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 mins
Cook Time40 minutes mins
Overnight Cooling8 hours hrs
Total Time9 hours hrs 5 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 810kcal
For the Caramel
- 1 ½ cups sugar
- ⅓ 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 Caramel Buttercream Frosting
- 2 sticks vegan butter, room temperature
- 4-5 cups powdered sugar
- ⅓ cup pre-made vegan caramel
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
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
*Please read through post for tips!
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