• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Healthy Sweet Eats
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Cakes » Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe)

    Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe)

    September 6, 2018 By Sarah 2 Comments

    Jump to Recipe

    This Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe) is a fun twist on a classic candy: the turtle!

    Whole Flourless Chocolate Cake

    My inspiration for this cake was turtle candy, which is pecans and caramel dipped in chocolate. This cake’s flavor is deep chocolate and it’s sweet enough without being too sweet; its texture is light without being overly fluffy or spongy. On top of the cake I added a layer of vegan caramel made from dates and a couple other common ingredients. I made a quick chocolate ganache layer using cacao butter as the base for topping the caramel, but if you’re pressed for time you could melt a chocolate bar and use that instead. Additionally, a sprinkling of pecans adds crunch and nutty flavor.

    Flourless Chocolate Cake

    A classic flourless chocolate cake doesn’t contain flour or a leavening agent (except eggs), and is more like a dense baked chocolate custard. As it bakes, the cake develops a crisp outer layer, while the inside stays gooey and moist.

    However, this Flourless Chocolate Cake with Caramel and Chocolate Ganache isn’t a classic flourless chocolate cake. I use almond flour, as well as tapioca and arrowroot starch to a get a more traditional cake-like texture, instead of a very dense, moist, and rich end product.

    Are Flourless Cakes Gluten Free?

    A classic flourless cake is typically gluten free; however, all flourless cakes aren’t necessarily gluten free, for a variety of reasons. Firstly, they may have cross-contaminated ingredients. For example, oats that were processed in a facility that also processes products with gluten. Additionally, a flourless cake may contain crushed or ground cookies or another ingredient that contains gluten, even though the recipe itself doesn’t contain gluten. As a result, if you need to make sure that a flourless cake is gluten free because of an allergy, it’s best to make sure that all the ingredients going in it are gluten free.

    All the components of this flourless chocolate cake recipe are gluten free; however, double check that all the ingredients you’re using were processed in a facility that certifies their products aren’t exposed to cross-contamination.

    Ingredients in This Flourless Chocolate Cake Recipe:

    • Coconut sugar
    • Avocado oil
    • Pure vanilla extract
    • Almond flour
    • Natural unsweetened cocoa powder
    • Arrowroot starch
    • Tapioca flour
    • Medjool dates
    • Cacao butter
    • Maple syrup

    Do You Need to Refrigerate a Flourless Chocolate Cake?

    When I’m storing a classic flourless chocolate cake, I typically cover it with plastic wrap and store it in the fridge. Then I let the cake sit at room temperature for about an hour before serving. For this particular flourless chocolate cake, I recommend storing it wrapped in the fridge because the chocolate ganache has a tendency to melt at room temperature, and then letting it sit at room temperature for 15 minutes before serving. It will stay fresh for about five days stored this way.

    Flourless Chocolate Cake Front View

    Dates

    Dates are originally from the Middle East and they grow in clusters on trees called date palms. A couple of my favorite varieties that are more widely available are Medjool and Deglet Nour, which are both brown and wrinkly, although Deglet Nour are typically a slightly lighter shade of brown and a bit less wrinkly than Medjool. When I lived in the Middle East I had a particular variety of date that is plump and light beige in color, and eaten fresh off the stem once they turn soft.

    What do Dates Taste Like?

    Dates are a very sweet fruit with complex flavor notes of caramel and molasses. Because of this, I like using dates as a natural sweetener in things like my sweet and spicy date vinaigrette, almond + joy smoothie, date and walnut paleo crispbread, and portable little energy bites, like my coconut walnut date bites.

    Vegan Caramel

    Because of dates' caramel-like color, sweet flavor, and natural caramel flavor notes, vegan-friendly caramel sauce is commonly made with dates. Vegan caramel is as easy as pureeing dates with hot water to make a paste. To create a balanced flavor profile, I also add a touch of vanilla, apple cider vinegar, and sea salt.

    How to Make Date Caramel

    Date caramel, which is also sometimes called vegan caramel, is easy to make with a blender or food processor. Simply blend pitted dates and hot water until smooth. The ratio of dates to water will vary slightly based on the type of dates you’re using and how old (dry) they are. For a thick, spreadable caramel-like sauce, I typically use a ratio of 2:1 dates to caramel.

