
Vanilla Caramel Cake
1 hr + 15 min
Dessert
large slices
Total
1 hr + 15 minPrep
30 minCook
45 minContains
Swap out
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Ingredients
Caramel sauce
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⅓ cup (75 g)unsalted margarine
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⅓ cup (73 g)brown sugar
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⅓ cup (80 mL)coconut cream†
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¼ tspsalt
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¼ tsp
Cake
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2 cups (480 mL)unsweetened soy milk†
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3 cups (414 g)all-purpose flour
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1½ cups (336 g)granulated sugar
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1 Tbsp (10 g)baking powder
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1 tsp (5 g)baking soda
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½ tspsalt
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Frosting
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7.9 oz (224 g)unsalted vegan butter, at room temperature
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2 cups (268 g)powdered sugar
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Optional garnish
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fresh mixed berries
Directions
- Start by making the caramel sauce. Add all the ingredients except for the vanilla to a saucepan. Stir continuously while bringing it to a boil, then reduce to a simmer, cooking uncovered for 8 - 10 minutes to allow the sauce to thicken. Stir occasionally to prevent burning.
- Remove the pan from the heat and stir in the vanilla extract. Allow the caramel sauce to sit and cool; it will continue to thicken as it cools, and thickens even more once refrigerated.
- Grease two 8-inch (20 cm) round cake pans with oil and line the bottom with a cut-out round piece of parchment paper. Preheat the oven to 350°F (180°C).
- To a medium bowl, add the milk and vinegar, and give it a mix. It'll start to curdle, creating vegan buttermilk.
- Place a sieve over a large bowl, sift all the dry ingredients through it: the flour, sugar, baking powder, baking soda, and salt. Mix, and then create a shallow well in the middle.
- Returning to the medium bowl, add the melted coconut oil and vanilla extract.
- Add the wet ingredients to the large bowl with the dry ingredients, and mix until just combined.
- Divide the batter between the two greased baking pans, and give the pans a gentle tap on the counter to release any air bubbles.
- Bake the cakes on the middle rack of the preheated oven for 33 - 35 minutes, or until the edges are golden and a thin wooden skewer inserted into the centre comes out clean.
- Meanwhile, make the frosting by adding the butter to a large bowl. Use an electric electric hand mixer to mix the butter until fluffy, about 5 minutes.
- Place a sieve over the bowl, sift in ½ cup of icing sugar at a time, and beat until it's all incorporated.
- Add the vanilla extract and ¼ cup of the caramel sauce made in step #1 (reserve the remainder for garnish). Beat until combined.
- When the cakes are done, remove them from the oven and let them cool for 10 minutes in the cake pan before transferring to a cooling rack to let them cool off completely.
- If you like, you can level your cakes with a serrated knife to create a flat surface for stacking the cakes on top of each other.
- Drizzle 2 Tbsp of caramel sauce on one of the cakes, and using a spatula or butter knife, spread out about 1 cup of frosting on it.
- Place the second cake on top and drizzle with another 2 Tbsp of caramel sauce and frost with the leftover frosting. Smooth out the frosting on the top and sides of the cakes.
- Optionally, spoon the leftover caramel sauce on top of the cake and let it drip down the sides. Top with some berries if desired and enjoy!
Notes
- †Coconut cream is the thick part of a can of coconut milk. To more easily obtain the cream, refrigerate the can overnight.
- †We recommend using either soy or pea milk for this recipe, as the high protein content of these milks are what allows the milk to curdle to create vegan buttermilk. We can't guarantee other plant-based milk will be successful.
- †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
Storage
- Best if enjoyed immediately.
- Store the whole cake in the fridge for up to 1 - 2 days.
- Store leftovers an airtight container in the fridge for up to 3 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
This is a real cake that holds its own instead of some halfhearted vegan substitution. I made it for a large group and heard secondhand that people were RAVING about it behind my back. After being informed it was vegan multiple people come up to me and asked because they didn't believe it. "Don't worry, it's still a sugary dessert. I would never trick you with a health food."
