Fluffy and Moist Vegan Chocolate Cake with Coconut Caramel Sauce Recipe. This easy-to-make cake has a soft texture and rich chocolate flavor, topped with a sticky and delicious coconut caramel sauce. No eggs, no butter, no milk, and no mixer required.
Active time: 20mins | Cook time: 20mins | Yield: 9-12
Ingredients:
Cake:
- 1 1/2 cup (190g) All-Purpose Flour
- 1/4 cup (25g) Unsweetened Cocoa Powder
- 3/4 cup (150g) Brown or White Sugar
- 1 tsp (4g) Baking Soda
- 1/4 (1g) tsp Salt
- 1 cup (240ml) Coconut Milk, warm
- 1/3 cup (80ml) Vegetable Oil
- 1 tsp (5ml) Vanilla Extract
- 1 Tbsp (15ml) Vinegar or Lemon Juice
Coconut Caramel Sauce:
- 1 cup (240ml) Full Fat Coconut Milk
- 3/4 cup (150g) Brown or White Sugar
Video:
directions:
Cake:
- Line the bottom and sides of an 8-inch square cake pan, leaving a 2-inch overhang to use as handles and lift the cake out of the pan. Set aside.
- In a large bowl, place the flour, cocoa powder, sugar, baking soda, and salt. Whisk until combined.
- Add the coconut milk, oil, vanilla, and vinegar. Stir until just combined. Do not overmix the flour.
- Pour the batter into the prepared pan. Bake at 350°F (180°C) for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool at room temperature.
Coconut Caramel Sauce:
- Heat the coconut milk over medium heat until simmering. Set aside.
- Place the sugar in a large saucepan. Stir over low heat until just melted. It can burn very quickly, so be aware!
- Add the hot coconut milk, a bit at a time, stirring after each addition until smooth. Be careful while adding the coconut milk because the mixture will bubble vigorously, and sugar becomes extremely hot when melted!
- Let it cool at room temperature for about 10 minutes. Pour the caramel into an airtight container and store it in the fridge.
- Cut the cake into squares, drizzle caramel sauce on top and serve.
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Fluffy Vanilla & Chocolate Marble Cake
No-Bake Chocolate Chip Granola Bars
Super Moist Nutella Mousse Cake
