Vegan Classic Toscakaka – Swedish Vanilla Cake with Caramelised Almonds
This classic Swedish cake combines delicious vanilla cake with a sweet caramel topping with lots of slivered almonds. It’s simply a must to try it when visiting Sweden or why not right now!
- Yield: 8-12 servings 1x
Ingredients
Scale
Caramelised Almond topping
- 2 tbsp nut butter of choice
- 4 tbsp liquid sweetener (I used maple syrup)
- A hearty pinch of salt
- A splash of vanilla essence
- 60g / 2,1 oz roughly 1,5 dl / a heaping 1/2 cup slivered almonds
Vanilla cake
- 65g / 2,3 oz oat flour
- 60g / 2,1 oz buckwheat flour
- 1 tbsp milled flax or chia seeds
- 1,5 tsp baking powder
- 2 tsp baking soda
- A hearty pinch of salt
- 200ml / 1 cups minus 3 tbsp milk of choice
- 40g / 1,4 oz coconut sugar or other granulated sweetener
- 60g / 2,1 oz pitted dates
- 40g / 1,4 oz nut butter of choice
- 2 tsp white balsamic vinegar*
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 175ºC / 350ºF, prepare and grease a baking pan. My pan had a diameter of 22cm / 8,5 inches.
- In a small bowl, combine the nut butter, liquid sweetener, salt, and vanilla essence into a smooth caramel sauce. Fold in the slivered almonds and set aside.
- In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
- Add the wet to the dry and mix until just combined. Transfer to the batter, stir in and transfer to the cake pan. Bake for 20 minutes.
- Do this step as quickly as you can. Take the cake out of the oven, evenly spread the caramel sauce onto the cake. Bake for an additional 9-12 minutes or until the caramel has turned golden and a toothpick runs clean. Take out, let cool, serve, and enjoy!
Notes
*You can probably use another kind of vinegar, but since I’ve not tried any other myself I can not promise the same results.
Keywords: Toscakaka, vanilla cake, vegan, healthy, gluten free, oil free, refined sugar free