Chocolate Caramel Cake


  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 1/2 cups all purpose flour gluten free, if needed
  • 1 cup sugar white, brown, coconut, or sugar free subs
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar white or apple cider vinegar
  • 1 teaspoon vanilla extract
  • 6 tablespoon oil of choice canola, vegetable, safflower, or any neutral oil
  • 1 cup water
  • 1 cup Homemade caramel sauce can use store bought
  • 1/2 cup chocolate frosting Optional

Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients and mix until a thick cake batter remains.
Transfer your cake batter into the greased pan. Bake for 25-30 minutes, or until a skewer comes out clean. Allow the cake to cool in the pan completely.
Once the cake is cool, frost with the caramel. For a salted caramel, add a sprinkle of salt all over it. If you make a layer cake, feel free to add chocolate frosting on top.

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