My latest obsession is definitely this Vegan Caramel Cake!
Since caramel is my second favorite thing next to chocolate, I am in heaven with this one!
Admittedly I’m in love with sheet style cakes
No fussy layers to stack, and no forks or plates either!
Just perfectly moist and fluffy caramel cake with more caramel and caramel buttercream to top it all off
With just three simple recipes you can have this vegan caramel cake ready to go in just a couple hours
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Notes for Success:
All the batter will fit into a 9″ x 13″ pan for the snack cake style and it baked up in just about 25 minutes
But of course you can transform this cake into a layer cake like I did with my Billionaire Banana Pudding Cake recipe!
Cupcakes are equally possible with this cake recipe just fill the cupcake liners 3/4 of the way full
Baking at 350F checking to see if they are done at around 18 minutes
You will get about 24 standard cupcakes with this recipe
Cake flour is added in combination with all purpose flour in my cake recipe
For those who do not know what Cake Flour is CLICK HERE
Alternatively you can use all All Purpose Flour in the total amount of 2¾ cups (345g)
WATCH THE VIDEO TO SEE HOW EASY IT IS TO PUT THIS ALL TOGETHER!
Learn all about Caramel with my Caramel 3 Ways Article!
Caramel Cake
Ingredients
For the Cake:
- Plant Milk 1¾ cups *divided see instructions 420ml
- White Vinegar 1 Tablespoon 15ml
- Vegan Butter 10 Tablespoons 140g
- Vegetable oil ½ cup 117ml
- Light Brown Sugar 1¾ cup 350g
- Salt ½ teaspoon
- Vanilla Extract 2 teaspoons 10ml
- All Purpose Flour 2 cups 250g
- Cake Flour 1 cup 120g *see notes
- Baking Soda 2 teaspoons 8g
for the caramel icing
- 1 Recipe Buttercream
- ½ cup Caramel Sauce
Instructions
- Gather all of your ingredients for the cake recipe but divide the plant milk into 1 Cup for the cake batter & the other ¾ cup for the caramel
- Prepare the caramel sauce by combining the brown sugar & the vegan butter in a medium sized heavy bottom sauce pot over medium heat stirring to melt the butter & dissolve the sugar. Stir constantly as it comes to a full boil
- Once it boils carefully & slowly add the room temperature (¾ cup of plant milk & the salt & let it boil for 5 minutes stirring gently Be careful & make sure your pot is large enough as it will bubble up!!
- Remove from the heat & let it cool to warm
- Now you can prepare a 9" x 13" cake pan with grease & parchment lining & preheat the oven to 350F
- For the cake batter, combine the remaining 1 cup of plant milk with the vinegar & let stand to thicken 5 minutes *soy milk is the only plant milk that will thicken, but of course you can use any plant milk you like
- Once the caramel is no longer piping hot begin to make the batter by combining both flours with the baking soda in a large mixing bowl
- Add the oil, the remaining plant milk & the warm caramel sauce & whisk smooth about 50 strokes to develop the batter
- Pour into your prepared pan & bake for approximately 25 - 30 minutes (depending on your pan size of course) Or when a toothpick inserted into the center comes out with moist crumbs
- Cool cake in the pan(s) until you can safely touch them without burning yourself them flip onto a cooling rack or serving platter to cool the rest of the way
- Now prepare the buttercream recipe according to the instructions on that page as well as the caramel sauce of your choice
- Once the caramel sauce has cooled to COLD add ½ cup of it to the buttercream at the last stage of mixing & whip to combine well
Video
Notes
But of course you can transform this cake into a layer cake like I did with my Billionaire Banana Pudding Cake recipe!
Cupcakes are equally possible with this cake recipe just fill the cupcake liners 3/4 of the way full
Baking at 350F checking to see if they are done at around 18 minutesYou will get about 24 standard cupcakes with this recipe Cake flour is added in combination with all purpose flour in my cake recipe
For those who do not know what Cake Flour is CLICK HERE
Alternatively you can use all All Purpose Flour in the total amount of 2¾ cups (345g) Storage: Fully iced caramel cake should be stored in the refrigerator and will stay fresh for up to 1 week. It can stay at room temperature for 1 day in a cool dry climate
Caramel cake can be frozen wrapped well for up to 1 month
Hi, the video link says Private, can you make public? I am making this Friday, thank you!!
Hi Yes the video just went live on YouTube if you refresh you should be able to see it
In your YouTube video you mention not using a layer of buttercream between the cake and the caramel layer, which sounds like the way I’d go.
Then on your site here you write that this recipe will make 24 cupcakes, which is also what I was interested in knowing. Thinking Halloween, or Fall, cupcakes.
Awesome! I’m glad I was able to include all the useful information on the first try! LOL (*sometimes it takes me longer to cover everything LOL)
One more question: in the video the milk you pour into the caramel seems so thick… is it mixed with anything? Thank you
This is coconut milk from a can where I am using mainly the top portion ~ the thick fat part of the can, not shaken up so the liquid stays at the bottom~ I find this helps for a thicker caramel ~ the more fat the better!
Omgosh!!!! I just made it, how am I going to NOT eat it all? Delish!!!
Yeah, I had to give mine away PRONTO!
I made these as squares and they came out AMAZING!!!! Thank you, Gretchen.
YAY!! thanks for the feedback!
Hi Gretchen : ) I’m going to surprise my non vegan bf and make him this cake for his birthday but I was a little confused on the steps, so I wanted to clear it up now so I’ll be clear of confusion and can just get into making it in a couple days! In step 2 where it says to add in the plant milk inside the caramel sauce, will I be adding in 1 and 3/4 cups of the milk? Because again for step 5 it also says to combine plant milk with the vinegar, but for neither steps and maybe I’m missing something but it didn’t specify the specific amount of plant milk for each step even tho for the ingredient’s list, it simply says 1 3/4 milk. So for step 2, use 1 3/4 milk, and for step 5 also use 1 3/4 of milk? I’m sorry if I worded that confusingly but I appreciate the response in advance!
Hi Thank you for pointing this out! I thought I updated this recipe last month with more clear instructions, but it seems to not have worked!!
I have re written the directions to make it more clear!
Refresh your page to make sure it updates for you on your end!
Thank you for letting me know!
Thank you so much for the prompt reply! It’s clearer now so thank you for that! I’m really looking forward to making it and excited for the outcome!