Layered Caramel Cake

For the cake, let the eggs and almond milk come to room temperature. I recommend setting them out ahead of time or setting them in a bowl with hot water while the oven is preheating. This is important because the ghee will harden if mixed with cold eggs and milk and won’t be distributed evenly among the cake if this happens.

Preheat the oven to 350ºF and line two 8-inch round cake pans with parchment paper and grease with palm shortening.

Whisk all the almond flour, cassava flour, coconut sugar, baking soda and sea salt together in a large mixing bowl and in a separate bowl, mix eggs, ghee, almond milk, and vanilla extract then add to the dry. Mix until just combined then separate evenly into the 2 cake pans.

Bake for 28–32 minutes or until a toothpick or knife comes out clean from the center of the cake. Let the cakes cool in the pans for 10 minutes then let them cool completely on cooling racks.

For the caramel, simply mix date syrup, ghee, coconut cream, raw honey, vanilla extract and sea salt.

For the frosting, use a hand or stand mixer to mix the shortening and ghee together. Slowly add powdered sugar, vanilla and salt and whip until fluffy. Then drizzle in 3/4 cup of the caramel sauce while mixing. If further liquid is needed to achieve the desired texture and consistency, slowly add in almond or coconut milk.

After the cake has cooled and all components are made, slice each cake layer in half horizontally to create four layers. (see the tips section of this post for alternative options).

To assemble the cake, start with one layer of cake and frost it. Then drizzle 1/4 of the caramel sauce on top of the frosting. Follow this with the next layer of cake and repeat until each layer is frosted and drizzled with caramel.

As you can see in the picture, I left the sides without frosting. If you would like to frost the sides, I recommend making 1 1/2 times the frosting recipe.

Enjoy the caramel cake! Refrigerate any leftovers.