Gluten Free Flourless Chocolate Date Cake

Gluten Free Flourless Chocolate Date Cake with Caramel Sauce

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

5 from 1 vote
Gluten Free Flourless Chocolate Date Cake
Print Recipe

Gluten Free Flourless Chocolate Date Cake with Caramel Sauce

Prep Time1 min
Cook Time56 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 631kcal
Author: Carol Kicinski

Ingredients

Cake

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

Caramel Sauce

Instructions

Cake

  • 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.

Nutrition

Nutrition Facts
Gluten Free Flourless Chocolate Date Cake with Caramel Sauce
Amount Per Serving
Calories 631 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 26g130%
Cholesterol 170mg57%
Sodium 88mg4%
Potassium 551mg16%
Carbohydrates 57g19%
Fiber 5g20%
Sugar 44g49%
Protein 8g16%
Vitamin A 765IU15%
Vitamin C 0.2mg0%
Calcium 73mg7%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chocolate Dairy Free Gluten-Free Gluten-Free Recipes
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  1. the caramel sauce is like the “icing” on the cake! very well done! <3

  2. March 19, 2015

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

  3. Julie
    October 27, 2015

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

    1. Julie
      October 27, 2015

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

      1. Carol Kicinski
        October 28, 2015

        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

  4. December 30, 2015

    Can I use regular sugar instead of the coconut sugar?

    1. Carol Kicinski
      February 10, 2016

      Yes Tara, you can. :)
      xo,
      Carol

  5. Mary
    January 24, 2016

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

    1. Carol Kicinski
      January 25, 2016

      Hi Mary!
      Absolutely! Enjoy!
      xo,Carol

  6. Angela McKinnon
    February 11, 2016

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

    1. Carol Kicinski
      February 12, 2016

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

  7. phyllis
    April 22, 2016

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

    1. Carol Kicinski
      June 7, 2016

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

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  12. Bonni
    September 15, 2017

    Can this be frozen (minus the caramel sauce) until needed?

    1. Carol Kicinski
      September 18, 2017

      Hi Bonni,
      Yes, this should freeze well without the caramel sauce.
      xo,
      Carol

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