This cake has three layers of super moist, spiced cake made with grated apples, all layered with gooey caramel and creamy caramel buttercream. It’s a classic autumn dessert transformed into a delicious layer cake!
This cake features three layers of super moist and beautifully spiced cake made with grated apples, layered with gooey caramel, and topped with creamy caramel buttercream. It’s the perfect Autumn dessert in layer cake form!
Vegan Caramel Apple Cake
This Caramel Apple Cake features three layers of super moist and spiced cake made with grated apples, layered with gooey caramel, and topped with creamy caramel buttercream. Perfect for Autumn!
Caramel Apple Cake
Ingredients
Spiced Apple Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup light brown sugar
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ cup vegetable oil or melted coconut oil
- 1 cup plant-based milk almond, soy, or oat
- 1 cup dairy-free yogurt soy or coconut
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 2 cups grated apples about 2 large apples
Caramel Sauce:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- 1 cup canned coconut milk full-fat
- 1 tsp vanilla extract
- 1 tsp sea salt
Caramel Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- ½ cup caramel sauce from above
- 1 tsp vanilla extract
- 2-4 tbsp plant-based milk
Instructions
Prepare the Spiced Apple Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground allspice.
- In another bowl, mix the vegetable oil, plant-based milk, dairy-free yogurt, apple cider vinegar, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated apples.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Caramel Sauce:
- In a medium saucepan, combine the light brown sugar, dairy-free butter, and canned coconut milk.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and simmer for 5-7 minutes, until the sauce thickens slightly.
- Remove from heat and stir in the vanilla extract and sea salt.
- Allow the sauce to cool to room temperature.
Prepare the Caramel Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the caramel sauce and vanilla extract, mixing until well combined.
- Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of caramel sauce over the cake layer.
- Spread a layer of caramel buttercream over the caramel sauce.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining caramel buttercream evenly over the top and sides of the cake.
- Drizzle the top with more caramel sauce, allowing it to drip down the sides for a beautiful finish.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, spiced, and indulgent Caramel Apple Cake!
Notes
- Grated Apples: Use fresh, crisp apples for the best texture and flavor.
- Caramel Sauce: Ensure the sauce cools to room temperature before using it in the buttercream to avoid melting the frosting.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.