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–+ servings
Vegan Caramel Cake

Caramel Cake

I've modified the instructions from the original method shown in the video! Originally I took some of the ingredients from the actual cake batter & turned it into a caramel base for the cake. However in order to get caramel buttercream & drizzle you still have to make a separate caramel sauce! Hopefully this way is easier & faster! For those wanting the original recipe as shown in the video email me @ gretchensbakery3@gmail.com 

5 from 1 vote
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 15

Ingredients
  

For the Caramel Sauce

  • 2 cups Granulated Sugar 400g
  • 6 Tbs Water
  • 1 teaspoon Vinegar
  • 1 cup High Fat Plant Milk
  • 2 Tbs Vegan Butter
  • 1 teaspoon Salt

For the Cake

  • 1½ cups Plant Milk 420ml
  • 1 Tbs White Vinegar 15ml
  • ½ cup Vegan Butter 140g
  • ½ cup Vegetable oil 117ml
  • ¾ cup Granulated Sugar 150g
  • 1 cup Caramel Sauce *from above recipe
  • ½ teaspoon Salt
  • 2 teaspoon Vanilla Extract 10ml
  • 2 cups All Purpose Flour 250g
  • 1 cup Cake Flour 120g
  • 2 teaspoons Baking Soda

for the Caramel Icing

Instructions
 

  • First prepare the caramel sauce by combining the sugar, vinegar & water in a medium heavy bottom sauce pot stirring only until has dissolved not after it starts to boil or you will get crystals in your caramel! The acid helps to prevent this, but it can still happen if you stir it after it starts boiling
  • Watch it carefully as it turns from a light to medium amber, take it off the heat when it is medium amber as it will continue to cook & get darker after you remove it from the heat
  • Slowly & carefully pour in the room temperature plant milk & then add the vegan butter & salt stirring slowly & carefully. Once the bubbling subsides stir it to a smooth sauce
  • Divide this caramel sauce into 1 cup for the cake batter / ½ cup for the buttercream & ½ cup for the top drizzle
  • Next preheat the oven to 350F & grease & parchment line your cake pan(s)
  • Prepare the cake batter by combining the vegetable oil with the melted vegan butter, add the vanilla extract & set aside
  • In a separate measuring cup combine the plant milk with the vinegar
  • Sift all the dry ingredients together into a large mixing bowl, including the sugar.
  • Pour in the wet ingredients (plant milk mixture & the butter/oil mixture including the cooled caramel sauce) into the dry ingredients & whisk smooth about 20 strokes to develop the batter
  • Pour the batter into your prepared pan(s) & bake for 15 minutes, then turn the open temperature down to 325°F to bake the rest of the way, approximately 20 minutes more or when you gently press the centers they are springy to the touch.
  • Now prepare the buttercream recipe according to the instructions & add the COOLED ½ cup of reserved caramel sauce at the last stage of mixing
  • Once the cake is cooled turn it out onto your serving platter & ice with a thick layer of caramel buttercream & then drizzle the top or serve each slice with additional caramel sauce

Video

Notes

Be sure to read all the notes for success above the recipe
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 up to 1 day in a cool dry climates . Caramel cake can be frozen wrapped well for up to 1 month
Tried this recipe?Let us know how it was!