Caramel Cake (Paleo, AIP)
 
Prep time
Cook time
Total time
 
A delicious gluten free and grain free cake with a caramel sauce
Author:
Serves: 6-8
RecipeIngredients
For the caramel sauce:
  • 1 tsp coconut oil
  • 1 tbsp coconut sugar
  • pinch sea salt
  • 2 tbsp coconut cream
For white frosting:
  • 1 tbsp coconut butter (or shredded coconut - see notes)
  • 2 tbsp coconut cream
  • toasted coconut chips/flakes for decoration
RecipeInstructions
  1. Preheat oven to 350 F. Line a 8 by 8 inch square pan or a 9 inch loaf pan with parchment paper.
  2. Measure and place all the dry ingredients (cassava flour, arrowroot flour, salt and baking soda) in a sheet of parchment paper. Then using a sieve, sift them 3 -4 times to mix them as well as aerate them. Keep aside.
  3. In a small bowl, add the lemon juice and the water. Sprinkle the gelatin over it and then mix using a fork to wet it completely. Keep aside to bloom.
  4. In a small sauce pan, heat the water and when it starts to boil, add the gelatin mixture to it and then stir using a spoon to dissolve the gelatin completely. turn heat off.
  5. Pour the gelatin mixture in a large mixing bowl. Using an electric mixer, whip this until frothy. Then add the coconut sugar and continue to beat it for another couple mins. Then add the coconut oil and the maple syrup and continue stirring it until you get a creamy mixture. Now add the vanilla and then add the flour mixture in parts as well as the coconut milk stirring continuously to incorporate the flours completely into the mix. Mix till you get a smooth batter (it will be thick)
  6. Pour batter into the lined baking pan and Bake at 350 F for 25-28 mins or until a toothpick inserted in the center comes out clean. Let cool for 15 mins before frosting.
For frosting:
  1. In a small bowl add the coconut butter and the coconut cream and stir using a thick to make it creamy. Spread this over the top of the cake.
For the caramel sauce:
  1. In a sauce pan, heat the coconut oil. Then add the coconut sugar and heat on low and stir continuously till the sugar turns a bit dark (about 1 minute). turn heat off and add the coconut cream and stir to get a caramel colored sauce. Drizzle this sauce over the cake slowly.
  2. Keep the cake aside for a few minutes to soak up the caramel sauce before serving.
Notes
Instead of coconut butter, you can use dried shredded coconut and blend it in a food processor for 5-7 minutes to get coconut butter. Or you can just use coconut cream alone for the frosting
This cake does not rise a lot. So if you want a thicker slice, you should use a loaf pan to bake this or double this recipe to bake in a 8 by 8 inch square pan.
Recipe by Cook2Nourish at https://cook2nourish.com/2020/04/caramel-cake-paleo-aip.html