Chocolate Salted Caramel Cake
Salted caramel and chocolate cake sounds really naughty but this cake is not as sinful as you may think and tastes lush.
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For the cake
  1. 140g almond flour
  2. 40g coconut flour
  3. 60g cacao or unsweetened cocoa powder
  4. 100g coconut sugar
  5. 4 eggs
  6. 125g unsalted butter
  7. 1 tsp. vanilla extract
For the caramel
  1. 150g dates (soaked in water for 1 hour)
  2. 5 tbsp. coconut oil, melted
  3. 2 tbsp. of water that the dates were soaked in
  4. couple of pinches of sea salt
  5. 100g chopped unsalted pistachios for topping
  1. Heat the oven to 180°C
  2. Grease a 9 inch loose bottom cake tin.
  3. Melt the butter and allow to cool.
  4. In a large bowl beat the sugar and eggs together using and electric whisk on a medium speed until the mixture looks light and fluffy.
  5. Add the butter and continue whisking for 30 seconds
  6. Fold in the almond flour, coconut flour, cacao powder and vanilla extract until everything is well incorporated.
  7. Empty into the cake tin and bake for 30 to 40 minutes.
  8. While the cake is baking, place the soaked dates, 2 tablespoons of the water they were soaked in, the melted coconut oil and salt into a blender and blend until completely smooth.
  9. When the cake is baked allow it to stand for 5 minutes and then turn it out onto a plate.
  10. While the cake is still warm spread the salted caramel onto the cake and top with the chopped pistachios.
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