The Vegan Turtle Caramel Cake is yummy and has 385 kcal per serving. Takes 65 minutes to prepare this dessert. Serve it at holidays, events, functions, lunches, feasts, celebrations, festivals, or breakfast. It contains all-purpose flour, unsweetened cocoa powder, baking soda, granulated sugar, baking powder, salt, unsweetened almond milk, vegetable oil, apple cider vinegar, vanilla extract, hot brewed coffee, vegan caramel sauce, vegan butter, powdered sugar, vanilla extract, almond milk, toasted pecans, vegan dark chocolate, and caramel sauce. We may pair it with espresso, hazelnut vegan ice cream, raspberry sauce, americano, banana bread, vegan pecan pie, or fruit salad. For five days, keep this Vegan Turtle Caramel Cake in the refrigerator.
STATS:
- Total Time: 65 minutes
- Cuisine: American
- Serving Size: 1 slice
- Diet: Vegan
- Cooking Time: 35 minutes
- Servings: 12
- Calories: 385 kcal
- Preparation Time: 30 minutes
- Course: Dessert
INGREDIENTS:
CHOCOLATE CAKE:
- 2 tsp vanilla extract
- 1½ cups granulated sugar
- Half tsp salt
- 1 tsp baking soda
- Half cup neutral vegetable oil
- 1 cup unsweetened almond milk
- Two tsp baking powder
- Half cup hot brewed coffee
- Two cups all-purpose flour
- 1 tbsp apple cider vinegar
- ¾ cup unsweetened cocoa powder
VEGAN CARAMEL FROSTING:
- One cup vegan caramel sauce
- 2 tbsp almond milk
- One tsp vanilla extract
- 3 cups powdered sugar
- One cup vegan butter
TOPPING:
- Half cup vegan dark chocolate
- 1 cup chopped toasted pecans
- Quarter cup vegan caramel sauce
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- It gives structure to the cake and makes tender crumbs. Do not add too much flour to keep the cake from becoming dense. Cake flour is a good alternative as well.
UNSWEETENED COCOA POWDER:
- We use it to give a rich chocolate taste to the recipe. It maintains the sweet taste of caramel frosting. You may use dark cocoa powder as per your preference.
UNSWEETENED ALMOND MILK:
- Milk gives moisture and blends well with chocolate. Include unsweetened milk to keep the cake from becoming too sweet. You may use soy milk as another choice.
APPLE CIDER VINEGAR:
- It reacts with the baking soda and raises the cake. Vinegar makes a soft and fluffy cake and gives tender crumbs. You may use white vinegar as per your choice.
HOT BREWED COFFEE:
- Coffee makes the chocolate taste deep and makes the cocoa powder dissolve easily. It is good to replace it with hot water if you do not want coffee flavor in the cake.
VEGAN CARAMEL SAUCE:
- It is the main ingredient in the turtle cake that gives a rich caramel taste. Caramel sauce blends smoothly in the frosting and gives a beautiful drizzle on the cake. You may use coconut caramel cake as a substitute.
INSTRUCTIONS:
- First, grease the cake pans and warm the oven to 350°F.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, salt, and baking soda.
- Mix vanilla, almond milk, vegetable oil, hot coffee, and vinegar to make a smooth batter.
- Include the batter in the pans and bake for 35 minutes.
- Cool the cake pans for ten minutes, then put them on the wire rack.
- Beat vegan butter, then add powdered sugar, vegan caramel sauce, vanilla, & almond milk.
- Then spread caramel frosting on one layer of the cake.
- Sprinkle toasted pecans, then add the second cake layer.
- Then frost the cake properly and drizzle melted chocolate with extra caramel.
- Lastly, include toasted pecans on top and chill for 20 minutes.
SERVING SUGGESTIONS:
FRUITS:
- Fresh Strawberries
- Raspberries
- Blueberries
- Blackberries
- Sliced Bananas
- Fresh Cherries
- Orange Segments
- Fresh Figs
HOT DRINKS:
- Freshly Brewed Coffee
- Espresso
- Americano
- Cappuccino with Oat Milk
- Café Latte with Almond Milk
- Hot Chocolate
- Chai Tea
- Earl Grey Tea
COLD DRINKS:
- Iced Coffee
- Cold Brew
- Iced Oat Milk Latte
- Almond Milk Mocha
- Iced Chai Latte
- Vanilla Almond Milk
- Chocolate Oat Milk
SAUCES:
- Vegan Chocolate Sauce
- Extra Vegan Caramel Sauce
- Strawberry Sauce
- Blueberry Compote
- Espresso Chocolate Sauce
- Raspberry Sauce
TOPPINGS:
- Toasted Pecans
- Candied Pecans
- Toasted Walnuts
- Sliced Almonds
- Toasted Hazelnuts
- Cacao Nibs
- Dairy-Free Chocolate Shavings
- Toasted Coconut Flakes
BRUNCH:
- Fresh Fruit Platter
- Vegan Cinnamon Rolls
- Banana Bread
- Blueberry Muffins
- Lemon Poppy Seed Loaf
- Vegan Scones
TIPS:
- Use the neutral temperature items to make the smooth batter.
- Toast the pecans properly, then add them to make the cake more flavorful.
- Cool the cake completely, then start frosting to provide a good texture.
- Avoid mixing the batter too much, or the cake will become dense.
STORAGE INFORMATION:
FRIDGE:
- Include the cake in the box to keep for 5 days.
FREEZER:
- Wrap the slices and freeze them in the box for 3 months.
FAQs:
Can I prepare this cake early?
- Yes, you may bake the cake layers one or two days in advance and frost the cake when needed to serve.
Is there any good alternative to unsweetened almond milk?
- Absolutely, you may use soy milk, oat milk, or cashew milk as per your preference.
Why do we include coffee in the cake?
- Coffee improves the chocolate taste and includes coffee flavor in the recipe as well.
Can I freeze this cake?
- Yes, it is good to freeze for later use. Wrap the slices and put them in the freezer for 90 days.
NUTRITIONAL INFORMATION:
Iron: 3.2 mg
Total Carbs: 48 g
Vitamin A: 520 IU
Fiber: 5 g
Net Carbs: 43 g
Calcium: 65 mg
Protein: 5 g
Sodium: 245 mg
Calories: 385 kcal
Potassium: 295 mg
