Ingredients
Scale
Cake:
- 1 1/2 Cups All-purpose flour
- 3/4 Cup Sugar (You can always modify)
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp White vinegar
- 5 tbsp oil
- 1 Cup Water
- 1 1/2 tsp Pure vanilla extract
- 1 1/2 tubs ready made icing
- 2 tsp Maldon Flake Salt
Coconut Caramel:
- 1 can full fat coconut milk
- 2/3 cup brown sugar
- 6 tbsp vegan butter
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350 degrees.
- Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
- Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar in one small depression and vanilla into the other, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
- Pour water over the entire thing and mix until just combined. Don’t over mix.
- Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back. Let the cake cool.
- Caramel Sauce: To make the caramel sauce add all the ingredients to a pan and bring to a boil. Reduce to a simmer. Cook over medium heat for 10 minutes until reduced slightly by half and golden.
- Take 2 tbsp of water and combine with the corn starch. Whisk until smooth. Pour into the mixture on the stove and whisk to combine. Remove from heat. Sauce will thicken even more once removed from heat.
- Frosting: Whip the ready made icing in standing mixer and whip until smooth. Add 2 tbsp of the coconut caramel, mix to combine. Ice the cooled cake and top with the coconut caramel and sprinkle with Maldon flake salt.
- Prep Time: 15 mins
- Cook Time: 25 mins