Choco + Coco + Caramel Cake Recipe

Name: Choco + Coco + Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the cake; 450 milliliters plant based milk; 2.5 teaspoons apple cider vinegar; 365 grams applesauce; 1 orange (juiced) + water to reach 150 ml; 200 milliliters melted coconut oil; 220 grams coconut sugar; 365 grams whole wheat flour; 90 grams cacao powder; 1/8 teaspoon salt; 3.5 teaspoons baking powder; for the fillings; 500 grams medjoul dates; 1/4 teaspoon salt; hot water; 1 pinch vanilla powder; 2-3 cans of coconut milk - not light; 1 tablespoon coconut sugar; 1 orange - the grated peel; 25 grams coconut chips

Servings: persons

for the cake
450 milliliters plant based milk
2.5 teaspoons apple cider vinegar
365 grams applesauce
1 orange (juiced) + water to reach 150 ml
200 milliliters melted coconut oil
220 grams coconut sugar
365 grams whole wheat flour
90 grams cacao powder
1/8 teaspoon salt
3.5 teaspoons baking powder
for the fillings
500 grams medjoul dates
1/4 teaspoon salt
hot water
1 pinch vanilla powder
2-3 cans of coconut milk - not light
1 tablespoon coconut sugar
1 orange - the grated peel
25 grams coconut chips

1
Preheat oven to 350u00b0 F / 175u00b0 C and prepare three 7'' cake pans.
2
In a measuring cup mix milk and vinegar and let sit for a few minutes to activate.
3
In a big bowl mix flour, sugar, cacao - or cocoa - powder, salt and baking powder and stir with a spoon to be sure there is no lumps in your dry ingredients.
4
Add to the measuring cup applesauce, orange juice plus water and coconut oil. Now pour the wet into the bowl and mix with a handle whisk.
5
Divide batter in cake pans and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
6
Let it cool completely. Go on with the left batter if you have to bake one cake at time.
7
Blend dates, salt and vanilla adding water as needed to reach a smooth and not running cream. Reserve in fridge.
8
Keep coconut milk in fridge for almost 24 hours.
9
When you are ready to assemble the cake, remove the cans from the fridge, flip them upside down and open the bottom with an opener. Pour the liquid in a big jar and reserve it in the fridge to be used for curries or smoothies.
10
Scoop the coconut cream from the can into a big bowl - better if refrigerated. Start whipping the cream adding the tablespoon of sugar and go on until fluffy.
11
Time to assemble. Start with one layer of cake, spread some caramel, spread some coconut whipped cream, sprinkle with some grated orange peel. And go on in the same way until you reach the top and sprinkle with coconut chips.
12
Reserve in fridge before serving.

1215

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: for the cake, 450 milliliters plant based milk, 2.5 teaspoons apple cider vinegar, 365 grams applesauce, and more.

Yes, Choco + Coco + Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choco + Coco + Caramel Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions