Caramel Latte Cake
Chia%20Seed%20Pudding_edited.jpg

I made this cake a couple of days ago.  I love coffee and lattes are my favourite. The frosting was a bit of an experiment which turned out superbly.

 

3 teaspoons instant organic coffee

100 ml boiling water

250g Sharpham Park Spelt flour

50g coconut sugar

2 teaspoons baking powder

½ teaspoon salt

1 ½ teaspoons bicarbonate of soda

175g maple syrup

200ml plant based milk (I used Rude Health Almond Milk)

30g melted coconut oil (I use Biona Organic Odourless coconut oil)

1 teaspoon apple cider vinegar

1 teaspoons vanilla extract

 

Preheat oven to 180 degrees Celsius.  Grease 2 cake tins with some coconut oil.  Dissolve the coffee in the boiling water.  Mix together the spelt flour, baking powder, sugar, salt and bicarb.  In a jug or another bowl mix together the maple syrup, milk, melted coconut oil, apple cider vinegar, vanilla extract and coffee .  Pour into the flour bowl and mix together.  Pour into cake tins.  Bake for approximately 25 minutes. 

 

Cashew  Caramel Frosting

 

 

2 cups cashew nuts soaked overnight

1 ½ cups of water

4 teaspoons vanilla extract

2 Tablespoons lucuma powder

2 Tablespoons Maple Syrup

 

Add 1 ½ cups coconut milk

4 Tablespoons coconut palm sugar

1 teaspoon organic coffee

100ml boiling water

2 teaspoons agar powder

 

Drain the cashew nuts and blend with the water. Add all the other ingredients and mix together.  Dissolve the coffee in the boiling water, pour into a pan and add the coconut milk and coconut palm sugar.  Bring to a boil, stirring continuously, reduce to a simmer and add the agar powder. Stir for a minute and remove from the heat.  Pour onto cake immediately as it will set quickly.

For any enquiries, please contact me at admin@josargent.com

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