Fudgy Brownie Caramel Cake with Speculoos Cream
Ingredients
Cake
- 180g apple sauce
- 1 tsp apple cider vinegar (optional)
- 200g vegan butter
- 200g sugar or coconut sugar
- 1 tsp vanilla extract
- 1 pinch of salt
- optional: caramel flavor drops
- 40g dried apricots (chopped)
- 250g flour (I used spelt)
- 100g cacao
- 2/3 tsp baking soda
- 1.5 tsp baking powder
- 350ml plant milk
Cream
- 200ml vegan whipped cream
- 1 package cream stiffener or 1 tsp starch
- 40g speculoos cookies
Preparation
Mix all cake ingredients to form a dough and bake in three separate layers at 180°C (350°F) with upper and lower heat; each layer bakes for about 30 minutes.
Whip the 200ml vegan whipped cream with the cream stiffener or starch.
Crush the 40g speculoos cookies and add them to the whipped cream.
Assemble the cake by layering the cake and cream.
Decorate the cake with melted dark chocolate and additional speculoos cookies.
