View on phone
Vanilla Caramel Cake
1 hr + 15 min
Dessert
large slices
Total
1 hr + 15 minPrep
30 minCook
45 minContains
Swap out
Free from
Ingredients
Caramel sauce
-
⅓ cup (75 g)unsalted margarine
-
⅓ cup (73 g)brown sugar, packed
-
⅓ cup (80 mL)coconut cream†
-
-
¼ tspsalt
-
¼ tsp
Wet ingredients
-
2 cups (480 mL)unsweetened soy milk†
-
Dry ingredients
-
3 cups (414 g)all-purpose flour
-
1½ cups (336 g)granulated sugar
-
1 Tbsp (14 g)baking powder
-
1 tsp (5 g)baking soda
-
½ tspsalt
Frosting
-
7.9 oz (224 g)unsalted vegan butter, at room temperature
-
2 cups (268 g)powdered sugar
-
Optional garnish
-
fresh mixed berries
Make your own
Directions
- Add the margarine, sugar, coconut cream, maple syrup, and salt to a saucepan. Cook uncovered at a gentle simmer for 8 - 10 minutes, stirring often.
- Turn off the heat and stir in the vanilla extract. Allow the caramel sauce to sit and cool. It will continue to thicken as it cools.
- 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)*.
- Add the milk and vinegar to a medium bowl. Mix and set aside. The mixture will start to curdle, creating vegan buttermilk.
- Meanwhile, place a sieve over a large bowl and sift through all of the dry ingredients. Mix, and then create a shallow well in the middle.
- Returning to the medium bowl, add the melted coconut oil and vanilla extract.
- Transfer this mixture into the bowl with the dry ingredients, and mix until just combined.
- Divide the batter between the two cake pans. 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 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.
- To the bowl, add the powdered sugar, and beat on low speed 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.
- Optional step: level your cakes with a serrated knife to create a flat surface for even stacking of the cakes on top of each other.
- Drizzle 2 Tbsp of caramel sauce on one of the cakes.
- Spread roughly 1 cup of frosting on the first cake, then place the second cake on top. Drizzle with another 2 Tbsp of caramel sauce, then proceed to frost the entire cake with the remaining frosting.
- Drizzle 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.
- * We used top and bottom heating (not fan-assisted/convection).
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.
Print
Let us know what you think
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Show nutrition info
Leave a comment
Delicious 😋. I have put 1/3 less sugar as I prefer a bit less sweet deserts and it still worked perfectly. Thank u for the recipe.🥰
Hi, I wanted to make this cake for my birthday party, but I wanted to make it more fruity as this is perfect season for berries. Do you think raspberries will go with this recipe?
Made this cake for a birthday party and it is amazing! Everything is balanced, and it is simply delicious! Whenever I need a vegan cake now, I will definitely come back to this one. Thank you so much! Your recipes are the best :)
Thank you so much what you do I know you got test cakes all the time I was surprised you didn’t do a video for the vanilla cake
Well, thank you again JP for Miami
Love the servings adjustment on your site
I love how you can change the servings sizes to make small portion. Can you make a strawberry lemon shortcake vegan? Your chocolate cake come out amazing!
This will probably be a longer review, so for anyone looking for information quickly for planned recipe changes, here is the summary: I used the recipe to make cupcakes, added fruit to it and made a gluten-free version, which both turned out REALLY great. (1/2)
I made this cake for my birthday. However, since I celebrated it a little later, I wanted something that I could freeze, which would have been more difficult with a big cake, so I decided on making cupcakes. I followed Victorias´ suggestion and only made 1/3 of the suggested amount and ended up with 8, very, very delicious cupcakes. I added some rhubarb into the batter as well. To get rid of some of the water, I cut the rhubarb into small pieces and mixed it with some sugar (about 150g of rhubarb and about 2 tsp of sugar) and let that sit over night. The next morning I put the rhubarb into a sieve and put a bowl underneath to catch the liquid. I then replaced about 1/3 of the soy-milk with the rhubarb water, which turned out amazing. I equally only used about 150ml of soy & rhubarb milk, instead of the suggested 160ml, but I would recommend reducing the coconut oil by about 10ml as well, as the batter was a little bit too liquidy and I had to add in about 1 Tbsp of flour. Since I made cupcakes, I reduced the baking time to about 20-25 minutes, but that really depends on your oven as well. The caramel sauce turned out amazing, and, surprisingly, was not too sweet for me.
This is the yummiest cake ever! The cake itself has a perfect texture and to add some of the caramel sauce into the frosting is genius! My husband and son made it for Mother's Day, and since they didn't have time to let the cake cool sufficiently before frosting it, it was a bit tricky to keep the layers from sliding and to make the frosting stick to the sides. It still tasted excellent! But when we ate the leftovers the following day...oooh! Perfection!
I will definitely make this cake again, and my husband has now learnt to let a cake cool completely before frosting it. 🤭
Tried this with vegan butter instead of coconut oil and it worked really well. Lovely texture to the cake, had it with relatives and they didn't know it was vegan (my grandma even asked how many eggs were in the recipe 😅). It is very sweet even without using all the caramel and icing so would recommend making it for an event where its shared with lots of people as it gets a bit sickly if you eat it too often 😅
Would vegan margarine work as an alternative to the refined coconut oil here? I've tried looking for refined oil but it doesn't seem to be available that easily in the UK and I'd love to try this for Easter :)
Hey! I made this cake for my daughter’s birthday last weekend and it was fantastic. The cake itself is the perfect texture, tastes delicious and is lovely and moist without being at all gooey. The caramel sauce was very good - I used KARA brand “crème de coco” for any Frenchies needing advice on that. My icing was a big fail but I think that was down to the temperature of my vegan margarine - would recommend using it straight from the fridge (I think “vegan butter “ must be different from standard vegan margarine, but I can’t get that where I live). Will definitely make this cake again and again. More generally, I love the app. Congratulations. It’s so useful to be able to set timers and I love the way the steps are presented. I think I should use it more. Going to try and get into that habit! Xx
Made this and it came out so so well, wondering what buyer you use? Mine seems to not get as fluffy based on your picture :)
We made this cake for my mother-in-law's birthday. It was a hit! Thank you for the awesome vegan recipe!
I would love a flour frosting recipe to lessen the sweetness just a tad
I made it with gluten-free flour and it was great. I would love to share with you my experience to spread the benefit
Hello dear can I use gluten free flour?
Sadia and team,
This was the BEST cake recipe I have ever had! I also can't believe that I made this... I'm not a baker!
We made it yesterday to celebrate my Mom's 72nd Birthday and everyone in my family was impressed too! My Mom described it as a "juicy" cake (there's nothing worse than a dry cake, and this was the complete opposite!), my 6-year old nephew said it tasted like pancakes (with the maple syrup), and even my Dad (who doesn't like maple syrup) loved this cake!
Thank you, thank you, thank you! So delicious and fun! Your recipes make me so happy (and now my family too!)
Thanks for making my Mom's birthday so special.
Have a great day!
Thank you,
Alex
Hi PUL team
Thanks for inspiring videos and recipes <3
Do you think it would work to add some fresh or frozen blueberries to the batter? And could I use coconut sugar or cane sugar instead of the regular sugar?
Thanks
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