Teeccino Caramel Nut Cake

  • Category: Baking

  • Difficulty: Moderate

  • Servings: 9 slices

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Infused with Teeccino Dandelion Caramel Nut, you’ll get twice the caramel with the blanket of crystallized caramel icing on top of a buttery and tender cake. Leave the icing off and you still have a delightfully nutty, lower calorie, gluten-free AND vegan version that will still give you the dose of caramel you’ve been craving. This dreamy caramel cake will inevitably have you sneaking into the kitchen for more. Caution* may cause you to feel faint with extremely blissful emotion!


  • 1/2 cup chopped walnuts
  • 1 cup non-dairy milk
  • 3 tea bags[ Dandelion Caramel Nut Roasted Herbal Tea]
  • 2 cup gluten-free all purpose flour
  • 3/4 cup granulated sugar (or non-caloric Swerve® sugar replacement)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract


  • ½ cup butter, salted
  • 1 cup brown sugar (or coconut palm sugar)
  • ¼ cup milk
  • 2 cups confectioner’s sugar, sifted

Teeccino Dandelion Caramel Nut

Creamy caramel gone nutty by golden roasted almonds with the essence of pecans and hazelnuts layered over roasted dandelion and chicory roots, enhanced by the sweetness of dates and figs. Teeccino’s certified gluten-free dandelion blends stimulate detoxification and weight loss while letting you indulge in a low calorie dessert drink.

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Prep Time: 30 Minutes , Cook Time: 30Minutes , Calories per serving:240

  1. Preheat oven to 350°F and grease a 8x8 cake pan
  2. Place the walnuts on a cookie sheet and toast for 6 minutes, or until golden brown. Place aside.
  3. In a small saucepan, bring the non-dairy milk to a boil. Remove from heat and add the tea bags. Let steep for at least 10 minutes.
  4. In a medium bowl, sift the dry ingredients.
  5. Add the coconut oil, apple cider vinegar, and vanilla extract and mix. Then remove the tea bags from milk and add to batter. Lastly, mix in the walnuts.
  6. Pour batter into the greased pans and bake for 30 minutes, or until a toothpick comes out clean.
  7. Cool completely on a wire rack before removing the cake from the pan.


  1. Melt the butter and brown sugar together in a saucepan then bring up to a boil; let it boil for 2 minutes, stirring constantly.
  2. Add milk to the brown butter and heat up again until just boiling.
  3. Remove the mixture from the heat and cool slightly before mixing in the powdered sugar.
  4. Mix until smooth and begin icing the cake.

    Note: This icing will begin to stiffen and crystallize as it dries so be sure to keep it covered in between applying it to the cake!