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Vegan Caramel Cake on a white cake stand with caramel poured over the top.
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4.96 from 41 votes

Vegan Caramel Cake

This vegan caramel cake is absolutely delicious and a real winner for showing others how amazing veganism can be!
Prep Time25 minutes
Cook Time40 minutes
Overnight Cooling8 hours
Total Time9 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 810kcal

Ingredients

For the Caramel

  • 1 ½ cups sugar
  • cup water
  • 1 cup canned coconut milk, room temperature
  • ¾ cup vegan butter, room temperature
  • ½ teaspoon salt, optional (only if you want salted caramel)

For the Cake

For Caramel Buttercream Frosting

  • 2 sticks vegan butter, room temperature
  • 4-5 cups powdered sugar
  • cup pre-made vegan caramel

Instructions

For the Caramel

  • Add sugar and water to a medium pot and whisk together until well combined. Turn to medium high heat.
  • Allow to come to a boil and then continue to cook. DO NOT WHISK OR STIR WHILE WAITING. Let cook until fragrant (some people say a nutty smell). About 8-11 minutes.
    *We recommend using a candy thermometer. It should read 340-350 degrees F.
  • Remove from heat and immediately, but carefully, slowly stir in coconut milk. *USE A WOODEN HANDLED UTENSIL HERE. IT'S VERY HOT.
  • Add in vegan butter and and whisk around.
  • Let cool to room temperature (about 2 hours). Add salt if adding and taste to see if you need more salt. Then move to a container and let sit overnight or at least 4-6 hours before moving to the next step.

For the Cake

  • Preheat oven to 350 degrees F.
  • Line 9" pans with parchment paper and grease the pans.
    *We use these 9" pans (see post for details if you don't have these)
  • Add apple cider vinegar and milk together. Set aside for at least 10 minutes (this makes vegan buttermilk)
  • In a stand mixing bowl (or a large bowl), add the vegan butter and sugar, and cream together well (about 2-3 minutes).
  • Add in the caramel and vanilla. Blend until just until incorporated.
  • Sift in the flour, baking powder, and salt. Turn on mixer. While mixing, slowly add in the vegan buttermilk mixture. Bring together just until combined. Do not overmix.
  • Pour evenly in each cake pan. Do not fill pans more than ½ way. Use a scale to ensure even amounts. Spread out into leveled layer.
  • Bake for 50-60 minutes or until a toothpick inserted comes out clean. 
    *If using 3 pans, check for doneness around 40-45 minutes.
  • When done, let cool on racks completely.

For the frosting

  • *This is enough frosting to do a crumb layer for a naked cake style. If you want to do a design, you may need to make more frosting.
  • Add vegan butter to a large bowl and beat together.
  • Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.
  • Add in caramel and beat until completely combined.
  • *This should be a thick buttercream. If your frosting is too soft, put it into the fridge before frosting your cake for 30 minutes.
  • Frosting cake as desired.

How We Frosted the cake

  • Poke a few holes into the top of each cake round and place a few tablespoons pre-made caramel on top of each cake round. Spread out evenly.
  • Add frosting to a piping bag with a round piping tip.
  • Pipe frosting in a circular motion around the top of the cake.
  • Top with second layer (caramel side up). Then another layer of piped frosting.
  • Use a cake spreader and spread cake across and down cake. Add more frosting for any spaces that need more.
  • Drizzle more caramel down edges and an even layer across the top

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
*Please read through post for tips! 

Nutrition

Serving: 1slice | Calories: 810kcal | Carbohydrates: 106g | Protein: 5g | Fat: 43g | Saturated Fat: 13g | Sodium: 775mg | Potassium: 265mg | Fiber: 2g | Sugar: 77g | Vitamin A: 2377IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg