It was my Mum’s birthday last Sunday so we spent the morning at the beach as it was such amazing weather and the afternoon with some of my extended family celebrating, and eating cake of course!
It’s really warming up on the Gold Coast so it’s nice to take advantage of such beautiful days, and to get my daily dose of vitamin d.
As it was Mum’s special day I asked for her input in regards to flavours for her birthday cake. Hazelnut and salted caramel were her flavours of choice so I came up with a raw vanilla and cacao hazelnut cake with salted caramel and chocolate.
If the base is still too crumbly just add a little more coconut oil to bring it together.
The vanilla flavour actually tastes similar to condensed milk – who would have thought?!
When making the two layers, ensure they are sufficiently processed so each is smooth and creamy.
I advise to taste test the salted caramel and chocolate as you go to ensure it is to your liking!
This is a real celebration cake! It’s definitely one to be made for special occasions as it’s very decadent and looks like a piece of art!
This cake will keep in the freezer for up to two weeks in a sealed container.
Raw vanilla and cacao hazelnut cake with salted caramel and chocolate
- 2 cups almonds
- 10 fresh medjool dates, pitted
- 1/2 cup cacao powder
- 2 TBSP coconut oil
- 2 cups cashews
- 1 TBSP pure vanilla extract
- 4 TBSP 100% pure maple syrup
- 1 cup almond milk
Cacao hazelnut layer
- 2 cups hazelnuts
- 2 TBSP cacao powder
- 2 tsp pure vanilla extract
- 6 TBSP 100% pure maple syrup
- 2 cup almond milk
- 2 TBSP almond butter
- 2 TBSP almond milk, add more if too thick
- 1 TBSP 100% pure maple syrup
- 1 tsp salt
- 1 tsp vanilla
- 1/4 cup cacao powder
- 2 TBSP coconut oil
- 2 TBSP 100% pure maple syrup
- Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
- Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.
- Place all vanilla layer ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
- Pour into frozen base and even out with a spatula then place in the freezer for 1 hour, or until solidified.
- Whilst waiting, place all cacao hazelnut layer ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
- Pour on top of vanilla layer and even out with a spatula then place in the freezer for 1 hour, or until solidified.
- Mix in separate bowls the salted caramel and chocolate ingredients then set aside.
- Remove cake from freezer and from the tart pan.
- Decorate by drizzling salted caramel and chocolate, cut into 16 slices and serve. Enjoy!
- You can substitute honey for the 100% pure maple syrup.
- I realise there are a number of ingredients and steps however seeing all my family devour the cake was truly rewarding – plus there were plenty of leftovers!
Once sliced, you can see the layers in the cake! It’s absolutely delicious when served with a little extra salted caramel sauce!