Quick and Easy Salted Caramel Cake

Quick and Easy Salted Caramel Cake


Quick and Easy Salted Caramel Cake

  • 16 medjool dates, seeds removed
  • 1/2 cup full fat coconut cream
  • 1 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 3 eggs
  • 3 cups almond meal
  • 1 teaspoon baking powder

Caramel Icing

  • 4 tablespoons almond butter
  • 3 tablespoons maple syrup
  • 3 tablespoons coconut oil, soft
  • 1 teaspoon vanilla extract
  • pinch of salt
  1. Preheat your oven to 175°C or 350°F. Grease and line a 18cm cake tin.
  2. Place the dates, coconut cream, vanilla and salt into your processor. Pulse until the dates are completely broken down. Add the eggs, combine. Add the almond meal, combine. Stir through the baking powder.
  3. Spoon the mixture into your prepared tin. Bake for 30 minutes. Cover with foil and bake for another 15 minutes. Remove from the oven, leave in the tin for 10 minutes before gently transferring to a cooling rack.
  4. Place the caramel icing ingredients into a small bowl and mix to combine. Spread the icing over your cooled cake.
  5. Slice. Serve eat and enjoy.
Rate this recipe
Recipe
Salted Caramel Cake
Published
Rating
4 Based on 28 Review(s)
  • Congratulations Bianca! Wonderful news and so deserving 🙂 I love your posts when they hit my inbox, make every recipe you publish and can’t stop raving how wonderful they taste. As for your photography, I love its simplicity and that its not over styled. I appreciate great food styling, but truly love the photos you post. I love that it’s just one shot, yet one great shot! No others needed. Keep cooking, keep sharing and keep being passionate! x

    • Thank you so much for your beautiful, kind message. That is all so lovely to hear!! I often feel that I muddle my way through as when it comes to IT and social media I am a bit hopeless but I just focus on the bits I love and I hope that is enough, that people, like yourself, enjoy the simplicity of it all. I really appreciate your support and I am rapt that you are enjoying and getting to try so many of the recipes. I really appreciate your feedback. Have a great weekend.x

  • kim

    Wonderful news. You deserve it. Best recipes ever

    • Thank YOU Kim!!! That is very kind!!! I am very glad that you are enjoying them!! I really appreciate your support. x

  • Michelle

    Yay for you, we will help you celebrate. Yummo!

    • Fabulous!!!! I want to be celebrating with all of you!! It is very surreal! xxx

  • Trina Bond

    Bianca, you definitely deserve to be in the top 5. your blog is so interesting. I often browse through to see if you have any new recipes, as your recipes are amazing! But I also just enjoy reading what you write.

    • Trina you are lovely! Thank you! I am very appreciative of your support and I am rapt that you enjoy what I love doing. Thank YOU again and again and again. Have a lovely weekend. x

    • Trina you are lovely! Thank you! I am very appreciative of your support and I am rapt that you enjoy what I love doing. Thank YOU again and again and again. Have a lovely weekend. x

  • Suzanne

    Bianca, you clearly are a natural, when it comes from the heart it is always so special! Good Luck!!

    • Thank YOU so much!!!! That is lovely. It certainly does come from the heart, the recipes, the ramblings and meeting so many beautiful people is exactly what I love doing. x

  • Kelly

    Oh my goodness, this cake sounds amazing! Can’t wait to try it 🙂

    • I hope you enjoy it. Be sure to let me know. x

  • Hi Bianca, the can of coconut cream is 270ml would it matter if i used the whole can (i.e. the extra 20mls?).. Im making this now 🙂 x
    Danielle

  • kristie / birchandwild.com

    I love the look of this cake. It looks delicious, but the ingredients are all nourishing. Well done! And congrats!

    • Thank you!!! I hope you enjoy the cake, be sure to let me know. x

  • DB

    Bianca never sell yourself short. You are a natural writer and I often wish you would write more because I just love reading your work. Your love of the people in your life and your gentleness just shine through. Your recipes have changed the way I look at eating and your photographs are great! I’m not sure what the blogging award is but I really hope you do well because, my dear, you deserve it!

    • Oh my, there is a tear in my eye!!!!! Thank you so much. What kind, heart warming words! It is lovely to hear that you see my work that way, I really appreciate it. I would love to write more. I have never considered myself or had any one else consider me talented with words but it is what I have always loved to do and it is great that I know have this space to share it all. Thanks again for writing. I shall let you know how I go but to be honest just making it this far is completely surreal! Much love and thanks. x

  • Karen

    Yep you have done it again …… another great recipe

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  • Lucy

    Hi Bianca, I wanted to let you know that I made this today and it was delicious. We have a weekly play date with several other friends and one of these friends has just found out that her nearly two year old is allergic to dairy and gluten. I was thrilled to be able to make this for them (and show them that you can still make delicious food that is gluten/dairy free) and even more thrilled that her daughter LOVED this cake! She ate three slices. We thought it was great too. Thank you so much.

    • That is great to hear! Thank you so much for taking the time to write. I really appreciate it. Be sure to let me know how you go with anything else that you try. x

  • thanksgiving cook

    hi, I was wondering if there was any way to make this without eggs? would you recommend a good egg replacement? Any help would be greatly appreciated.

    • Rebecca

      I haven’t tried the original recipe, so I can’t compare, but I tried replacing the three eggs with 1 banana, 1 tablespoon ground flaxseed and 3 tablespoons of water and it’s delicious and holds together. You could try three chia eggs instead if you don’t want a banana taste (3 tablespoons of chia seeds and 9 tablespoons of water) I will try that next time. Definitely a cake worth making again (and again…), thanks Bianca 🙂

      • Fabulous!!!! Thank you so much Rebecca. I really appreciate your feedback and your very helpful comment! Bianca. x

    • I haven’t made it without eggs sorry. Here is a link to our egg free recipes if that helps at all https://wholefoodsimply.com/category/egg-free-2/

  • Lola Swan

    Ive got this in the oven now. So excited!! Thank you!

  • Ann D

    Hi bianca, any way of replacing the almond meal with something else? My son has a nut allergy 🙁 I love your posts, and your recipes all look great, but so many contain nuts that I haven’t been able to make as I need to find an alternative (this nut allergy thing is all still quite new to me ).

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  • Kylee Earl

    This recipe was delicious – thank you for another ‘no fail’ recipe

    • Thank YOU!! I am glad it has worked out well for you. x

  • Cass

    Hi Bianca, I am keen to make this icing for birthday banana cupcakes for a friend’s child 3rd bday of 30 cupcakes this weekend, what quantities would you recommend for this number of cakes please? I may use tahini for safe allergy reasons. Thanks for the tip. Your recipes are absolutely yum and easy. Hope life with new bub is progressing splendidly! Xx

    • Oh Cass I am sorry but I am hopeless with estimating things like that! Anything I suggest could be well off!! I hope it is enjoyed. x

      • Cass

        No worries Bianca, I used around 1/2 cup each tahini and honey and 2 tsp coconut flour with drop of water. Just enough for 20 cupcakes. Hope they enjoy them xx

  • Lyn Woods

    Hi! Can I use vanilla bean paste instead of vanilla extract? 🙂 thanks!

  • Kara

    Hi Bianca 🙂 Do you think macadamia nut butter would be ok in the icing instead of almond butter?