Chocolate Carob Cake with Date Caramel Spread (Paleo)

Name: Chocolate Carob Cake with Date Caramel Spread (Paleo)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 140 grams (1 cup) Otto’s cassava flour; 60 grams (1/2 cup) tapioca starch; 52 grams carob powder (1/2 cup); 1 1/4 teaspoons baking soda; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 3/4 cup full fat coconut milk (I buy this kind which is BPA & gum/preservative free); 1 1/2 teaspoons apple cider vinegar; 1/4 cup melted organic coconut oil; 1/4 cup + 3 tablespoons pure maple syrup (at room temperature); 1 gelatin egg (instructions below) using the green can of Vital Proteins collagen/gelatin; 1 cup of soft & pitted medjool dates (110 grams, if your yours are hard, soak for 20 minutes in hot water, then drain and use); 1 cup of full fat coconut milk; pinch of salt