Hello & Happy Wednesday!!
Lately I’ve been on a salt kick! While I never go overboard with it, salt truly enhances all flavor profiles and definitely and is a game changer when it comes to desserts. Whether you love or loathe salt as a focal point in dishes, just a lil sprinkle really makes the flavors pop, especially when it’s caramel!
I love the flavors of caramel, but haven’t had the traditional variety in a long time. Typically its made with heavy cream or corn syrup, but you can easily make a vegan caramel featuring coconut cream as the base. The majority of vegan caramels I’ve come across are date based. While those can do the job, they really don’t mirror the flavors of real caramel. And just like that, my staple vegan coconut caramel was born!
What’s great about this caramel is that it’s quick, easy, affordable, you can throw it on countless things, it lasts in the fridge, you can adjust the thickness, has notes of butter and cinnamon, salt, you can make it in bulk, and you can even reduce the sugar if desired.
When it comes to creating the perfect caramel cake, I chose to use my staple 1 bowl vanilla cake. It’s a seamless process, features minimal ingredients, light, fluffy, and just so good!
What I love most about this recipe, is that it features my favorite standard vegan vanilla cake, the caramel is whipped into the icing, you could throw it even into the cake for an added flavor boost, the caramel is thick yet spreadable, the salt on top just brings it all together, and it’s perfect for any season!
If you love all things caramel, you have to try this new recipe for vegan Salted Caramel Cake!
Why this recipe is great:
Just need 1 bowl
Coconut Caramel is everything
Features staple ingredients
Perfect for any season!
Light and fluffy
You can easily make in bulk