Pure vegan filth. If you know anyone who thinks that all a plant-based diet consists of is leaves and seeds then this cake is the way to go. Unashamedly indulgent there are no punches pulled in the ingredients to create a truly sinfully delicious Salted Caramel and Chocolate Cake.
300g coconut sugar
100ml maple syrup
200g coconut oil melted
400g gluten free flour
500 ml almond milk
2-4 teaspoons fine sea salt (adjust to taste)
1 teaspoon bicarb
300g dates soaked
2 tablespoons coconut oil melted
200ml coconut milk
60g coconut sugar
For The Cake
-whisk together your coconut sugar, maple syrup, coconut oil and almond milk.
-Measure out you flour and lacuma and stir into mix to create a batter.
-Add salt to taste.
– Mix in your vinegar and bi-carbonate of soda to the batter to create air bubbles and assist the cake in rising.
– Pour the batter into two paper lined 8 inch cake pans and bake in a 180′ oven for 1 hour or until a knife comes out clean when you pierce the center of the cakes.
-Take out the oven and allow to cool completely on a wire rack.
For the Chocolate Cream
– Drain the dates and place in a food processor along with the coconut oil and cacao, blend until smooth.
For the Caramel Glaze
-Put the coconut milk and sugar into a sauce pan and bring to the boil.
-Reduce to a simmer and cover the pan, leave the glaze to cook and thicken for 30 mins
-Pour the caramel into a bowl and allow to cool to room temperature.
-Cover one of the cakes with the just over half of the chocolate cream and place the second cake in top to form a sandwich.
-Cover the top of the cake with the remaining chocolate cream.
– Pour the room temperature caramel sauce over the top of the cake and allow it to drizzle down the sides of the cake.
-I chose to grate some dark chocolate over the top to finish.