Indulging in a slice of Vegan Chocolate Caramel Cake is like taking a bite of pure bliss. With its rich chocolate flavor, smooth caramel, and creamy frosting, this cake is perfect for celebrations or a cozy evening treat. The best part? It’s completely plant-based, so everyone can enjoy a delectable slice without worry. Whether you’re vegan or just looking to try something new, this cake will not disappoint!
What You’ll Need for Vegan Chocolate Caramel Cake
Gather all the necessary ingredients to whip up this mouthwatering dessert:
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For the Cake:
- 2 batches of vegan caramel
- 1 1/4 cup (300 ml) vegan buttermilk, room temperature
- 3 cups (360 g) all-purpose flour or gluten-free 1:1 baking flour, sifted
- 1 cup (100 g) Dutch-process cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (70 g) brown sugar
- 1/2 cup (120 ml) unsalted vegan butter, melted and cooled
- 1 cup (250 g) dairy-free yogurt, room temperature
- 1 tsp vanilla extract
- 1 cup (240 ml) hot water + 1 tsp dissolvable espresso powder (or 1 cup brewed coffee, decaf if desired)
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For the Frosting:
- 1/2 cup (120 g) vegan butter, room temperature
- 1 cup (240 g) vegan cream cheese, cold
- 4 cups (480 g) sifted powdered sugar
- 1/2 cup (120 ml) cooled caramel from above
- 1 tsp vanilla extract
Step-by-Step Vegan Chocolate Caramel Cake Recipe
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Before you start, read all instructions for a smooth baking experience. Preheat your oven to 350°F (175°C) and prep three 8" cake pans by greasing them and lining the bottoms with parchment paper.
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Let’s make that vegan buttermilk! In a small bowl, combine dairy-free milk with apple cider vinegar. Set aside for 5-7 minutes to curdle.
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Bring out the magic by whipping up 2 batches of that luscious vegan caramel!
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In a large mixing 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 dairy-free yogurt and vanilla extract until well combined.
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Gradually add half the flour mixture and half the vegan buttermilk to your wet ingredients, gently whisking together. Repeat with the remaining flour and buttermilk. Then, slowly mix in the hot coffee until everything is just combined.
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Divide the rich batter evenly into your prepared pans and bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, let the cakes cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely, which should take about 45 minutes.
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Now for the frosting! In a stand mixer, beat together the vegan butter and cream cheese until creamy. Gradually add the sifted powdered sugar, caramel, and vanilla extract, mixing until you have a smooth and delightful frosting.
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Start assembling your cake! Place one layer on a plate, spread 2/3 cup of frosting on top, and drizzle 2-3 tablespoons of caramel in the middle. Repeat this with the next layer, then top with the final layer and apply a crumb coat!
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Refrigerate the cake for about an hour to set the frosting, then finish it off with the final coat of frosting and a beautiful drizzle of caramel on top.
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If there are any leftovers (though unlikely!), store them at room temperature for up to 2 days or in the fridge for up to 5 days.
How to Serve Vegan Chocolate Caramel Cake
When it comes to serving, this cake shines as the centerpiece of any dessert table. Slice it into generous pieces and serve with a dollop of extra vegan cream cheese frosting on top. Pair it with a scoop of dairy-free ice cream for a delicious contrast in temperatures and textures. For an extra touch, sprinkle some chopped nuts or chocolate shavings on top of each slice before serving. Enjoy this delightful treat with a cup of coffee or tea for the perfect afternoon delight!
Make It Your Own
- Add Some Zest: For a fresh twist, try adding a teaspoon of orange zest to the batter for a subtle citrus flavor.
- Go Nutty: Toss in some vegan chocolate chips or chopped nuts into the batter for added crunch and flavor.
- Gluten-Free Option: Use a gluten-free 1:1 baking flour if you need a gluten-free version of this delicious cake.
Vegan Chocolate Caramel Cake FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them covered in the refrigerator. Assemble the cake the following day.
How do I store leftovers?
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Can I freeze this cake?
Absolutely! Wrap the cake layers tightly and freeze. Thaw overnight in the refrigerator before frosting and serving.
Try this luscious Vegan Chocolate Caramel Cake and let the rich flavors sweep you off your feet. It’s a joy for both vegans and non-vegans alike! Happy baking!