Ingredients

For the Caramel:

  • 1 can full-fat coconut milk
  • ¼ cup brown sugar
  • 3 tbsp VitaFiber syrup
  • 3 tbsp pure maple syrup
  • 1 ½ cups powdered sugar

For the Cake:

  • 3 cups all-purpose flour
  • 1 ½ cups white sugar
  • ½ cup Vitafiber powder
  • ¾ cup cacao powder
  • 1 ½ tsp sea salt
  • 2 tsp baking soda
  • ½ cup unsweetened apple sauce
  • ½ cup oil (avocado, canola, and olive oil all work)
  • 1 ½ tbsp pure vanilla extract
  • 2 cups strong brewed coffee
  • 2 tbsp vinegar (apple cider or white vinegar)
  • 1 ½ cups dark chocolate chips (dairy-free to make vegan)
  • Flakey sea salt

Directions

For the caramel:

  1. In a medium sauce pan, stir together the coconut milk, syrup, and brown sugar until smooth. Over medium-high heat, bring to a boil and let boil about 4 minutes, stirring frequently.  NOTE: Once it starts boiling, it will continuously foam up and try to spill over. Watch it closely during this time and pull it off the burner while giving it a stir, every time it is about to spill over. Once 4 minutes has passed, you can turn the heat to low (stirring constantly the first few minutes as the heat subsides) and then let simmer another 40-45 minutes, stirringly every 5-10 minutes until thickened.
  2. Once the caramel has slightly thickened (don’t worry if it still seems thin, it will thicken as the coconut milk sits), stir in the vanilla extract. Then using a sifter or a pasta strainer, sift the powdered sugar into the pan, and stir to combine. (Sifting is important to avoid lumps in your caramel.)

For the Cake:

  1. Preheat oven to 350F.
  2. Combine all the dry ingredients together. Add the apple sauce, oil, vanilla, and coffee, mixing until the batter is just smooth. Add the vinegar and stir for another 15 seconds.  Fold in the chocolate chips.
  3. Spray a bundt pan thoroughly with non-stick spray.  Pour the batter in evenly. Bake 40-47 minutes, until a toothpick in the  centre comes out clean.
  4. Allow to cool in the pan 5-10 minutes. Put a plate on top of the bundt pan and then flip the pan over so the cake falls on to the plate, flat side down.
  5. If your caramel is no longer warm, heat in the microwave 1-2 minutes until smooth and hot. Use a skewer to poke holes ALL OVER the cake (tops, outside, and inside). Slowly pour at least 1-cup of the hot caramel over the cake, giving it some time to soak in. You can poke more holes in the cake and keep spooning the caramel over it to your preference, allowing it to slowly absorb. When finished, sprinkle generously with sea salt.
  6. This cake can be served hot, room temperature, or cold. Serve with any remaining caramel served hot and drizzled over the top.

  • The caramel can be made several days in advance and stored in the fridge.
  • If you’re making the caramel and cake on the same day, once the boiling stage is done, this is a good time to preheat the oven and start making the cake for pretty equal timing.

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