Vegan Caramel Cake

Indulge in the irresistible decadence of this Vegan Caramel Cake—a plant-based dessert that doesn’t skimp on flavor or elegance. Perfectly moist and fluffy cake layers, made with almond milk and a touch of apple cider vinegar for a tender crumb, are generously coated with a rich and velvety vegan caramel sauce crafted from coconut milk, brown sugar, and vegan butter. This dairy-free and egg-free caramel cake is a showstopper for any occasion, offering a harmonious balance of sweetness and subtle sea salt undertones in every bite. Easy to prepare and ideal for vegans and non-vegans alike, this recipe will quickly become a household favorite. Whether you're celebrating a special event or simply treating yourself, this vegan caramel cake ensures guilt-free indulgence that’s as good as it looks!

Nutriscore Rating: 33/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Step 2

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Step 3

In a separate bowl, mix the almond milk and apple cider vinegar together and set aside for a few minutes to curdle.

Step 4

Add the granulated sugar, vegetable oil, and vanilla extract to the almond milk mixture and whisk until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and whisk until smooth and lump-free.

Step 6

Distribute the batter evenly between the two prepared pans and smooth the tops with a spatula.

Step 7

Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Step 9

For the caramel sauce, melt the vegan butter in a saucepan over medium heat.

Step 10

Add the brown sugar, coconut milk, and sea salt into the saucepan and stir until the sugar has dissolved.

Step 11

Bring the mixture to a gentle boil, then reduce the heat to low and simmer for about 5-7 minutes until thickened.

Step 12

Remove the caramel sauce from the heat and let it cool slightly.

Step 13

Once the cakes are completely cool, place one layer on a serving platter and spread a generous amount of caramel sauce over the top.

Step 14

Place the second cake layer on top and pour additional caramel sauce over the top, letting it drip down the sides.

Step 15

Allow the cake to set for about 30 minutes before slicing and serving. Enjoy your vegan caramel cake!

Nutrition Facts

Serving size	(1607.3g)

Amount per serving	% Daily Value*
Calories	5604.5

Total Fat 330.4g	0%
Saturated Fat 165.8g	0%
Polyunsaturated Fat 68.2g
Cholesterol 0mg	0%
Sodium 5602.5mg	0%
Total Carbohydrate 642.5g	0%
Dietary Fiber 10.9g	0%
Total Sugars 448.3g
Protein 31.2g	0%

Vitamin D 131.8IU	0%
Calcium 816.9mg	0%
Iron 19.0mg	0%
Potassium 1080.4mg	0%

*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.

Source of Calories

Fat: 52.5%

Protein: 2.2%

Carbs: 45.3%