This is the most delicious Vegan Chocolate Caramel Sheet Cake with a fudgy chocolate frosting and hidden caramel puddles. Let’s kick off Spring right with this absolutely delicious caramel filled sheet cake. Buttery chocolate cake with holes containing the most sweet, gooey and chewy vegan caramel sauce. Top the cake off with a generous layer of rich, indulgent chocolate frosting. Sooo much to love here, and simple to make too! Vegan, dairy-free, egg-free and easy!
This recipe has been made in collaboration with AEG. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Chocolate Caramel Sheet Cake
When you thought the perfect Easter inspired cake didn’t exist, let me introduce you to THE BEST EVER Vegan Chocolate Caramel Sheet Cake. It’s the perfect cake for a hungry crowd or simply for the family. Not only does this cake taste absolutely delicious on it’s own, it’s topped with a rich frosting which is utterly divine! It’s easy to make, decorate and will be devoured in minutes! Not to forget the buttercream bunnies on top, a fun and festive Easter decorative idea!
Why you’ll love this sheet cake:
Easy to make
Filled with chocolate
Hidden caramel is luscious
Cake is super moist
Perfect for a crowd
Cake is moist and rich
Fun to frost
Great for storing
Fun and festive decorations
Can be made in advance
The BEST Easter cake
It is one of those cakes where one slice isn’t enough, trust me! The cake is ridiculously rich and moreish. I’m so excited to have partnered with AEG to bring you this SCRUMPTIOUS recipe! I love using my AEG oven and AEG hob for baking.
I used my AEG Slimline 5 burner Gas Hob to help make the best EVER Vegan caramel sauce! Simply cook everything over a low heat and watch the magic happen.
To help create a really moist and tender cake, I used my amazing AEG ‘9000 Steam Pro Oven with Steamify‘. It has three cooking levels that allows heating, steaming or a combination of both. The steam setting bakes cakes to perfection, it allows for a ultra moist and tender bake which is scrumptious when paired with the gooey caramel and silky smooth buttercream.
Make delicious chocolate sheet cake with hidden caramel and a rich frosting at home with this scrumptious recipe. Find the full written recipe, method and ingredients in the recipe card at the bottom of this post.
Simmer the sugar in a saucepan over a low / medium heat until melted and amber in colour. Remove from the heat then add in the butter, stir to combine. Return back to the heat and pour in the cream. Cook until thickened, then pour into a heat proof jar and chill overnight.
Mix the dairy-free milk and vinegar together to create a vegan buttermilk. Add all the dry ingredients into a bowl, pour in the buttermilk and oil. Stir to combine then pour into a lined square tin. Bake for 25 minutes or until a skewer inserted down the middle comes out clean. Allow the cake to cool fully before filling and decorating.
Poke little holes in the cake, and spoon / pipe in some of the caramel to create hidden pools of caramel sauce.
In a stand mixer whip together the dairy-free butter, vanilla and icing sugar until smooth. Remove a few tablespoons of white buttercream and set aside. Add cocoa powder to the remaining buttercream, then spread this over the cake. Pipe mini bunny shapes over the cake with the white buttercream, colour any left over buttercream with pink food gel for the bunny details.
Looking for more fun Easter bakes, check these out:
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5 minutes. Don’t burn the sugar! Make sure to stir the sugar constantly to prevent burning. You can use a wooden spoon or heat proof spatula.
When all of the sugar has melted and is an golden / amber colour, add in the butter. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the butter to melt into the sugar. It might bubble but that’s fine. Once it’s combined, it might go a thick consistency, now add in the coconut cream. It will steam and bubble again so be very careful!
Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.
Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill and and overnight. The caramel will will turn into a toffee consistency. Transfer the thick caramel into a piping bag ready for piping into the cake.
Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes it easier to remove the cake when baked.
In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
In a large mixing bowl, sift the sugar, flour, cocoa powder, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
Add the wet ingredients into the dry ingredients and mix just to combine.
Spoon the batter into the lined tin. Level it out with the back of a spoon or offset spatula.
Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.
Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before filling and frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.
Once the cake is fully cool to the touch, use the end of a wooden spoon, poke holes into the cake and fill with the caramel sauce. Don’t add too much or it may the cake, but just enough so each slice of cake has a generous amount of hidden caramel.
In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
Sift in the icing sugar and vanilla. Whip on high speed for a couple of minutes to incorporate it. Add a splash of dairy-free milk to get it to a smooth consistency.
Remove a few tablespoons of buttercream and spoon into a piping bag fitted with a round tip nozzle, or snip off the tip of a disposable piping bag.
Add in the cocoa powder to the rest of the buttercream in the bowl and whip until combined.
Spoon the chocolate buttercream on-top of the cake. Using a pallet knife, carefully spread and swirl the buttercream over the entire cake.
Use the white buttercream to pipe mini bunny shapes to the top of the cake (watch the video tutorial here for reference).
Colour any left over buttercream with some pink food gel, transfer into a piping bag and pipe on the bunny nose and ear details. Use some of the dark buttercream for the eyes.
Decorate with some mini vegan chocolate eggs (optional).