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Recipe: Grain-free chocolate cake with chocolate salted caramel

December 1, 2016 13:08
Lisa R's raw chocolate cake 2_copy.jpg

ByLisa Roukin, Lisa Roukin

1 min read

You will need a 10-inch bundt tin for this cake which is moist and light and keeps fresh for up to a week. Serve at room temperature or warmed with the salted caramel sauce heated.

Serves: 12
Preparation: 20 mins
Cooking: 40-45 mins plus overnight refrigeration for the coconut milk

Ingredients
● 230g dark chocolate (dairy-free)
● 150g coconut oil
● 6 large eggs, yolk and whites separated
● 150g coconut sugar
● 45g coconut flour
● 2 tsp vanilla bean extract or seeds of 2 vanilla pods
● 2 tsp baking powder
● 85g dark chocolate (dairy free), cut into chunks

For the chocolate salted caramel sauce:
● 1 coconut milk can (400ml), chilled overnight
● 100ml agave nectar, rich and dark or maple syrup
● 1 tbsp coconut oil
● 3 tsp cacao powder or cocoa powder
● 2 pinches sea salt