Gluten-Free Raw Vegan Chocolate-Caramel Cake: A Decadent Guilt-Free Deli

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Are you craving a delicious dessert that doesn’t derail your health goals?

This Gluten-Free Raw Vegan Chocolate-Caramel Cake is a dream come true.

Made with wholesome ingredients, this cake delivers a rich,

creamy texture without any dairy, gluten, or refined sugar.

Whether you’re catering to a gluten-free diet or following a vegan lifestyle,

this dessert is perfect for treating yourself while staying healthy.

Let’s dive into the recipe that’s sure to satisfy your sweet tooth!

Ingredients

For the base: I always use all organic ingredients. Why Organic?

• 1 cup almond flour (gluten-free)
• 1/2 cup pitted Medjool dates
• 1/4 cup shredded coconut
• 1 tbsp coconut oil

For the caramel layer:

• 1 cup Medjool dates (soaked)
• 1/4 cup almond butter
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of sea salt

For the chocolate layer:

• 1/4 cup raw cacao powder
• 2 cups of (soaked overnight) cashews
• 1/4 cup coconut oil (melted)
• 2 tbsp maple syrup

I’ve been using the Vitamix blender for a while now, and I absolutely love it! It makes my cakes and smoothies so much smoother than any regular blender I’ve tried.

The power and precision are amazing, and it blends everything to the perfect consistency every time. Honestly, it’s been a game-changer in my kitchen.

If you’re someone who loves making smoothies, soups, or even baked goods, I highly recommend investing in this blender.

It’s definitely worth it! Here’s the link to the one I use if you want to check it out Vitamix Experian High Performance Blender

Instructions

Step 1: Prepare the Base

• In a food processor, blend the almond flour, pitted dates, shredded coconut, and coconut oil until the mixture sticks together.
• Press the base mixture evenly into a lined cake tin and place it in the freezer to set.

Step 2: Make the Caramel Layer

• Drain the soaked dates, then blend them with almond butter, maple syrup, vanilla extract, and sea salt until smooth and creamy.
• Spread the caramel layer over the base and return to the freezer for about 15 minutes.

Step 3: Create the Chocolate Layer

• Whisk together the raw cacao powder, melted coconut oil, and maple syrup to create the chocolate topping.
• Pour this over the caramel layer, ensuring it’s evenly distributed.
• Freeze the cake for another 20 minutes until firm.

Step 4: Serve and Enjoy

• Slice and enjoy your decadent gluten-free raw vegan chocolate-caramel cake. Store leftovers in the fridge for up to a week or in the freezer for up to a month.

This cake is rich in fiber, healthy fats, and antioxidants thanks to ingredients like raw cacao and almond butter.

Hi, I’m Sooty Bells, a passionate advocate for plant-based living and clean eating.

I know how important it is to find time for indulgence without sacrificing health.

On my blog, I share delicious, guilt-free recipes like this gluten-free raw vegan chocolate-caramel cake to help others discover the joys of healthy living.

Here’s a short video on why choose organic?