The best recipes are the ones where you combine all the ingredients into a food processor and bake! This is one of those super simple recipes that you can jazz up as you like - throw in some fresh raspberries or roasted almonds to take it to the next level. It just looks so inviting and when you dig in you're rewarded by a very unique taste. Easy to make, easy on the eyes and easy on the body as it's dairy-free, gluten-free and refined-sugar-free.
Preheat the oven to 180°C. Grease and line an 8 inch round baking tin with baking paper. Set aside.
Place all dry ingredients, almond meal, rice flour, baking soda and cacao powder in a food processor and blitz to combine.
Add in the wet ingredients, coconut oil, apple cider vinegar, maple syrup and almond milk and this time pulse until just combined. Do not over mix!
Transfer batter into baking tin and bake for 18 minutes or until cooked when tested with a skewer.
Once cooked, leave in the baking tin for 10 minutes before transferring onto a cake rack to cool.
Add all the ingredients to a heavy based saucepan and gently bring to boil over low heat.
Stir constantly until the sugar is dissolved, be careful not to burn.
Pour salted caramel sauce over the cake and sprinkle toasted almonds and coconut flakes (optional)
6 servings
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