Caramel Layered Cake is grain-free, gluten-free, and lactose-free, but it’s definitely full of flavor and decadence! It’s sweet, buttery, and a little salty like any caramel treat should be!
Preparation:
To cook:
Level: Easy
Serves: 12
Ingredients
- FOR THE CAKE:
- 2 cups Almond powder
- 1-⅓ cup cassava flour
- 1 cup coconut sugar
- 1-½ tsp Baking soda
- ½ teaspoon Sea salt
- 4 whole Eggs
- ⅜ cups Ghi
- ¾ cups Unsweetened vanilla almond milk
- 4 teaspoons Vanilla extract
- FOR THE CARAMEL:
- ½ cups Date syrup
- 4 tablespoons Ghi
- 4 tablespoons Coconut cold cream
- 2 tablespoons raw honey
- ½ teaspoon Vanilla extract
- 1 teaspoon Sea salt
- FOR THE GLAZE:
- 1 cup Palm shortening
- ¼ cups Ghi
- 3 cups Grain-free powdered sugar
- ½ teaspoon Vanilla extract
- ¼ teaspoons Sea salt
- ¼ cups Almond milk, or as needed
Preparation
For the cake, let the eggs and almond milk come to room temperature. I recommend making them ahead of time or putting them in a bowl with hot water while the oven preheats. This is important because the ghee will harden if mixed with cold eggs and milk and will not be evenly distributed on the cake if this happens.
Preheat oven to 350ºF and line two 8-inch round cake pans with parchment paper and grease with palm shortening.
Whisk together all the almond flour, cassava flour, coconut sugar, baking soda and sea salt in a large mixing bowl and in a separate bowl mix together the eggs, ghee, buttermilk almond and vanilla extract, then add to the dry. Mix until just combined, then separate evenly into the 2 cake pans.
Bake for 28 to 32 minutes or until a toothpick or knife comes out clean from the center of the cake. Let the cakes cool in the pans for 10 minutes then let them cool completely on cooling racks.
For the caramel, simply mix the date syrup, ghee, coconut cream, raw honey, vanilla extract and sea salt.
For the glaze, use a hand or stand mixer to mix the shortening and ghee together. Slowly add powdered sugar, vanilla and salt and whisk until fluffy. Then drizzle with 3/4 cup of caramel sauce while mixing. If more liquid is needed to achieve the desired texture and consistency, slowly add almond or coconut milk.
Once the cake has cooled and all the components are done, cut each cake layer in half horizontally to create four layers. (see the advice section of this article for alternative options).
To assemble the cake, start with a layer of cake and frost it. Then pour 1/4 of the caramel sauce over the frosting. Follow this with the next cake layer and repeat until each layer is frosted and drizzled with caramel.
As you can see in the photo, I left the sides unfrosted. If you want to glaze the sides, I recommend making 1 1/2 times the glaze recipe.
Enjoy the caramel cake! Refrigerate leftovers.
