Holy shit cake

Holy shit cake

By
From
Vegan Goodness
Makes
1 x 18 cm
Photographer
Jessica Prescott

This is a recipe from my mum that I have veganised. I renamed it Holy Shit Cake because that is what people say when they first bite into it. If you don’t have a food processor you can use pre-ground nuts. The texture will be a little different, but still really yummy.

Ingredients

Quantity Ingredient

For the salted caramel

Quantity Ingredient
400ml tin coconut milk
10 medjool dates, pits removed and finely chopped
pinch sea salt

For the cake

Quantity Ingredient
2 tablespoons ground flaxseeds or chia seeds
140g almonds, hazelnuts or walnuts or a mix of all three, plus a handful extra, roughly chopped, for the top
40g sesame seeds, (optional)
150g rolled oats or rice flakes
90g desiccated coconut
110g granulated (raw) brown sugar
3 tablespoons plain flour flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon vanilla powder or extract
pinch sea salt
100ml coconut oil, melted

To serve

Quantity Ingredient
Banana ice cream

Method

  1. Preheat the oven to 180°C.
  2. To make the caramel, put the coconut milk in a small saucepan. Add the chopped dates to the pan and bring to the boil, then allow to simmer, whisking occasionally to help the dates break down. When the caramel is thick and smooth, remove from the heat, add the salt and set aside.
  3. To make the caramel, put the coconut milk in a small saucepan. Add the chopped dates to the pan and bring to the boil, then allow to simmer, whisking occasionally to help the dates break down. When the caramel is thick and smooth, remove from the heat, add the salt and set aside.
  4. Press two-thirds of the mixture into a lined springform cake tin. Smooth the surface using the back of a wet spoon. Pour the salted caramel into the cake pan over the cake mix, using a rubber spatula so you don’t miss any salted caramel goodness. Sprinkle the remaining cake mix over the caramel. Top with a handful of roughly chopped nuts.
  5. Bake for 30 minutes and allow to cool in the tin for another 30 minutes before serving with some coconut cream or banana ice cream.

Ch-ch-ch-ch-changes!

  • You can use psyllium husk instead of flax or chia seeds, but add it with the dry ingredients and then add the water with the coconut oil. Don’t combine the psyllium husk with water and allow it to thicken as it will go reeeeally thick if you do this. If you are gluten-free, use gluten-free oats or rice flakes.
Tags:
healthy
vegan
vegetarian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again