Grainless Chocolate Cake with Strawberries & Salted Caramel

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 5 People
  • Yield: 1 Cake


Chocolate Cake

  • 1/4 cup cacao nibs or chocolate chips
  • 1/3 cup strawberries, chopped (+ 1/4 cup additional for topping)
  • 3 eggs
  • 1/2 cup ghee or butter, melted
  • 1/2 cup maple syrup
  • 1/2 teaspoon pink himalayan salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup tapioca starch
  • 1/2 cup cacao powder
  • 1 1/3 cups almond flour

Caramel Sauce

  • 1 cup pitted dates
  • cup warm water
  • 1 teaspoon vanilla
  • 1/2 teaspoon pink himalayan salt


Chocolate Cake

  1. Preheat oven to 350F. Lightly grease an 8”x8” cake dish.
  2. In a bowl combine almond flour, cacao powder, tapioca starch, baking soda, baking powder and salt. Mix Well.
  3. In another bowl combine maple syrup, butter, eggs and milk. Whisk together.
  4. Pour liquid bowl into dry bowl and mix. Don’t over mix. Top with 1/3 cups strawberries and chocolate.
  5. Bake for 35-40 minutes. Remove from oven and insert a toothpick into the middle of the pan. If the toothpick is clean when removed then the cake is done.
  6. Let cool for 10 minutes then top with additional strawberries and drizzle salted caramel sauce on top.

Caramel Sauce

  1. In a bowl soak dates in water over night (or for at least 3 hours) until soft.
  2. Place dates, vanilla, salt and 1/4 cup of the date water in the food processor. Blend and stir as needed until smooth. Add small amounts of additional water as needed for desired consistency.

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