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SALTED CARAMEL & VANILLA CREAM CAKE


A delicious cake by Iselin Støylin, this no-bake salted caramel cake uses Bio-Active Honey and Eucommia for added adaptogenic bliss! Top with edible flowers to take the presentation up a notch, especially if it is only for yourself and a loved one. You deserve it! Keep in your refrigerator or freeze to enjoy at your leisure.

This recipe is loosely adapted from a recipe in my book, “A Book of Nourishment”, and it is one of my all time favourite cake recipes. Spiked with Eucommia bark and infused with bioactive honey, this cake is an absolute treat. Sweet, salty, creamy and slightly tart. I hope you love it!

Salted Caramel & Vanilla Cream Cake

 Ingredients

Crust

1 cup cashews

1 cup desiccated coconut

10 pitted medjool dates

1 tbsp. Bio-Active Honey

1 tsp. Eucommia

Pinch of sea salt

 

Salted Caramel Layer

1 cup hulled tahini

⅔ cup maple syrup 

⅓ cup coconut oil, melted

1 tsp. sea salt, or more to taste

½ tsp. vanilla bean seeds

 

Cream Layer

2 cups cashews, soaked for 2-4 hours

½ cup coconut oil

1 cup coconut milk

⅓ cup maple syrup

Juice of 1 lemon

Pinch of sea salt

 

Method

Place all ingredients for the crust in a food processor and process until everything starts sticking together.

Press the crust out into a lined tin using your hands, and even out with the backside of a tablespoon. Set aside.

Add tahini, maple syrup and coconut oil in a large bowl. Add salt and vanilla. Stir well with a whisk until well combined, and the mixture begins to thicken. Spread this out over the crust. Place the cake for 2-3 hours in the fridge or freezer, until the caramel layer is solid.

For the vanilla cream layer, add all ingredients to a high speed blender and blend until smooth. Spread on top of the caramel layer and place the cake back in the freezer for at least 4 hours. Remove the cake from the tin while it is still frozen. 

The cake can be served half-frozen, or after being defrosted in the fridge. It will keep well in the fridge for up to 5 days, or up to a month in the freezer.

 

Click here for Iselin's Anandamide Hot Chocolate!

Iselin Amanda Støylen

Hi there, my name is Iselin.
I like putting flowers in my food, reading books (often the same ones over and over) and sharing my passion for holistic lifestyle practices. I feel most at peace when I spend my days surrounded by nature. Forest walks. Creek swims. Ocean dips… I like to eat foods that are close to the Earth — bursting with energy, flavour and nutrition. I spend much of my ‘spare’ time simply sitting in silence, moving my body on my yoga mat, immersed in creative projects or creating delicious food in the kitchen..

I am a registered yoga teacher, IIN (Institute for Integrative Nutrition) Health Coach and cookbook author. At the moment I am completing my education as a birth and postpartum doula, breastfeeding counsellor and childbirth educator. I am passionate about helping women understand their bodies' innate wisdom, find harmony within themselves and support them on their journey of optimising health and true wellbeing in all aspects of life. You can find me at www.shaktitales.com, where I share recipes, thoughts, articles and more.

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