This is a super soft and moist cake, accompanied by a drizzly caramel sauce which is just delicious.
salted caramel sauce
1/3 c date paste*
1 tsp vanilla extract
1/4 tsp salt
2 tsp tapioca flour
2 tbsp coconut yogurt
1 c boiling water
1/3 c ghee, room temp
1/4 c light honey
2 medium eggs
1/2 tsp vanilla extract
1 1/4 c oat flour
1 tsp baking powder
1 tsp baking soda
1/4 c caramel sauce
For the caramel sauce add the date paste, vanilla extract, salt, tapioca flour and coconut yogurt to a small saucepan, on medium-high heat and whisk until combined. When it’s thickened and starts to bubble, pour the boiling water, a couple tablespoons at a time while whisking to ensure smoothness.
Once it’s all combined, allow it to simmer while whisking every so often, until it’s thick and drizzly then set aside.
Preheat oven to 200°C/ 390°F (180°C fan). Grease a small loaf pan and line with parchment paper.
Cream together the ghee and honey with an electric whisk until lightened in colour. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and whisk for another 2-3 minutes.
Sift in the oat flour, baking powder and baking soda, and fold with a rubber spatula until combined.
Scoop 1/4 of the cake batter into a separate bowl and add 1/4 c caramel sauce and mix. pour the cake batter into the loaf pan, followed by the caramel-batter and place on the middle rack of the oven to bake for 60-70 minutes or until a toothpick comes out clean.
Allow the cake to cool in the pan for 15 minutes before taking out. drizzle the rest of the caramel sauce on top, sprinkle salt flakes, slice and enjoy!
*To make the date paste, just soak some moist dates for an hour in boiling water, drain then blend in a food processor until smooth (don’t add extra liquid)