Vanilla & Rose Cake with Chocolate & Tahini Caramel Frosting

Yup. Rose & Vanilla obsessed...

Paleo | GF | Dairy-Free | Refined Sugar-Free | Yummy AF 

Makes 1 x 11" base [double recipe for a two-layered cake!]

Cake Ingredients

  • 2 cups Almond Flour/meal 
  • 1/2 cup coconut flour 
  • 1/2 cup arrowroot flour
  • 1/2 cup first cold-pressed olive oil or extra virgin coconut oil 
  • 3/4 cup Coconut Milk [sub: any full-fat nut-mylk]
  • 1/2 cup maple syrup [sub: 1/3 cup coconut sugar / raw honey]
  • 3 eggs [at room temp]
  • 1 tsp baking soda
  • juice of half a lemon
  • 1 tbsp rose water [sub: 1/3 cup culinary rose petals]
  • 2 tsps pure vanilla extract

Instructions:

Pre-heat oven to 375F

As with all my cakes, I like to make things as simple [aka, as non-fussy as possible]. So, with this recipe, just add all the dry ingredients into a large mixing bowl, mixing as you add. Then making a 'well' in the middle, you can add in the wet ingredients -- I'd suggest mixing the eggs in a separate bowl first, however, just in case any are bad! Then mix in the eggs, and combine both dry & wet ingredients into a nice batter. If it feels 'too thick' and more like dough than batter, gently add a little more nut-mylk. You can't go too wrong! 

Pour the batter into a round 9-11" baking tin [I lined the tin with baking paper-- but you can also grease it with coconut oil]  And bake on 375F for about 25 minutes [until a knife comes out clean].  

Set aside the base (or bases if you made 2!) to cool down -- then remove from the baking tin onto a flat plate, or board, ready for frosting! 

Chocolate & Tahini Caramel Frosting

  • 1 cup soaked raw cashews [soak for at least 1 hour in boiling water -- OR ideally overnight in cold filtered water -- rinse/strain before use]
  • 1/2 cup full-fat canned coconut milk [sub coconut yogurt or coconut cream]
  •  2 tbsp tahini [roasted or raw]
  • 1/2 cup raw cacao powder
  • 1/3 cup maple syrup [sub coconut sugar]
  • 3 tbsp coconut oil
  • 1/2 tsp Himalayan salt [Optional-- can also add salt flakes at end]
  • 1 tsp pure vanilla extract
  • 1 tbsp Maca powder [optional: Amazing adaptogen to help balance & give your body -- and adrenals - some extra love]
  • 1 tbsp Lucuma powder [optional: for an extra caramel-tasting booster!]

Again -- easy-easy -- just add soaked cashews (rinsed & strained) into a high-speed blender or food processor (I used a Vitamix & a tamper), followed by all remaining ingredients and mix for about 60 seconds until thick and creamy! IF by chance it's too liquidy, add a little more cacao powder and some cashews-- just note-- it will thicken up a bit in the refrigerator, so don't worry too much!! 

Final steps:

  • Taste-test. Is it sweet enough? Add in some additional sweetener as needed [or a few drops of stevia if you're trying to cut back on sugar!]
  • Simply spread the frosting all over the top, nice & thick.
  • Sprinkle on some extra culinary rose petals, cacao nibs, and Maldon sea-salt flakes [if you have!]

For a multi-layered cake: 

  • Spread frosting onto base #1 -- I went heavy-handed here, as it makes the taste more rich and decadent. 
  • Place base #2 on top -- adding more frosting to cover the entire top, spreading evenly as you can be bothered! [I skipped spreading around the sides, but it would probably look much nicer!]
  • Finish by sprinkling on culinary rose petals, cacao nibs & a pinch of Maldon sea-salt flakes  [optional salty-sweet yum addition!]  
  • Refrigerate for at least an hour [if you can -- it just helps the frosting set better!] 

Enjoy! xo