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Caramel Macadamia Latte Cake

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Course Dessert

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.