Soft golden sponge cake sandwiched together with vegan caramel sauce, nut butter and covered in chocolate ganache ⠀

Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium




  • 80ml agave syrup
  • 125ml plant milk
  • 60g coconut sugar
  • 180g oat flour
  • 180g almond flour
  • 30g tapioca flour or corn starch (optional)
  • 2 tsp baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀


  • 2 cans coconut cream/milk (thick white part only)
  • 4 tbsp agave/maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 80g chocolate
  • 20g coconut oil


      • Preheat the oven to 180C and line a tray with baking paper
      • Combine all your wet ingredients into a large mixing bowl and whisk
      • Add all dry ingredients to the wet mixture, and mix until you have a thick cake batter
      • Pour into your baking tray and bake for 20-25 minutes
      • For the caramel, heat the ingredients on low to medium heat, bring to a boil, boil and continue stirring for 10-15 minutes until the mixture thickens into a caramel. Leave to cool and then place in the fridge for 1 hour
      • For the ganache, melt the chocolate and coconut oil in a bain marie
      • Once the cake is baked and completely cool (I left mine overnight), carefully slice in half, spread the caramel in between and on the top layer. Spread 2 tbsp of almond butter in between the sponge and sanfiech together
      • Coat in chocolate ganache and refrigerate for 15 minutes to solidify before serving

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