Salted Caramel Celebration Cake

I have given this recipe quite a grand title and that’s because this finally satisfied that craving for a really decadent dessert. It’s sweet, but the hint of salt cuts through and the unexpected crunchy texture of the flaked almonds in the centre makes it a standout dessert. Cakes like this are a celebration because they show just how delicious vegan food can be. I defy anyone not to love this. Serve it proudly !

Holly White, Salted Caramel Tart, Vegan food, Recipes

-Base

120g of desiccated coconut

125 g of cashew nuts - ground.

50 ml of maple syrup or agave.

1 teaspoon of coconut oil

1 pinch of salt.

Coconut oil for greasing.

-Middle layer

3 tablespoons of maple syrup

2 tablespoons of almond butter

80 g of flaked almonds

 

-Top layer

180g of soaked cashew nuts

3 tablespoons of coconut cream

3 tablespoons of coconut sugar

2 vanilla pods - split and scraped out or 1/2 teaspoon of vanilla essence

1 tablespoon of maca powder

2 tablespoons of maple syrup

3 tablespoons of cacao butter or coconut oil melted.




Holly White, Salted Caramel Tart, Vegan food, Recipes

Brush a thin layer of melted coconut oil all over the tin or tins including the sides to ensure it comes out easily.

First make your base by processing the nuts until a powder is formed. Be careful not to over blend.

Add the coconut oil and desiccated coconut, pulse and then drizzle in the sweetener.

Grease your large baking tray - 8” or individual ones.

Press the mixture into the moulds and ensure it is firm using either a spatula or the palms of your (scrupulously clean) hands.

While it is cooking make your caramel layer by melting the almond butter and the maple syrup over a low heat.

Remove your tart base or bases from the oven and spoon the caramel mixture onto it. Keep it towards the centre and avoid the edges for about 1cm.

Place the base in the freezer to set.

Make your top layer by combining all ingredients in a food processor.

Spoon on top of the caramel layer and add a pinch of sea salt to the top layer. Return to the fridge to set for at least 3 hours before serving.

Use a sharp knife when cutting through.

This and over 100 vegan recipes can be found in my first cookbook Vegan-ish which you can purchase >Here<

Let me know if you make this!

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Holly White, Vegan recipes,