Salted Caramel Rum Cures the Blues

This cake is from a few weeks ago, and since I have been so behind in posting this month due to a variety of personal reasons, and not feeling so great, I am happy to finally be catching up and sharing this delicious recipe! This cake is made especially delightful because of the moist-ness and density of the cake, and the rich flavor of the frosting!


Brownie Cake

2 c. coconut flour
1 1/3 c. unsweetened cocoa powder
3/4 c. raw agave nectar
1 tbsp baking soda
1 tsp. sea salt
12 oz. butter (This is the only ingredient in the cake that I wish I could change, and am going to try out variations of using other substitutions soon)
2 cups Organic Almond Milk
1 tsp Pure Bourbon Vanilla Extract
8 oz. apple sauce

Salted Caramel Rum Frosting

Ingredients for Salted Caramel Sauce:

• 2 tablespoons brown sugar
• 2 tablespoons whipping cream
• 1 tbsp. butter (I used a vegan butter substitute with no trans fats)
• 1 tsp. sea salt
• 2 tablespoons dark rum

Ingredients for Frosting base:

• 1 package cream cheese, room temp
• 1/3 cup butter, room temp (again, I used vegan butter substitute)
• 4 cups confectioner’s sugar

How to:

First you want to make the Salted Caramel Sauce - Heat brown sugar, cream, butter, and salt over medium heat whisking until sugar is dissolved (not long, about 1 1/2 minutes).  Pour in rum and stir to combine.  Remove and cool.

Frosting Base: In a separate bowl or mixer, beat cream cheese and butter until whipped/soft.  Add confectioner’s sugar and beat to combine. (Good luck not getting confectioner's sugar all over yourself and the counters! God speed).  Pour in 3 tablespoons of the salted caramel rum sauce that you left cooling, and beat to combine.  Use the remainder of the salted caramel rum sauce to swirl on top of your cake/cupcakes!

Below is a photo of an attempt to salvage my first batch of Salted Rum that for some reason I made WAY too thick.  Since it became sort of a batter-type texture, I thought I would try to bake it.
Not a good idea.  Although this mini cake may appear to the naked eye to be a tasty concoction, in reality, it tasted like, well...crap.  A word to the wise: Stick to the recipes, don't try to be a Chopped Chef wanna-be, and you'll be fine! xoxo