Introduction

This luscious vegan caramel cake brings together rich chocolate layers and smooth caramel frosting for a truly indulgent dessert. Perfect for special occasions or anytime you crave a decadent treat with a dairy-free twist.

A close-up of a slice of chocolate cake with three layers of dark brown, moist cake separated by two layers of light brown caramel cream. The top and sides are covered with a thick, creamy white frosting, with caramel sauce dripping down one side. The slice is placed on a white plate with a thin brown rim, set on a white marbled surface. In the background, there are blurred pieces of cake and glasses, softly lit with natural sunlight. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 separate batches of vegan caramel
1 1/4 cup (300 mL) vegan buttermilk, room temperature
3 cups (375 g) all purpose flour or gluten free 1:1 baking flour, sifted
1 cup (95 g) Dutch-process cocoa powder, sifted
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp sea salt
1 3/4 cups (350 g) granulated sugar
1/3 cup (110 g) brown sugar
1/2 cup (113 g) unsalted vegan butter*, melted and cooled to room temperature
1 cup (220 g) dairy free yogurt, room temperature
1 tsp vanilla extract
1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup brewed coffee, decaf if desired)
1/2 cup (113 g) vegan butter, room temperature
1 cup (220 g) vegan cream cheese, cold
4 cups (480 g) sifted powdered sugar
1/2 cup (113 g) cooled caramel sauce from above recipe
1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper. Set aside. Make the vegan buttermilk by mixing dairy-free milk and apple cider vinegar in a small bowl and let it sit for 5-7 minutes to curdle.
Step 2: Prepare two separate batches of vegan caramel ahead of time and allow them to cool. Avoid scaling up the recipe to ensure even melting without burning.
Step 3: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and sea salt. In a large bowl, whisk vegan butter, granulated sugar, and brown sugar until combined. Add dairy-free yogurt and vanilla extract and whisk again.
Step 4: Add half the flour mixture and half the vegan buttermilk to the wet ingredients. Gently whisk until combined. Repeat with remaining flour and buttermilk, mixing just until no dry streaks remain.
Step 5: Slowly pour in the hot coffee or espresso mixture and whisk gently until incorporated.
Step 6: Divide the batter evenly among the prepared pans. Bake for 33-35 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the caramel frosting by creaming vegan butter and cream cheese until smooth. Add powdered sugar, cooled caramel sauce, and vanilla extract. Mix until creamy and smooth, scraping the bowl as needed.
Step 8: To assemble, place one cake layer on a plate. Spread about 2/3 cup frosting evenly, creating a shallow well near the center with a small border of frosting around it. Spoon 2-3 tablespoons of caramel sauce inside the well and spread evenly without overfilling.
Step 9: Repeat with the second layer of cake, frosting, and caramel. Place the final cake layer on top and apply a crumb coat of frosting. Chill the cake in the fridge for 1 hour before finishing with a final frosting coat and a drizzle of caramel on top.

Tips & Variations

Make sure the vegan butter and yogurt are at room temperature for a smoother batter and frosting.
For a gluten-free version, use a 1:1 gluten-free baking flour blend.
Espresso powder intensifies the chocolate flavor, but you can substitute with brewed coffee or hot water.
Chill the cream cheese before frosting to achieve a firmer, easier-to-spread consistency.

Storage

Store leftover cake covered at room temperature for up to 2 days. For longer storage, keep sliced cake in an airtight container in the refrigerator for up to 5 days. Before serving, allow refrigerated cake to come to room temperature or warm slightly for best flavor and texture.

How to Serve

A slice of three-layer dark chocolate cake with thick, creamy light brown frosting between each layer and spread on top, dripping with glossy caramel sauce along the side, sits on a white plate with a brown rim. The cake layers look moist and dense with a rich texture. In the background, two more cake slices on white plates are slightly blurred on a white marbled surface. The photo is brightly lit with natural light highlighting the cake’s details and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel sauce ahead of time?

Yes, preparing two batches of vegan caramel ahead is essential so they cool properly before assembling the cake. This ensures the caramel sets well inside the frosting.

Can I use regular milk instead of vegan milk?

While this recipe is designed for vegan ingredients, you can use regular milk to create buttermilk by adding vinegar or lemon juice. However, this will no longer be a vegan cake.