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Holy Shit Cake


For the salted caramel:

  • 400 ml 13 fl oz tin coconut milk
  • 10 Medjool dates pits removed and finely chopped
  • a pinch of sea salt

For the cake:

  • 2 tablespoons ground flaxseeds or chia seeds
  • 140 g 5 oz / 1 cup almonds, hazelnuts or walnuts or a mix of all three, plus a handful extra, roughly chopped, for the top
  • 40 g 1 1/2 oz / 1/4 cup sesame seeds (optional)
  • 150 g 5 oz / 1 1/2 cups rolled (porridge) oats or rice flakes
  • 90 g 3 1/4 oz / 1 cup desiccated coconut
  • 110 g 3 3/4 oz / 1/2 cup granulated (raw) brown sugar (demerara)
  • 3 tablespoons plain all-purpose flour or buckwheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla powder or extract
  • a pinch of sea salt
  • 100 ml 3 1/2 fl oz / 1/3 cup coconut oil, melted


  1. Preheat the oven to 180ºC (350ºF/Gas 4).
  2. To make the caramel, put the coconut milk in a small saucepan. Add the chopped dates to the pan and bring to the boil, then allow to simmer, whisking occasionally to help the dates break down. When the caramel is thick and smooth, remove from the heat, add the salt and set aside.
  3. To make the cake, blend the flaxseeds or chia seeds with 120 ml (4 fl oz / 1/2 cup) of water and set aside. Combine the remaining ingredients, except the coconut oil, in a food processor. Pulse until the nuts are roughly chopped. Now add the flaxseeds or chia seeds and the coconut oil and blitz until thoroughly combined.
  4. Press two-thirds of the mixture into a lined springform cake tin. Smooth the surface using the back of a wet spoon. Pour the salted caramel into the cake pan over the cake mix, using a rubber spatula so you don’t miss any salted caramel goodness. Sprinkle the remaining cake mix over the caramel. Top with a handful of roughly chopped nuts.
  5. Bake for 30 minutes and allow to cool in the tin for another 30 minutes before serving with some coconut cream or Banana Ice Cream.