Mireille's Journey To Health


Double Chocolate Cake with Caramel Topping

Double chocolate cake with caramel topping
Delicious double chocolate cake with caramel topping

I’ve been without an oven all weekend.  It needed a part replaced.  At last, yesterday, the repair man came and replaced the broken part for me.  I couldn’t wait to bake.  Originally, I was going to make a very simple, plain chocolate cake, but you all get to reap the benefits of me getting carried away.  Now, as you follow my blog, you’ll notice I’m no chef/baker.  For example, in this recipe, I threw all of the cake ingredients into the blender and mixed it that way.  I mix a lot of things in my blender, but you could definitely mix this in a bowl.  You are even welcome to seperate your wet and dry ingredients, if you wish.  If you do make this in a bowl, you’ll have to either purée the dates in the blender ahead of time or use an electric mixer on high speed.  Alright, here’s the recipe you’ve been waiting for.


5 eggs

1/2 cup coconut oil – melted

1/2 cup dates – soaked overnight

1/2 cup maple syrup

1/2 cup coconut flour

1/2 cup tapioca flour

1/2 cup cocoa

1/2 cup almond milk

1 tsp vanilla

1 tsp baking soda

For Topping:

1/2 cup dates – soaked over night

1/4 cup maple syrup

1/4 cup unsweetened shredded coconut

1/4 cup dark chocolate chips

Directions: Preheat oven to 350′ and grease an 8 or 9-inch square pan.  Blend eggs in blender on low speed, add melted coconut oil, first 1/2 cup dates, and first 1/2 cup maple syrup.  Gradually add coconut flour and tapioca flour. You will probably need to turn up the speed.  Add cocoa, almond milk, vanilla, and baking soda.  Continue mixing til batter is smooth.  You may need to turn your blender speed up to high.  If you’re using a bowl and an electric mixer, mix on high until smooth.  Pour batter into greased pan.  Clean your blender or mixer because you’ll need it for the topping.  Blend 1/2 cup dates and 1/4 cup maple syrup til smooth.  Pour maple/date caramel sauce over chocolate cake batter. Sprinkle with 1/4 cup shredded coconut and 1/4 cup chocolate chips.  Bake approximately 35 minutes.  Let cool. Enjoy!!!

In previous recipe posts I’ve explained the benefits of maple syrup and dates.  They’re extensive!  Yes, natural sugar is sugar, so you don’t want to eat too much.  However, consider the difference between processed sugar with no nutritional value, and a certain sugar crash, and natural sugars like dates and maple syrup with benefits such as supporting better digestion, heart health and disease prevention. Natural sugars cause a spike as well as processed sugar, but most of them, including dates and maple syrup also contain polyphenols (antioxidants found in plants), which help regulate blood sugar.

This is definitely a treat. It’s not something you want to over-indulge on.  Not that you should be over-indulging on anything.  The point I want to make is, when you do sit down to a piece of this chocolatey goodness, you can feel good about the health benefits.  So long as you don’t overdo it, it has a place in a healthy diet.


6 comments on “Double Chocolate Cake with Caramel Topping

  1. Karen
    March 4, 2015

    Has the consistency of a chewy brownie. Guilt free yummy! I am going to try it with some other gluten free flour combos too to have fun.


    • mireillesjourneytohealth
      March 4, 2015

      Thank you. Glad you enjoyed it. Let us know how the different flours work for you!


    • Karen
      March 5, 2015

      I realized mine had the consistency of a chewy brownie because I left out the baking soda. Still yummy though and so I will try it again soon to get the proper texture.

      Liked by 1 person

  2. mireillesjourneytohealth
    March 5, 2015

    Im glad you tried it, and now we all know how to make it as brownies! Thank you for sharing that with us.


  3. Danielle
    March 5, 2015

    My whole family loved it! My favorite part was the date caramel on top!


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