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Gooseberry Cake with Coconut & Caramel

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Gooseberries have a wonderful soft &sweet inside and a sour skin. Therefore, combining gooseberries with sweet coconut, caramel, and cardamom really is a winning combination especially in a fluffy delicious cake.

Ingredients

Scale
  • 100g / 3,5 oz oat flour
  • 90g / 3,2 oz buckwheat flour
  • 1,5 tbsp milled flax or chia seeds
  • 2,25 tsp baking powder
  • 1 tbsp baking soda
  • A hearty pinch of salt
  • 300ml / 1 cup plus 3 tbsp milk of choice
  • 60g / 2,1 oz coconut sugar or other granulated sweetener
  • 100g / 3,5 oz pitted dates (I peeled mine for looks)
  • 60g / 2,1 oz nut or seed butter
  • 1 tbsp white balsamic vinegar*
  • 1 tsp vanilla extract
  • Around 250g / 8,8 oz topped and tailed gooseberries

Coconut Caramel Topping

  • 4 tbsp liquid sweetener
  • 2 tbsp nut or seed butter
  • A hearty pinch of salt
  • 1/2–1 tbsp ground cardamom (optional)
  • 1 dl / heaping 1/3 cup desiccated coconut

Instructions

  1. Preheat the oven to 150ºC / 300ºF, prepare and grease a baking pan. My pan had a diameter of 18cm / 7 inches which yielded a thick and nice cake. If you use a bigger pan you can bake the cake at 160ºC / 320ºF and adjust the baking time.
  2. In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
  3. In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
  4. Do the following steps as quickly as possible. Add the wet to the dry and mix until just combined. Fold in half of the gooseberries.
  5. Transfer to the cake pan, top with the remaining gooseberries slightly pressing them into the batter, and bake for 25-30 minutes.
  6. While the cake is baking, prepare the coconut caramel topping. In a small bowl, combine the sweetener, nut butter, salt, and cardamom to a smooth caramel. Stir in the coconut.
  7. Once the cake has baked for 25-30 minutes, take it out of the oven. Quickly top with dollops of the coconut caramel (it doesn’t spread in the oven) and bake for 10-15 additional minutes or until a toothpick uns 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: Gooseberry cake, vegan, healthy, gluten free, summer dessert

Find it online: https://hannaekelund.com/gooseberry-cake-with-coconut-caramel/


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