Paleo Caramel Cake

Indulge in the irresistible decadence of this Paleo Caramel Cake, a grain-free and dairy-free dessert that doesn’t compromise on flavor. Made with wholesome almond and coconut flours, this moist and fluffy cake is naturally sweetened with maple syrup and topped with a luscious caramel sauce crafted from creamy coconut milk, Medjool dates, and a hint of sea salt. Perfect for anyone following a paleo or gluten-free lifestyle, this dessert is both satisfying and guilt-free. Whether you’re celebrating a special occasion or simply treating yourself, this caramel cake is easy to make, taking just 20 minutes to prep and 35 minutes to bake. Serve it as a show-stopping centerpiece for your next gathering, and watch it disappear in no time!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cups Coconut flour
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cups Coconut oil, melted
• 0.5 cups Maple syrup
• 4 Eggs, large
• 2 teaspoons Vanilla extract
• 0.25 cups Almond milk
• 10 Medjool dates, pitted
• 0.5 cups Coconut milk, canned and full-fat
• 0.5 cups Coconut sugar
• 2 tablespoons Ghee
• 0.25 teaspoon Sea salt
• 1 teaspoon Vanilla extract (for caramel)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil, lining the bottom with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, combine melted coconut oil, maple syrup, eggs, and vanilla extract. Whisk until well combined.

Step 4

Slowly add the dry ingredients to the wet ingredients, stirring until a thick batter forms. Gradually stir in the almond milk until the batter is smooth.

Step 5

Pour the batter into the prepared cake pan, spreading it evenly with a spatula.

Step 6

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7

While the cake cools, prepare the caramel sauce: add the pitted Medjool dates to a blender with 1/3 cup of hot water and blend until smooth to form a date paste.

Step 8

In a small saucepan over medium heat, combine the coconut milk, coconut sugar, ghee, and sea salt. Stir frequently until the mixture begins to simmer.

Step 9

Reduce the heat to low and add the date paste, stirring to fully incorporate. Continue cooking for another 5-8 minutes until the caramel thickens, stirring occasionally.

Step 10

Remove from heat and stir in the vanilla extract. Let it cool slightly before using.

Step 11

Once the cake is completely cool, pour the caramel sauce over the top, spreading it evenly. Let the caramel set before slicing and serving.

Nutrition Facts

Serving size	(1252.3g)

Amount per serving	% Daily Value*
Calories	4633.9

Total Fat 297.8g	0%
Saturated Fat 158.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 824mg	0%
Sodium 3397.3mg	0%
Total Carbohydrate 482.0g	0%
Dietary Fiber 48.8g	0%
Total Sugars 403.2g
Protein 75.7g	0%

Vitamin D 179.5IU	0%
Calcium 798.5mg	0%
Iron 21.6mg	0%
Potassium 2498.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 6.2%

Carbs: 39.3%