Caramel Kissed Flourless Chocolate Cake (Gluten free/ Dairy free)

So you have been in the restaurant, looked at the menu and it has a “Flourless Chocolate Cake” on it…

Hmm… That sounds so good 🙂

But I’m having friends over for dinner and I would love to impress them with this delight.. Now you can!

This is a dense, decadent cake, with a “kiss of caramel” to make it even better 🙂

Caramel Kissed Flourless Chocolate Cake

If you would like a lighter version, then try my regular chocolate cake.

Caramel Kissed Flourless Chocolate Cake (Gluten Free/ Dairy free)

8 oz dairy free dark chocolate-broken into pieces
1 c. coconut oil (or butter)
1 c. palm sugar (or other granulated sugar)
1 tsp. vanilla
6 eggs
1/4 tsp. sea salt
3/4 c. cocoa powder

Preheat oven to 325 degrees.
Cut a circle of parchment paper to fit a 9 inch spring form pan. Grease the bottom and sides of the pan. Put the paper in the bottom and grease the top of the paper.

In a double boiler, melt the chocolate and coconut oil.
Pour mixture into a medium bowl. Beat in sugar and vanilla. Then beat in one egg at a time.
Stir in salt and cocoa. Pour into prepared pan and spread evenly.

Bake for 35-40 minutes or until the center is just firm to touch.

Cool in pan for 10 minutes. remove sides from pan and invert cake onto a plate. Remove bottom of pan and peel off parchment paper.


Caramel Sauce:
1 c. palm sugar (or other granulated sugar)
1 Tbsp. corn starch
1/4 c. coconut oil-melted (Or butter)
3/4 c. milk alternative (I have used almond milk and coconut milk)
2 tsp. vanilla

In a small pan whisk together sugar and corn starch. Then whisk in coconut oil and milk.
Turn burner onto medium low. Keep stirring until mixtures starts to thicken. Take off burner and stir in vanilla.
Drizzle caramel sauce over each piece and enjoy!!
Makes 10-12 servings.


Shared On: Mix It Up Monday, Food On Fridays