Caramel Cake
This Caramel Layer Cake will amaze you! A festive and indulgent treat with sweet, tender creams and a hint of salty caramel, this cake is the perfect combination of flavors and textures. Best of all, it’s completely vegan—yet so rich and delicious, no one will ever guess it! Perfect for celebrations or any time you want to impress your guests.
Servings: 16 people
Calories: 350.8kcal
Equipment
- Blender
- Oven
Ingredients
For cake layers:
- 100 g Water
- 125 g Sugar
- 100 g Agave Syrup
- 1 tsp Baking Soda
- 100 g Coconut Oil
- 450 g Whole-Wheat Flour
For cream №1:
- 500 ml Orange Juice
- 35 g Sugar
- 2 tbsp Orange Zest
- 120 g Semolina
For cream №2:
- 500 ml Water
- 60 g Almonds
- 35 g Sugar
- 120 g Semolina
- 2 tbsp Lemon Zest
- 65 g Lemon Juice
- ¼ tsp Vanilla extract
Caramel:
- 85 g Dates Pitted (5 Mahjong Dates)
- 60-100 ml Water
- ¼ tsp Salt
Decoration:
- 50 g Walnuts
Instructions
Prepare the Cake Layers
- Create a steam bath: Boil water in a saucepan and place a glass bowl on top. In the bowl, dissolve sugar and agave syrup in 100 ml of water. Stir constantly until the syrup is homogeneous and hot.
- Once the syrup is ready, add baking soda. You'll notice a chemical reaction with white foam appearing on the surface.
- Add oil and flour: Once the reaction is complete and no further bubbling occurs, add melted coconut oil. Mix until well combined. Add flour,
- Form the dough and divide it into 6 equal pieces. Leave the dough in the bowl, keeping it warm (over the pan with hot water) and cover with a clean towel.
Bake the Cake Layers
- Start baking immediately: Preheat the oven to 180°C (350°F). Lightly grease a sheet of baking paper and roll out each piece of dough directly on it.
- Form each piece of dough into your desired shape—a circle (⌀ 24 cm) or a square (20x20 cm).
- Bake each cake layer for 4-6 minutes until golden. Repeat for all 6 layers and let them cool on a wire rack.
Prepare the Orange Cream
- In a saucepan, pour orange juice, add orange zest and sugar, then turn on the heat.
- Gradually pour in semolina while stirring constantly until the mixture thickens into a porridge-like consistency. Set aside and allow it to cool.
Prepare the Almond Cream
- Soak almonds in boiling water for 10 minutes. This helps to neutralize enzyme inhibitors and makes it easier to peel the skins.
- Peel the almonds and blend them with sugar and 500 ml of water to create almond "milk."
- Pour the almond milk into a saucepan and heat it. Gradually add semolina while stirring until the porridge thickens. Set aside to cool.
Prepare the Caramel
- Remove the pits from the dates and blend them with salt and 60-100 ml of water. Adjust the water as needed, depending on the type of dates you use, until you get a smooth, creamy consistency.
Blend the Creams
- Once the semolina creams have cooled, blend each one in a high-speed blender until smooth and creamy.
- Orange cream: Simply blend until smooth.
- Almond cream (White cream): Blend with lemon juice, lemon zest, and vanilla extract.
Assemble the Cake
- Place the first cake layer on a serving plate and spread an even layer of white cream on top.
- Repeat with the remaining cake layers, alternating between the white and orange creams. (Optional: Sprinkle minced walnuts between the third and fourth layers if you like nuts —this is a tradition from my grandmother.)
- Cover the top layer with the orange cream and gently spread the date caramel over it.
- Decorate: Garnish with chopped walnuts or any other desired toppings.
Video
Nutrition facts
Follow the link to see detailed nutritional data to this recipe (calculated by cronometer.com).
Serving: 162 g Calories: 350,8 kcal
Carbs: 53.8 g Protein: 7.3 g Fat: 11.1 g
Fiber: 5 g Calcium: 37.3 mg Iron: 1.6 mg