Bookmark this page, because once you’ve made this vegan salted caramel chocolate cake, you’re going to want to keep coming back for more! Delicious warm from the oven with ice cream. I might even have had some for breakfast 🙂
Ingredients
150ml soy milk for the cake, 400ml soy milk for the caramel and 150ml for the icing
60ml vegetable oil
1 tsp vanilla extract for the cake and 1 tsp for the salted caramel
1 tbsp apple cider vinegar
150g self raising flour
240g caster sugar for the cake and 100g caster sugar for the caramel
40g vegan cocoa powder (I used Green and Black’s)
1/2 tsp salt
1 tbsp cornflour
200g vegan chocolate
2 tbsp vegan butter (I used Naturli)
Tsp flaked sea salt
Optional – vegan chocolate vermicelli.
Method
Preheat the oven to 180.
Combine the 150ml soy milk and apple cider vinegar and set aside.
Combine the flour, sugar, cocoa powder and 1/2 tsp salt, then add the oil, vanilla, and milk and vinegar.
Bake for 30 minutes until a skewer inserted in the cake comes out clean.
Then make the icing by melting the chocolate in a heatproof bowl over a pot of boiling water, then combining the 150ml soy milk with the melted chocolate and the butter. Wait for the cake to cool before icing it.
Then make the caramel by adding 100g caster sugar, 400ml soy milk and the cornflour. Bring to a boil, continually whisking to keep smooth, then simmer until it’s smooth and thick. Add the sea salt and the vanilla extract.
Sprinkle with some chocolate vermicelli. Pour the caramel over the cake and serve with ice cream or cream!
If you like this, try our chocolate chip cookies.