Description
Vanilla Cream Cake with Quick Caramel Frosting is a tender and moist plant-based dessert featuring a light vanilla sponge paired with a smooth, luscious caramel frosting. This easy-to-make cake combines simple pantry ingredients for a delightful treat perfect for any occasion, from casual gatherings to special celebrations.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ cup plant-based butter, softened
- 1 ¾ cups sugar
- 1 teaspoon natural vanilla extract
- 1 cup plant-based milk, room temperature
- 1 tablespoon apple cider vinegar
Quick Caramel Frosting Ingredients
- 1 cup brown sugar
- ½ cup plant-based cream cheese
- 2 tablespoons plant-based butter
- 1 teaspoon vegetarian Worcestershire sauce
- 1 teaspoon natural gelling agent dissolved in warm water
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C) and grease your cake pans. In a mixing bowl, whisk together all-purpose flour and baking powder. In another bowl, beat plant-based butter and sugar until creamy and fluffy. Gradually mix in plant-based milk, natural vanilla extract, and apple cider vinegar. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a tender cake texture.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake layers cool completely on a wire rack to ensure the textures set well for frosting.
- Make the Quick Caramel Frosting: In a saucepan over medium heat, melt the brown sugar along with plant-based cream cheese, plant-based butter, and vegetarian Worcestershire sauce while stirring constantly. Add the natural gelling agent dissolved in warm water to achieve the ideal spreadable consistency. Continue whisking until the mixture thickens and becomes smooth and luscious.
- Assemble the Cake: Once the cake layers are fully cooled, spread a generous layer of the caramel frosting on the bottom layer. Place the second layer on top and cover the entire cake with the remaining frosting. Smooth the frosting gently or create soft peaks for a decorative finish.
Notes
- Use butter and plant-based milk at room temperature for even batter mixing.
- Do not overmix the batter to keep the cake light and fluffy.
- Test cake doneness with a toothpick to avoid dryness.
- Ensure cake layers are completely cooled before frosting to prevent melting.
- Add the natural gelling agent at the right point during frosting preparation for a perfect texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vanilla cream cake, quick caramel frosting, plant-based dessert, vegan cake, easy cake recipe
