A rich and indulgent chocolate loaf with hidden puddles of the most delicious salted caramel sauce topped with a smooth chocolate ganache.
Sometimes you just want a really quick and easy cake recipe that can be whipped up in minutes don’t you?
Recently I’ve been loving simple recipes which are super speedy to make but taste ‘out of this world’ good. Let me introduce to you, the VEGAN SALTED CARAMEL LOAF.
Gooey, rich and moist, this cake will be a winner if you have a sweet tooth and are a certified chocoholic like myself- haha!
This loaf doesn’t disappoint:
- Rich and moist chocolate sponge
- One of the best-salted caramel sauces I’ve tried, which is thick and creamy
- The caramel compliments the chocolate beautifully
- The glaze takes this loaf from a 9 to a 10 with its gooeyness!
- When you cut into it, you get caramel oozing out..who doesn’t want that?!
Simple ingredients you’ll need to make the loaf cake
- Self-raising flour
- Cocoa powder
- Baking powder
- Caster sugar (You can use golden caster sugar if you prefer)
- Sunflower oil (Olive oil works fab too!)
- Water… just plain water- haha
- Dairy-free chocolate chips (You can make your own, but or chop up a bar into chunks)
What dairy-free butter to use?
For this specific caramel, a block butter is perfect. As you’re adding it for caramel sauce, you want the a very firm butter to help set and firm the caramel when it cools. My favourite vegan block butter is ‘Flora Plant-Based’ or ‘Naturli’.
What dairy-free cream to use?
As you’re making a ganache and caramel, any dairy-free cream will work great. My favourites are ‘Elmlea Plant Based Cream alternative’ and coconut cream. Any vegan single or double creams will work a treat!
What dairy-free condensed milk to use?
My two favourite vegan friendly condensed milks are Natures Charm Coconut Condensed Milk and Carnation Condensed Milk Alternative.
Preparation: 20 minutes
Baking time: 35-40 minutes
Ingredients for the loaf
- 280g of self-raising flour
- 30g of cocoa powder
- 1 + 1/2 teaspoons of baking powder
- 180g of caster sugar
- 100ml of sunflower oil
- 170g of water
- 15g of dairy-free chocolate chips
Ingredients for the caramel sauce
- 80g of dairy-free block butter (see notes*)
- 60g of light brown sugar
- 40g of golden syrup
- 6 tablespoons of dairy-free cream (see notes*)
- 200g of vegan condensed milk (see notes*)
Ingredients for the chocolate glaze
- 80g of dairy-free chocolate chips
- 90ml of dairy-free cream
Method (salted caramel sauce)
1. Add the dairy-free butter, light brown sugar, golden syrup, and dairy-free cream into a medium-sized saucepan. Place on the hob, heat the caramel on low / medium, stirring all the time until it hits a rapid boil. When it’s bubbling, add in the condensed milk. Allow this too simmer for 5-8 minutes, stirring with a wooden spoon to prevent sticking + burning. You’re looking for the caramel to thicken up and turn an amber colour.
Once its thick and is golden, turn off the heat and allow it to cool fully before use.
1. Preheat your oven to 180 degrees c fan and line a 2lb loaf tin with a liner or greaseproof paper.
2. In a bowl large mixing bowl, combine the flour, cocoa powder, baking powder and caster sugar. Mix with a whisk or wooden spoon to combine.
3. In a separate bowl, combine the oil and water.
4. Pour the wet mixture into the dry and mix until combined, then pour evenly into the lined tin.
5. Pop into the oven and bake for 35-40 minutes until a knife or skewer inserted down the middle of the cake comes out clean and its springy to the touch.
6. Place the loaf on a cooling rack and allow to cool fully before filling and frosting.
7. When the cake is cool, add caramel sauce into a piping bag. Poke holes down the loaf with the and of a wooden spoon and fill the holes with the caramel. If you have any left over caramel, transfer it into a sealed container and keep it in the fridge.
Method (chocolate glaze)
1. Using a bain-marie, fill a saucepan ¾ full with water and place a heatproof bowl on top. Add in the chocolate and dairy-free cream, melt together until smooth and combined.
2. Pour and smooth the ganache over the top of the loaf. Decorate with a sprinkling of sea salt and some fudge chunks (optional)
Serve fresh and store in a sealed container in the fridge.
Best eaten within a few days of making.
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