TWIX CAKE
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
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INGREDIENTS
CAKE
- 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⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
CARAMEL
- 2 cans coconut cream/milk (thick white part only)
- 4 tbsp agave/maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- CHOCOLATE GANACHE
- 80g chocolate
- 20g coconut oil
METHOD
- 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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