Fudgy Caramel Coffee Cake

This fudgy caramel coffee cake made us go crazy in the office! It’s irresistible! It’s made as one big brownie cake with secretly hidden delights of little coffee caramel balls placed inside. This cake is guaranteed to impress your friends at any occasion, no matter if it’s a fancy dinner party or a garden picnic. I love serving it with a scoop of dairy free vanilla ice-cream while the cake is still hot, so that the ice-cream slowly melts making it even more indulgent. If you’re not yet convinced that this is the best cake ever I don’t know what to say, I can’t recommend it enough! I decorated it with Cookie Dough and Brownie Nugglets for an extra sweet touch!

Do you love the look of this cake? Why not try my Mint Chocolate Fondant or my Baked Hot Fudge Brownie Pudding

If your remake this recipe don’t forget to tag me! #LiviasKitchen

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ingredients

Coffee caramel

  • 35g coconut oil (2 tbsp)
  • 70g cashew butter (1/4 cup)
  • 100ml maple syrup (1/3 cup)
  • 5 tsp instant coffee powder
  • A pinch of salt

Coffee cake

  • 70g coconut oil (1/4 cup)
  • 170g cashew butter (2/3 cup)
  • 310ml coconut milk (1 cup + 1/4 cup)
  • 22g instant coffee powder (1/4 cup + 2 tbsp)
  • 500ml maple syrup (2 cups)
  • 300g ground almonds (3 cups)
  • 50g cacao powder (1/2 cup)
  • 60g coconut sugar (1/2 cup)
  • 140g buckwheat flour (1 cup)
  • A pinch of salt
time
Clock
1 hour & 5 minutes
prep:
25 minutes
cook:
40 minutes
level
2
Easy
method
  • Serves 12-16 people (depending on how big you want the slices to be).

  • Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

  • For the caramel: heat up the coconut oil, cashew butter, maple syrup, instant coffee powder and salt on a medium heat, stirring constantly. Bring it to a boil and then whisk it all together whilst boiling. Once combined pour it into a container (we used a 20cm x 10cm container) and put it into the freezer to firm up while you make your coffee cake mix.

  • For the cake: put the coconut oil, cashew butter, coconut milk and instant coffee powder in a pan on a medium heat, whisking every now and then whilst it warms up.

  • In a separate bowl add the dry ingredients: ground almonds, cacao powder, coconut sugar, buckwheat flour and salt. Stir until combined.

  • Once the coconut oil mixture has melted, add the maple syrup and continue stirring.

  • Combine the dry and wet mixtures together and pour half of this it into a round lined tin (23cm in diameter).

  • Take your fudge out of the freezer and use a teaspoon to scoop out 12 balls. You can use your hands here to make them in to circular balls. Place them out evenly in to your cake mixture and then cover them with the rest of your cake mix.

  • Bake for 40 minutes in the middle of your oven. Once cooked, take the cake out and leave it too cool slightly.

  • Enjoy your cake warm from the oven or cold from the fridge. The cake will keep in an air-tight container in the fridge for 3-5 days.

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