Recipe: Caramel Millet Cake w/ Pecan & Miso

Written By Sylvia

Learn how to make my best seller! This is a gooey, satisfying dessert-style cake with the right amount of umami to set off the sweetness of the caramel. Serve it warm w/ Crème Fraîche.

This recipe has two components, the first is the miso caramel which can be made in advance. The second is mixing the cake batter and assembling the topping, which should be done just before baking.

Miso Caramel

Yield: Makes about 400g, enough for 1 cake

Ingredients

  • 160g salted butter

  • 160g brown sugar

  • 300g coconut cream

  • 1/4 tsp - 1/2 tsp miso paste

Method

  • Put all the ingredients into a stock pot or large saucepan, and gently melt them together

  • Once all ingredients are melted, bring to a boil (this is why you need a big pot - caramel rises as it boils) then turn down to a simmer

  • Simmer on medium-low heat for about 1 hour or until the caramel reaches 110°C and is pourable but viscous

  • Set aside or allow to cool slightly and keep for later use in refrigerator (1 week) or freezer (3 months)

Millet Cake

Yield: Makes 1 x 10” cake

Dry Ingredients

  • 125g caster sugar

  • 45g brown sugar

  • 250g almond meal

  • 85g millet flour

  • 85g tapioca starch

  • 1/2 tsp baking powder

  • 1/4 tsp salt

Wet Ingredients

  • 85g coconut yoghurt (or dairy yoghurt)

  • 85g neutral oil

  • 125g soy milk (or dairy milk)

  • 2 eggs

  • 1/2 tsp vanilla extract

  • 85g butter, softened

Toppings

  • 1 x batch Miso Caramel, heated to pourable consistency

  • 160g pecans

Method

  • Preheat oven to 160°C

  • Spray and line a 10” cake tin with baking paper

  • Whisk dry ingredients together

  • Mix all the wet ingredients together except the butter

  • Using a stand or handheld mixer, carefully incorporate the wet ingredients into the dry ingredients, finishing with the butter

  • Pour into prepared pan, smoothing out the top

  • If your caramel is fridge-cold and therefore slightly stiff, warm it in the microwave or in a pan on the stove until it’s a pourable consistency again. If the caramel splits when reheating, don’t worry, take it off the heat and keep stirring vigorously, it will come back together into a homogenous sauce

  • Pour the miso caramel evenly over the top of the cake batter, you can use a silicone spatula to help spread it

  • Sprinkle pecans over the top of the caramel

  • Bake in preheated oven for 45 minutes after which the top will seem slightly wobbly oily from the caramel, but let it cool completely and you’ll see the caramel solidify and settle back down into the cake.

Notes

Serving

Serve slightly warm with yoghurt or Crème Fraîche, this cake reheats beautifully too

Keeping

Keeps well at room temperature for a few days, please don’t refrigerate (unless you’re planning to heat before serving) as this affects the consistency

Freezing okay up to 1 month

Get in contact

Any questions? I’m happy to answer them click here to email me.

If you make it and you're pretty happy with yourself - share it to Instagram! Tag me sylvia_reallygoodglutenfree so I can see it ;)

Sylvia