Salted Caramel Popcorn Double Chocolate Cake (Gluten Free)

IMG_3339 (640x427)One of the things I love to do, is to create cakes for birthdays. It allows me to go “Indulgent” but staying on the relatively healthy side.

I often spoke about how parenthood open up many doors. In this case, it allowed hubby and I to build friendships out of our usual circle. Humans likes predictability. Over time, we sat in the same spot at church, speak to the same people, and even park at similar spots each time! Parenthood ignited our quest to learn how to parent with Christian values, seeking like minded people to discuss dilemmas. Often there may not be any solutions, but it feels good having people to have the discussion, and a community that will look out for each other. IMG_3337 (640x427)

So when a birthday comes by, and it was our turn to host, I jumped on the chance. Oh ok, I couldn’t resist the challenge of making a cake for someone who doesn’t always like the “healthified” version of things. Truth is, I just think if we eat real, it will be ok. IMG_3344 (640x427)

So here come this cake. Yes there is some chocolate, and yes, we used coconut milk for the ganache. The popcorn isn’t “Paleo” BUT i love the salty and crunchiness it adds to it. By the end of the day, we had NO cake left. And that made me happy. IMG_3336 (640x427)

Salted Caramel Chocolate Popcorn Double Chocolate Cake
Serves 14
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. Two 9 inch cakes
  2. 3 cups almond meal
  3. 6 eggs
  4. 1/2 cup cacao powder
  5. 1/4 cup raw honey
  6. 1 tsp bicarb sodar
  7. 1 tsp baking powder
  8. 1 tbsp apple cider vinegar
  9. 1 tbsp cinnamon
  10. 2 tsp vanila
  11. Chocolate Ganache
  12. 500 ml coconut milk
  13. 250 grams dark chocolate
  14. Salted Caramel
  15. 270 ml coconut milk
  16. 3-4 tbsp coconut sugar
  17. salt
  18. 1-2 cups of fresh popcorn
  19. Sliced almonds toasted
  1. Make the cakes first. Line 2 9 inch cake tin with baking paper and grease. Preheat oven 180C.
  2. In a cake mixer, whisk eggs first. Then add all dry ingredients till folded through. Spoon into tin evenly and bake for 30-40 minutes. Cool.
  3. Meanwhile, make ganache by warm coconut milk and melting chocolate. Cool and fridge. It will thicken.
  4. Make coconut caramel by heating coconut milk in a saucepan, then whisk coconut sugar. Cook on low heat for 15-20 minutes till it becomes caramel! Add salt to taste.Cool.
  5. Pop pop corn if you haven't.
  6. To assemble. Place 1/2 ganache in-between the cake. Put top cake on, spoon more ganache, top with popcorn and drizzle salted caramel all over it! EAT!
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