The Best Samoa Chocolate Cake

Simple gluten-free and grain-free Samoa Chocolate Cake that tastes like the beloved girl scout cookie but as a cake with a moist, tender cake full of chocolate flavor covered in a coconut caramel topping with chocolate drizzle and dipped in rich homemade low-sugar chocolate.



Chocolate cake

  • 2 large plantains (14oz or 400g after being peeled)
  • 3 eggs
  • 1/2 cup raw cacao powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1/4 cup applesauce (or sugar)
  • 1/4 cup maple syrup
  • 1/4 coconut oil, semi-solid

Coconut caramel topping

  • 1 cup coconut flakes (3oz)
  • 6 large medjool dates, pitted
  • 1/4 cup water
  • 1/4 cup coconut butter (2 1/4oz)
  • 2 teaspoons vanilla extract

Chocolate sauce

  • 4 tablespoons raw cacao powder
  • 4 tablespoons coconut oil, semi-solid
  • few drops of liquid stevia


  1. Preheat oven to 350 degrees.
  2. Peel plantains.
  3. Place plantains and remaining cake ingredients into blender or food processor.
  4. Blend until mixture is well blended.
  5. In a 8 inch baking pan lightly grease with some coconut oil.
  6. Pour the chocolate cake batter into baking dish.
  7. Bake for about 20 minutes.
  8. While cake is cooling make coconut layer.
  9. In a food processor, place dates, water, vanilla and coconut butter into food processor.
  10. Pulse until it starts to form a smooth texture.
  11. In a large bowl scoop the coconut flakes and top with creamy date paste.
  12. Stir to well.
  13. Next, place coconut layer on top of chocolate cake.
  14. Spread evenly.
  15. Next, in a small bowl make chocolate sauce by adding the cacao powder, coconut oil and stevia.
  16. Mix until mixture is smooth and add in as much sweetness as desired.
  17. Spoon chocolate sauce in pipping bag and drizzle over coconut layer.
  18. Use the leftover chocolate sauce for dipping each slice into if you would like additional chocolate.