Our family has a beloved tradition where each of us gets to choose our birthday cake, from the flavour and theme to the decorations—no request is too extravagant. This tradition was simple to manage on land, but living at sea has introduced some unique challenges. My son’s newfound penchant for outrageous cake themes has tested my creativity and dedication, but I tackle each challenge with the determination of an Olympian carrying the torch.
The cake featured in this recipe post was the latest creation, and it was so well-received that my husband declared it his next birthday cake after his third slice. Given that he’s usually a laid-back guy, his enthusiasm was both surprising and gratifying.
Made with organic cocoa powder, this cake not only satisfies your sweet tooth but also offers a generous dose of superfoods. Skeptical? Check out our "Superfoods for Sailors" article for more on the health benefits of cocoa powder.
So, without further ado, let’s dive into this decadent yet simple chocolate cake with salted caramel recipe—naughty but nutritious!
Ingredients for the cake
1/2 cup unsweetened almond milk
1/2 tbsp apple cider vinegar
1 cup plain flour
2/3 cup sugar
1/3 cup organic cocoa powder
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 cup of neutral vegetable oil
2/3 cup vegan yoghurt (i used soy but coconut works well too)
1 tsp vanilla extract
Ingredients for the chocolate ganache
1 cup dark chocolate
3/4 cup coconut milk
1 tsp vanilla extract
Ingredients for the salted caramel
1/2 cup coconut sugar
1 2/3 cup coconut milk
1 tbsp cornstarch
1/2 tsp sea salt flakes
1 tsp vanilla extract
Instructions for the cake
Preheat the oven to 180C/350F and line your baking tin with parchment paper.
Pour the almond milk into a small bowl, stir in the apple cider vinegar and set to one side.
In a separate and large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix the ingredients together to combine well. Use either a whisk or a spatula.
Make a well in the middle of the dry ingredients and add the oil, yoghurt, vanilla extract and almond milk mixture.
Mix well till you get a smooth batter. Don't worry if the mixture seems quite thin.
Pour the batter into the cake tine.
Place in the oven and bake for 20 to 25 mins. You can check if it is ready by inserting a toothpick. If it comes out clean then it is ready. If not keep it in the oven if the top seems to be burning (boat ovens are very temperamental) then cover it with aluminum foil.
Remove from the oven and leave to cool in the tin before turning the cake out onto a wire rack.
Instructions for the chocolate ganache
Break up the chocolate and put it in a heatproof bowl.
Put the coconut milk into a saucepan and bring to a simmer.
Remove from the heat add the vanilla extract and stir well.
Pour the coconut milk onto the chocolate, let it stand for a minute then whisk until smooth.
pour over the chocolate cake and put in the fridge to set whilst you get to work on the salted caramel.
Instructions for the salted caramel
Combine the sugar, coconut milk and cornstarch in a saucepan.
Bring to the boil, whisking then reduce to a simmer until smooth and thick.
Remove from the heat and add the salt and vanilla extract and mix well.
Set aside to cool
Take the cake out of the fridge and drizzle as much salted caramel as you like on the cake (you will see from the photo above we didn´t hold back!) making sure there is a spoon or two left for your to indulge in. Pure heaven!
If you haven´t yet read our Superfoods for Sailors article on the health benefits of cocoa then you can find it here.
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