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Vanilla Cream Cake with Quick Caramel Frosting

Vanilla Cream Cake with Quick Caramel Frosting

  • Author: Jonathan
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-based

Description

Vanilla Cream Cake with Quick Caramel Frosting is an elegant, plant-based dessert featuring a fluffy and moist vanilla cake paired with a luscious, easy-to-make caramel frosting. Perfect for celebrations or cozy indulgence, this recipe combines natural flavors and simple ingredients to create a sophisticated treat with a rich texture and irresistibly sweet finish.

Ingredients

Scale

For the Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon natural gelling agent
  • 1/2 cup plant-based butter, softened
  • 1 cup sugar
  • 1 cup plant-based cream, room temperature
  • 1 teaspoon natural vanilla extract
  • 1 tablespoon apple cider vinegar

For the Quick Caramel Frosting

  • 1/2 cup plant-based butter
  • 3/4 cup brown sugar
  • 1/4 cup grape juice

Instructions

  1. Prep Your Ingredients: Gather all your ingredients and preheat the oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking and make sure the plant-based cream is at room temperature for easy blending.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and natural gelling agent to distribute them evenly and avoid lumps in your batter.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened plant-based butter and sugar until light and fluffy. This helps create a tender crumb and improves the cake’s rise.
  4. Combine Wet and Dry Ingredients: Add the plant-based cream, natural vanilla extract, and apple cider vinegar into the creamed butter and sugar. Gradually fold in the dry ingredients until the batter is smooth without overmixing.
  5. Bake the Cake: Pour the batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack before frosting.
  6. Prepare Quick Caramel Frosting: In a saucepan, melt plant-based butter and brown sugar over medium heat. Stir constantly until the sugar dissolves, then add grape juice and simmer gently until the mixture thickens slightly. Remove from heat and allow to cool a bit before using.
  7. Frost the Cake: Once the cake layers are fully cooled, spread a generous amount of the caramel frosting on one layer, stack the second layer on top, and cover the entire cake with the remaining frosting for a luscious finish.

Notes

  • Measure accurately using a kitchen scale for dry ingredients to ensure flawless texture.
  • Use plant-based butter and cream at room temperature for smooth blending.
  • Fold ingredients just until combined to keep the cake airy and soft without overmixing.
  • Use fresh natural vanilla extract to enhance flavor depth.
  • Allow the caramel frosting to cool slightly before spreading to prevent melting the cake’s surface.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Plant-based

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 350
  • Sugar: 30g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vanilla cream cake, plant-based cake, caramel frosting, easy dessert, dairy-free cake

Find it online: https://familycookspot.com/vanilla-cream-cake-with-quick-caramel-frosting/