Dark Chocolate Cake with Peanut Butter Caramel

Makes one 2 layer 6-inch cake

Ingredients:

2 6-inch cake pans

Cake:

1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour
1/4 cup cacao powder or unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and drained
1/4 cup organic peanut butter
2 tsp pure vanilla extract
2 cups filtered water
2 Tbsp apple cider vinegar


Caramel:

1 cup soft, pitted Medjool dates (if not soft, soak in filtered water for 30 minutes and drain well)
1/4 cup filtered water (or as needed)
1/4 cup organic peanut butter
1 tsp pure vanilla extract
1/4 tsp sea salt


Frosting:

1 1/4 cups mashed sweet potatoes
1 cup soft pitted Medjool dates (soaked in water for 30 minutes and drained before using if not soft)
1/3 cup organic peanut butter
1/2 cup filtered water (or as needed)
1/2 cup unsweetened cocoa powder
1 tsp pure vanilla extract
1/4 tsp sea salt

Directions:

Adjust the oven rack to the middle position and preheat to 375F.
Grease two 6-inch circular cake pans with coconut oil and place parchment paper on the bottom.

In a large basin, thoroughly mix flour, cocoa powder, baking soda, baking powder, and sea salt.
In a blender, combine the dates, water, peanut butter, and vanilla extract; blend until smooth. Whisk the blended mixture into the flour mixture until thoroughly combined. Add the cider vinegar and whisk until bubbles appear.

After filling the prepared pans with cake batter, bake them.

After 25 to 30 minutes of baking, a toothpick inserted into the centre of the cake should come out almost clean. Take out of the oven, let cool fully, and then remove the mould onto two plates (I prefer to cover mine and refrigerate for a few hours to help with the slicing).


Cakes may be made into four layers by cutting them in half horizontally. Set aside.
Blend all ingredients in a high-speed blender until smooth (if too thick, add a bit of additional water). This is how caramel is made. Set aside.

To make the frosting, combine all ingredients in a blender and blend until smooth (adding water a little at a time if you think it is too thick). Set aside.

To assemble, place one cake layer on a plate, and spread frosting 1/4 inch thick over it. Then spread some of the caramel over that. Place the other cake layer over that, then spread more frosting, and caramel over it like the last layer.

Repeat with another layer, and top off with the last piece of cake. Spread the remaining frosting on the top and down the sides of the cake.