Caramel Macadamia Latte Cake
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brewed coffee cooled
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
For the Caramel Sauce:
- 1 cup coconut milk full-fat
- 1 cup brown sugar
- Pinch of salt
- 1/2 cup chopped macadamia nuts
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix together the brewed coffee, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Sauce:
- In a small saucepan, combine the coconut milk, brown sugar, and salt.
- Bring to a simmer over medium heat, stirring constantly.
- Once it starts to simmer, reduce the heat to low and continue cooking for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Remove from heat and let cool slightly.
Assemble the Cake:
- Once the cake has cooled, place it on a serving plate or cake stand.
- Pour the warm caramel sauce over the cake, allowing it to drip down the sides.
- Sprinkle chopped macadamia nuts over the top of the cake and caramel sauce.
- Allow the caramel to set for a few minutes before slicing and serving.