This brown sugar salted caramel cake captures the flavors of a latte in cake form. A brown sugar vanilla bean cake is baked, soaked with espresso, and filled with pockets of gooey salted caramel. It’s finished with a silky salted caramel “cream cheese” frosting and a sprinkle of flaky sea salt. The result is incredibly soft, tender, and rich — and entirely vegan: no eggs, no dairy.
Tell me about this salted caramel latte cake:
I love a shaken brown sugar latte and a classic salted caramel cake, so combining the two felt inevitable. The cake balances deep brown sugar flavor, espresso soak, pockets of caramel, and a caramel-infused frosting. Here’s what makes it special:
- Soft and tender crumb. The brown sugar vanilla base bakes up with a tender, almost “buttery” texture without any dairy.
- Caramel in every bite. After baking, the cake is brushed with espresso and filled with salted caramel in small pockets so every slice has luscious caramel.
- Spoon-worthy frosting. The frosting itself includes caramel for extra depth and richness.
- Simple method. You only need a bowl and a whisk — this cake is straightforward and quick to make.
- 100% vegan. No eggs or dairy, yet full of flavor and richness.
Assembling your vegan brown sugar salted caramel latte cake:
For exact ingredient amounts and the full recipe card, see the recipe section below. The following is a clear overview of the assembly process with helpful visuals.
Tips for making this recipe:
Cool everything to room temperature. The cake, espresso, and caramel must be fully cooled before assembly. The frosting should be at room temperature but not warm; any heat can cause the frosting to melt.
Use cake flour if possible. Cake flour yields the softest texture; all-purpose flour will work, but the crumb will be slightly different.
Vegan butter notes. Different store-bought vegan butters perform differently in caramel. In testing, certain plant-based spreads worked best for achieving a stable vegan caramel.
Use decaf if you prefer. Decaf espresso powder or brewed decaf espresso works well and keeps the taste identical without the caffeine.
MOIST Salted Caramel Latte Cake – Made Vegan!
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- Author: Britt Berlin
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 1 2
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Vegan
Description
This brown sugar salted caramel cake showcases a brown sugar vanilla bean cake soaked with espresso, studded with salted caramel, and topped with a caramel cream cheese-style frosting finished with flaky sea salt. It’s moist, tender, and entirely vegan.
Ingredients
Scale
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Vegan Vanilla Cake:
- 1 1/4 cup (300 mL) vegan buttermilk
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (150 g) light brown sugar
- 1 cup (220 g) salted vegan butter, melted and cooled
- 1/4 cup (60 mL) neutral oil (avocado, sunflower, or mild olive oil)
- 1 cup (240 g) dairy-free yogurt, room temperature
- 2 tbsp vanilla extract
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 4 cups (500 g) cake flour (or all-purpose; see notes)
- Optional: 1/4 tsp vanilla powder or vanilla bean paste
Caramel latte cake filling:
- 2 ounces brewed espresso (decaf optional)
- 1 batch vegan salted caramel
Frosting:
- 1 batch vegan vanilla cream cheese frosting
- 1/2 batch of the salted caramel
- 1 tsp flaky sea salt, for garnish
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Make the batter: Whisk together granulated sugar, light brown sugar, dairy-free yogurt, and vanilla. Add baking powder, baking soda, and sea salt and whisk again. Stir in the cake flour, then pour in the vegan buttermilk and whisk gently until the dry ingredients are just incorporated—do not overmix.
- Bake: Transfer batter to the prepared pan and bake 35–40 minutes or until a toothpick inserted near the center comes out clean and the top is lightly golden. While the cake bakes, prepare the vegan salted caramel and allow it to cool completely. Brew the espresso and let it cool to room temperature.
- Cool: Allow the cake to cool fully before assembling. None of the components should be warm.
- Assemble: Brush the cake top with cooled espresso. Use a large skewer to poke holes about 1/2″ deep into the top of the cake. Fill a piping bag with roughly one-third of the cooled salted caramel and pipe caramel into the holes.
- Make the frosting: Prepare the vegan vanilla cream cheese frosting. Stir in about one-third of the salted caramel until incorporated.
- Finish assembly: Frost the cake with the caramel cream cheese frosting. Drizzle remaining salted caramel over the top and finish with flaky sea salt.
- Serve and store: Slice and enjoy. Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 2 months.
Notes
Flour: Cake flour gives the best, most tender crumb. All-purpose flour will work if needed.