Vegan salty caramel cake recipe
This vegan cake recipe will satisfy even the toughest of critics with its classic pairing of salt and caramel. It takes less than an hour to make, and you probably have most of the ingredients already.
This recipe is from Phaidon's new title Vegan: The Cookbook.
Ingredients
- 65 g whole wheat flour
- 6 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 3 tbsp vegetable oil
- 3 tbsp maple syrup
- 1 tbsp vanilla sugar
- 6 tbsp almond butter
- 0.2 tsp salt
- 240 ml almond milk
- 3 tbsp dark chocolate chips
- 1 tbsp vegetable margarine, for greasing
Details
- Cuisine: Vegan
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 6
- Suitable For: Vegan
Step-by-step
- Preheat the oven to 350°F/180°C/Gas Mark 4. Grease a 9-inch (23 cm) round cake pan with vegetable margarine.
- Mix the flour, cocoa powder and baking powder in a bowl. Set aside.
- To make the caramel, combine the oil, maple syrup, vanilla extract, almond butter, and salt in a saucepan. Heat over medium heat, stirring constantly, for 6–7 minutes, until the caramel is bubbling and smooth. Set aside for 10 minutes.
- Mix half the almond butter mixture with the flour mixture. Add the almond milk and chocolate and stir to combine.
- Pour the batter into the prepared cake pan. Drizzle the remaining almond butter mixture over the top.
- Bake for about 25 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside to cool on a wire rack for 15 minutes before serving.
Vegan: The Cookbook is published by Phaidon; £29.95. Found out more on phaidon.com.
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Vegan white chocolate and raspberry cheesecake
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