Vegan Southern Caramel Cake

Hey Loves!! Let’s get into the best southern cake in the world and that’s Caramel Cake. I used apple sauce as the egg replacement and it did really well until 12 hours later the texture changed when it got cold. I would use a flax egg the next time but it will give you specks throughout your food.

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Ingredients
1cup vegan butter plus more to grease the cake pans 3cups of self rising flour
Nonstick spray
2cups of raw cane sugar or granulated sugar
1 cup of unsweetened apple
1 tsp of cornstarch
1 cup of vegan buttermilk - oat milk with a capful of apple cider vinegar
2teaspoons vanilla extract

Caramel Frosting
1cup vegan butter
2packed cups dark brown sugar
½cup vegan buttermilk
1 teaspoon sea salt
3 1/2 cups l confectioners sugar
1 teaspoon vanilla extract

Heat oven to 350
Make cake batter- cream sugar and vegan butter with a mixer. Add apple sauce slowly along with cornstarch. On low speed add in some of the vegan buttermilk and some of the flour. Switch back and forth until the complete measurements are in. Add in vanilla and do not over mix
Spray baking pans with non stuck spray and grease with more vegan butter. Pour in cake batter into two baking pans. Add to oven and cook for 30 mins or until toothpick comes out clean. Allow to cook for at least 15 minutes

Caramel Frosting
While the cakes are cooking
Add vegan butter to a hot saucepan over medium low heat. Add brown sugar and bring to a small boil and constantly wisk. Add in vegan buttermilk and allow to boil quickly remove from heat. Add in salt and vanilla. Pour the caramel sauce into a mixing bowl and slowly mix in the confectioners sugar. You can refrigerate or allow to cool down at room temperature. Assemble cake as seen in video and refrigerate for 20 mins before serving. Enjoy