The Amazing Caramel-Chocolate cake

This Caramel & Chocolate Cake is my favorite! I think I've asked for this cake for my last 10 birthdays and this year, my mom veganized it.


It wasn't really hard to veganize .. there were only sour cream and caramel that were not vegan. The recipe itself is also very simple!


Servings: 12


  • 1 Tbsp (15 ml) cocoa

  • 1 cup (250 ml) boiling water

  • 2 cups (500 ml) all-purpose flour

  • 1 ¾ (440 ml) cup sugar

  • 2 tsp (10 ml) baking soda

  • 1 tsp (5 ml) baking powder

  • 5 squares (5 oz) Unsweetened Chocolate, melted (I used Baker’s)

  • ¾ cup (190 ml) vegan sour cream (for example Tofutti found at Avril or homemade (very easy to make))

  • ¼ cup (65 ml) vegetable oil

  • 1 ½ cup (375 ml) vegan caramel

  • ⅓ cup (85 ml) roasted pecans


  1. Preheat the oven to 350F.

  2. In a small bowl, mix the cocoa and water together. Let it cool before adding to the mixture.

  3. In a large bowl, mix all the ingredients, except caramel and pecans. Beat at high speed for 3 minutes or until homogeneous.

  4. Pour into a 9-inch (23 cm) hinge pan, greased and floured.

  5. Bake 1 hour or until a toothpick inserted in the center comes out clean.

  6. Let cool for 10 min; unmold.

  7. With the handle of a small wooden spoon, make holes in the cake. Pour caramel and pecans. If the caramel is too stiff, lenghten with unsweetened soy milk heated.