Frozen Salted Caramel Cake

This is one of the first cakes I made after becoming plant-based. It seemed an easy one to start with.

And so this is a great beginner recipe or if you’re not too fond of baking but want something special but effortless to bring to a party or cookout.

Prep time: 10 mins

Cooking time: freeze overnight

Servings: 6

Nutritional note: This recipe contains nuts

Ingredients

BASE

1 cup of mixed nuts (walnuts & almonds)

1 cup of desiccated coconut

1 tbsp coconut oil

10 pitted dates

1 tsp vanilla essence

FILLING

1 can of coconut milk

3 tbsp salted caramel icing

1 tsp vanilla essence

1 ripe banana

Optional swap-outs

If your not a fan of walnuts you could easily swap these out for cherries or any frozen fruit. FUll fat and light coconut milk work in this recipe.

Method

1. This is so easy to make. Assemble all of the base ingredients, pop them into a blender and blend. If the coconut oil is not melted be sure to melt this in a microwave or on the hob before adding to the base. This will help the base firm up.

2. When its all blended into a fine sand our it into the cake tin base. Make sure your cake tine ie lined with baking paper and grease the sides with a little vegan butter.

3. Push down on the base evenly to create that lovely firm crust. Place it in the fridge while you get to work on the filling.

4. To make the filling, again, assemble all of the ingredients and pop them into a blender. Blend until everything is smooth and creamy.

5. Pour the mixture over the base. Decorate with pieces of walnuts. Some will sink down into the mixture creating a lovely texture to the cake.

6. Pop into the freezer for 3-4 hours, if possible overnight is best.

7. When your ready to enjoy the cake be sure to remove it from the freezer to thaw a little before slicing. The time for thawing depends on your climate. Use a sharp knife, run under building water if needed, and carve out a lovely big slice and enjoy.