Salted Caramel Cake
An exciting alternative to honey cake, this indulgent dessert is the perfect way to round off your Rosh Hashanah meal.
Recipe from the brand new book ‘Vegan The Cookbook‘ by Jean-Christian Jury, published in hardback by Phaidon, RRP £29.95.
Ingredients
vegetable margarine, for greasing
1/2 cup (65 g) plus 1 tbsp wholemeal flour
6 tbsp unsweetened cocoa powder
2 tbsp baking powder
3 tbsp vegetable oil
3 tbsp maple syrup
1 tbsp vanilla extract
6 tbsp almond butter
1/4 tsp salt
1 cup (240 ml) almond milk
3 tbsp dark chocolate chips
Instructions
1
Preheat the oven to 350°F / 180°C / Gas Mark 4. Grease a 9-inch (23cm) round cake tin with vegetable margarine.
2
Mix the flour, cocoa powder, baking powder in a bowl. Set aside.
To make the caramel, combine the oil, maple syrup, vanilla extract, almond butter, and salt in a saucepan.
To make the caramel, combine the oil, maple syrup, vanilla extract, almond butter, and salt in a saucepan.
3
Heat over medium heat, stirring constantly, for 6 – 7 minutes until the caramel is bubbling and smooth. Set aside for 10 minutes.
4
Mix half the almond butter mixture with the flour mixture. Add the almond milk and dark chocolate chips and stir to combine.
5
Pour the batter in to the prepared cake tin. Drizzle the remaining almond butter mixture over the top.
6
Bake for about 25 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside to cool on a wire rack for 15 minutes before serving.
