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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: one 8 inch square 1x
Ingredients
Scale
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
Instructions
- Preheat oven to 350 degrees.
- Peel plantains.
- Place plantains and remaining cake ingredients into blender or food processor.
- Blend until mixture is well blended.
- In a 8 inch baking pan lightly grease with some coconut oil.
- Pour the chocolate cake batter into baking dish.
- Bake for about 20 minutes.
- While cake is cooling make coconut layer.
- In a food processor, place dates, water, vanilla and coconut butter into food processor.
- Pulse until it starts to form a smooth texture.
- In a large bowl scoop the coconut flakes and top with creamy date paste.
- Stir to well.
- Next, place coconut layer on top of chocolate cake.
- Spread evenly.
- Next, in a small bowl make chocolate sauce by adding the cacao powder, coconut oil and stevia.
- Mix until mixture is smooth and add in as much sweetness as desired.
- Spoon chocolate sauce in pipping bag and drizzle over coconut layer.
- Use the leftover chocolate sauce for dipping each slice into if you would like additional chocolate.
Nutrition
- Serving Size: 12-16 slices