I was making two cakes recently and suddenly had the idea to just go for it and pile them on top of each other cuz, let's face it, what’s better than a stack of cakes? (Nothing, the answer is nothing). The pretzels are purely decorative so you can totally not bother with them if you want!

Salted Caramel and Chocolate Cake [Vegan]

Advertisement

Serves

10-12

Advertisement

Ingredients

For the Caramel Cake:
  • 1½ cups plain flour
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • ½ cup light brown sugar
  • 2 Tbsp. dark brown sugar
  • ½ cup vegan butter/margarine
  • 1¼ cups soy yogurt
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
For the Chocolate Cake:
  • 1½ cups plain flour
  • ¼ cup of dark cocoa powder
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • ½ cup sugar
  • ½ cup vegan butter/margarine
  • 1¼ cups soy yogurt
  • 2 tsp. apple cider vinegar
  • ¼ tsp vanilla extract
Salted Caramel Buttercream:
  • 3 Tbsp. dark brown sugar
  • ½ cup vegan butter
  • ½ cup vegetable shortening
  • 2 cups icing sugar
  • ½ tsp. of salt
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. almond milk/non-dairy milk
Chocolate Ganache:
  • 7oz dairy-free dark chocolate, broken into pieces
  • 5 Tbsp. non-dairy milk
  • 1/2 tsp. glycerine (optional)
Advertisement

Preparation

For the Caramel Cake:
  1.  Prepare 2 8-inch cake tins and preheat the oven to 350ºF.
  2. In a small bowl, mix together the yoghurt, vanilla extract and apple cider vinegar. In a large bowl, cream together butter, salt and dark and light brown sugars until light and fluffy, then beat in the yoghurt mixture.
  3. In a separate bowl, sieve together all the dry ingredients and mix. Add half the dry ingredients to the wet ingredients and mix, then add in the other half.
  4. Pour half the batter into each cake tin and tap well to remove air bubbles. Bake in the oven for 30-35 minutes. Allow to cool fully before icing.
For the Chocolate Cake: 
  1. Prepare 2 8-inch cake tins and preheat the oven to 350ºF.
  2. In a small bowl, mix together the yoghurt, vanilla extract and apple cider vinegar. In a large bowl, cream together butter and sugar until light and fluffy, then beat in the yoghurt mixture.
  3. In a separate bowl, sieve together all the dry ingredients and mix. Add half the dry ingredients to the butter mix, then add the rest and whisk well.
  4. Pour half the batter into each cake tin and tap well to remove air bubbles. Bake for 30-35 minutes.
Salted Caramel Buttercream:
  1. Place all the ingredients except the milk in a blender/food processor and blend well until everything is incorporated and smooth.
  2. Add in the milk a tablespoon at a time. Depending on what type of butter you’re using you may need more or less milk to reach the right consistency. Adjust saltiness to your taste.
Cake Assembly:
  1. When the cakes are fully cooled, place one caramel cake on a plate/cake stand and spread on the buttercream about 1/4 to 1/2 an inch thick. Place a chocolate cake on top and repeat, followed by a caramel cake. Place a chocolate cake on top and cover with ganache.
Chocolate Ganache:
  1. Warm the milk over a low heat and add the chocolate. Stir ’til the chocolate melts fully. Pour over the cake so it forms an even layer on top and runs down the sides.
Advertisement
Advertisement