Use Australian Standard measuring cups and spoons.Leftover caramel will keep in the fridge for up to 2 weeks-it is delicious drizzled on ice cream or stirred into yogurt. Use ¾ cup (185 ml) salted caramel for the buttercream (below), and reserve the rest for decorating the cake with caramel drips.

Let cool completely it will thicken as it cools. Whisk in the butter, vanilla extract, and salt. Remove from the heat and carefully whisk in the plant milk (it will bubble up ferociously, so go slowly). Let the mixture boil without stirring until it reaches a medium amber color, about 10 minutes or so. In a heavy-bottomed saucepan, melt the sugar, corn syrup, and water over high heat until the sugar has dissolved. Makes enough for 1 large cake or 24 cupcakes Ingredientsġ¾ cups (392 g) unsalted plant-based butter, room temperatureĢ cups (260 g) icing sugar, sifted + more as neededĢ tsp pure vanilla extract Make the Salted Caramel This cake will taste freshest enjoyed within a day of making it, but can be stored in the fridge, covered, for up to three days. To preserve maximum crispness, add the oatmeal cookie crumbles in various-sized pieces to the top of the cake just before serving!

You can also add drips of salted caramel to the outside of the cake. Decorate the Cakeĭecorate the cake with a piped salted caramel buttercream border on top, or an artful array of piped dollops or drop stars. For the photo above, I used an au naturel style for the second layer of frosting. While building the cake layers, follow the dugout pool method to carve out a small pool in the center of the buttercream and add some extra salted caramel to the layers. Assemble the Cakeįill and frost the cake using the salted caramel buttercream. Once cooled, break up into cookie crumbles with your hands or lightly bash it with a rolling pin. Let cool completely in its pan set on top of a wire rack. Bake for 18–20 minutes, until golden brown and crisp. Using a spatula, spread the mixture onto the prepared baking sheet in an even layer. Sprinkle in the butter, toss to coat, and then mix until well incorporated. In a medium bowl, whisk together the sugar, rolled oats, flour, and salt. Line a baking sheet with parchment paper. Let the cakes cool completely in their pans set on top of wire racks. Bake for 22–25 minutes, until the cake edges are lightly browned, the cake springs back to the touch, and a toothpick inserted into the center comes out with only moist crumbs. Give the pans a light tap on the counter to reduce any air bubbles. Bake the Cakeĭivide the cake batter evenly between the prepared pans. With the mixer on low speed, add the dry ingredients, mixing until combined, 15–30 seconds. In the bowl of a stand mixer fitted with the paddle attachment, combine the vegetable oil, applesauce, brown sugar, white sugar, and vanilla extract on medium speed until smooth, about 1 minute. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Spray again with oil to prevent sticking. Prepare three 7- × 2-inch round cake pans by spritzing them with vegetable oil and lining with parchment paper circles cut to size. Reserve some of the salted caramel to decorate the cake. See recipe for Salted Caramel Buttercream below. Makes one 7-inch 3-layer cake Ingredientsĥ tablespoons (75 g) granulated white sugarĤ tablespoons (60 g) unsalted plant-based butter, room temperature, cut into cubes Bonus: leftover oatmeal cookie crumbles are a sheer delight layered in yogurt parfaits or liberally sprinkled on top of ice cream.Īpple Caramel Cake With Oatmeal Cookie Crumbles Take a crunchy bite of apple, pop a chewy soft caramel in your mouth, and you’ve got instant caramel apple! In this recipe, freshly grated apple cake and caramel buttercream team up with oatmeal cookie crumbles to create a perfect fall vibes cake. Many years ago when I was an office temp receptionist, one of my favourite “let’s make my day better” power moves was packing a granny Smith apple in my lunch along with a generous handful of caramel squares. Red and orange autumn leaves, shiny apples plucked from trees-and a slice of apple caramel cake for meeee! Haha. The Vancouverite’s new book, Plantcakes: Fancy + Everyday Vegan Cakes for Everyone, is filled with recipes for-and mouth-watering photos of-decadently sweet creations made from plant-based ingredients. Self-taught baker Lyndsay Sung is the creator Coco Cake Land, a website focusing on making and decorating beautiful cakes.

60 tablespoons to cups