What is rich, sweet, gooey, moist and crunchy all in one? Caramel Nut Cake! We can only describe it as a slice of pure indulgence. It’s also a great healthy alternative as it’s gluten-free, dairy-free, high fiber and refined sugar free!
Caramel Nut Cake
Ingredients:
NUTS:
1/4 cup pecans
1/4 cup slithered almonds
1/4 cup walnuts
1/4 cup thread coconut
CARAMEL:
200ml coconut milk or cream
2 Tbsp coconut sugar
1 Tbsp maple syrup
1 tsp vanilla
Pinch of sea salt
CAKE:
1 ripe bananas
1/2 cup dates
1/3 cup Blue Coconut coconut oil
1/3 cup coconut milk
2 Tbsp maple syrup
1 tsp vanilla
2 eggs
1 cup ground almonds
1/4 cup coconut four
1/4 cup tapioca flour
1/2 tsp baking soda
1 Tbsp cinnamon
Instructions:
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Preheat oven to 160 degrees C.
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Spread the nuts and coconut on to a baking tray and bake for 5 minutes, be careful they don’t burn. Take out of the oven and set aside.
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Line a cake tin with baking paper. Spread the roasted nuts over the bottom of the cake tin.
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To make the caramel sauce, in a small sauce pan add all of the ingredients and cook on medium heat (a gentle boil) for approx 5 minutes or until the mixture starts to thicken and reduces down slightly. Leave to cool for 10 minutes then pour over the roasted nuts.
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Place dates in a bowl, cover with boiling water. Stand 10 minutes.
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In a large bowl mash the bananas. Add the dates and then mash well with a fork or potato masher until it resembles sloppy porridge. Add the coconut oil, coconut milk, vanilla, maple syrup and eggs. Mix well.
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Add the ground almonds, coconut flour, tapioca flour, baking soda and cinnamon. Fold together.
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Pour the mixture over the roasted nuts and caramel mixture. Bake for 20-25 minutes or until cooked through.
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Let the cake cool down for 20 minutes then flip upside down on to a plate and peel off the baking paper.
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Serve with coconut or Greek yoghurt.