ½ cup dates
  • 2 tablespoons lucuma
  • ¼ teaspoon salt
  • 3 tablespoons coconut oil
  • ½ cup water


The chocolate layer

  1. Pulse the oats, coconut flour, cocoa powder and salt in a food processor, until well combined. Transfer to a large mixing bowl.
  2. Combine dates, water and 1 tablespoon lemon juice in a blender and blend until creamy.
  3. Add agave syrup, almond milk, lemon juice, coconut oil and vanilla seeds to the date paste. Blend until creamy. Pour wet ingredients over dry ingredients.
  4. Fold the wet into the dry until lightly combined – the goal is to have a light fluffy cake mixture, not a heavy dense batter.

For the frosting

  1. Blend the whole cashews, water, agave syrup and dates in a blender until creamy.
  2. Add the coconut flour, agave syrup, vanilla seeds, salt and coconut oil. Blend until creamy and smooth.
  3. Transfer to a big bowl and fold in the chopped cashews and shredded coconut.

For the caramel

  1. Combine all ingredients in a blender. Blend until smooth and creamy.

To assemble

  1. Line a 32 cm spring form cake pan with parchment. Press ⅓ of chocolate batter into the bottom of the pan, then spread ⅓ of frosting on top. Put in freezer for half an hour. Repeat two more times. Put in freezer for 1 hour.
  2. Once set, carefully take the cake out of the pan. Spread the caramel on top.


Find more of Anja’s recipes at Dear Kitchen.

If this gluten-free vegan chocolate coconut caramel cake has inspired you…

Click here for more gluten-free baking tips & tricks.



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