Sticky Coconut Caramel Cake – Fructose Free



Have I mentioned my long-standing fetish for caramel?  Yes, well I have to admit it is still travelling along in fine form.  It’s kind of acheter sildenafil 100mg pfizer nice to have such a staunch quality in my personality that it may be relied upon, no questions asked. You often hear people these days saying that they are ‘over’ something.  Meaning that they’ve experienced it once too many times, and no longer have any desire to do so again.  Caramel and I aren’t like that.  I never tire of caramel.  


That’s not to say that it can’t be overdone in an indulgence sort of way though.  Even fructose free treats can’t be eaten willy-nilly without some concern for the circumference of one’s hips.


I’ve been keeping away from sweet treats lately, with the above concern in mind.  (Hence the slower pace of new recipes finding their way onto my blog …it is a bit hard to create new recipes without tasting them).  So there has been a marked focus on savouries in my kitchen.  I love my savouries too, so this is not a hardship!  But yesterday we had visitors coming for dinner.  And I am still traditional enough to feel the need to serve up dessert for visitors.  And if I’m going to bake, I’m going to indulge, so it might as well be caramel. 


This recipe is loosely based around my chocolate brownie one.  It is fructose free, and gluten free.  And luckily it turned out super delicious on the first try, since I was using my visitors for guinea pigs.  It reminds me of an old favorite: sticky date pudding.







Sticky Coconut Caramel Cake
Sticky and sweet, fructose free and gluten free. A bit similar to sticky date pudding.
Coconut Cake
  1. 190 gr butter melted
  2. 50 gr (1/4 cup) coconut oil melted
  3. 75 gr (3/4 cup) coconut flour
  4. 200 gr (1 cup) dextrose
  5. 1/8 tsp pure non bitter stevia powder
  6. 60 gr (1/2 cup) almond flour/meal
  7. 3 eggs
  8. 1 tsp vanilla
  9. 60 gr (1/4 cup milk)
  10. 160 gr (1 1/4 cup) pecans finely chopped
Caramel Sauce
  1. 1 cup cream
  2. 1 cup dextrose
For Cake
  1. 1. Combine melted butter and coconut oil with coconut flour, dextrose, stevia and almond meal.
  2. 2. In a separate bowl, combine eggs, vanilla and milk.
  3. 3. Mix together. Add pecans, and stir through.
  4. 4. Line a 21 x 21 cm (8 x 8 inch) pan with baking/parchment paper, and spoon batter into the prepared pan (it will be thick). Smooth the top with a spoon or spatula.
  5. 5. Bake at 160C (320F) for 25 - 30 minutes (or till the top bounces back when touched gently).
  6. 6. Once the cake has cooled slightly, take a thin skewer or toothpick, and poke heaps of little holes through from top to bottom. Slowly spoon about half of the hot caramel sauce over, letting it soak into the holes.
  7. 7. Once the sauce is cool and thicker, spoon the rest over the cake. Serve warm with a dollop of cream.
For Caramel Sauce
  1. 1. Mix cream and dextrose together in a saucepan, heat over med-low heat, stirring constantly (or it will boil over). Keep stirring until the sauce is a pale yellow-y caramel colour. The colour won't get very dark, but a lick will tell you if it's caramelized or not. This will take about 12-18 minutes. If you want the sauce thicker, boil it for a few more minutes, but keep in mind it will thicken a lot more as it cools.
Thermomix Instructions for Coconut Cake
  1. 1. Place pecans in thermomix bowl. Chop on speed 6 for 1 second. Set chopped pecans aside for later.
  2. 2. Add all wet ingredients to thermomix bowl. Mix on speed 4 for 10 seconds.
  3. 3. Add dry ingredients. Mix on speed 4 for 10 seconds. Batter is thick, you may need to scrape down and mix with spatula a bit.
  4. 4. Add pecans. Stir in with spatula. Follow instructions above for baking.
Thermomix Instructions for Caramel Sauce
  1. 1. Add cream and dextrose to thermomix bowl.
  2. 2. Mix for 18 minutes, varoma temp, speed 1. Place measuring cup on crooked, so some steam can escape, or it will try to boil out the top. Sauce will thicken as it cools.
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