This recipe is a paid collaboration with MYO Protein.
If you’re looking for a delicious vegan salted caramel cake recipe then look no further!! Salted caramel is one of my favourite flavours and even more perfect around this time of year! The flavour of the MYO caramel protein is absolutely delicious and I’ve used it in multiple cakes since trying it! Check out their new flavour available on their website here.
Family and friends will be in awe of this simple yet show-stopping centre piece. Let’s jump into the recipe!
You might be wondering – protein powder? In a cake? How does that work? Well let me tell you! Since this is a vegan recipe we don’t have any eggs in the batter. Adding a pinch of protein gives that much needed structure often provided by the protein in eggs and also results in a more tender bake. This is a really easy way to add additional flavour to a cake, get a protein boost and support the structure!
Can I substitute the hazelnut meal?
Yes absolutely! However I would suggesting substituting other nut flours/meals such as almond flour because they function very similarly. If you’re avoiding nuts altogether then substitute 80g hazelnut flour for 50g plain flour.
I don’t have 6″ cake tins – can I use a different size?
Yes this recipe works perfect for either 3 x 6″ tins or 2 x 8″ tins. 6″ tins take approximately 30 mins to bake, 8″ 40 minutes to bake and other sizes will vary too! If you’re not too sure just keep an eye on it and make sure the top is fully golden and a skewer comes out clean.
Can I add actual salted caramel to the cake?
Yes! See below for a vegan salted caramel recipe. I didn’t add this directly to the recipe because I want this to be a simple recipe uses simple methods to get that salted caramel flavour but if you’re feeling ambitious use the below recipe. You can add this directly to the buttercream or you can fill the cake with it on the inside! Or even add it on top! The possibilities are endless.
Optional salted caramel recipe:
- 100g caster sugar
- 40g vegan block butter
- 80g coconut cream
- 1/2 tsp sea salt
- 1 tsp vanilla extract
Pour the caster sugar into a heavy-bottom pan on the stove. Turn on a low-heat and leave the sugar to slowly melt.
After 5-10 minutes the sugar should become a liquid amber syrup. Stir in any residual sugar crystals until smooth. Then add the block butter. Stir until it’s completely dissolved.
Finally, turn the heat off and then add in the coconut cream, sea salt and vanilla. Stir until completely smooth. Set aside to cool.
For this recipe you’ll need:
- 3 x 6″ baking tins (or 2 x 8″)
- mixing bowl
Vegan Salted Caramel Cake
This delicious vegan salted caramel cake is the showstopper cake you didn't know you needed! Friends and family will be in awe of this simple but effective, and most importantly delicious, salted caramel cake!
Ingredients
- 360g plain flour
- 350g caster sugar
- 80g hazelnut meal (or flour)
- 450ml soy milk, warm
- 1 tbsp (15ml) apple cider vinegar
- 2 scoops (40g) MYO salted caramel protein powder
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 160ml vegetable oil (or vegan melted butter)
- 2 tbsp vanilla extract
- Salted Caramel Buttercream:
- 400g vegan block butter, softened
- 350g icing sugar
- 2 scoops (40g) MYO salted caramel protein powder
- 1 tsp sea salt
- Decorations (optional):
- Candied hazelnuts
- 10 sprigs of rosemary
- 5 sprigs of dill
Directions
- Step 1 Pre-heat the oven to 180C (356F).
- Step 2 Sift all of the dry ingredients into a large mixing bowl (flour, sugar, hazelnut meal, MYO salted caramel protein powder, baking powder, baking soda and salt).
- Step 3 In a separate bowl, mix the apple cider vinegar with the soy milk and set aside to curdle for 5 minutes.
- Step 4 Grease three 6-inch round cake tins (or two 8-inch) with vegan butter. Cut circular discs of parchment to place at the bottom of the tins.
- Step 5 Add the vegetable oil and vanilla extract to the curdled milk. Whisk together and then pour into the dry ingredients.
- Step 6 Mix until the batter is completely smooth and then divide between the three pans.
- Step 7 Bake for 30-35 minutes. Use a toothpick at the 30 minute mark to check if they are cooked. If you’re using 8-inch cake plans then bake for 40 minutes.
- Step 8 Remove from the oven and place onto a cooling rack. After 1 hour of cooling. Place in the fridge to chill while you work on the buttercream.
- Step 9 Buttercream: Beat the softened vegan butter in a large mixing bowl using an electric whisk until light and fluffy.
- Step 10 Sieve in the icing sugar and the protein powder and whisk on low speed for a further 5 minutes. Finally add the salt.
- Step 11 Assembly: Trim the domes off the cake layers if you want perfectly flat layers.
- Step 12 Remove the parchment paper from the first cake and place on a cake board/stand. Spoon buttercream onto the first layer, spreading it out to the edge.
- Step 13 Place the second layer of cake on top and repeat the previous step.
- Step 14 Once fully stacked, spoon buttercream all around the cake, using an offset spatula to smooth it all out. Freeze this cake for 20 minutes.
- Step 15 Take it out of the freezer and spoon the rest of the buttercream onto the cake. Use an offset spatula to flatten all the edges.
- Step 16 Decorate with fresh greens and candied hazelnuts.