I've never baked anything like this before, and it was a really satisfying chemistry experiment. All of the PUL recipes I've tried are gold (non vegans love them too), so they help bridge the social disconnect I've been struggling with since going plant based. Thank you PUL!!
Wow! That’s amazing cake. I love it. So delicious🤤 And it so easy to do, really? In short, I’m in love)
Hello! I love your recipes sooo much, and I really want to try this one but the caramel sauce never gets the right consistenci for me, is always too thick that i can't use it, i l'm using vegan butter earth balance, do you think that could be the problem?
I made them into cupcakes and added some matcha powder, delicious! I did 1/3d of the recipe (made 5-6 cupcakes) and did 1-1/2 tsp matcha powder. Perfect amount of sweetness. Probably would benefit from buttercream frosting, but we just ate it on its own.
Hi guys, I tried making cupcakes with this recipe. Taste is amazing and also super moist but it is super sticky. What can I do that this is not the case. I tried reducing or even putting no coconut-oil but it did not help. Thanks for you help.
Amazingly delicious 😋
Made the Vanilla Caramel Cake today for my mom's 75th birthday. Everyone loved it.
Hi can you make more helthey dessert recipes?
Could you substitute the flour with cake flour? I don't have coconut oil on hand right now but would sunflower oil work in its place?
Thank you! 😊
Delicious! My husband said it tasted like a wedding cake.
Can I use lemon juice instead of vinegar?
Wow, what a gorgeous and delicious cake this is!! I made this for my birthday and everyone who tried a piece loved it. When I told them it was vegan, they could not believe it at first! Thank you so much for this recipe PUL team. Definitely going to make it again in the future :))
Hi PUL team and thank you for making my life tastier!!! Your recipes are so easy to cook and so far have not failed me!
Could I use double cream instead of coconut cream for this recipe? Although I like coconut, sometimes I feel the taste of coconut cream can be quite strong for me!
Thank you and happy holidays🎄
Great recipe 😋
Hi guys, thanks for your awesome content I've been with you for 3 years from the beginning of my vegan lifestyle. I wanted to make this cake for my boyfriend's bday, like many others here do :) Can I double up on the ingredients and cut the cakes then in two so that the cake is taller, has 4 layers? I hope that makes sense and that the cake can be baked that thick. I'm a newb when it comes to sweets :)
Most delicious cake I’ve ever tasted let alone made myself!
Made this as muffins and they were great!
Hi PUL Team! I'm planning on baking this cake for my boyfriend's birthday - would it be ok to bake the cake (and decorate it) a day in advance? Thanks for all the absolutely delicious recipes!! :)
Hello! I really want to make this cake for my mum’s birthday but I have a couple questions before I do 😊 First, can I swap the margarine in the caramel sauce for vegan butter? Also could I swap the coconut oil for vegan butter as well? And finally, I think I’ve seen cans of just coconut cream, would I be able to use that instead of taking it from canned coconut milk? Ah so sorry for so many questions!!
Ps I absolutely love your recipes and the new website looks amazing!!
My family isn't usually into white/vanilla type cakes, (we always go for chocolate), but this cake is one big exception. Super moist, very rich caramel flavor.....ridiculously DELICIOUS! Thank you!!!
Can I use vegeable oi instead of coconut oil?
Hi!
I recently made the chocolate cake, which is divine!! I used oat milk instead of soy milk for that recipe and it worked perfectly. Would that be possible for this recipe as well? Thank you for the wonderful recipes you share!
Hi! I just made this cake today and it was so delicious! The cake was moist and the frosting was amazing. Thank you so much for this wonderful recipe!
I made this cake for a Passover/Easter celebration and EVERYONE loved it!!
Hello! I made this wonderful cake already twice! it is easy even if it takes a bit of time for the cooling and so on, which is normal. However, the cake taste is just amazing and it comes exactly as explained! My guests loved it a lot and it was great to prepare a vegan cake for non-vegans! they were so surprised! The sugars can be a little too much, but since it is an indulgence for every once in a while I can say this cake is just amazing, and 5 starts! Thank you so so much! I am now trying the chocolate on from you !!! Much Love xxx SIlvia