Caramel Pecan Cake (Vegan) (Printable Version)
Creamy vegan caramel pecan cake with a no-bake filling and crunchy pecans on top.
# Ingredients:
→ Crust
01 -
1/8 teaspoon salt
02 -
1 tablespoon (14 grams) coconut oil
03 -
1 tablespoon (12 grams) packed coconut sugar
04 -
1/4 teaspoon cinnamon
05 -
1 cup (110 grams) roasted pecans, finely chopped
06 -
1/2 cup (75 grams) dates, pitted
→ Filling
07 -
1/4 cup (56 grams) refined coconut oil
08 -
3/4 cup (180 ml) canned, full-fat coconut milk
09 -
1/2 teaspoon salt
10 -
3 tablespoons fresh lemon juice
11 -
3 cups (435 grams) raw cashews
12 -
2/3 cup (160 ml) maple syrup
13 -
2 teaspoons vanilla extract
→ Caramel
14 -
1/4 cup (50 grams) tightly packed coconut sugar
15 -
1/4 teaspoon salt
16 -
1/4 cup (60 ml) maple syrup
17 -
2/3 cup (160 ml) coconut cream from a chilled can
18 -
1 teaspoon vanilla extract
→ Topping
19 -
1 1/2 cups (165 grams) roasted pecans, chopped
20 -
Cooled caramel
# Steps:
01 -
Take a 7-inch springform pan and cover the bottom and sides with foil. Blend all the crust ingredients together in your food processor until it becomes sticky and clumps up. Press this crust tightly into the pan’s base, then chill it in your fridge or freezer while you get started on the filling.
02 -
Toss all the filling ingredients into a high-speed blender in the order they’re listed. Blend for 30-60 seconds until super smooth. Pour the filling on top of the cold crust. Freeze the whole thing for around 2 hours, so it firms up before adding the caramel layer.
03 -
In a saucepan, combine the coconut cream, maple syrup, coconut sugar, and salt. Bring it to a boil over medium heat, stirring as you go. Boil for 8-10 minutes until the mixture gets thicker. Take it off the heat, stir in some vanilla, and let it cool just a bit before using.
04 -
Spread the cooled caramel on top of the firm filling layer. Sprinkle on the chopped roasted pecans. Freeze the whole thing for 9-12 hours to fully set. Before serving, leave it out to defrost for 30-60 minutes, or let it thaw overnight in the fridge. It’ll last about 3-4 days in the fridge for a softer texture.
05 -
For toasted pecans, lay 2 1/2 cups (275 grams) of pecan halves on a baking tray and bake at 350°F (175°C) for 5-8 minutes. Stir them halfway through baking, then let them cool fully before chopping.
# Notes:
01 -
Stash it in the freezer for a firm treat, or in the fridge for up to 4 days for a softer texture.