Ingredients:

  • 1.75 cups all-purpose flour
  • 0.75 cup coconut sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsweetened almond milk
  • 0.33 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 large egg
  • 0.5 cup butter
  • 0.5 cup maple syrup
  • 0.5 cup heavy cream
  • 0.5 tsp flaky sea salt
  • 1 cup toffee bits
  • 0.5 cup dark chocolate chips
  • 2 cups whipped Greek yogurt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. Whisk flour, coconut sugar, cocoa, baking soda, and salt in a large bowl.
  3. Beat in the almond milk, oil, vanilla, and egg until the batter is smooth and glossy.
  4. Divide batter evenly between pans and bake for 28–32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Let cakes cool completely, then use a serrated knife to slice off the domed tops for a level finish.
  6. Melt butter in a saucepan over medium heat; stir in maple syrup and bring to a gentle simmer.
  7. Slowly pour in cream, whisking constantly until the mixture thickens and turns deep amber. Remove from heat and stir in sea salt.
  8. Place one cake layer on a plate and spread a thin layer of whipped Greek yogurt.
  9. Drizzle a generous amount of salted caramel and sprinkle half of the toffee bits.
  10. Place the second cake layer on top and frost the entire cake with the remaining whipped topping.
  11. Top with the remaining caramel drizzle, toffee bits, and dark chocolate chips.
  12. Refrigerate for 1 hour to allow the caramel to set before slicing.