Delicious Vegan Snowman Salted Caramel Cake Recipe – created with a caramel cake batter and a salted caramel buttercream. Vegan and perfect for the season!
’tis the season! Well let’s be honest, it’s always a good season for cake, so we can technically say this at any point. I’ve first created this Vegan Snowman Salted Caramel Cake Recipe for MummyMeagz, who asked me to create a delicious cake recipe for them that will bring the wow-factor – all whilst making use of their new vegan chocolate buttons that they have launched just in time for Christmas.
The salted caramel flavour of the cake has been inspired by one of their other products: a dairy-free chocolate snowman filled with vegan caramel And that’s how the idea for this Vegan Snowman Salted Caramel Cake Recipe was born!
What you’ll need to make this salted caramel cake
For the cake layers and buttercream:
- self-raising flour
- baking soda
- vegan butter
- vanilla extract
- soft brown sugar
- aquafaba (water from an unsalted tin of chickpeas)
- 1kg of icing sugar
- plant milk (if required)
- dairy-free cream or yoghurt
Plus a little coconut oil for greasing your cake tins!
If you want to create the snowman decorations, you will also need:
- chocolate buttons
- black fondant for the hat and eyes
- red or orange frosting for the nose
- vanilla pods for the arms
- coconut shreds for the coating
- electric whisk (e.g. for the aquafaba)
- mixing bowls
- round cake tins
- non-stick baking parchment
- small saucepan
- pallet knife to spread the vegan salted caramel buttercream
How to make Vegan Caramel Cake
To start creating the caramel base, first, preheat your oven to 180C. As with all bakes, it’s important that the oven is at the right temperature at the time the bake enters to ensure it can bake and rise as required.
To prepare the cake batter: Sieve the flour and baking soda into a large mixing bowl and stir in the salt. It’s best to use fine salt on this occasion as it blends much better than salt flakes, for example.
In a second bowl combine the dairy-free, vegan butter and soft brown sugar with the vanilla extract with a whisk.
Whip up the aquafaba
To whip up the aquafaba, drain a tin of chickpeas, reserving the water. Make sure to use unsalted chickpeas with no additives to the water. Transfer the chickpea water to a mixing bowl and whisp with an electric whisk for 5-10 minutes until fluffy stiff peaks are created. It’s important to do this with an electric whisk as it’s near impossible to get to the stiff peaks stirring by hand.
Gradually stir the butter/sugar mixture into the aquafaba until well combined, then gently fold the dry mix into the wet ingredients.
Baking the cake layers
Pour the batter into 3 greased and lined round cake tins and bake each for 30 minutes at 180C or until the cake is baked all the way through (check with a skewer!). It’s best to bake the cake in the middle of the oven, so if your oven isn’t big enough (like mine) then best bake in batches for the most equal cake layers.
How to make vegan salted caramel buttercream
Whilst your cake layers are cooling down completely, you can prepare the vegan salted caramel buttercream. It’s important that the cake layers are cool when you’re assembling the cake – otherwise, your buttercream will become soft and melty and your cake will slide and drip – and that’s what we really want to avoid.
In a small saucepan over medium heat, combine the soft brown sugar and water and bring to a simmer whilst continuously stirring. Pour in the dairy-free cream and continue to stir over low heat until the caramel begins to thicken. Finally, add a generous sprinkle of sea salt before removing your caramel sauce from the heat.
In a large mixing bowl, cream the dairy-free butter with an electric whisk. Gradually add in the icing sugar and mix until silky, if needed add a little bit of plant milk. Drizzle in your caramel sauce and whisk for another minute to thoroughly combine.
How to create a snowman cake
To create the snowman design on this cake, the assembly is key.
Layering the cake
Firstly, let your cake bases cool down entirely before starting with the buttercream. If needed, cut your cake layers to size (this is only really needed if they have risen to high in your oven). It’s important the layers can comfortably sit on top of each other, so your cake is levelled.
Layer up the cake and spread a generous amount of buttercream in between each layer.
Next, create a crumb coat by gently spreading buttercream around the outside of the cake. Carefully scrape off any excess – it doesn’t need to be too neat at this point – hence the crumb coat. Carefully transfer the cake to the fridge for the crumb coat to set for 30 minutes.
Once the coat is set to the touch, spread another layer of buttercream around the outside, smoothing it with a spatula – this will create the neater outer edge of your cake. Place it in the fridge once more for your buttercream to set.
Whilst your buttercream is setting in the fridge, prepare the snowman decorations for your cake. You can generally go crazy with your decorations, but to give you an idea, here’s what I’ve used:
- Head: I’ve found the easiest way to shape the head of the snowman is to use ready-made white icing, shape it into a ball and then flattening one-third of it on a flat surface. place it onto the middle of the cake and if you have a little leftover buttercream, it’s great to neaten the edges between the icing and the cake top.
