Indulge in the rich and heavenly flavors of this Vegan Chocolate Cake, layered with gooey salted caramel and enveloped in the creamiest salted caramel frosting. The moist chocolate sponge offers the perfect base for the luxurious caramel filling, striking a balance between sweet and salty. This cake is not only vegan and easy to make but also irresistibly delicious, making it an ideal choice for any occasion that calls for a touch of indulgence. Whether you’re a chocolate lover, a caramel aficionado, or simply seeking a delightful vegan dessert, this cake is sure to impress.
Ingredients:
- Sponge:
- 300g self-rising flour
- 60g cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 150g light brown sugar
- 360g dairy-free milk
- 15mL apple cider vinegar
- 90g dairy-free yogurt
- 80g light olive oil
- Salted Caramel Frosting:
- 227g dairy-free butter, softened
- 420g powdered sugar
- 50g salted caramel sauce
- Salted Caramel Sauce:
- 60g melted coconut oil
- 120g nut butter (almond or peanut)
- 60g maple syrup
- Pinch of salt
Method:
- Preheat the oven to 170°C and line three 6-inch round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- In a bowl, combine the wet ingredients and sift in the dry ingredients. Mix gently.
- Divide the batter among the tins and bake for 20-25 minutes.
- Prepare the caramel sauce by combining the ingredients and setting aside.
- Make the salted caramel frosting (as previously detailed).
- Assemble the cake by piping frosting around the edges of each sponge and pouring caramel in the center. Layer and frost the cakes.
- Refrigerate for 30 minutes to set before slicing.
Enjoy this luscious vegan chocolate cake with salted caramel, and feel free to share this delightful recipe with others!
