Caramel Mud Cake

Caramel Mud Cake

This recipe deserves no introduction. All I am going to say is I didn’t know I was a caramel fan until now.

Caramel mud cake ingredients:

  • 2 1/2 cups ground cashews (whiz up normal cashews into a blender until ground to a flour)
  • 1/2 cup buckwheat flour
  • 1/2 tsp cinnamon
  • 1 tsp vanilla bean powder
  • 3/4 cup coconut and cashew butter – I found this jar in my local health food shop and it is AMAZING
  • 1/3 cup coconut oil, melted
  • 1/4 cup coconut nectar
  • 2 tbsp hulled tahini
  • 3 eggs, separated

Salted caramel sauce ingredients:

  • 5 large medjool dates
  • 3/4 cup boiling water
  • 2 tbsp cashew butter
  • 2 tsp hulled tahini
  • 1/4 tsp Himalayan salt

To make:

  1. Preheat oven to 170 degrees celsius.
  2. Prepare a cake tin – spray with olive oil and line with baking paper.
  3. Combine all dry mud cake ingredients into a large mixing bowl and mix together.
  4. Add the remaining wet ingredients (minus the egg whites).
  5. Whisk egg whites until firm peaks form and gently fold into the mixture.
  6. Pour into cake tin and bake for 40-45 minutes.
  7. Meanwhile make the caramel sauce by blending all ingredients together until smooth.  Set aside.
  8. Once the cake is cooked let it sit until cool before removing from tin.
  9. Serve with the sauce and top with buckinis for that extra crunch.  Cut into slices and enjoy!

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