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Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Chocolate Rootbeer Cake with Rootbeer Caramel Drizzle (Gluten/Grain free)

Chocolate Rootbeer Cake with Rootbeer Caramel Drizzle (Gluten/Grain free)

To make this rootbeer float-themed cake, I took a lovely grain free chocolate cake and infused it with a natural rootbeer. The flavor is subtle, and PERFECT. To add some sophistication, I frosted it with a vanilla buttercream, then drizzled my homemade, creamy caramel rootbeer glaze. This glaze is the star of the show, and rightly so. Impressive and unexpected, its thick and creamy with that delicious hint of rootbeer.

PLUS the texture is fantastic!! Just the right amount of moisture and best of all the cake is SO easy to frost. Some cakes get crumbly and the frosting gets messy requiring you to put it in the fridge after applying a crumb coating..I didn't need to do that 🙂

I pulled all the stops and went a little crazy decorating- but feel free to keep things SIMPLE. You can even bake it in just a 9 inch cake pie. Smear some frosting on and drizzle with the syrup. No need to make it into a 4 layered cake like I did. (Unless of course you want to and enjoy the process!)

IF you are planning to make it a 4 tier cake, and never had before I do recommend looking online for some basic cake layering/decorating tutorials! It all comes down to being super precise and a bit OCD. Anyone can do it- but it can take some practice and take longer than you might expect until you get in a good groove and know what you are doing.

So all that to say-this cake can be SIMPLE or take some time. The choice is all yours! No matter what path you choose it'll taste incredible and look great.



Cake batter:

·      72 grams coconut flour (about 2/3 cup plus 2 tablespoons)

·      88 grams potato starch or sweet potato starch (about 1/2 cup)

·      25 grams cocoa powder (about 1/4 cup)

·      1 tablespoon double-acting, aluminum- free baking powder

·      1/8 teaspoon sea salt

·      1 avocado, pitted, peeled, and pureed

·      4 large eggs

·      165 grams organic cane sugar (about 1 cup)

·      134 grams rootbeer (about 1/2 cup plus 2 tbsp)

·      44 grams spectrum shortening (about a scant 1/4 cup)

·      1 cup chocolate chips (optional)

Rootbeer caramel drizzle:

·      45oz or 3 1/2 bottles of natural rootbeer

·      2 1/2 tsp tapioca flour

·      1/4 cup + 2 tbsp organic cane sugar

·      2 tbsp butter

·      2 tbsp heavy cream or coconut cream from a can

Buttercream frosting:

·      12 tbsp butter (room temperature) *Or a nondairy butter

·      2 1/4 cup powdered cane sugar

·      1/2 tsp vanilla extract

·      4 tbsp spectrum shortening

·      2 tbsp water/dairy or nondairy milk



1.    Preheat the oven to 350 degrees. Oil and flour (with starch) an 9" cake pan or two 7" springform pans.

2.    In a food processor or blender, briefly mix together the coconut flour, potato starch, cocoa powder, baking powder, and salt. Add the rest of the batter ingredients, except the chocolate chips, and process until light and fluffy. Stir in the chocolate chips if desired.

3.    Pour the batter into the prepared cake pan(s). Bake for 40 minutes or until a toothpick inserted comes out clean.

4.    Remove the cake from the oven and allow it to cool in the pan.

5.    Make the frosting by mixing all the ingredients together with a hand mixer until thick and blended.

Rootbeer caramel drizzle:

6.    In a saucepan, bring the rootbeer, tapioca flour, and sugar to a boil for about an hour until it cooks down and becomes thick and syrupy, whisking intermittently.

7.    Reduce the heat to a simmer, then add the butter and cream, whisking continuously for 3-5 minutes until it becomes a thick and creamy caramel.

Arrange the cake:

8.    When the cake is completely cool, carefully trim the cake evenly making just two pieces or 2 or 4 disks to create the tiers. Frost each layer, then the outside. Refrigerate for 20 minutes.Then drizzle the rootbeer caramel over the top (make sure its not too hot or it will melt the frosting), and let it drip down the sides. I put mine back in the fridge for 20 minutes then topped with rosettes and cherries.

9.    Make sure to only put the cake in the fridge for short periods of time- due to the fact that its made with coconut flour it can and will dry out. It tastes the absolute best kept at room temp!


If you are making a 2 tier cake, make 1 batch of frosting. If making a 4 tier cake, double the frosting recipe.



PS. I have an IMPORTANT note:

Social media these days has taken a major DIVE and the majority of you that follow my FB business page and Instagram page see very little of what I post! This makes it hard for your guys to receive the free content you wanted to see!

I did a lot of research and the best way to stay in touch right now is through a FB group!! So I started one: (Brittany Angell’s Special Diet Group) . THIS GROUP is not just for sharing my recipes- but as a place of support where you are all welcome to ask health and recipe related questions, meet new people, and share any special diet recipes you have tried and enjoyed! I will be doing giveaways in this group in the months to come!! Come join us!! Its a positive uplifting group! Click here:

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