Dairy-Free Caramel Cake
Indulge in the decadence of a *Dairy-Free Caramel Cake*, a perfect treat for those seeking a luscious dessert that’s both dairy-free and irresistibly flavorful. This recipe combines moist and tender layers of cake made with creamy coconut milk, melted coconut oil, and a hint of apple cider vinegar for the ultimate fluffy texture. A silky caramel glaze, crafted from maple syrup and brown sugar, provides a sweet finishing touch that glistens as it drips over the edges. With just 20 minutes of prep and pantry-friendly ingredients, this easy, crowd-pleasing cake is ideal for vegan gatherings, allergy-friendly celebrations, or anytime you crave a comforting dessert that’s free from milk-based products. Serve it as a centerpiece for any occasion and watch it disappear in seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Coconut milk
- 1 cup Brown sugar
- 0.5 cup Coconut oil, melted
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.5 cup Maple syrup
- 2 tablespoons Cornstarch
- 0.25 cup Water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, then set it aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another bowl, combine coconut milk, 3/4 cup of brown sugar, melted coconut oil, apple cider vinegar, and vanilla extract. Mix until the ingredients are well-integrated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to over-mix the batter.
Pour the cake batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the caramel glaze. In a saucepan, combine 1/4 cup of brown sugar, maple syrup, cornstarch, and water.
Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble. Remove from heat and let it cool slightly.
Once the cake is done, let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Drizzle the caramel glaze over the cooled cake, allowing it to run down the sides. Serve and enjoy.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 471.3 g | 171% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 265.1 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
