Sugar-Free Caramel-Melon Cake

 If you love the deep, rich taste of caramel but want something light and refreshing, this Caramel-Melon Cake is for you! The oat and cocoa base has a deep, chocolatey flavor, while the creamy tofu-millet layer is packed with natural sweetness. The magic happens with a generous amount of erythritol, which gives the cake a caramel-like taste without extra calories.

On top, thin slices of juicy melon add freshness, while a sprinkle of cinnamon enhances the caramel flavor even more. You can make it two ways:

• Classic Version – Silky smooth, with a caramel-like taste and juicy melon.

  
  
  

• Crunchy Version – The same delicious cake but with walnuts on top for extra texture.

  
  
  

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Caramel-Melon Cake Recipe

Ingredients:

Base:

• 100g oats

• 1 tbsp cocoa powder

• 2 tbsp erythritol (or any sweetener)

• 50ml plant milk

Caramel Cream Layer:

• 200g tofu

• 2 tbsp millet flakes

• 3 tbsp erythritol (or to taste)

• 1/2 tsp vanilla extract

Topping:

• 1/2 melon, thinly sliced

• 1 tsp cinnamon

• (Optional) Crushed walnuts

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Instructions

1. Prepare the Base
   Mix oats, cocoa, and erythritol. Add plant milk and press the mixture into a cake mold. Let it set.

2. Make the Caramel Cream
   Blend tofu, millet flakes, erythritol, and vanilla until smooth. The erythritol enhances the natural caramel taste. Spread over the base.

3. Decorate
   Arrange thin melon slices on top. Sprinkle with cinnamon, which deepens the caramel-like flavor. Add crushed walnuts if desired.

4. Chill & Serve
   Let the cake set in the fridge for at least 2 hours before serving.

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Nutritional Information (Per Serving, 1/6 of Cake)

• Calories: ~120 kcal

• Protein: ~5g

• Carbs: ~18g

• Fiber: ~2.5g

• Fat: ~3g