Vegan Caramel Cake
Indulge your sweet tooth with this decadent Vegan Caramel Cake, a dairy-free delight that's sure to impress at any gathering. Featuring moist, fluffy layers made with almond milk, apple cider vinegar, and a hint of vanilla, this plant-based cake is perfectly balanced by a luscious homemade caramel sauce crafted with brown sugar, full-fat coconut milk, and vegan butter. The seamless blend of flavors creates a rich, buttery caramel that cascades over the tender sponge layers, making every bite a celebration of smooth, sticky sweetness. Easy to prepare and free of animal products, this recipe is perfect for vegans and non-vegans alike, showcasing how indulgent dessert can be cruelty-free. Whether you're celebrating a birthday or simply satisfying a caramel craving, this vegan caramel cake is a show-stopping treat that pairs beautifully with a cup of coffee or tea.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 1.5 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1.5 cups granulated sugar
- 1 cup vegan butter
- 1 cup brown sugar
- 0.75 cup full-fat coconut milk
- 0.5 teaspoon sea salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, mix the almond milk and apple cider vinegar together and set aside for a few minutes to curdle.
Add the granulated sugar, vegetable oil, and vanilla extract to the almond milk mixture and whisk until well combined.
Pour the wet ingredients into the dry ingredients and whisk until smooth and lump-free.
Distribute the batter evenly between the two prepared pans and smooth the tops with a spatula.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
For the caramel sauce, melt the vegan butter in a saucepan over medium heat.
Add the brown sugar, coconut milk, and sea salt into the saucepan and stir until the sugar has dissolved.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for about 5-7 minutes until thickened.
Remove the caramel sauce from the heat and let it cool slightly.
Once the cakes are completely cool, place one layer on a serving platter and spread a generous amount of caramel sauce over the top.
Place the second cake layer on top and pour additional caramel sauce over the top, letting it drip down the sides.
Allow the cake to set for about 30 minutes before slicing and serving. Enjoy your vegan caramel cake!
Nutrition Facts
Calories |
5604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.4 g | 424% | |
| Saturated Fat | 165.8 g | 829% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5602 mg | 244% | |
| Total Carbohydrate | 642.5 g | 234% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 448.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 817 mg | 63% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1080 mg | 23% | |
*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.
