Vegan Salted Caramel Chocolate Layer Cake
Moist chocolate sponges are layered with a rich, whipped salted caramel buttercream. This decadent dessert is finished with a signature caramel drip, making it a centerpiece for any celebration.
Ingrédients
- 1 recipe Vegan Salted Caramel
- 1 cup unsweetened soy milk
- 1 tbsp apple cider vinegar
- 2 cup all-purpose flour
- 1 3/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup vegetable oil
- 2/3 cup unsweetened applesauce
- 1 tbsp pure vanilla extract
- 1 cup boiling water · or hot coffee
- 1 cup vegan butter · softened
- 3 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/4 cup Salted Caramel · cooled
Préparation
- 1
Prepare the vegan salted caramel and allow it to cool completely in the refrigerator before using.
- 2
Preheat the oven to 175°C and grease two 8-inch cake pans, lining them with parchment rounds.
- 3
Combine the soy milk and apple cider vinegar in a small bowl, stirring slightly to curdle the mixture, then set aside.
- 4
Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Incorporate the oil, applesauce, vanilla, and the soy milk mixture using a mixer on medium speed.
- 5
Reduce the mixer speed and slowly pour in the boiling water until combined. Pour the batter evenly into the prepared pans and bake for 30-35 minutes until a toothpick comes out clean. Cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- 6
Beat the softened vegan butter until smooth, then gradually incorporate the powdered sugar on low to medium speed. Add the vanilla and 1/4 cup of the cooled caramel, beating for 3-4 minutes until fluffy.
- 7
Assemble the cake by spreading frosting between the layers, then covering the top and sides. Apply a thin layer of salted caramel over the top and push it off the edges to create a drip effect.