Chocolate Caramel Cake with Raspberries

Vegan Caramel

Ingredients:
1/4 cup almond or cashew butter
1/4 cup maple syrup
2 tablespoons coconut oil, melted
1 or 2 fresh dates, pitted
1 teaspoon vanilla extract
1 pinch Himalayan pink salt


Instructions:
1. Place all of the ingredients in a blender or food processor and puree until smooth. 

2. Transfer the caramel to a glass jar and place it in the refrigerator to chill. The caramel will stiffen up in the refrigerator, so let it sit at room temperature for 30 minutes to an hour, and give it a good stir before using it for the cake.

Vegan Chocolate Cake

Ingredients:
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water


Instructions:
1. Preheat oven to 350 degrees F.

2. Lightly grease one 9x5 inch loaf pan. (or two pans to layer cake)

3. Sift together the flour, sugar, cocoa, baking soda, and salt.

4. Add the oil, vanilla, vinegar, and water.

5. Mix together until smooth.

6. Pour into prepared pan and bake at 350 °F for 45 minutes.

7. Remove from oven and allow to cool. 

8. Add a layer of caramel to one layer of cake then add the other cake on top and finish with chocolate icing and raspberries.

Recipe inspiration: @sweetmelissachef