Upside Down Caramel Nut Cake

This Caramel Nut Cake is rich, sweet, gooey, moist and crunchy all in one. It really is a slice of pure indulgence. Especially when you eat with a dollop of thick coconut or Greek yoghurt.

Upside Down 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:

1. Preheat oven to 160 degrees C.

2. 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.

3. Line a cake tin with baking paper. Spread the roasted nuts over the bottom of the cake tin.

4. 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.

5. Place dates in a bowl, cover with boiling water. Stand 10 minutes.

6. 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.

7. Add the ground almonds, coconut flour, tapioca flour, baking soda and cinnamon. Fold together.

8. Pour the mixture over the roasted nuts and caramel mixture. Bake for 20-25 minutes or until cooked through.

9. Let the cake cool down for 20 minutes then flip upside down on to a plate and peel off the baking paper.

10. Serve with coconut or Greek yoghurt.