Healthy Coffee and Coconut Salted Caramel Cake
Author: 
Recipe type: Cake, Dessert, Gluten Free
Serves: 1 double layer 5" round cake
 
Ingredients
  • CAKE
  • 2 eggs
  • ½ tsp pure vanilla extract
  • 1 tbsp melted coconut oil
  • ⅓ cup pure maple syrup
  • ¼ tsp sea salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 heaping tbsp instant coffee granules or espresso powder
  • 14 oz. white navy or cannellini beans, drained, rinsed, and skins removed
  • COCONUT SALTED CARAMEL
  • ½ cup full fat coconut milk or coconut cream
  • ½ cup coconut sugar
  • ¼ tsp sea salt, or more if you like it saltier
  • 1 tsp pure vanilla extract
  • WHIPPED COCONUT CREAM
  • 1 (14 oz.) can coconut cream, chilled in the fridge overnight
  • 3 tbsp coconut salted caramel sauce
  • 1 tsp finely ground espresso powder
Instructions
  1. Preheat oven to 350⁰F and grease and line two 5-inch round cake pans. Set aside.
  2. In a food processor, blend all the cake ingredients until very smooth. Divide the cake batter evenly between the two prepared cake pans and bake for 20 to 30 minutes, or until a toothpick inserted into the centre comes out clean. When it is done, let the cakes cool in the pan for 15 minutes before loosening the sides with a knife and inverting onto a cooling rack. Cool completely before assembling the cake.
  3. To make the caramel, bring the coconut milk (or cream), coconut sugar, and sea salt to a boil in a small sauce pan over medium-low heat. Lower the heat and simmer for about 10 minutes, until thickened. If the caramel coats the back of a spoon, it is ready. Whisk in the vanilla extract and then transfer the caramel to a heat-proof bowl and let it cool.
  4. When the cake and caramel have cooled down, make the whipped coconut cream by whisking together the chilled coconut cream, 3 tbsp of prepared caramel sauce, and espresso powder until smooth and fluffy.
  5. To assemble, place one cake layer upside down onto your serving tray. Tuck slips of parchment or wax paper around the edge of the cake to keep the tray clean while you frost the cake. Brush the cake layer with caramel sauce then top with about ⅓ of the whipped cream. Brush the bottom of the other cake layer with caramel and place it on top of the whipped cream. Frost the top and sides of the cake with the remaining whipped cream (or you may choose to save some to pipe decorative swirls on top) and drizzle caramel sauce over the top of the cake. Store in the refrigerator if not serving immediately.
Recipe by Radiant Rachels at https://radiantrachels.com/healthy-coffee-coconut-salted-caramel-cake/