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.

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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!

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Servings: 12

Ingredients

  • 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

Preparation

  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.

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