Vegan Salted Caramel Cake: Dairy-Free Layer Cake
This vegan salted caramel cake relies on the temperature of your caramel sauce for its structure. Use a 350°F (175°C) oven to bake the sponges. Cool the caramel sauce completely before folding it into the batter. Hot caramel breaks down the dough and creates a dense texture. Chill the finished cake in the refrigerator for 30 minutes to firm up the frosting before you slice it.
Vegan Salted Caramel Cake: Dairy-Free Layer Cake
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. This prevents the cake from sticking to the base during removal.
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Make the caramel
Combine light brown sugar, coconut milk, and refined coconut oil in a saucepan over medium heat. Stir until the mixture thickens and blooms. Stir in sea salt and cool to room temperature so the sauce thickens further.
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Mix dry ingredients
Whisk together the all purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Ensure there are no clumps for a consistent crumb.
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Combine the batter
Whisk coconut milk, apple cider vinegar, refined coconut oil, and vanilla extract in a separate bowl until smooth. Stir this wet mixture into the dry ingredients until just combined. Fold in a quarter cup of the cooled caramel sauce.
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Bake the cakes
Divide the batter evenly between your prepared pans. Bake for 30-35 minutes. A toothpick inserted in the center must come out clean to ensure the center is fully set.
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Cool the layers
Let the cakes cool in the pans for 10 minutes. Transfer them to a cooling rack to cool completely. Cooling prevents the frosting from melting upon contact.
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Prepare the frosting
Beat vegan butter until creamy and gradually sift in powdered sugar. Fold in caramel sauce and vanilla extract. Add coconut milk a few tablespoons at a time until the frosting is smooth and spreadable.
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Assemble and chill
Layer one cake with caramel sauce and frosting, then top with the second layer. Frost the top and sides. Drizzle remaining caramel and sea salt over the top, then chill for 30 minutes to firm up the frosting.
Ensure your caramel sauce is completely cool before folding it into the batter. Hot caramel will break the emulsion and cause the dough to lose structure. If you notice the batter becoming dense or separating, the caramel was too warm.
What to serve with it
Pair this cake with a scoop of coconut whipped cream or vegan vanilla ice cream. For a different flavor profile, add a drizzle of cold-brew coffee or espresso syrup. A light dusting of sea salt crystals on top further enhances the sweetness of the caramel for a balanced finish.
Making it ahead
Chill the cake in the refrigerator for 30 minutes before serving to firm up the frosting. If the frosting becomes too stiff after this process, re-whip it or stir in one tablespoon of coconut milk to loosen the texture and make it spreadable again for better presentation.
Storing and reheating
Store leftover slices in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cake tightly and freeze it for up to 3 weeks. Thaw the cake at room temperature before serving to restore the original texture of the crumb.
Getting the texture right
Cool the caramel sauce completely before folding it into the batter. Hot caramel breaks down the structure of the dough and makes the cake dense. Use a toothpick in the center of the pans to ensure the cake is fully baked before removing it from the oven.
Nutrition per serving
- Calories
- 412
- Protein
- 3.2 g
- Carbs
- 54.8 g
- Fat
- 18.4 g
- Fiber
- 1.1 g
- Sugar
- 38.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make this cake gluten-free
Yes. Replace the all purpose flour with 2 cups of a gluten-free all-purpose blend. Add 1 tsp of xanthan gum to the dry ingredients to maintain the structure and ensure the cake has a tender crumb.
How do I make the frosting richer
Use salted vegan butter instead of refined coconut oil in the frosting. This substitution adds a deeper saltiness and a creamier mouthfeel that complements the sugar in the caramel sauce.
Can I add chocolate to the recipe
Yes. Whisk 1 cup of cocoa powder into the dry ingredients. Replace the plain frosting with a chocolate-caramel buttercream to create a richer, more decadent version of the vegan salted caramel cake.
