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Salted Caramel Chocolate Cake (Gluten Free, Dairy Free)

salted caramel chocolate cake
Cooking Method
Cuisine
Courses
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
  1. Preheat the oven to 180 oC
  2. Cream the butter and sugar together for a couple of minutes until light and fluffy
  3. Add the eggs one at a time, beating well after each addition
  4. Add the flour, cocoa, baking powder and ground rice and beat well to combine
  5. Add the milk and mix in
  6. Line two 8 inch round baking pans
  7. Divide the cake mixture between the two tins
  8. Smooth out the top of the cakes with a spatula
  9. Place in the oven and bake for 25 minutes
  10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
  11. Make the frosting by beating together the dairy free spread, icing sugar, caramel sauce and salt until light and fluffy
  12. Use 2/3 of the frosting to sandwiches the cakes together and the rest for spreading on the top
  13. I drizzled some extra caramel and chopped dairy free chocolate on top