Lately I’ve been on a salt kick! While I never go overboard with it, salt truly enhances all flavor profiles and definitely and is a game changer when it comes to desserts. Whether you love or loathe salt as a focal point in dishes, just a lil sprinkle really makes the flavors pop, especially when it’s caramel!
I love the flavors of caramel, but haven’t had the traditional variety in a long time. Typically its made with heavy cream or corn syrup, but you can easily make a vegan caramel featuring coconut cream as the base. The majority of vegan caramels I’ve come across are date based. While those can do the job, they really don’t mirror the flavors of real caramel. And just like that, my staple vegan coconut caramel was born!
What’s great about this caramel is that it’s quick, easy, affordable, you can throw it on countless things, it lasts in the fridge, you can adjust the thickness, has notes of butter and cinnamon, salt, you can make it in bulk, and you can even reduce the sugar if desired.
When it comes to creating the perfect caramel cake, I chose to use my staple 1 bowl vanilla cake. It’s a seamless process, features minimal ingredients, light, fluffy, and just so good!
What I love most about this recipe, is that it features my favorite standard vegan vanilla cake, the caramel is whipped into the icing, you could throw it even into the cake for an added flavor boost, the caramel is thick yet spreadable, the salt on top just brings it all together, and it’s perfect for any season!
If you love all things caramel, you have to try this new recipe for vegan Salted Caramel Cake!
Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar in one small depression and vanilla into the other, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
Pour water over the entire thing and mix until just combined. Don’t over mix.
Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back. Let the cake cool.
Caramel Sauce: To make the caramel sauce add all the ingredients to a pan and bring to a boil. Reduce to a simmer. Cook over medium heat for 10 minutes until reduced slightly by half and golden.
Take 2 tbsp of water and combine with the corn starch. Whisk until smooth. Pour into the mixture on the stove and whisk to combine. Remove from heat. Sauce will thicken even more once removed from heat.
Frosting: Whip the ready made icing in standing mixer and whip until smooth. Add 2 tbsp of the coconut caramel, mix to combine. Ice the cooled cake and top with the coconut caramel and sprinkle with Maldon flake salt.