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Chocolate Cake Recipe

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★★★★★

4.9 from 148 reviews

This vegan caramel cake is a decadent and rich dessert featuring moist chocolate layers infused with coffee and layered with luscious vegan caramel frosting. Made with dairy-free ingredients and full of deep cocoa flavor, it is perfect for special occasions or any time you crave a sophisticated chocolate caramel treat.

Ingredients

Scale

Caramel

  • 2 separate batches of vegan caramel (see separate recipe)

Cake

  • 1 1/4 cup (300 mL) vegan buttermilk, room temperature (prepared by mixing dairy-free milk with apple cider vinegar)
  • 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 (240 mL) brewed coffee, decaf if desired)

Frosting

  • 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

  1. Prep: Preheat the oven to 350°F (175°C) and prepare three 8″ cake pans by greasing the bottoms and sides and lining the bottoms with parchment paper. Prepare the vegan buttermilk by mixing dairy-free milk with apple cider vinegar and letting it curdle for 5-7 minutes while you prepare the batter.
  2. Make the caramel: Prepare two separate batches of vegan caramel ahead of time to ensure it cools properly for assembling. Avoid scaling the recipe up to prevent uneven caramelization and burning.
  3. Make the batter: In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, and sea salt. In a large bowl, whisk together the melted vegan butter, granulated sugar, and brown sugar until combined. Add the dairy-free yogurt and vanilla extract and whisk again. Gradually mix in half of the flour mixture and half of the vegan buttermilk, whisking gently until just combined. Repeat with the remaining flour and buttermilk. Slowly whisk in the hot coffee or espresso until the batter is smooth.
  4. Bake the cakes: Evenly divide the batter among the prepared pans and bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean. If using 6″ pans, bake a bit longer. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks and cool completely, about 45 minutes.
  5. Make the caramel frosting: Using a stand mixer with a whisk attachment or a hand mixer, beat the vegan butter and vegan cream cheese together until creamy, about 3 minutes. Add powdered sugar, cooled caramel, and vanilla extract, and beat until smooth and fluffy, about 3-5 minutes, scraping down the bowl as needed.
  6. Assemble the cake: Place one cake layer on a cake plate or turntable. Spread about 2/3 cup of frosting evenly to the edges with an offset spatula, creating a small well in the center with a frosting wall at the edge. Spoon 2-3 tbsp of cooled caramel sauce into the well and spread evenly without overfilling. Repeat with the next layer and frosting. Place the final cake layer on top and apply a crumb coat layer of frosting, smoothing the edges. Chill the cake in the fridge for 1 hour before applying the final coat of frosting and drizzling caramel on top.
  7. Storage: Store leftover cake covered at room temperature for up to 2 days or refrigerated in an airtight container for up to 5 days.

Notes

  • Prepare the vegan caramel ahead and in two separate batches for best results.
  • Ensure all dairy-free ingredients are at room temperature for smoother batter and frosting.
  • Use Dutch-process cocoa for a rich chocolate flavor.
  • The coffee or espresso powder enhances the chocolate depth but can be substituted with decaf or omitted if preferred.
  • Use 8″ pans for a standard baking time; 6″ pans require longer baking and more careful monitoring.
  • Chilling the crumb-coated cake before final frosting prevents crumbs from mixing into the top layer.
  • Store leftovers properly to maintain freshness and texture.

Keywords: vegan caramel cake, vegan chocolate cake, dairy-free caramel frosting, chocolate caramel cake, vegan dessert, gluten free option

Find it online: https://liamjayne.com/chocolate-cake-recipe/