Ingredients
Method
- Preheat the oven to 180°C and line three 6-inch cake pans with cooking spray and baking paper.
- Combine the white vinegar and dairy-free milk in a small bowl and set aside. In a large bowl, whisk together the white sugar, vanilla, and canola oil.
- Sift the flour and baking powder into a separate bowl and stir to combine. Whisk half of the dry ingredients and half of the milk mixture into the wet ingredients until combined. Add the remaining dry ingredients and milk, stirring until just combined while avoiding overmixing. Whisk in the salted caramel sauce until fully incorporated.
- Distribute the batter evenly among the three pans and bake for 18-20 minutes, or until the cakes spring back when lightly pressed.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Beat the dairy-free butter and salted caramel sauce with a mixer for 1-2 minutes until creamy. Add 2 cups of icing sugar and beat on medium speed until combined, adding dairy-free milk as needed to manage thickness. Incorporate another 2 cups of icing sugar and more milk until the frosting is smooth and thick, adding an extra ½-1 cup of icing sugar if the consistency is too thin.
- Secure the first cake layer to a stand with a small amount of buttercream and spread a thick layer of frosting over it. Add the second layer, more frosting, and the final layer upside down to ensure a flat top. Apply a crumb coat to the top and sides, smooth with a scraper, and chill the cake in the fridge for 30-60 minutes.
- Apply a second layer of buttercream to the top and sides, smoothing it with a scraper. Chill the cake again and transfer any remaining frosting to a piping bag fitted with an open star tip.
- Thicken the caramel in the fridge until it reaches the desired consistency. Use a squeeze bottle to carefully apply drips around the top edge of the cake, then spoon the remaining caramel over the top to coat it completely.
- Pipe the remaining buttercream around the top of the cake and store it in the refrigerator to allow the caramel drip to set.
Nutrition
Notes
I use my vegan salted caramel sauce, however when you make it you can adjust the level of saltiness in the sauce to your liking to make it more of a traditional caramel sauce.
By using salted caramel I found I didn’t want to add additional salt to the cake or buttercream as I normally would, therefore the saltiness balances out to make this cake still quite sweet. If you want more of that salty flavour, you can add salt to the buttercream to taste.