Triple Caramel Cake

Triple Caramel Cake

posted in: Desserts, Uncategorized | 0

This triple cake is a delight. I created three variations for my sceptical testers to approve and pick one but they ended up liking all of them. Therefore, it has been decided, that a “triple cake” should be left as it is. Besides, we just liked how these three cakes complimented each other, but still remained different and unique on their own.  Isn’t it like it is in life with our loved ones and family? Getting slightly philosophical here:)

These three variations use the same base layer, caramel layer and the creamiest “no cream” layer. So you can decide if you want to keep things simple and recreate only my white cream-covered cake (my White Lady) or if you want to get more creative and add a chocolate and fudge variant.

My Chocolate Boy is covered with salted dark chocolate which is a fantastic sensation in combination with the sweetness of the cream and the caramel.

The White Lady is the Crème de la Crème. Without the slightest drop of cream. My non-vegan friends did not believe me when I told them the cakes are all vegan (and btw, as all my desserts without sugar & gluten-free) The cream is indeed plant-based and healthy without any compromise on the taste experience.

The Caramel-Fudge Boy is secretly my favourite one (don’t tell anyone!). It has an additional layer of nutty fudge. It is the same fudge recipe which I used for my heart-shaped chocolate fudge sweets but without the nuts and goji berries inside the sweets. You can check out this beautiful recipe (and gift idea) here.

Ingredients: makes 3 big cake slices/ 13x20cm baking tin 

Base layer:

3 handful almonds (to grind)gluten-free, dairy-fee, vegan, caramel, cream, dessert, chocolate, vegan dessert

100g oat flour (ground rolled oats, use gluten-free if sensitive)

3 tbsp coconut oil

1 tsp vanilla extract/powder

1 tbsp almond butter

3 tbsp maple syrup

1 pinch of salt

 

Caramel layer:

180g Medjool dates

1 pinch of salt

1 tsp vanilla extract/powder

 

“Cream” layer:

2 handful of cashew nuts, soaked overnight or at least for 15 min in hot water

4 tbsp coconut milk (tinned, solid part)

2 tbsp caramel paste (see above)

2 tbsp of water

 

gluten-free, dairy-fee, vegan, caramel, cream, dessert, chocolate, vegan dessert

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Fudge layer for the fudge variation:

140g tahini paste

60g date syrup

1 pinch of salt

1 tbsp cacao powder

1 tbsp melted coconut oil

1/2 tsp vanilla extract/powder

 

Chocolate layer for the chocolate variation:

3 tbsp cocoa powder

1 tbsp coconut oil

pinch of sea salt

+ additional handful of crushed almonds for decoration

 

Method:

  1. Start by preheating your oven to 180 degrees celsius (no worries, almost no baking involved). Mix the ingredients for the base layer in a blender/food processor and spread out evenly in a tin lined with parchment paper. Put it in the oven and bake for 10 min. Keep an eye on it and if necessary put some baking beans on it to prevent from bursting. Take it out and let it cool down to room temperature.

 

gluten-free, dairy-fee, vegan, caramel, cream, dessert, chocolate, vegan dessert

 

2. Caramel layer: prepare the layer by mixing the above-mentioned ingredients in a food processor or strong blender. Set aside. Don’t spread it yet over the base layer !

3.“Cream layer”: prepare the layer by mixing the above-mentioned ingredients in a food processor or strong blender. Add as directed the caramel paste which you have just created. Make sure to taste it and adjust the sweetness to your taste. Once the cream will be cooled, it will taste fantastic!  Tip: if you feel that you want to add a touch of sourness to the cream, add 1-2 teaspoons of freshly squeezed lemon juice. Spread 3/4 of the cream layer onto the base and put the cake into the freezer for at least 20-30min until it hardens.

gluten-free, dairy-fee, vegan, caramel, cream, dessert, chocolate, vegan dessertgluten-free, dairy-fee, vegan, caramel, cream, dessert, chocolate, vegan dessert

4. Meanwhile, you can create the fudge layer for the fudge variation by mixing all the ingredients in a bowl. Once ready, set aside.

5. Take out the baking tin out of the freezer and spread the whole caramel paste above the cream layer. Put it back into the freezer for another 30 min.

6. Afterwards, take out of the freezer and remove the cake carefully from the baking tin. Cut the cake into 3 slices and set aside.

7. Prepare the chocolate layer in a bain-marie.

8. Now the fun part: Chocolate slice -> pour the hot chocolate mixture over the slice. Cream slice -> put the remaining white cream on top. Fudge slice-> spread the fudge mixture evenly on top of the third slice. Top them with crushed nuts or/and cocoa powder.

9. Put it in the freezer to set for 1 hr. Afterwards, serve straight away or keep in the fridge until you are ready to enjoy them!

gluten-free, dairy-fee, vegan, caramel, cream, dessert, chocolate, vegan dessert

I’d love to hear from you if you recreate the recipe! In case you have any questions, just post me a question here in the comments section or via social media. I’d love to help!

 

XxX from my tasting kitchen

Polly

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