Paleo Caramel Cake
Indulge in the ultimate guilt-free treat with this Paleo Caramel Cake—an irresistibly moist and tender dessert topped with a luscious, dairy-free caramel sauce. Made with nutrient-rich almond and coconut flours, this cake bursts with wholesome flavors, while maple syrup and Medjool dates provide natural sweetness. The caramel sauce, crafted from creamy coconut milk, coconut sugar, and a hint of ghee, adds a velvety finish that’s both decadent and paleo-approved. Perfectly balanced with the delicate vanilla flavor, this grain-free, refined sugar-free cake is a show-stopper for any gathering. With just 20 minutes of prep and 35 minutes of bake time, this paleo dessert will satisfy your sweet tooth while staying true to your healthy lifestyle.
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Recipe Information
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)
Instructions
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.
In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine melted coconut oil, maple syrup, eggs, and vanilla extract. Whisk until well combined.
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.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
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.
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.
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.
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.
Remove from heat and stir in the vanilla extract. Let it cool slightly before using.
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
Calories |
4634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.8 g | 382% | |
| Saturated Fat | 158.6 g | 793% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 482.0 g | 175% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 403.2 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 798 mg | 61% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2498 mg | 53% | |
*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.
