Raw Salted Caramel Almond Cake

This is my Xmas go-to cake… I made it for the first time last year and it went down a treat!!

I have total gratitude to The Health Emporium for showing me this recipe and the words below are 100% theirs… I’m tired and watching Xmas movies so am ah-em copying it ALL!

I hope you enjoy  it as much as I am (I can’t wait to eat it tomorrow)!!


This addictively delicious cake is raw, vegan, paleo-friendly, as well as free from refined-sugars, grains, gluten and dairy.  It would make the perfect birthday cake for your beloved family or friends; they’ll love you for it!  The recipe would also be amazing with hazelnuts, pecans or almonds instead of the almonds.

Use a 18-20cm (ie: small) round spring-form tin or a loaf tin for this recipe, or double the recipe and use a 23-25cm tin for a very large cake.  If not using a spring-form cake tin, line it with baking paper.

NB: You need to soak the cashews for 6-8 hours before you start, so it is a good idea to do this the night before.



  • 3/4 cup almond meal
  • 6 fresh soft dates, seeded
  • 1 tbsp coconut oil, melted
  • 2 tbsp raw cacao powder
  • 1 tbsp filtered water
  • a pinch Himalayan salt

Almond Salted Caramel:

  • 6 fresh soft dates, seeded
  • 2tbsp warm filtered water
  • 2 tbsp coconut oil, melted
  • 1/2 tsp Himalayan salt
  • 1/2 tsp vanilla powder or essence
  • 1 tbsp maple syrup or rice syrup*
  • 3/4 cup almonds (activated if possible)

Chocolate Layer:

  • 1 & 1/2 cups raw cashews
  • 1/3 cup filtered water
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup or rice syrup*
  • 1/2 cup raw cacao powder

Top Layer:

  • 1/2 cup almonds (activated if possible), finely chopped
  • 1/2 cup raw cacao nibs



1. Soak the cashews in filtered water to cover for 6-8 hours.  Drain and rinse.

2. To make the base: pulse all of the ingredients in a food processor until it is the consistency of wet sand.  Press evenly into the tin and place into the freezer.

3. To make the caramel layer: place the dates and warm water in a food processor and puree.  Add coconut oil, salt, vanilla and syrup and blend until well combined.  Then pulse the almonds into the mixture, being careful not to over-process as you want some crunch and texture.  Spread the caramel evenly onto the base and return the tin to the freezer.

4. To make the chocolate layer: blend the cashews and water in a food processor until smooth, regularly scraping down the sides. Be patient this takes a few minutes.  Pour in the coconut oil and syrup, and blend until thoroughly combined.  Add the cacao and mix in.  Smooth the chocolate layer over the caramel and put the tin back into the freezer.

5. For the top layer: mix together the chopped almonds and cacao nibs and sprinkle over the top of the cake, gently pressing it into the cake.  Cover and return the tin to the freezer to set for 4-5 hours or overnight.

6. Remove the cake from the freezer to soften a little for 5-10 minutes before cutting, and serve in small slices as it is quite rich.  Any leftover cake will keep in the freezer for up to 3 weeks.

Serves: 10-12

Preparation time: approximately 45 minutes, plus soaking and setting times.

*Maple syrup is sweeter than rice syrup so will produce a sweeter cake.

**Adapted from a recipe by Glen Farmer from www.suchdifferentskies.com.  Thanks for the inspiration Glen!