Vegan Coconut Caramel Cake

Moist and airy vegan coconut caramel cake with fluffy vegan caramel buttercream, sweet and creamy vegan caramel sauce, and shredded coconut on top.

Prep Time 10

Cook Time 35

Assembling Time 30

Total Time 1 15

Make the vegan caramel sauce using my Traditional Vegan Caramel Sauce recipe.
Alternatively, you can use your own store bought vegan caramel sauce. You will need about 1 cup for the entire recipe.

Preheat the oven to 375ºF and set the oven racks to the middle.
In a small bowl, whisk together the non dairy milk and apple cider vinegar. Set aside to curdle.
½ cup unsweetened non dairy milk, ½ tsp apple cider vinegar
Meanwhile, sift flour, sugar, baking powder, and salt into a large bowl. Mix in the shredded coconut.
¼ cup granulated sugar, 1 tsp baking powder, pinch of salt, ¼ cup unsweetened shredded coconut, 1 cup all purpose flour
Make a well in the bowl of dry ingredients and pour in the curdled plant milk, vegetable oil, coconut cream, and caramel sauce.
1 tbsp coconut cream, 3 tbsp vegetable oil, 2 tbsp vegan caramel sauce
Mix the batter using a spatula until smooth and thick.
Pour the batter into a non stick 5 inch cake pan.
Bake the cake for 35-40mins, or until the top is golden and a toothpick inserted comes out clean.
Allow the cake to cool in the pan for at least 5 mins before carefully transferring to a cooling rack to cool completely before frosting.

In a large bowl, beat the butter with an electric or stand mixer with the paddle attachment until smooth.
1 ½ cup unsalted vegan butter
Gradually add the icing sugar while beating on low. Scrape down the sides of the bowl as needed.
½ cup icing sugar
Gradually pour in the caramel sauce. Beat on high until the buttercream has increased in volume (about 5 mins).
¼ cup vegan caramel sauce
Use immediately, or refrigerate until ready to use. Remove the buttercream from the fridge 30 mins before frosting.

Evenly slice the cake lengthwise to create 2 layers.
Tape a cake plate onto a spinning cake stand.
Secure the first layer of cake on a cake plate using a small dollop of buttercream. Spread about ½ cup of buttercream on the first layer of cake.
Place the second layer of cake on top, making sure it aligns with the first layer. Coat the entire cake with a thin layer of buttercream to create the crumb coat.
Refrigerate the coated cake for 5 mins, or until the buttercream hardens slightly.
Remove the cake from the fridge and cover the crumb coat with a final layer of buttercream.
Use a spoon or your hands to press the shredded coconut on the sides of the cake. Drizzle the caramel sauce down the sides of the cake using a squeeze bottle or a small dessert spoon. Pipe buttercream florets around the cake using a piping bag and piping tip of your choice. Finally, sprinkling some shredded coconut on top of the cake.
½ cup unsweetened shredded coconut, remaining caramel sauce

Store the cake in a cake container, or slice the cake and store in smaller containers in the refrigerator for up to 7 days.
Extra buttercream can be stored in an airtight container in the fridge for up to 1 month
You can freeze unfrosted cake for up to 1 month. Do not refreeze the cake once you thaw it for decorating.

Keyword 5 inch cake, coconut caramel cake, two layer cake recipe, vegan cake recipe, vegan caramel cake, vegan coconut cake

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