Description
Elevate your dessert game with this divine three-layer vegan caramel cake! Packed with luscious homemade vegan caramel between each layer, this cake is a dream come true – a harmonious blend of light, fluffy, and moist texture and irresistibly rich caramel flavour. Whether it’s a birthday bash, a cosy home gathering, or festive holidays like Thanksgiving and Christmas, I promise you this cake is going to be the star of the show.
Ingredients
For the cake
- 4 & 1/2 cups (490g) plain flour
- 3/4 ~ 1 cup (120~150g) brown sugar
- 1 cup (250ml) soy milk
- 3/4 cup (150g) vegan butter
- 3/4 cup (240g) vegan caramel, store-bought or homemade, and more for filling
- 3/4 cup (200g) applesauce
- 3 tbsp cornflour
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 tsp baking powder
- 1/2 tsp baking soda
For the caramel buttercream
- 3/4 cup (150g) vegan butter
- 1/3 cup (100g) vegan caramel, store-bought or homemade
- 1 & 1/2 ~ 2 cups (150g ~ 200g) icing sugar
For the whipped cream
- 1/3 ~ 1/2 cup (80 ~ 125ml) soy whipping cream
- 1~2 tbsp caster sugar
Instructions
- Preheat your oven to 180C(350°F) and prepare three 7-inch round cake tins. Grease them thoroughly with a little vegetable oil or vegan butter, and line the bottoms and sides with parchment paper to ensure easy cake removal.
- Mix the soy milk and apple cider vinegar together. It curdles and becomes thick like buttermilk. Set aside.
- Using a hand mixer or stand mixer with a paddle attachment, beat the vegan butter and brown sugar until they are very well combined and fluffy. Add vegan caramel, vegan buttermilk, vanilla extract, and applesauce and mix until well combined.
- add flour, cornflour, baking powder, and baking soda and mix until it’s just combined, scraping the side as needed.
- Pour the cake batter evenly into the three prepared cake tins and smooth out the top with a spatula. Place the cake tins in the preheated oven and let them work their magic for 23 minutes.
- You’ll know they’re ready when a toothpick inserted into the centre of the cake comes out clean. If it comes out with wet batter, bake for another 2-3 mins and test again.
- Remove the cake from the oven and allow them to cool in their tins for 5-10 minutes before transferring them to a cooling rack. Let them rest on a cooling rack until the cakes are completely cooled down.
- Using a hand mixer or a stand mixer, beat the vegan butter and vegan caramel until well combined. Add icing sugar and beat until it forms a rich and fluffy texture.
- Frost one of the cakes with a generous layer of caramel buttercream, about 1-2cm. Make a well in the middle of the buttercream and dollop 3-4 tablespoons of vegan caramel and smooth out the top. Place the second cake on top and repeat the process. Cover the last cake and the side with buttercream. Dollop a random amount of vegan caramel on top and side and spread with the same spatula, creating a swirling pattern with the caramel.
- Whip the soy whipping cream with caster sugar until it makes a stiff peak. Use a piping bag and your favourite star tip to decorate the cake and drizzle more vegan caramel.
- Enjoy!
Notes
Use room-temperature caramel to ensure the batter is the same consistency throughout.
Let your cakes cool in their pans for 5-10 minutes before transferring them to a cooling rack. This helps them hold their shape and prevents any potential crumbling as well as drying out.
Feel free to adjust the sugar amount up to 1 cup (150g).
- Prep Time: 20 mins
- Cook Time: 23 mins
- Category: Cake
- Method: Baking