This blog post is brought to you by our blog partner Naturally Sweet. We’re so excited about this collaboration, we love using their amazing products to create naturally, refined sugar-free recipes… just like this triple caramel crunch cake that we know you’re going to love!
The best bit… there’s a 20% discount code below, especially for Merrymaker readers!
We think we’ve just made the most delicious cake recipe in the history of the Merrymaker Sisters. Big call, we know… but this triple caramel crunch cake is just so magical yum. It’s beyond crazy yummy. Some words that were used to describe it upon first bite include: ridiculous, orgasmic, getthatoutofthehouseitssogood, epic, delish, oh so caramelly crunchy yummy and more.
It’s the perfect cake to make for your next celebration because it uses coconut sugar as the sweetener. This is the best sugar replacement when first starting to lead a healthier lifestyle… because coconut sugar is the yummiest of all natural sweeteners (in our opinions!) AND it’s an easy 1 for 1 swap for regular sugar (note: in the beginning of our sugar-free journey we did the whole 1 for 1 but now we’ve found we need less and less sweetener, which is a fun fact!).
Coconut sugar tastes like caramel! So, this is why it makes the perfect natural sweetener to use in a triple caramel crunch cake. The base tastes like caramel cookie. The filling tastes like caramel cheesecake. The topping tastes like caramel toffee crunchy nut (which we believe is where the magic lives in this cake creation!) AND the goo-ey caramel sauce… don’t even get us started! DROOOOOOL!
It’s also a bit of a healthy dessert show stopper! Like all your friends are going to be :O :O :O when you share this with them. A total: I can’t believe this is pretty much good for me kind of face.
If you’re not in the mood for cake you could even just make the toppings and serve with sugar free ice cream! Oh and the cake is also delish without the toppings… but of course, we highly recommend them because let’s be honest, an un-topped raw cake is awesome but a topped raw cake is even better!
Here’s some more info on the Naturally Sweet Organic Coconut Sugar
- Which yes, you can get 20% off when you use code: COCONUT20
- It’s a sustainably sourced and harvested natural sweetener and sugar substitute.
- It’s GI is 35, lower than regular sugar (yay!).
- It comes from the flower blossom of coconut palms, grown in plantations in Indonesia that are certified organic. Oh yeah!
- It’s an easy substitute in all recipes. 1 cup of coconut sugar = 1 cup of regular sugar.
- Tastes like caramel… perfect for adding to coffee and tea and everything really. Mmmmm delicious!
The BEST bit! Is that you get a special 20% discount! Boom shaka laka laka!
All you have to do is head on over to the Naturally Sweet website, fill your cart up with coconut sugar and upon check out use the code: COCONUT20
You’ll get a 20% discount! How good?! SO GOOD!
If you make this cake let us know! Share a photo with us on social media!
Always merrymaking,
Emma + Carla
- 1 1/2 cups almond meal
- 1/4 cup Naturally Sweet coconut sugar
- 1/4 cup softened butter or coconut oil
- 2 tbs. activated buckwheat (optional)
- 1 tsp. 100% vanilla extract
- pinch of salt
- 2 cups cashews (soaked in water for at least 2 hrs)
- 2/3 cup Naturally Sweet coconut sugar
- 1/2 cup coconut milk (canned)
- 1/3 cup coconut oil
- pinch of salt
- 1 cup almonds chopped
- 1/4 cup Naturally Sweet coconut sugar
- 1 tbs. butter or coconut oil
- 1/3 cup Naturally Sweet coconut sugar
- 1/2 cup coconut milk (canned)
- 1 tsp. 100% vanilla extract
- Line a 24 cm (10 inch) spring form cake tin with baking paper.
- Start with the base! Place all the base ingredients in to a food processor or blender. Whiz until well combined, it will be smooth, buttery goodness!
- Spread the mix in to the prepared tin, ensure it is even. Sprinkle the buckwheat over the base and press down slightly.
- Place into the freezer for now!
- Get onto the filling! Drain and rinse the cashews and place them in to a food processor/blender along with all the other filling ingredients, including that tasty tasty Naturally Sweet coconut sugar!
- Whiz until completely smooth, this will take around 5 minutes.
- Pour the caramel filling on top of the base, then shake the tin to even out the top.
- Place into the freezer for at least 2 hours or until set (we left ours overnight!).
- Stop here or go the extra mile (come on, you know you want to!), let's make the crunchy topping and gooey caramel!
- For the crunchy nut topping, place all ingredients into a medium saucepan on medium heat.
- Fry and continuously stir until the coconut sugar has caramelised.
- Allow to cool in a bowl and then break apart if it stuck together! Place into a jar or container until you're ready to top the cake!
- For the gooey sauce, place all ingredients into the saucepan and onto medium heat.
- Stir continuously for 5 minutes or until the sugar melts into the coconut milk and it becomes smooth, gooey goodness!
- Place into a jar or container until you're ready to top the cake!
- OK let's top this cake and go to caramel heaven!
- Once the cake is set take the cake out of the freezer and rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
- Place onto a serving plate, then drizzle with half the caramel sauce.
- Sprinkle all of the crunchy nut topping on top of the cake, followed by the other half of caramel sauce! OMG YUM!
- Now all you have to do is cut in to slices with a hot knife and enjoy!
- We told you this was tasty!
- Slice up the entire cake and then store in an airtight container in the freezer. That way you won't eat it all at once and you'll have delish cake to munch on whenever you feel like it!