One of the bakery’s all time favorites just got veganized!
That’s right the Caramel Apple Cake was one of my most popular layer cakes
This is one heavy cake though, I will warn you!
And I’m talking weight-wise since it is packed with apples and caramel, caramel buttercream and more caramel sauce!
It’s actually a very light cake by itself, super moist and light crumb
This is a pretty big building on recipes project though, so just be sure to organize yourself before you begin and it will not be a difficult task.
You will want to go ahead and make the Apple Compote and Buttercream Recipes ahead of time
And the caramel sauce as I show in the video below.
Vegan Caramel Apple Cake
Prep time
Cook time
Total time
Prepare your cake pans with pan grease and a parchment paper liner
I am using 3-7" cake pans but you can make 2-8" layers instead
I am using 3-7" cake pans but you can make 2-8" layers instead
Serves: 1-7" Cake
Ingredients
- ½ recipe Apple Filling
- ½ Recipe Buttercream
- For the Cake:
- Vegetable Oil 1 cup (240ml)
- All Purpose Flour 1½ Cups (195g)
- Cake Flour ¾ cup (90g)
- Baking Powder 1½ teaspoons (7g)
- Baking Soda 1½ teaspoons (7g)
- Salt ¾ teaspoon
- Ground Cinnamon 2 teaspoons (10g)
- Granulated Sugar ¾ cup (150g)
- Light Brown Sugar ¾ cup (158g)
- Ground Flax Seeds 4 Tablespoons (32g)
- Hot Water 10 Tablespoons (150ml)
- Vanilla Extract 2 teaspoons (10ml)
- Apples Shredded from 2 medium apples approx 2 cups (250g)
- For the Caramel Sauce:
- 1 cup Light Brown Sugar (210g)
- 1 cup Granulated Sugar (200g)
- 1 cup Almond Milk or any milk alternative (240ml)
- Salt pinch
- Vegan Butter 4 Tablespoons (56g)
- Vanilla Extract 1 teaspoon
Instructions
- For the Cake:
- Peel, core and then shred the apples
- Combine the ground flax with the hot water and whisk smooth, set aside for 5 minutes to thicken
- In a large mixing bowl combine both sugars with the salt, oil and vanilla & whisk smooth.
- Add the thickened flax paste and whisk smooth
- Sift together the flours, salt, cinnamon and the baking soda and baking powder and add to the sugar mixture
- Add the shredded apples and mix well.
- Pour batter into prepared cake pans and bake immediately in preheated 350° F oven.
- Cake layers will take approximately 25 -35 minutes or when a toothpick inserted yields moist crumbs, or the best way to check is if it is springy to the touch when you gently press the center
- For the Caramel:
- Combine all ingredients except the vanilla and the vegan butter in a large heavy bottom sauce pot
- Bring to a boil stirring over medium-high heat until the sugar is dissolved
- Let it boil rapidly without stirring for approximately 10-15 minutes or until it is caramel in color
- Remove from heat and stir in vegan butter and the vanilla extract
- Pour into a heat proof container then refrigerate until thick and cold
- Assemble the cake as shown in the video tutorial
Notes
The cake layers can be frozen wrapped well for up to 1 month
The entire assembled cake can stay at room temperature for up to 1 day, but will most likely need refrigeration for longer storage (up to 10 days) so it doesn't get too soft.
Nothing will go bad, so refrigeration is not completely necessary.
The entire assembled cake can stay at room temperature for up to 1 day, but will most likely need refrigeration for longer storage (up to 10 days) so it doesn't get too soft.
Nothing will go bad, so refrigeration is not completely necessary.
Jut what I was dreaming of or actually has been spinning in my head – was looking for a cake that combines apples and caramel not with the classic pie crust but with cake and buttercream to form an elegant cake. Hmmmmm. Looking forward to making it.
You are amazing ..I like your sweets.
thankyou!!
Where is the video?
oh wow thanks! I never added it to the blog post! CLICK HERE
hola muy buenas noches
me gustaría aprender hacer el pastel ya que ami me sale un desastre
Hola! Great! Hopefully you can translate the recipe and follow along!
Hello gretchen
When i make a ceramel after few minutes its going to dry. I dont know why. Plz tell me the reason im waiting
caramel by nature will definitely set up firm. If you prefer you can use the caramel SAUCE recipe (sub in vegan alternatives) it will stay liquid
I think you might want to change instruction #12… it contradicts #15, and also your video 😉
I think you meant to say:
“12. Combine all ingredients, except vanilla and vegan butter, in a large heavy bottom sauce pot”
thankyou for catching that! 😉
Hi Gretchen! Cannot find flax seeds, Soo.. I would like to know if I should use the same amount of chia seeds instead of flax seeds?
yes they are interchangable
i adore this cake, I made it for my birthday and everybody loved it!
awesome thanks for the feedback!!
Hello Gretchen. I just made the caramel sauce. And it has a gritty sugary feel to it. I’m thinking maybe I used a cheap pot and that can be why?
Hmm, could be that you created crystals in your caramel and this happens from too much agitation during cooking. You are only to stir it UNTIL it comes to a boil, once it boil s DO NOT STIR or you are creating crystals by doing so
Awesome! I didn’t stir but I did jiggle the pot by the handle a few times. Not giving up, gonna give it another try!
I have another caramel here- see what you like better: Snickers Brownies Caramel
Yes I have made those brownies many many times, changing out peanuts for pecans sometimes. They are bomb! I wanted to make this apple cake one just to try a new one 🙂 thank you for your responses!
Well, you have exceeded expectations once again. I baked this to celebrate birthdays for two friends and they said, “ This is the best cake I’ve ever eaten.” One wanted a piece to take to her husband but the other friend said, “You better not do that; he may call her tomorrow and propose!” LOL
I am one of those that followed you when you owned the bakery. I asked one time if you could create caramel pie. That dry method caramel is just the flavor needed. Can you create that into a cream pie?
Hi! Thanks! I am so happy you tried it! With grand results too! awesome!! I have made a caramel cream pie, I should put that on the To-Do list! Thanks for the remind!
hi,
Can we use egg in this recipe, if so how many and in which place.
Thanq
If you were to make this cake with the Plant Based Egg – how would you go about swapping it? 3 loose teaspoons and add some sort of additional liquid? Thinking about trying this cake for a gathering this weekend!
Yes on the PBE package it shows you that 2 tsp + 3 Tbs liquid = 1 egg.
So here, since this is already a vegan recipe, the flax was used originally with the added liquid to reconstitute
The Flax amount in this cake recipe was to replace 2 eggs, so you will use 3 teaspoons of the PBE is exactly what I would go for, loosely packed it correct!
The added liquid in the recipe is already sufficient and since you add the PBE to the dry ingredients, there is no need to reconstitute so just add that additional 10 Tbs water to the other liquids