I wanted to create a simple cake recipe that was't too sweet and a great base for anything in which you'd like to top it with. Whether you top it with nut butter, dairy free yoghurt, custard, melted chocolate, ice-cream or vegan butter, this Caramel Blondie Cake will pair nicely with anything.
This recipe, like my Cookie Dough Protein Balls, uses the unlikely ingredient, beans, which make for a great binder and in this instance a miraculously fluffy cake.
The other core ingredients include buckwheat flour for creating stability (also ensures cake is gluten free), maca powder for that hint of caramel flavour and tahini for some added richness as there's no other oil in the recipe.
I sometimes like to add chopped medjool dates too, for an extra something special.
~ Enjoy! ~
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations.
1 cup buckwheat flour
1 tbsp maca powder
1/2 tbsp baking powder
Pinch of salt
1 can white beans, drained & rinsed
1/2 cup mylk
1/2 cup maple syrup
1 tbsp tahini
1 tsp vanilla
6 medjool dates, pitted & chopped into pieces (optional)
1/3 cup raw macadamias, roughly chopped
Preheat oven to 180°C fan.
Grease and line a tin of choice.
In a large bowl combine buckwheat flour, maca, baking powder and salt, using a whisk.
In a smoothie blender or food processor blend together white beans, mylk, maple syrup, tahini and vanilla, until smooth.
Pour wet mixture into the dry ingredient bowl and stir until well combined.
If adding medjool dates, sir them in now before pouring into your prepared tin.
Scatter over chopped macadamias and lightly press into the batter.
Bake for 30- 40mins until golden or a skewer is clean when inserted.
Allow to cool for 5mins before transferring to a wire rack.
Enjoy cake warm or toasted and as mention above, top with anything you like.
(Plain is also good too!)
Store any leftovers in the freezer to ensure freshness is maintained.
Simply thaw when you wish to enjoy.
- Recipe Updated 15th August, 2019 -