Gluten Free Flourless Chocolate Date Cake with Caramel Sauce

by Carol Kicinski on March 5, 2015

Post image for Gluten Free Flourless Chocolate Date Cake with Caramel Sauce
I love dates! Sweet, chewy, delightful; they are like nature’s candy.

This recipe highlights dates in a decadent, flourless, chocolate cake topped with caramel sauce. Seriously! How good is that?

The cake is dense, rich and sweet, but not too sweet – and the dairy free, refined sugar free caramel sauce is to die for!

I use butter in the cake but if you need it to be dairy free just use dairy free buttery sticks instead.

If you have never tried making caramel sauce with Wholesome! Organic Coconut Palm Sugar and coconut milk, I urge you to give it a try even if you aren’t making the cake – it is delicious on dairy free ice cream, fried bananas, or just off the spoon!

To make this really over-the-top, add a dollop of whipped cream or dairy free whipped cream and get ready to swoon.

Gluten Free Flourless Chocolate Date Cake with Caramel Sauce Image

Gluten Free Flourless Chocolate Date Cake with Caramel Sauce



Gluten free non-stick cooking spray
Unsweetened cocoa powder
8 ounces medjool dates, pitted
½ cup water
12 tablespoons (1½ sticks) unsalted butter or dairy free buttery sticks
12 ounces semisweet chocolate chips
6 large eggs, separated
¼ cup Wholesome! Organic Coconut Palm Sugar

Caramel Sauce

½ cup Wholesome! Organic Coconut Palm Sugar
¼ cup water
1 cup full fat canned coconut milk
1 tablespoon pure vanilla extract


Preheat oven to 325 degrees. Spray a 9-inch springform pan with cooking spray. Line with parchment paper and spray the parchment lightly with more cooking spray. Dust the pan with cocoa powder.

Put the dates and ½ cup water in a small saucepan and bring to a simmer. Cook until almost all of the liquid is absorbed, about 8 minutes. Remove from heat, cover, and let cool. Puree in a blender or food processor until smooth.

Combine the butter and chocolate chips in a microwave-safe bowl and melt, about 2 – 3 minutes on high power. Whisk in the pureed dates, egg yolks, and ¼ cup coconut sugar.

Whip the egg whites until stiff. Fold into the chocolate mixture. Pour batter into the prepared pan. Bake for 45 minutes or until set and just starting to crack. Let cool in the pan completely.

Caramel Sauce

Bring ½ cup coconut sugar and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring constantly. Add the coconut milk and lower the heat to medium. Cook until thickened, about 10 minutes. Stir in the vanilla.

To serve, spoon some caramel sauce over the top of slices of cake.


Serves 8 – 10

Ready for dessert?

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Categories:    Dessert

{ 13 comments… read them below or add one }

Kelsey @ Snacking Squirrel March 10, 2015 at 6:27 pm

the caramel sauce is like the “icing” on the cake! very well done! <3


sylvie March 19, 2015 at 2:28 pm

So melty, so chocolate… I’m not sure to be able to wait until Easter to try it out!


Julie October 27, 2015 at 1:36 pm

When do you add the cocoa butter and how much? The recipe doesn’t specify? Thank you!


Julie October 27, 2015 at 1:37 pm

Sorry, I meant the cocoa powder… I see the recipes calls for it, but then doesn’t mention when or how much.


Carol Kicinski October 28, 2015 at 9:56 am

Hi Julie, It’s actually just for dusting the pan, it’s listed in the last sentence of the first paragraph of the cake directions. :)
I hope that helps. Enjoy! xo, Carol


Tara December 30, 2015 at 12:18 pm

Can I use regular sugar instead of the coconut sugar?


Carol Kicinski February 10, 2016 at 11:26 am

Yes Tara, you can. :)


Mary January 24, 2016 at 1:15 pm

Can I substitute carob chips for chocolate chips? I’m making this for a dairy free & GF family.


Carol Kicinski January 25, 2016 at 9:00 am

Hi Mary!
Absolutely! Enjoy!


Angela McKinnon February 11, 2016 at 5:58 pm

I made this recipe and substituted the butter for coconut oil..I was surprised this was mentioned as a butter alternative


Carol Kicinski February 12, 2016 at 10:48 am

Hi Angela,
Yes, you just have to use less oil. :)
I hope it worked!


phyllis April 22, 2016 at 11:33 am

If I am subbing in coconut oil, how much less do I use?


Carol Kicinski June 7, 2016 at 2:13 pm

As a rule of thumb 1/3 cup coconut oil for every 8 tablespoons of butter.
All the best,


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