    More Paleo Cake Recipes:

    • Chocolate Cupcakes for Two with Fluffy Tahini Frosting from Healthy Sweet Eats
    • Paleo Pumpkin Cake with Maple Cream Frosting from Texanerin
    • Flourless Sweet Potato Chocolate Cake from The Big Man’s World
    • Lemon-Vanilla Almond Cake (Paleo) from An Edible Mosaic

    Flourless Chocolate Cake Close Up

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Whole Flourless Chocolate Cake

    Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Cake Recipe)


    • Author: Faith
    • Total Time: 1 hour
    • Yield: 1 (9 by 5-inch) cake, 10 servings 1x
    Print Recipe
    Pin Recipe

    Description

    This cake’s flavor is deep chocolate and it’s sweet enough without being too sweet; its texture is light without being overly fluffy. Topped with a layer of date caramel, chocolate ganache, and a sprinkling of pecans, it tastes like turtle candy.


    Ingredients

    Scale

    Paleo Chocolate Cake:

    • 2 large eggs
    • ½ cup (75 g) coconut sugar
    • ¼ cup (60 ml) plain, unsweetened almond milk
    • 3 tablespoons avocado oil or light olive oil, plus more to grease the cake pan
    • 1 ½ teaspoons pure vanilla extract
    • 1 cup (115 g) almond flour
    • ¼ cup (20 g) natural unsweetened cocoa powder
    • 2 tablespoons arrowroot starch
    • 2 tablespoons tapioca flour
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt

    Caramel Layer:

    • 1 cup/185g Medjool dates (about 10 dates), pitted
    • ½ cup (120 ml) boiling water
    • ½ teaspoon pure vanilla extract
    • ⅛ teaspoon apple cider vinegar
    • 1 pinch sea salt

    Chocolate Ganache:

    • 2 oz (57 g) cacao butter
    • 3 tablespoons unsalted butter
    • 3 tablespoons pure maple syrup
    • 3 tablespoons unsweetened cocoa powder
    • ½ teaspoon pure vanilla extract
    • 1 pinch sea salt

    Other:

    • ¼ cup (28g) chopped pecans, for topping

    Instructions

    1. For the cake, preheat the oven to 350F; brush the inside of a 9 by 5-inch loaf pan with oil and line the bottom with parchment paper.
    2. Puree the eggs, coconut sugar, almond milk, oil, and vanilla extract in a food processor.
    3. Add the almond flour, cocoa powder, arrowroot starch, tapioca flour, baking powder, and salt and pulse until combined.
    4. Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 28 to 32 minutes. Cool completely.
    5. Once the cake is cooled, make the caramel layer. To do so, add all ingredients to a blender or food processor and puree until smooth, stopping to scrape down the sides as necessary.
    6. Spread the caramel evenly on top of the cooled cake, and then transfer to the fridge until the caramel is set (about 1 hour).
    7. Once the caramel layer is chilled, make the ganache. To do so, melt together all ingredients in a double boiler or microwave. Pour the ganache on top of the caramel layer and sprinkle the pecans on top. Transfer the cake to the fridge so the ganache can set before slicing and serving, about 15 minutes.
    8. Store any leftovers wrapped in the fridge for up to 5 days.
    • Prep Time: 30 mins
    • Cook Time: 30 mins
    • Category: Dessert
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice (1/10 of recipe)
    • Calories: 273kcals
    • Sugar: 11g
    • Sodium: 144mg
    • Fat: 20g
    • Saturated Fat: 6g
    • Trans Fat: 0g
    • Carbohydrates: 20g
    • Fiber: 2g
    • Protein: 4g
    • Cholesterol: 53mg

    Did you make this recipe?

    Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off!

    Flourless Chocolate Cake with Description

    Disclosure: This post contains Amazon affiliate links to products we believe in, which means that even though it doesn’t cost you anything extra, Healthy Sweet Eats will receive a small amount of money from the sale of these items.

    « Low Carb Samoa Cookie Truffles (aka Chocolate Covered Caramel Coconut Candy)
    Vanilla Bean Low Carb Cheesecake Frosting »

    Reader Interactions

    Trackbacks

    1. Best Paleo Bread Recipe (Perfect As-Is or For Making Sandwiches) says:
      October 9, 2018 at 3:39 pm

      […] Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Turtle Cake… from Healthy Sweet Eats […]

      Reply
    2. Chocolate Hazelnut Cake Recipe - An Edible Mosaic™ says:
      January 21, 2020 at 5:54 pm

      […] Chocolate Cake with Caramel and Chocolate Ganache (Paleo) […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!

    More About Sarah

    Popular Recipes

    • My Favorite Noatmeal (aka Low Carb Oatmeal)
    • Keto Sugar Free Caramel Sauce Recipe
    • Copycat Keto Starbucks Pink Drink Recipe
    • Thai Iced Tea Recipe
    • Low Carb Apple Bread Recipe
    • Cheesecake Ice Cream Recipe
    • Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!)
    • Healthy Date Bars Recipe

    Footer

    ↑ back to top


    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Recipe Index | About | Contact | Legal Terms | Content Creation | My Other Blog

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Healthy Sweet Eats