Golden Gaytime Cake

Time: 2 hours
Serves: 8-10

Ingredients: 

GOLDEN COOKIE CRUNCH
1 tablespoon coconut oil, melted
3 tablespoons LAKANTO maple flavoured syrup 
1 egg
1 teaspoon vanilla extract
pinch of sea salt
1/4 teaspoon cream of tartar
1/2 teaspoon bicarb of soda
80 g (3/4 cup) almond meal
45 g (1/2 cup) desiccated coconut
1 1/2 tablespoons arrowroot or tapioca flour
2 teaspoons OMG Oat Milk

CARAMEL CREAM
3 x 270 ml cans coconut cream (Chilled upside down in the fridge overnight, then water drained out before using)
125 ml (1/2 cup) LAKANTO Maple flavoured syrup
pinch of sea salt
2 teaspoons vanilla extract

VANILLA SPONGE
6 eggs, separated
125 ml (1/2 cup) LAKANTO vanilla bakers syrup 
125 ml (1⁄2 cup) OMG Oat Milk
100 g (3⁄4 cup) coconut flour
3 teaspoons baking powder

CHOCOLATE FROSTING
1 large ripe avocado
2 teaspoons vanilla extract
60 g (1/2 cup) cacao powder
1/2 cup LAKANTO maple flavoured syrup
1/4 cup coconut cream, (fatty part only, water discarded)

Method: 

For the nut-biscuit crunch, whiz all of the ingredients except the almond milk in a blender until combined. Add the milk and pulse together briefly to form a thick, wet dough. Transfer the mixture to the fridge to chill for at least 30 minutes. Place heaped tablespoons of the biscuit mixture on the lined tray and press with the back of a fork to flatten into rough rounds. Chill in the fridge for 15 minutes, then bake for 16-18 minutes, until lightly browned. Cool completely on a wire rack, then transfer to a zip-lock bag and crush into small pieces.

To make the caramel cream, bring two of the tins of coconut cream, the maple syrup and salt to the boil in a saucepan over medium heat. Reduce to a simmer and cook, stirring regularly, for 15-25 minutes, until thick and dark golden in colour. Stir in the vanilla extract and simmer for a further 5 minutes, then pour into a heatproof container and leave to cool in the fridge. Whisk the remaining coconut cream in a bowl until thick. Add 6-8 tablespoons of the cooled caramel sauce a tablespoon at a time, whisking as you go, until the cream is thick with a lovely caramel flavour. Transfer to the fridge to chill.

Preheat the oven to 175°C and line a baking tray and a 23 cm springform cake tin with baking paper. For the vanilla sponge, whisk the egg whites in a bowl using an electric whisk until soft peaks form. Continue to whisk, adding the maple syrup a tablespoon at a time, until the mixture has tripled in size and formed stiff peaks. Whisk in the vanilla extract, egg yolks and oat milk until thick and aerated.

In a separate bowl, combine the coconut flour and baking powder, then add to the egg mixture and whisk on low until combined. Whisk for a further 30-60 seconds on medium-high speed until the batter is light and fluffy.

Pour into the prepared cake tin and bake for about 35 minutes, or until lightly golden on top and a skewer inserted into the centre comes out clean. Set aside to cool, then remove the sponge from the tin 

Cut the cooled cake in half horizontally, using a serrated knife. Place one layer on a serving plate and spread over the caramel cream, then place the second layer on top. Place in the freezer for 30 minutes.

For the chocolate frosting, whiz the avocado, vanilla, cacao and maple syrup in a food processor until smooth, then add the whipped coconut cream and blitz for 2-3 minutes, until fluffy.

Cover the top of the cake with the chocolate frosting, then sprinkle the nut-biscuit crunch over the top to finish.