Vegan Breton Shortbread Cake with Salted Caramel

Sift the flour, icing sugar, baking powder, and fine sea salt into a large bowl. Add the cold cubed coconut oil and rub it into the flour with your fingertips until the mixture resembles damp, clumping breadcrumbs. Add the 60 ml aquafaba and vanilla extract, then press together into a smooth, cohesive dough. Divide into two equal discs, wrap each in cling film, and refrigerate for a minimum of 2 hours, or overnight.

Combine the caster sugar and water in a heavy-bottomed saucepan over medium heat without stirring until the sugar dissolves completely and begins to boil.

Continue cooking over medium-high heat, swirling the pan occasionally but never stirring, until the caramel reaches a deep amber colour — the colour of old copper — approximately 175°C on a sugar thermometer.

Remove the pan from the heat immediately and carefully pour in the chilled coconut cream solids — the mixture will bubble violently. Stir with a heatproof spatula until smooth and fully combined.

Return the pan to low heat and stir in the cold coconut oil cubes one at a time until each is fully emulsified, then stir in the fleur de sel and vanilla extract.

Pour the caramel into a shallow bowl and refrigerate uncovered until it is thick enough to hold its shape when spooned — at least 1 hour.

Preheat your oven to 170°C fan (190°C conventional). Line the base of a 20 cm round loose-bottomed cake tin with baking paper and lightly grease the sides with coconut oil.

Press one chilled dough disc evenly into the base of the prepared tin, working it to the edges with your fingertips to create a flat, even layer approximately 1.5 cm thick.

Spoon the chilled caramel over the dough base, spreading it to within 1.5 cm of the edge.

Place the second dough disc over the caramel and press the edges together to seal, smoothing the top as evenly as possible.

Whisk together the aquafaba, maple syrup, and turmeric until combined. Brush the glaze generously and evenly over the top of the gâteau.

Use a fork to score a traditional crosshatch pattern across the glazed surface, pressing in lightly without cutting all the way through.

Bake on the middle rack for 40–45 minutes until the top is a deep, burnished golden-brown and the surface feels set and firm to a very light touch.

Remove from the oven and allow to cool completely in the tin — at least 2 hours — before unmoulding and slicing. The caramel will firm and the crumb will set as it cools.