ingredients
for the sponge:
- 350g plant based milk
- 1 tsp apple cider vinegar
- 3 tsp ground instant coffee
- 100g unsweetened apple sauce / apple puree (or mashed bananas)
- 60g oil (coconut, vegetable or light olive oil)
- 50g Sweet Freedom CARAMEL SYRUP
- 300g self raising flour
- 50g oat flour
- 1 tsp bicarbonate soda
- 1 tsp baking powder
for the frosting:
- 300g plant based cream cheese
- 200g plant based yoghurt
- 50g Sweet Freedom CARAMEL SYRUP
for the caramel sauce:
- 50g coconut oil
- 85g Sweet Freedom CARAMEL SYRUP
- 2 tbsp almond butter (or any nut butter)
++ Walnuts for topping
make
- Preheat the oven to 170°C.
- Lightly grease two baking tins (8 inch).
- In a bowl, combine the plant based milk, coffee and vinegar. Set aside to thicken.
- Once thick, mix in the remaining wet ingredients.
- Gently sift in the dry ingredients and mix until just combined.
- Pour this into your two baking tins.
- Bake for approximately 30 minutes, or until well risen, a knife comes out clean and golden on top. Remove from the oven and leave to cool in the tins.
- Whilst the cake is cooling, make the frosting. Place all ingredients in a large mixing bowl. Use a hand mixer or stand mixer and beat on medium speed for a few minutes, or until it’s smooth and fluffy, scraping down the edges as needed.
- Next, make the caramel sauce. Melt the coconut oil, almond butter, and CARAMEL SYRUP together in a pan over a very low heat and stir until smooth.
- Leave to cool.
- Layer the cakes with the frosting, walnuts, and caramel sauce once cool.
- Slice and enjoy!
