Go Back
+ servings
Salted Caramel Cake

Salted Caramel Cake

This is really decadent, but totally guilt-free, and you can feel the benefits of the nuts and dates as you eat it for a completely natural sweet fix. It’s wonderful for a special occasion, or just to keep in your freezer to indulge with a slice whenever you wish. 

Course Dessert
Cuisine british
Keyword chocolate, Chocolate cake, salted caramel
Prep Time 25 minutes
Servings 8


For the base

  • 80 g cashews
  • 80 g macadamias
  • 50 g almonds
  • 45 g buckwheat
  • 45 g maple syrup
  • 80 g Medjool dates pitted
  • a pinch Himalayan salt

For the caramel centre

  • 200 g Medjool dates pitted
  • 60 ml coconut oil melted
  • 110 g almond butter
  • 125 ml maple syrup
  • 1 tsp vanilla powder
  • 1/8 tsp Himalayan salt

For the chocolate topping

  • 100 g cacao butter melted
  • 50 g cacao powder
  • 70 ml maple syrup
  • 1/4 tsp vanilla powder
  • 1/4 tsp flaked sea salt  


For the base

  1. Place the cashews, macadamias and almonds in a food processor then blitz to small pieces. 

  2. Add the buckwheat, coconut, syrup and dates then continue to process. The mixture will start to combine; when that happens transfer it into a round 20cm cake tin lined with baking paper. 

  3. Press the base evenly into the base of the tin and place in the freezer to firm up.

For the caramel centre 

  1. Blend the dates, coconut oil, almond butter, maple syrup, vanilla powder and salt in the food processor. The mixture needs to be completely smooth so continue blending until all the lumps have disappeared.

  2. Spread the caramel over the set base and put the tin back into the freezer while you make the chocolate topping. 

For the chocolate topping

  1. Melt the cacao butter in a saucepan over a very low heat. Ensure it has completely melted, then combine the cacao butter with the cacao powder, maple syrup and vanilla extract in a bowl. 

  2. Whisk the ingredients until you have a glossy mixture. Be careful not to allow it to seize. If you are in a cold environment, you must be very quick at this stage. If the mixture does get too firm too fast, just place it in a metal bowl over a bain-marie of warm water and whisk until it all melts again.

  3. Pour the chocolate topping over the caramel in the tin and push it around quickly with a silicone spatula to spread it well and leave swirls on the top. Place the cake into the freezer to set overnight. 

  4. Remove from the freezer 10 minutes before you wish to serve the cake, to allow it ample time to thaw and be easy to cut. Sprinkle the flaked sea salt on top before serving.