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Salted Caramel Chocolate Cake (Gluten Free, Dairy Free)
Cooking Method
Baking
Cuisine
American
Courses
Cakes
Servings
10
Ingredients
For the chocolate sponge:
250
grams dairy free spread
250
grams caster sugar
4
eggs
190
grams gluten free self raising flour
35
grams gluten and dairy free cocoa powder
1
teaspoon baking powder
30
grams ground rice
3
tablespoons dairy free milk
For the frosting:
150
grams dairy free spread
150
grams icing sugar
150
grams dairy free caramel sauce
(*)
1/2
teaspoon salt
Instructions
Preheat the oven to 180 oC
Cream the butter and sugar together for a couple of minutes until light and fluffy
Add the eggs one at a time, beating well after each addition
Add the flour, cocoa, baking powder and ground rice and beat well to combine
Add the milk and mix in
Line two 8 inch round baking pans
Divide the cake mixture between the two tins
Smooth out the top of the cakes with a spatula
Place in the oven and bake for 25 minutes
Remove the cakes from the oven and cake pans and allow to cool on a wire rack
Make the frosting by beating together the dairy free spread, icing sugar, caramel sauce and salt until light and fluffy
Use 2/3 of the frosting to sandwiches the cakes together and the rest for spreading on the top
I drizzled some extra caramel and chopped dairy free chocolate on top
Note
*
Caramel Sauce (Gluten & Dairy Free)