-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
CAKE
| 80ml | agave syrup |
| 125ml | plant milk |
| 60g | coconut sugar |
| 180g | oat flour |
| 180g | almond flour |
| 30g | tapioca flour or corn starch (optional) |
| 2 | tsp baking powder |
CARAMEL
| 2 | cans coconut cream/milk (thick white part only) |
| 4 | tbsp agave/maple syrup |
| CHOCOLATE GANACHE | |
| 80g | chocolate |
| 20g | coconut oil |
Soft golden sponge cake sandwiched together with vegan caramel sauce, nut butter and covered in chocolate ganache
METHOD
- Preheat the oven to 180C and line a tray with baking paper
- Combine all your wet ingredients into a large mixing bowl and whisk
- Add all dry ingredients to the wet mixture, and mix until you have a thick cake batter
- Pour into your baking tray and bake for 20-25 minutes
- For the caramel, heat the ingredients on low to medium heat, bring to a boil, boil and continue stirring for 10-15 minutes until the mixture thickens into a caramel. Leave to cool and then place in the fridge for 1 hour
- For the ganache, melt the chocolate and coconut oil in a bain marie
- Once the cake is baked and completely cool (I left mine overnight), carefully slice in half, spread the caramel in between and on the top layer. Spread 2 tbsp of almond butter in between the sponge and sanfiech together
- Coat in chocolate ganache and refrigerate for 15 minutes to solidify before serving