Vegan Salted Caramel Chocolate Cake

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If there is one thing that never goes out of style, it is the irresistible combination of chocolate and caramel. And when you add a hint of salt? It creates a balance between sweet and salty. Pure magic. This Vegan Salted Caramel Chocolate Cake is the ultimate treat. It is rich, indulgent, and completely plant based, but you would never guess it!

Picture this – two layers of moist chocolate sponge, sandwiched together with a silky salted caramel buttercream. Next it is drizzled with homemade vegan salted caramel for that perfect sweet and salty balance. Every bite is decadent yet perfectly balanced, making it ideal for birthdays, celebrations, or simply when you fancy a slice of something special with your afternoon cuppa.

Now, if you are thinking, “Vegan caramel? How’s that possible?” don’t worry, I have got you covered. This caramel is made without dairy, using simple ingredients that create the same rich, buttery flavour we all love. Paired with a light but luscious buttercream and chocolate sponge, this vegan salted caramel chocolate cake is proof that plant based baking can be just as indulgent as traditional recipes.

Even better? You don’t need any fancy ingredients or specialist skills to make this showstopper. Whether you’re a seasoned baker or a complete beginner, I’ll guide you through every step, from baking the perfect sponge to whipping up the smoothest caramel icing.

For the salted caramel it is important that you use a tin of full fat coconut milk. Don’t use the coconut milk drink you find with the other plant based milks. In the icing I use a salted caramel flavouring but do not worry if you can’t get your hands on that. You can switch it out for vanilla. The salted caramel sauce will still add enough salted caramel.

If you would like more vegan cake recipes you could try my vegan chocolate cake or why not try vegan vanilla 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

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.