Start by roasting the pecans. Preheat the oven to 375F and add ⅓ and ¾ cup pecans to a baking tray. Roast for 5-8 minutes (mine took 7 minutes) or until lightly browned and fragrant. Set aside to cool.

Bring the oven temperature down to 350F and line an 8” x 8” square pan with parchment paper.

In a large mixing bowl, combine wet cake ingredients – eggs, coconut sugar, melted coconut oil, almond milk, and maple syrup. Whisk together until combined.

In a separate small mixing bowl, stir together the almond flour, sifted cocoa powder, baking powder, and baking soda until evenly combined.

Add dry ingredients to the bowl of wet ingredients and stir together with a wooden spoon or spatula until just combined.

Fold in chocolate chips and ⅓ cup of the cooled roasted pecans.

Pour cake batter into the parchment-lined 8”x8” pan and spread in an even layer with a spatula – the batter will be thick.

Bake at 350F for ~30-32 minutes (mine took 30 minutes), or until a knife or toothpick inserted comes out moist, but crumb-free. Remove from the oven and let cool completely.

While the cake is baking, prepare your topping. Add all ingredients to a small saucepan and bring to a boil. Once boiling, turn heat down to low / medium low and simmer for 9-12 minutes, whisking frequently to ensure caramel doesn’t burn. Remove from the heat once the vegan caramel is thick enough to coat the back of a spoon.

Stir in the remaining ¾ cup of roasted pecans and set aside topping to cool.

Once cake and topping have cooled, pour caramel pecan topping on top of the chocolate cake. Cut into 9 or 12 slices. Enjoy!