Golden Caramel Spice Cakes

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

Wet

1/2 cup coconut sugar
1/2 cup maple syrup
3 eggs plus 3 egg yolks 
2 tablespoons olive oil
1 teaspoon salt
1 and 1/2 cups canned or baked sweet potato
3/4 cups plant-based yogurt
Dry
3/4 cups brown rice flour
1/3 cup buckwheat flour
1/3 cup tapioca flour or corn starch
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon cardamom
Caramel
1 and 1/2 cups dates
1/2 can (6.75 oz./200 ml) unsweetened coconut milk
1/3 cup almond butter
2 tablespoons coconut oil
1 tablespoon vanilla
1/2 teaspoon salt

Makes 12 cakes

Find the ingredients & tools to make this recipe:

Instructions

1.  Prepare one 12-cup cupcake tin with paper inserts. Set the oven temperature to 350ºF/180ºC.
2.  Using a stand or hand mixer, whisk coconut sugar, maple syrup, whole eggs, egg yolks, olive oil and salt on high speed for 5 minutes, until the sugar has dissolved and the mixture is thick and golden.
3.  Add sweet potato and yogurt into the egg mixture, blend on medium speed for 2 more minutes, until completely smooth.
4.  Sift and mix all 7 dry ingredients together in a bowl: rice, buckwheat & tapioca flours, baking powder & soda, cinnamon, and cardamom. Add dry ingredients into the wet batter and mix gently to combine. 
5.  Scoop batter into cupcake tins and fill almost to the top of each paper insert. The batter should fill 12 large cakes. Bake for 20 minutes.
6.  Caramel: Add dates, coconut milk, coconut oil, almond butter, vanilla and salt into a blender or food processor. Blend on medium speed for 1-2 minutes until creamy.
7.  While cupcakes are still hot out of the oven: Place 1 teaspoon caramel into the center of each and press down slightly. The caramel will melt a little into the cooling cupcake. Sprinkle the tops with large crystal salt.

Note- Caramel recipe makes double the amount needed for 12 cakes. 

Photos by Milkshake Creative

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