Vegan Pecan Caramel Nut Cake with Cream ‘Cheese’ Frosting Recipe
Caramel, pecans and lashings of cream ‘cheese’ frosting – this wonderfully autumnal cake has got it all!
To make this delicious cake all you need is a heavy bottomed saucepan, a couple of large bowls, a couple of 6″ cake tins, baking paper, and a whisk.
Total Time: 1 hour and 15 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Servings: 1
Rating:
Total Time: 1 hour and 15 minutes
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- For the caramel
- 110 110 g soft dark brown sugar
- 170 170 g golden syrup
- 90 90 g coconut cream
- For the cake
- 400 400 g plain white flour
- 50 50 g soy flour
- 4 4 tsp baking powder
- a pinch of salt
- 110 110 g soft dark brown sugar
- 120 120 g caramel
- 120 120 g soy milk
- 70 70 g rapeseed /canola oil
- 1 1 cup roughly chopped nuts
- For the frosting
- 4 4 oz Tofutti cream cheese
- 1 1 Tbsp caramel
- 55 55 g icing sugar
- Toppings
- roughly chopped pecans
Method
Method
- Mix the caramel ingredients together in a large heavy bottomed saucepan, bring to the boil and boil for about 8-10 minutes, swirl the pan gently every now and then. Transfer to a bowl to cool. Once cool begin to bake the cake.
- Preheat the oven to 180c/350f and grease two 6″ cake tins and line the base with baking paper.
- Sift together the 2 cups of plain flour, the soy flour, baking powder and the salt. I used a separate bowl, and whisk together the sugar, caramel, oil and soy.
- Combine the wet and the dry ingredients, then fold in the chopped nuts.
- Scoop into the cake tins, level out the batter then bake for 1 hour. Cool completely on a wire rack before frosting.
- To make the frosting simply beat the frosting ingredients together.
- To finish the cake drizzle with leftover caramel and top with the chopped pecans.
Fancy another slice? Try making this Pear and Cardamom Vegan Cheesecake recipe!
