Salted Caramel Cake

Salted Caramel Cake

One of the trendiest flavours ever created. But whoever came up with salted caramel is a genius. Its right amount of salty and sweet is what makes it so sought after.

Ingredients:

Crust

  • 1/2 cup dates
  • 1/3 cup almonds (raw)
  • 2 tablespoons maple syrup
  • 2 tablespoons cacao powder

Middle layer

  • 1/2 cup cashews (soaked overnight and rinsed)
  • chocolate chunks (I used Pana Chocolate)
  • 2 tablespoons maple syrup

Salted caramel layer

  • 1/4 cup cashews (soaked overnight and rinsed)
  • 1/4 cup dates
  • 2 tablespoons maple syrup
  • 1/2 teaspoon Himalayan salt
Salted Caramel Cake

Salted Caramel Cake

Instructions:

Crust

  1. Blend all ingredients altogether in a food processor until it forms a dough-like mixture.
  2. Press this firmly onto a small cake tin as you first layer and level. Set aside.

Middle layer

  1. Blend the soaked cashews in a food processor until it becomes creamy. Add in maple syrup and blend again.
  2. Pour this onto your cake tin as the next layer.
  3. Put in chopped chocolate or chocolate chunks within the layer and place in the freezer for 30 minutes to firm up.

Salted caramel layer

  1. Blend the soaked cashews in a food processor until it becomes creamy. Add in maple syrup, Himalayan salt and blend again.
  2. Pour the cashew cream mixture onto a bowl and set aside.
  3. Blend the dates in the food processor until it has the same texture as paste. Add in the cashew cream mixture and blend again well combined.
  4. Remove your cake tin from the freezer and pour this as your top layer. Place in the refrigerator (need not have to be the freezer) to firm up again.
  5. Remove the refrigerator just about 5 minutes before serving. Enjoy!
Salted Caramel Cake

Salted Caramel Cake

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