Caramel Cake

So reccently I've discovered the wonderful power of the combination of tahini and rice malt syrup to make a caramel flavour! So the flavour of this cake comes mainly from the icing. 

Serves: roughly 12 serves

Prep time: 15 mins

Cook time: 15 mins



1.5C almond meal

1.5C dessicated coconut, blended

2tsp cinnamon

1/3tsp baking powder

stevia euiv. 3 tsp. sugar*

1/2C coconut cream

1/2C Rice malt syrup

2.5tsp vanilla extract**

Flaxseed egg (4tsp flaxseed meal and 4tsp water left to sit for 5 mins)


1/2C Rice malt syrup

1/2C Tahini (I used unhulled, but you can use either)

2 tsp cinnamon

*Check ingredients of stevia to make sure it is pure - often additives like ethanol or inulin can be added to make the stevia a 1:1 ratio with sugar. Pure stevia should be a lot less than sugar to be the equivalent sweetness. The stevia I use has an enclosed small scoop equivalent to 1 tsp of sugar.

** Use vanilla extract not vanilla essence which contains added sugar. 


1. Preheat oven to 180degrees celcius, fan forced.

2. Combine dry ingredients (almond meal, coconut, cinnamon, stevia and baking powder) 

3. Add wet ingredients (rice malt syrup, flax egg, coconut cream and vanilla extract) to dry ingredients until thoroughly combined

4. Bake in the oven for 15 minutes or until skewer comes out clean from inside the cake

5. While the cake is cooling, mix together the icing ingredients until combined.

6. Apply icing once the cake is cool. 

Enjoy xx