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Vegan Chocolate Caramel Sheet Cake Recipe

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★★★★

3.9 from 39 reviews

This Vegan Chocolate Caramel Sheet Cake is a decadent, dairy-free dessert featuring a moist chocolate sponge infused with hidden pockets of homemade vegan caramel. Topped with luscious cocoa buttercream and decorated with cute piped bunny shapes and optional vegan chocolate eggs, this cake is perfect for special occasions or any chocolate lover craving a vegan treat.

Ingredients

Scale

Caramel

  • 100g caster sugar
  • 50g dairy-free block butter
  • 100g coconut cream

Cake

  • 250ml dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 100g caster sugar
  • 250g self-raising flour
  • 30g cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 70ml sunflower oil

Buttercream Frosting

  • 150g dairy-free block butter
  • 220g icing sugar
  • 1 teaspoon vanilla extract
  • 20g cocoa powder
  • Pink food gel (for decoration)

Optional

  • Mini vegan chocolate eggs (for decoration)

Instructions

  1. Make the caramel: Place the sugar in a medium-large saucepan over low heat. Stir constantly with a wooden spoon or heatproof spatula to melt the sugar evenly without burning. When the sugar has melted into a golden/amber color, carefully add the dairy-free butter off the heat and stir until melted and combined.
  2. Add coconut cream: Once the butter and sugar mixture is combined and thick, add the coconut cream carefully as it will steam and bubble. Return the pan to heat and simmer gently for 3-5 minutes to thicken the caramel.
  3. Cool and set caramel: Remove from heat and let the caramel cool for 30 minutes. Transfer to a heatproof jar and refrigerate overnight. The caramel will thicken to a toffee consistency, ready for piping.
  4. Prepare cake batter: Preheat oven to 180ºC fan and line an 8×8 inch square tin with greaseproof paper extending over the sides for easy removal. In a bowl, whisk dairy-free milk and apple cider vinegar together and let curdle for 10 minutes to create vegan ‘buttermilk’.
  5. Mix dry ingredients: Sift together caster sugar, self-raising flour, cocoa powder, baking powder, and bicarbonate of soda in a large bowl. Add sunflower oil to the vegan buttermilk and whisk to combine.
  6. Combine wet and dry ingredients: Pour wet mixture into dry ingredients and mix just until combined, being careful not to overmix.
  7. Bake the cake: Spoon batter into the prepared cake tin and level using the back of a spoon or offset spatula. Bake in the center of the oven for 25-30 minutes. Test doneness with a skewer — it should come out clean and the cake springy. If the top browns too much, cover with greaseproof paper and continue baking.
  8. Cool the cake: Let the cake cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely. The sponge is light and delicate, so handle carefully.
  9. Fill with caramel: Once cooled, poke holes into the cake with the end of a wooden spoon and pipe the chilled caramel into the holes, distributing it evenly but not overfilling to avoid sogginess.
  10. Prepare buttercream: Whip the dairy-free butter in a large bowl with a stand or hand mixer until creamy. Sift in icing sugar and vanilla and whip on high speed until light. Add a splash of dairy-free milk to smooth the consistency.
  11. Divide buttercream: Remove a few tablespoons of the buttercream into a piping bag fitted with a round tip or with the tip snipped off. Add cocoa powder to the remaining buttercream and whip to combine, creating chocolate buttercream.
  12. Frost the cake: Spread the chocolate buttercream evenly over the cake using a palette knife, swirling decoratively. Using the white buttercream, pipe mini bunny shapes on top of the cake for decoration.
  13. Add colored details: Tint leftover white buttercream with pink food gel, transfer to a piping bag, and pipe bunny nose and ear details. Use chocolate buttercream for the bunny eyes.
  14. Optional decoration: Decorate the cake with mini vegan chocolate eggs around the bunnies or on top for an extra festive touch.

Notes

  • Be careful when making caramel as hot sugar can cause burns; stir constantly and avoid high heat.
  • The vegan ‘buttermilk’ is essential for reacting with the baking soda and creating a light, fluffy texture.
  • Allow the cake to cool completely before adding caramel and frosting to avoid melting the buttercream.
  • The caramel thickens overnight in the fridge to achieve the perfect piping consistency.
  • If you don’t have dairy-free block butter, solid coconut oil can be a substitute, but may slightly change flavor and texture.

Keywords: vegan chocolate cake, vegan caramel cake, dairy-free dessert, chocolate sheet cake, vegan dessert recipe, caramel cake, plant-based cake

Find it online: https://foodiecara.com/vegan-chocolate-caramel-sheet-cake-recipe/