Caramel Cake with Peanut Butter Ice-cream

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BIRTHDAY PARTY ANYONE?

So in the spirt of my birthday week I thought I would get your thoughts on what sort of SWEET TREATS you wanted to see! The toss between caramel cake and ice-cream cake was a close call.. so much so I decided to COMBINE THE BOTH!

So here you have it my dairy and refine sugar free (but I promise NOT taste free) caramel cake with peanut butter ice- cream. Enjoy!

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CARAMEL CAKE

Prep time: 10 minutes

Cooking time: 25 minutes

YOU WILL NEED
  • 2 cups of unsweetened almond milk
  •  1 tsp white or apple cider vinegar
  • 1 cup of unsweetened applesauce
  • 2 tbs of firm coconut oil (melted when in use)
  • 3 cups of rolled oats GF- Any other flour substitute.
  • 1 cup of rice malt syrup 
  • 1/2 cup of soaked pitted dates
  • 1/2 cup of cacao powder
  • 1/2 tbs baking powder
  • Pinch of pink salt

METHOD

Preheat your oven to 190 degrees celsius.

Pour your rolled oats into a high speed blender or food processor and ground into a flour.

In a mixing bowl combine your cacao and flour together. Then add your applesauce, almond milk, melted coconut oil, baking soda, vinegar and salt to the bowl. Combine well.

Leave mixing bowl to the side.

Heat up a non stick saucepan on the stove. Once hot add in your soaked pitted dates. Press them into the heat using a folk/spoon so they start forming a paste. After roughly 2 minutes pour in your rice malt syrup and stir. When you see bubbles start to form at the top, take off heat and carefully pour into cake batter. Combine well.

In a lined cake tin pour batter. Bake for 20-25 minutes.

Once cooked (stick knife into centre, if it comes out clean it’s usually ready).

Leave to cool for 5-10 minutes.

In this time you can make your ice cream to go with it!

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ICE CREAM

Prep time: 5 minutes

Cooking time: 5 minutes

YOU WILL NEED:

– 3 frozen ripe bananas

– 3 tbs of peanut butter

– 1 tbs of chilled coconut cream

OPTION: Crush my Easy Tahini Choc Cookies and stir into the ice cream.

METHOD:

Place bananas, peanut butter and chilled coconut cream into a high speed blender/food processor. Pulse together.

We want it to be really thick and creamy therefore the less liquid the better. It also may take some elbow grease to get everything blending together well! .. Oh but I ensure you its worth it for the beautiful creaminess it will bring.

Once you have your glories peanut butter ice cream,  serve it up with your caramel cake for the best sweet treat around!

Leftover ice cream? Store in fridge. If becomes to firm to eat, defrost in microwave for 35 seconds.

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