Description
A decadent, rich, chocolate brownie cake recipe that is light and moist topped with a creamy, dairy-free salted cacao caramel and garnished with sea salt and chocolate chips for the best gluten-free, vegan, grain-free dessert!
Ingredients
Units
Scale
- 1/2 cup cassava flour
- 3/4 cup banana flour
- 1/4 cup unsweetened cacao powder
- 1/2 cup date/coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
- 1/4 cup peanut butter (or other creamy nut/seed butter)
- 1 can unsweetened coconut milk
- 1 teaspoon pure vanilla extract
- 1 cup dairy-free chocolate chips, for melting in the cake
Topping
- Salted Cacao Caramel (below)
- Chocolate chips
Salted Cacao Caramel
- 5 dates, pitted
- 1/4 cup coconut milk/other plant milk
- 1/4 cup unrefined coconut oil
- 2 tablespoons almond butter
- 2 tablespoons coconut butter
- 2 tablespoons maple syrup
- 3 tablespoons unsweetened cacao powder
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, whisk together all the dry ingredients.
- In a glass bowl/measuring cup, add 1/2 the chocolate chips/chunks, the peanut butter and pure vanilla extract and melt in the microwave for about a minute, stir and add back in in 10 second increments. **NOTE: you don’t want to burn your chocolate so be sure to stir it and see if it needs more melting. It’s ok if it’s not completely melted.
- Add the melted chocolate mixture to the dry ingredients along with the coconut milk. Stir to combine.
- Fold in the remaining half of the chocolate chips.
- Pour the batter into a sprayed or parchment-lined square baking dish and bake for 35 minutes, until the center isn’t wiggly.
- Let it cool while you make your salted cacao caramel topping: Place your pitted dates into a glass measuring cup/bowl and cover with water. Microwave for 2 minutes to soften them. Drain and place into a blender. In a small saucepan, melt the coconut oil over high heat. Once melted, whisk in the maple syrup. Whisk in the almond butter and continue to whisk until the mixture starts to bubble and thicken. Turn the heat down to low and whisk in the coconut butter, cacao powder and sea salt. Remove from heat and add the caramel to the blender with the dates and coconut milk and blend on high until smooth. Let it cool and thicken before spreading over your cake.
**NOTE: you can add more coconut milk if it’s too thick - Spread your Salted Cacao Caramel over top and garnish with more chocolate chips if desired.
- Enjoy within 2 days. Do not refrigerate. You may freeze it and save some for a later time!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American