<h1 class="pgc-h-arrow-right" > vanilla caramel cake</h1>
This is a delicious cake recipe to celebrate a birthday – this is a classic vanilla cake with a caramel flavor.
<h1 class="pgc-h-arrow-right" > raw material</h1>
<h1 class="pgc-h-arrow-right" > caramel sauce</h1>
1/3 cup (76 g) margarine
1/3 cup (73 g) brown sugar
1/3 cup (80 ml) coconut cream
2 tablespoons (30 ml) maple syrup
1/4 tsp. salt
1/4 tsp. pure vanilla extract
<h1 class= "pgc-h-arrow-right" > cake</h1>
2 cups (480 ml) unsweetened soy milk
11/2 tablespoons (22ml) apple cider vinegar
3 cups (375 g) multi-purpose flour
11/2 cup (300 g) granulated sugar
1 tablespoon (15 g) baking powder
1 teaspoon (5 g) baking soda
1/2 tsp. salt
2/3 cup (160 ml) refined coconut oil, melt, cool
11/2 tablespoons (22ml) pure vanilla extract
<h1 class="pgc-h-arrow-right" > frost</h1>
1 cup (224 g) vegan butter, softened
2 cups (200 g) powdered sugar
1 teaspoon (5ml) pure vanilla extract
<h1 class="pgc-h-arrow-right" > optional decoration</h1>
Caramel sauce
Fresh berries
< h1 class= "pgc-h-arrow-right" > production process</h1>
Start by making the caramel sauce and add all the other ingredients except vanilla to the pan. Stir constantly as it boils, then cook until boiling, boil for 8-10 minutes to thicken the sauce. Stir occasionally to prevent combustion.
Remove the pot from the heat and add vanilla extract. Let the caramel sauce sit and cool; when cooled, it will continue to thicken and will thicken after refrigeration.
Grease two 8-inch (20 cm) round cake pans and lining the bottom with a piece of cut parchment in a row.
Preheat oven to 350°F (180°C).
In a medium bowl, add the milk and vinegar and mix. You will see it start to coagulate, and by doing so we can create vegan buttermilk.
Place the sieve on a large bowl and sift all the dry ingredients: flour, sugar, baking powder, baking soda and salt. Mix, and then create a shallow well in the middle.
Return to the middle bowl and add the melted coconut oil and vanilla extract.
Place the wet ingredients in a large bowl along with the dry ingredients and mix until they are combined.
Divide the batter into two greased baking trays and gently tap the plate on the plate to release the bubbles.
Bake the cake on the middle shelf in the preheated oven for 33-35 minutes, or until the edges turn golden and clean the joinery fork inserted into the center.
At the same time, make the icing by adding the butter to a large bowl. Use an electric hand blender to mix the butter until fluffy, which takes about 5-10 minutes.
Place a sieve on a bowl filled with butter, sift in 1/2 cup of powdered sugar at a time, and stir until mixed.
Add 1/4 cup of caramel sauce made in step 1 (keep the remaining for garnishing), add vanilla extract and mix until combined.
Once the cakes are making, remove them from the oven and cool them in the cake pan for 10 minutes before transferring to the cooling rack to allow them to cool completely.
If you prefer, you can flatten the cake with a serrated knife to create a flat surface so that the cakes stack on top of each other.
Sprinkle 2 tablespoons of caramel sauce on one of the cakes and sprinkle 1 cup of icing sugar on top with a spatula or butter knife.
Place the second cake on top and drizzle with 2 tablespoons of caramel sauce and the remaining icing, drizzle with icing. Smooth the icing on the top and sides of the cake.
Optionally, place the remaining caramel sauce on the cake with a spoon and drip onto both sides of the cake. Top some berries and enjoy!
< h1 class="pgc-h-arrow-right" > note</h1>
Coconut cream is obtained by digging out thicker parts from the top of a jar of coconut milk. To make it easier to get the cream from canned coconut milk, it can help keep canned coconut milk refrigerated overnight in the refrigerator.
< h1 class="pgc-h-arrow-right" > storage</h1>
Best enjoyed immediately.
Cakes are stored in the refrigerator for up to 1-2 days.
Store the remaining cake in an airtight container in the refrigerator for up to 3 days.
<h1 class="pgc-h-arrow-right" > nutrition</h1>
Calories 622 kCal
<col>
Total fat
33 g
Saturated fat
24 g
Mufa
3 g
polyurethane
2 g
Trans fats
1 g
cholesterol
0 mg
Total carbohydrates
76 g
Dietary fiber
Total sugar
51 g
Add sugar
0 g
protein
4 g
sodium
346 mg