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Friday, 1 December 2017

Salted caramel pretzel cake recipe

Vegan, quick & easy

Happy 1st December. I can't believe we are only 24 days until Christmas!!!!
To celebrate, I've created this show stopper of a cake. A delicious, spongy and scrumptious vanilla cake, with a pretzel base, a centre of homemade caramel sauce, topped off with light & fluffy caramel buttercream, caramel buttercream peaks, festive pretzels and a light sprinkle of sea salt. Are you drooling yet? It sounds like its really technical, but it's honestly super easy to make.
I recently saw some mini pretzel cheesecakes in Selfridges and that's where I came up with the idea of baking a pretzel base into a cake. It turned out perfectly!!!

The cake is light and ultra moist with a core of caramel sauce which slowly oozes out when the cake is cut. It's like a lava cake.

Caramel & pretzel go so well together, It's actually crazy how good this cake is!!! 
The crunchy pretzel base along with the spongy cake is 'out of this world'. A MUST bake if you are anything like me and love all things sweet, caramel and pretzel..y. Haha :)
This cake is easy to make and would be perfect served at a Christmas party, festive event or birthday etc.

Preparation- 10 minutes
Baking time- 15 minutes
Serves- 8-10
Level- Easy

Ingredients for the base
-85g of pretzels
-1 tablespoon of maple syrup
-50g of dairy-free butter (melted)

Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the buttercream
-200g of dairy-free butter (I use Tomor)
-400g of icing sugar
-1 tablespoon of caramel sauce (Get my recipe here)
-1 teaspoon of vanilla extract
-1 teaspoon of dairy-free milk (If needed)

-Homemade caramel sauce (Get my recipe here)
-Sea salt

To make the base
Step 1- Line two 6" cake tins with grease proof paper.

Step 2- Grind the pretzels in a food processor until fine, then pop them into a bowl.

Step 3- Add in the maple syrup & melted butter to the ground pretzels and mix together until like damp sand.

Step 4- Press the mixture into one of the cake tin bases, making sure to compact it in using a spoon or rolling pin. 
Set aside.

To make the cakes
Step 1- Preheat your oven to 180 degrees c.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Divide the batter into 2 small cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar, caramel sauce, vanilla extract and dairy-free milk.
Step 2- Spread some caramel sauce up the sides of a large piping bag then add the buttercream down the middle and push everything to the tip.

Step 3- Level off your cakes (if needed) with a sharp knife.

Step 4- Layer the cakes with equal amounts of buttercream, adding some caramel sauce in the middle (optional).
For the top layer, make sure to turn the cake layer upside down for a flat & even top.
Step 5- Coat the whole cake and pop into the fridge for an hour to chill.
Once firm, give the cake a final thick layer of smooth buttercream.
(Watch this amazing video for tips on how to frost a cake)

Step 6- Once the frosting is firm, I added some left over caramel & frosting into a piping bag fitted with a large round piping tip and added some peaks on-top, and decorated my cake with a drizzle of melted homemade caramel sauce,  festive shaped pretzels and a sprinkle of sea salt.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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Holly Jade


  1. I love the simplicity of this recipe! Will try it soon.

  2. I'm a sucker for any sweet and salty but this is a real and true beauty. Wow!

  3. We happen to meet a great people there and started to chat with them and drink w/them too. I had a great time here, glad we found this place by accident. Will definitely come to San Francisco event venues again as anyone will make this a regular spot easily.

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  6. Hi, I really want to make this recipe, but it doesn't say what you should do with the base after you set it aside, when do you put it on the cake. Also, what size cake pans do you use? I have 8'' round pans, but I think that might be too big.

  7. I've never liked cheesecake, so I'm glad you switched it to a sponge cake instead! It looks really good, but honestly I'd probably switch out the caramel with chocolate! :D

    1. Hello,Thankyou so much! Oooooooh dairy-free white chocolate drizzles, YES! :) X

  8. This looks great and I would love to make it but I am a bit confused - does the base go on the top of the cake? Do you attach it with buttercream?

    1. Thankyou Ellie, you could do it like that but what you do is line you cake tin as normal, make the pretzel mixture and press it into the cake tin (like you could a cheesecake crust), but instead you then pour over the cake batter so when you take the cakes out of the tin, one of them has a pretzel top! I hope that makes sense :) Happy baking x

    2. yes that makes sense! Thankyou!


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