Vegan Salted Caramel Pound Cake

For the salted caramel sauce: On a stovetop pot over medium heat, add the coconut milk and brown sugar, stirring until fully combined. Cook on medium heat for 20 minutes before adding vanilla and sea salt. The mixture should thicken up by now! Pour into a glass jar and let cool before sealing. Place in the fridge.

For the cake: Set oven to 350°F (175°C) and line a loaf pan with parchment paper liners.

In a large mixing bowl, add 1 cup almond flour, 1/2 cup quinoa flour, and a pinch each of sea salt and baking powder.

In a small bowl, make a flax egg by mixing together 1 tbsp ground flax and 2.5 tbsp water. Let it sit until thick.

In a separate bowl, add 1/2 cup maple syrup, 1/4 cup melted vegan butter, and a splash of vanilla. Mix thoroughly, then add the flax egg and mix again.

Pour the wet mixture into the dry ingredient mix. The batter will be very dry and crumbly, similar to cookie dough. Add 1/4 cup non-dairy milk and mix until a thick, moist batter forms. Stir through spoonfuls of the prepared salted caramel sauce into the batter.

Pour the batter into the loaf pan, then top with more sauce and swirl through. Bake at 350°F (175°C) for about 30 minutes. Let cool completely as this is a doughy cake!