My Vegan Kitchen

Caramel and Jaffa Gateau for a plant-based party

Imogen Taylor - Tuesday, July 28, 2020

This is a caramel and jaffa gateau. There are three layers; the nut base, the thick gooey caramel, and the unmistakeable jaffa; served on a blackberry coulis 😍 Raw, vegan, dairyfree, refined sugar free, gluten-free, and scrumptious! (Made for a plantbased party) 



This one is from the archives. I'm not sure that the photos correspond to the recipe I have recorded as I have made several versions of this dish (as you do)!


Here is a guideline:

Ingredients for the base

1 cup cashew nuts, soaked
1 tbsp whole linseed
1 tbsp ground almonds
1 cup dates soaked 
1 heaped tbsp coconut oil 
Blitz all ingredients in a food processor and spread over your chosen rectangular or square pan. Put in the fridge to set while you make your next layers.


1 cup dates
1 ½ tbsp almond butter
1/3 cup pure organic maple syrup (or to personal taste)    
1 cup raw cashews (covered and soaked in water for an hour and then drained)
½ cup coconut oil, melted
When you heat/melt the coconut oil, let it cool before adding to the other blitzed ingredients otherwise the mixture will split. It's a good idea to heat the coconut oil in a double boiler to avoid direct heat to the oil. Put into the fridge to set.

Jaffa Layer

2/3 cup raw cashew nuts, soaked overnight then drained 
3/4 cup fresh orange juice
1 tbsp orange rind 
1/3 cup maple syrup 
1/3 cup cacao powder 
100g coconut oil, melted

Put the cashew nuts, orange juice and rind, maple syrup and pure cocoa powder in a food processor and blitz thoroughly. Wait for the melted coconut oil to cool a little, then add to the other ingredients and blend till smooth. Pour the jaffa mixture on top of the caramel layer. Place in the fridge to set.


p.s.  I made the coulis with blackberries, maple syrup and lemon juice blitzed in the blender. Strain out the pips... The coulis adds a necessary tart element to cut through the richness of the gateau..



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