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Salted caramel mudcake, vegan, gluten free, birthday cake, gluten free birthday cake, vegan birthday cake, green tara wellness,

Salted Caramel Mud Cake


2 cups of ground almonds/almond meal
½ cup desiccated coconut
1 banana
½ cup coconut oil
½ cup rice malt syrup
½ cup coconut milk
3 tbs arrowroot
2 chia eggs (1tsp chia:3tsp warm water)
1tsp vanilla bean paste
2 tbs tahini
2 tsp cinnamon
1 tsp bi-carb soda
1 tsp sea salt
Squeeze of lemon juice

1/4 cup coconut oil
1/4 cup rice malt syrup
1/4 cup firmly packed pitted medjool dates (soaked for a few minutes in warm water and drained)
1/2 cup coconut milk (put in the fridge overnight and use the thick part)
1 tsp vanilla extract
2 tbs tahini
1 tsp cinnamon
½ tsp sea salt

Salted Caramel Bliss Balls (makes about 24 small round balls):
1/2 cup mixed nuts/seeds (whatever you have – sunflower, almonds, walnuts)
3 medjool dates (soaked for a few minutes in warm water and drained)
1 tbs tahnini
1/2 tsp vanilla bean paste
1/2 tsp sea salt

Sugar shards:
1 cup of coconut sugar
1/4 cup of filtered water


1. Place the coconut oil and rice malt syrup in a saucepan over medium heat until it melts and combines, gently whisk constantly.
2. Add the coconut milk, vanilla, cinnamon and salt and continue to stir until a syrup forms. Remove from the heat.
3. Grind the almonds in a food processor, add the coconut, banana, arrowroot, chia eggs and bicarb soda.
4. Then add the syrup to the food processor. Blend all ingredients until smooth.
5. Pour the mixture into a small greased cake tin.
6. Bake at 180C for 30 minutes until golden brown on top. You want the cake to remain moist.
7. Allow the cake to rest in the pan for 15-20 minutes before turning it out onto a serving plate. Before removing the cake, use a butter knife around the edge of the pan, to ensure the cake does not stick.


Decorations: While the cake is cooking make the icing.
1. Dissolve the coconut oil and rice malt syrup in a saucepan over medium heat, stir slowly until combined and melted.
2. Blitz the dates in a blender, to form a paste.
3. Add the dates, coconut milk, vanilla, cinnamon and salt to the oil and syrup in the saucepan. Stir until smooth.
4. Allow the mixture to come to the boil. This thickens it and allows the icing to set when refrigerated.
5. Remove the mixture from heat and allow to cool. Place it in the fridge or freezer to speed up the cooling process. Once icing mixture has cooled it will be thick.
6. While waiting, make the bliss balls, by combining all ingredients in a food processor and then rolling the mixture into small balls.
7. Once the icing has set, give it a stir and use a spatula to ice the top and sides of the cake.
8. To make the sugar shards, stir the water and sugar in a saucepan over low heat until the sugar dissolves. (Don’t bring to the boil until the sugar is fully dissolved). Increase heat to high. Cook until the mixture is a rich golden colour – don’t let it burn. Remove from heat. Test if the shards are hard enough by dropping a bit of the mixture into a glass of cold water (it should harden when cool). Place onto a lined baking tray to set. Again place in the fridge or freezer to speed up the process.
9. Decorate the cake with the sugar shards and salted caramel bliss balls and a sprinkle of desiccated coconut.



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