This is one of my favourite desserts to make. I love the ingredients, I feel really good about serving myself a nice big piece of this cake. It’s tasty, as well as nourishing.
I know by rambling on for hundreds of paragraphs like other recipe bloggers do that I would get better traction on search engines, but I do this for you, loyal viewers, and not for click bait, so I refuse to make this post unnecessarily long.
Here’s the recipe for the damn delicious cake: (I usually 1.5 the ingredients to make a very large cake)
Base:
3/4 cup of almond flour
1/2 cup arrowroot powder
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup melted coconut oil
1 tbsp molasses
Preheat your oven to 350 degrees F.
Combine your dry ingredients. Add wet to dry and mix until dough forms.
Roll out the dough between two pieces of parchment.
Bake on a cookie sheet for 10-12 minutes until golden and edges slightly darkened.
Once cooled, put into a food processor and make into crumbs.
Once you have your crumbs, mix in an egg white and combine thoroughly. Press this into the base of your springform pan. Bake it for 15 minutes and allow to cool before adding filling.
Caramel Sauce:
1/2 cup of butter
3/4 cups coconut sugar
2 Tbsp liquid from coconut cream can
2 Tbsp coconut cream
1 tsp vanilla extract
To make this sauce, combine all ingredients in a saucepan and heat until the butter is melted, it’s smooth and thickened (3-5 minutes).
Filling:
1 cup of raw cashews that have been soaked overnight
1/2 lb of zucchini, peeled and chopped
3/4 cups of your caramel sauce (remember to reserve 1/2 cup or so to top the cake when finished)
1/2 cup coconut oil
1/2 cup coconut cream
1/4 cup lemon juice
3 large eggs
1 tsp vanilla extract
3 Tbsp arrowroot starch
To prepare the filling, put the ingredients in a high-powered blender such as a Vitamix and blend until smooth and creamy. Pour your filling over the prepared crust. Your springform pan should be properly prepared on a square of aluminum foil which is folded up to cover the sides. Place your springform pan in a hot water bath and bake in the oven for20-30 minutes at 350 degrees F, then turn down the oven to 250 and bake for another 90 minutes until the center is completely set.
I always turn off the oven, pop the door a crack and allow it to fully cool in the oven to avoid any cracks.
Once you’ve removed it from the oven and the hot water bath, you can pour the remaining caramel sauce on top and chill in the fridge for at least 6 hours, or overnight, to fully set.
Enjoy!!