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Quick and Easy Salted Caramel Cake

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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.

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