Vegan Salted Caramel Chocolate Cake Recipe

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This Vegan Salted Caramel Chocolate Cake Recipe combines rich chocolate sponge with homemade vegan salted caramel and creamy caramel buttercream for an indulgent cake that’s perfect for birthdays, celebrations or whenever you’re craving a decadent dessert. The sweet caramel is balanced with a pinch of salt, making every bite rich without being overly sweet.

TL;DR

• Rich vegan chocolate cake with homemade salted caramel
• Moist chocolate sponge with creamy caramel buttercream
• Sweet and salty flavour combination
• Perfect for birthdays and celebrations
• Homemade salted caramel filling and drizzle
• Dairy-free and egg-free

Vegan Salted Caramel Chocolate Cake Recipe

Ingredients

For the Salted Caramel

• 400ml coconut milk (from a tin)
• 150g light brown sugar
• 1 tsp vanilla extract
• Pinch of salt

For the Sponge

• 540ml soya milk
• 2¼ tsp cider vinegar
• 390g caster sugar
• 225ml vegetable oil
• 3 tsp vanilla extract
• 345g plain flour
• 120g cocoa powder
• 1 tsp baking powder
• 1½ tsp bicarbonate of soda
• Pinch of salt

For the Icing

• 125g vegan baking block
• 125g vegan margarine
• 1 tsp salted caramel flavouring (or vanilla extract)
• 500g icing sugar

How to Make This Vegan Salted Caramel Chocolate Cake Recipe

For the Salted Caramel

1. Put the coconut milk, light brown sugar and vanilla extract into a saucepan and heat gently over a medium heat, stirring occasionally.
2. Once the mixture begins bubbling and has thickened slightly, remove it from the heat.
3. Stir through the pinch of salt and leave the caramel to cool completely.

For the Sponge

1. Preheat the oven to 180°C (350°F) and grease and line two 8-inch round cake tins.
2. In a large jug, mix the soya milk with the cider vinegar and leave for a few minutes to curdle.
3. In a large bowl, whisk together the plain flour, cocoa powder, baking powder, bicarbonate of soda, caster sugar and salt.
4. Add the vegetable oil and vanilla extract to the soya milk mixture.
5. Pour the wet ingredients into the dry ingredients and mix until smooth with no lumps.
6. Divide the batter evenly between the prepared tins.
7. Bake for around 30 minutes, or until a skewer inserted into the centre comes out clean.
8. Leave to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

For the Icing

1. Beat the vegan baking block until smooth.
2. Add the vegan margarine and salted caramel flavouring (or vanilla extract) and beat until fully combined.
3. Sift in half of the icing sugar and mix carefully.
4. Sift in the remaining icing sugar and continue mixing until smooth and fluffy.

To Assemble the Cake

1. Level one of the sponge layers with a serrated knife if needed.
2. Place it onto a serving plate or cake board.
3. Spread half of the buttercream over the sponge, taking it right to the edges.
4. Drizzle over some of the cooled salted caramel.
5. Place the second sponge layer on top.
6. Spread the remaining buttercream over the top of the cake. Leave it rustic or smooth it with a palette knife if preferred.
7. Finish with another generous drizzle of salted caramel before serving.

Top Tips

• Allow the salted caramel to cool before assembling the cake so it thickens slightly.
• Don’t overmix the cake batter to keep the sponge light.
• Level the cakes for a neater finish.
• Chill the caramel if it becomes too runny.
• Use good quality cocoa powder for the richest chocolate flavour.

Variations

• Sprinkle flaky sea salt over the finished cake.
• Add dairy-free chocolate chips to the sponge.
• Decorate with vegan caramel chocolates.
• Swap the buttercream for vegan chocolate frosting.
• Add chopped pecans for extra crunch.

Serving Suggestions

Serve this salted caramel chocolate cake with:

• Fresh berries
• Vegan vanilla ice cream
• Dairy-free whipped cream
• Hot coffee or espresso
• A drizzle of extra salted caramel

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. The sponge layers can also be frozen for up to 3 months. Wrap well before freezing and defrost completely before filling and decorating.

FAQs

Recipes Similar to Vegan Salted Caramel Chocolate Cake Recipe

• Oreo Cake
• Carrot Cake
• Gluten Free Chocolate Cupcakes

Salted Caramel Chocolate Cake

Difficulty: Medium

Servings

8-10

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

The chocolate sponge, salted caramel filling and caramel icing are the perfect balance.

Ingredients

• For the Salted Caramel

• 400ml Coconut Milk (from a tin)

• 150g Light Brown Sugar

• 1 tsp Vanilla Extract

• Pinch of Salt

• For the Sponge

• 540ml Soya Milk

• 2 1/4 tsp Cider Vinegar

• 390g Caster Sugar

• 225ml Vegetable Oil

• 3 tsp Vanilla Extract

• 345g Plain Flour

• 120g Cocoa Powder

• 1 rsp Baking Powder

• 1 1/2 tsp Bicarbonate of Soda

• Pinch of Salt

• For the Icing

• 125g Baking Block

• 125g Vegan Margarine

• 1 tsp Salted Caramel Flavouring (or vanilla extract)

• 500g Icing Sugar

Directions

• For the Salted Caramel
• Put the vanilla, coconut milk and sugar into a pan and heat slowly on the hob. Keep mixing occasionally.
• When the caramel is bubbling and has thickened slightly take the pan off the heat.
• Add in your pinch of salt and mix well. Leave to cool.
• For the Sponge
• Preheat the oven to 180ºc/350ºf and grease and line 2 8 inch round cake tins.
• In a large jug mix the soya milk with the cider vinegar and set aside.
• In a large bowl mix the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and salt.
• Add the vegetable oil and vanilla to the soya milk and mix.
• Pour the wet ingredients into the dry ingredients and mix until it is smooth and there are no lumps.
• Divide between the two tins and bake in the oven for 30 minutes or until a skewer inserted into the top of the cake comes out clean.
• Cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
• For the Icing
• Beat the softened Baking Block with a hand or stand mixer until smooth.
• Add in the vegan margarine and the salted caramel flavouring (or vanilla extract) and beat again until well combined and smooth.
• Sieve in half of the icing sugar and carefully mix in.
• Sieve in the other half of the icing sugar and mix until there are not butter streaks left.
• To Assemble the Cake
• With a serrated knife level off one layer of cake.
• Put half of the icing on top of that layer and spread to the edges.
• Drizzle over some of the salted caramel you made earlier.
• Put the second cake layer on top and spread the remaining icing over the top. I use a spoon and to push it to the edges bit I like a bit of an 'informal' look so I don't smooth it out too much.
• Drizzle over more salted caramel and serve.

Comments

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