- Eyes/Mouth: for eyes and mouth I’ve used ready-made black fondant, cut into little pieces and rolled and pressed into shape with my hands.
- Nose: for the nose, you can either use some red or orange fondant – or also a vegan smartie, which I’ve used on this occasion.
- Scarf: similar to the eyes and mouth I’ve also used ready-made black fondant for the scarf – I originally didn’t intend to add a scarf, but I had a few fondant scraps when inspiration struck.
- Arms: For the arms, I’ve used a vanilla pod, cut in 2 halves and stuck into the top of the cake
- Buttons: for the coat buttons I’ve used the chocolate buttons from MummyMeagz Christmas range – they actually come in the button shape and are super cute!
- Hat: For the hat, I’ve used ready-made black fondant and created it in 2 parts: one flat round cut out for the hat base and one ball shape of fondant that I’ve then rolled into a little log and squished down gently to create the ‘folds’ in the hat. Once I’ve combined the 2 parts together, I’ve used the back of a spoon to create a smooth connection between both parts. To make the hat extra shiny, I’ve brushed it with a little water.
To add an extra ‘snow’ effect, sprinkle the cake base with a few coconut shreds, but this is entirely optional as is mainly done for the look for the cake, not for extra flavour, so don’t go too overboard with the coconut.
This recipe is:
- 100% vegan
- super sweet
- great to wow your friends and family!
For the caramel cake batter
- 800g self-raising flour
- 2 tsp baking soda
- 1 tsp salt
- 400g vegan butter
- 500g soft brown sugar
- 200ml aquafaba
- 1 tsp vanilla extract
For the caramel buttercream
- 420g dairy-free butter
- 1kg icing sugar
- 1-2 tbsp plant milk (optional)
- 3 tbsp brown sugar
- 6 tbsp water
- 3 tbsp dairy-free cream
- a sprinkle of sea salt
For the snowman decoration
- a handful of chocolate buttons
- black frosting for the eyes
- red or orange frosting for the nose
- vanilla pods for the arms
- coconut shreds for the coating
- Preheat your oven to 180C.
- Start by preparing the cake layers: Sieve the flour and baking soda into a large mixing bowl and stir in the salt.
- In a separate bowl combine the butter & brown sugar with the vanilla extract with a whisk.
- Whip up the aquafaba with an electric whisk for 5-10 minutes until fluffy stiff peaks are created. Gradually stir the butter/sugar mixture into the aquafaba until well combined, then gently fold the dry mix into the wet ingredients.
- Pour the batter into 3 greased & lined round cake tins and bake for 30 minutes at 180C or until the cake is baked all the way through (check with a skewer!)
- In a small saucepan over medium heat, combine the brown sugar and water and bring to a simmer whilst continuously stirring. Pour in the cream or yoghurt and continue to stir over low heat until the caramel begins to thicken.
- In a large mixing bowl cream the dairy-free butter with an electric whisk. Gradually add in the icing sugar and mix until silky, if needed add a little plant milk. Pour in the caramel sauce and whisk for another minute to thoroughly combine.
- Allow for the cake bases to cool completely before creating the buttercream & assembling the cake. If needed, cut the cake bases to size, so they can comfortably sit on top of each other.
- Layer up the cake and spread a generous amount of buttercream in between each layer.
- Next, create the crumb coat by gently spreading buttercream around the outside of the cake. Carefully scrape off any excess - it doesn’t need to be too neat at this point,
- Transfer the cake to the fridge for the crumb coat to set for 30 minutes.
- Once the coat is set to the touch, spread another layer of buttercream around the outside, smoothing it with a spatula, then place the cake into the fridge once again
- Shape the head of the snowman from white icing and create the eyes, mouth and nose from coloured icing. Assemble the face of the snowman on top of the set cake & smooth out the connection between the head and the cake with leftover buttercream. If you have any leftover black icing, shape a hat and a scarf for the snowman!
- Sprinkle coconut shreds over the cake to resemble snow, then place your MummyMeagz buttons onto the snowman’s coat.
- Add vanilla pods for the arms & admire your masterpiece.
Make the caramel buttercream:
Assemble the snowman:
Feel free to create this cake without the assembly of the snowman - the caramel cake batter tastes delicious on it's own - either as a round cake or baked in a loaf tin.
The cake can be frozen, so if you have any leftovers, simply freeze individual slices so you have some delicious cake to hand whenever you feel like it.
Nutrition Information:Yield: 20Serving Size: 1
Amount Per Serving:Calories: 795Total Fat: 37gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 91mgSodium: 1015mgCarbohydrates: 113gFiber: 2gSugar: 81gProtein: 5g
For reference only.