Chocolate Caramel Poke Cake
This easy chocolate caramel poke cake features a moist gluten free cake filled with salted caramel sauce and topped with a delicious cream cheese frosting. It's a crowd-pleasing dessert that's perfect for your next potluck or celebration!
Servings: 20
Calories: 357 kcal
Ingredients
For the chocolate cake
- 2 Cups (400 g) Sugar
- 1 ¾ Cups (259 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¾ Cup (60 g) Unsweetened Cocoa Powder
- 2 Tablespoons (16 g) Cornstarch
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 4 (200 g) Eggs room temperature
- ¾ Cup (150 g) Oil
- 2 teaspoons Vanilla
- 1 ¼ Cup (285 g) Water
The toppings
- 2 Cups Vegan Salted Caramel Sauce divided
- 1 batch Dairy Free Cream Cheese Frosting
Instructions
- Preheat the oven to 350 °F (177 °C). Spray a 9x13 baking pan with nonstick cooking spray and set aside.
- Combine the gluten free flour, sugar, cocoa powder, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Use the whisk attachment of your mixer to mix the dry ingredients.2 Cups (400 g) Sugar, 1 ¾ Cups (259 g) Gluten Free 1-to-1 Flour Blend, ¾ Cup (60 g) Unsweetened Cocoa Powder, 2 Tablespoons (16 g) Cornstarch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Salt
- Add the eggs, oil, vanilla extract, and water to the dry ingredients. Mix at medium-low speed until smooth.4 (200 g) Eggs, ¾ Cup (150 g) Oil, 2 teaspoons Vanilla, 1 ¼ Cup (285 g) Water
- Pour the cake batter into your prepared pan. Allow it to rest at room temperature for 10 minutes before baking.
- Bake in the preheated oven for 35-37 minutes, or until the top center springs back when gently poked with your finger.
- Remove the cake from the oven and allow it to cool for 20 minutes. Then use the handle of a wooden spoon (or similar item) to poke holes every inch across the top of the cake. You'll have about 30 holes.
- Pour 1 ½ cups of the caramel sauce over the cake. Use an offset spatula to spread the caramel into all of the holes. Then set the cake aside to cool completely, at least 2 hours.2 Cups Vegan Salted Caramel Sauce
- Spread the cream cheese frosting over the cooled caked. Then drizzle the remaining caramel sauce over the frosting and use the back side of a spoon to swirl the caramel into the frosting.1 batch Dairy Free Cream Cheese Frosting
Notes
STORAGE: Store leftover cake in an airtight container in the refrigerator for up to 4 days.