Vegan Chocolate Caramel Cake is a deliciously indulgent dessert that brings together rich chocolate flavor and a luscious caramel filling. Perfect for special occasions or just a treat for yourself, this cake combines the incredible taste of chocolate with a creamy topping and a delightful drizzle of caramel. It’s not just a cake; it’s a celebration on a plate!
What You’ll Need for Vegan Chocolate Caramel Cake
To whip up this delightful cake, gather the following ingredients:
- Vegan Buttermilk: 1 1/4 cups (300 ml) dairy-free milk + 1 tablespoon apple cider vinegar
- All-Purpose Flour: 3 cups (360 g), sifted (or gluten-free 1:1 baking flour)
- Dutch-Process Cocoa Powder: 1 cup (100 g), sifted
- Baking Powder: 2 teaspoons
- Baking Soda: 1 1/2 teaspoons
- Sea Salt: 1/2 teaspoon
- Granulated Sugar: 1 3/4 cups (350 g)
- Brown Sugar: 1/3 cup (70 g)
- Unsalted Vegan Butter: 1/2 cup (110 g), melted and cooled
- Dairy-Free Yogurt: 1 cup (240 g), room temperature
- Vanilla Extract: 1 teaspoon
- Hot Water: 1 cup (240 ml) + 1 teaspoon dissolvable espresso powder (or 1 cup brewed coffee)
- Vegan Butter: 1/2 cup (110 g), room temperature (for frosting)
- Vegan Cream Cheese: 1 cup (240 g), cold (for frosting)
- Powdered Sugar: 4 cups (480 g), sifted (for frosting)
- Cooled Caramel: 1/2 cup (120 ml) (for frosting)
- Vanilla Extract: 1 teaspoon (for frosting)
Step-by-Step Recipe for Vegan Chocolate Caramel Cake
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Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper.
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Make the vegan buttermilk by combining the dairy-free milk with apple cider vinegar. Allow it to curdle for 5-7 minutes.
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Prepare 2 batches of vegan caramel ahead of time.
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In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. In another bowl, mix the melted vegan butter, granulated sugar, and brown sugar until smooth. Then, stir in the yogurt and vanilla extract until everything is well combined.
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Gradually add half of the flour mixture and half of the buttermilk to the wet ingredients, gently mixing them together. Repeat with the remaining flour and buttermilk. Finally, incorporate the hot coffee until just combined.
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Divide the batter evenly into the prepared pans and bake for 33-35 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack for about 45 minutes.
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For the frosting, beat the vegan butter and cream cheese together until creamy. Gradually add the powdered sugar, cooled caramel, and vanilla, mixing until smooth.
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Assemble the cake by placing one layer on a serving plate. Spread a layer of frosting, drizzle some caramel on top, and repeat with the second layer. Finally, place the last layer on top and apply a crumb coat.
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Refrigerate the cake for about an hour to set the frosting. Once set, finish with a final coat of frosting and drizzle with caramel.
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Store any leftovers at room temperature for 2 days or in the fridge for up to 5 days.
How to Serve Vegan Chocolate Caramel Cake
Serving this cake is a treat in itself! Cut it into generous slices and enjoy it with a cup of your favorite herbal tea or a glass of almond milk. For an extra special touch, add a scoop of vegan ice cream on the side or sprinkle some crushed nuts on top for added crunch. It’s sure to impress your guests at any gathering!
Helpful Tricks for Vegan Chocolate Caramel Cake
- Make sure your ingredients are at room temperature for better mixing.
- If you want a richer flavor, feel free to add more espresso powder for an extra coffee kick.
- Don’t skip the cooling time! Letting the cake cool completely makes it easier to frost.
Vegan Chocolate Caramel Cake: Frequently Asked Questions
Can I use a different type of flour?
Yes! You can use gluten-free 1:1 baking flour instead of all-purpose flour.
How do I store the cake?
You can keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days. Just make sure it’s covered!
Can I make the caramel in advance?
Absolutely! You can make the vegan caramel ahead of time and store it in the refrigerator until you are ready to use it.
This Vegan Chocolate Caramel Cake is perfect for any occasion, or just when you crave something sweet. Enjoy making it, and indulge in every delicious layer!
Vegan Chocolate Caramel Cake
A deliciously indulgent vegan cake with rich chocolate flavor and a luscious caramel filling, perfect for special occasions or a personal treat.
Vegan Buttermilk
- 1 1/4 cups 1 1/4 cups dairy-free milk + 1 tablespoon apple cider vinegar (Combine and let curdle for 5-7 minutes.)
Cake Ingredients
- 3 cups All-Purpose Flour, sifted (or gluten-free 1:1 baking flour)
- 1 cup Dutch-Process Cocoa Powder, sifted
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Baking Soda
- 1/2 teaspoon Sea Salt
- 1 3/4 cups Granulated Sugar
- 1/3 cup Brown Sugar
- 1/2 cup Unsalted Vegan Butter, melted and cooled
- 1 cup Dairy-Free Yogurt, room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Hot Water + 1 teaspoon dissolvable espresso powder (or 1 cup brewed coffee)
Frosting Ingredients
- 1/2 cup Vegan Butter, room temperature
- 1 cup Vegan Cream Cheese, cold
- 4 cups Powdered Sugar, sifted
- 1/2 cup Cooled Caramel
- 1 teaspoon Vanilla Extract (For frosting)
Preparation
- Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper.
- Make the vegan buttermilk by combining the dairy-free milk with apple cider vinegar and allowing it to curdle for 5-7 minutes.
- Prepare 2 batches of vegan caramel ahead of time.
Mixing Cake Batter
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt.
- In another bowl, mix the melted vegan butter, granulated sugar, and brown sugar until smooth. Stir in the yogurt and vanilla extract.
- Gradually add half of the flour mixture and half of the buttermilk to the wet ingredients. Mix gently and repeat with the remaining flour and buttermilk.
- Incorporate the hot coffee until just combined.
Baking and Cooling
- Divide the batter evenly into the prepared pans and bake for 33-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack for about 45 minutes.
Frosting
- Beat the vegan butter and cream cheese together until creamy. Gradually add the powdered sugar, cooled caramel, and vanilla, mixing until smooth.
Assembling the Cake
- Assemble the cake by placing one layer on a serving plate. Spread a layer of frosting, drizzle some caramel on top, and repeat with the second layer.
- Place the last layer on top and apply a crumb coat.
- Refrigerate the cake for about an hour to set the frosting.
- Finish with a final coat of frosting and drizzle with caramel.
Serving
- Cut the cake into generous slices and enjoy it with a cup of your favorite herbal tea or a glass of almond milk.
- Add a scoop of vegan ice cream on the side or sprinkle some crushed nuts on top for added crunch.
Store any leftovers at room temperature for 2 days or in the fridge for up to 5 days. Make sure your ingredients are at room temperature for better mixing. For a richer flavor, add more espresso powder. Don’t skip the cooling time to make frosting easier.
