Vanilla caramel choc cake 001a


It’s that time of year again when vegan bakers all over the country throw on their aprons and get ready to submit their recipe for the PETA great vegan bake off competition! As last years winner (thank you sooooo much), I couldn’t miss out! It took me a long time to think of a recipe I wanted to use but I thought I’d go for something that matched my name and always brings a smile to the faces of my friends when I make it! I hope you enjoy it!

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What you need:

The banana cake

  • 125g non dairy milk
  • 1 tsp apple cider vinegar
  • 1 tsp ground cinnamon
  • 175g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 120g caster sugar
  • 3 very ripe mashed bananas
  • 2 tsp sunflower oil (or any other light vegetable oil)
  • 2 tsp vanilla essence

The frosting

  • 113g vegan margarine (Pure or Vitalite etc)
  • 113g vegetable shortening (Trex)
  • 440g Icing sugar
  • 1tsp vanilla essence
  • 3-4tbsp non dairy milk (soya, almond, coconut etc)

The salted caramel drizzle

  • 2 cans of full fat coconut milk (put in the fridge over night)
  • 220g soft brown sugar
  • 1 tsp vanilla essence
  • 1 pinch of salt

The chocolate drizzle

  • 100g vegan chocolate chips

Decorations (optional)

  • 1 cherry (fresh or glacé)
  • Vegan sprinkles (Sainsburys have labelled theirs vegan)
  • Chopped nuts
  • Vegan chocolate spread (Plamil or some supermarket’s own etc)

Vanilla caramel choc cake 001a a (1)

What you do:

The banana cake

  1. Pre-heat your oven to 180 degrees C.
  2. mix together the non-dairy milk with the vinegar NOW before you do anything else (it needs time to curdle!)
  3. Sieve together the flour, cinnamon and baking powder and bicarb.
  4. In another bowl, mix together the sugar, oil, banana and vanilla
  5. Pour the sugar mix into the flour and add the curdled milk.
  6. Whisk until just mixed.
  7. Pour into 1 lined 8″ round pan or 2 x lined 6″ round pans (I used a 6″)
  8. Bake for 25 minutes or until the top is firm to the touch.
  9. Leave to cool in the pan for 10 minutes then turn out onto a cooling rack until its completely cool

The frosting

  1. Whisk together the margarine and shortening
  2. Add the icing sugar and vanilla and non-dairy milk (1 tbsp at a time)

The salted caramel drizzle

  1. Carefully open the coconut milk without shaking the can.
  2. Scoop out all the hard cream into a saucepan.
  3. Add the rest of the ingredients.
  4. Put the saucepan on a medium heat for 35 minutes stirring frequently.
  5. Leave to cool.

The chocolate drizzle

  1. Melt the chocolate in a glass bowl in the microwave by putting it in for 10 second blasts at full power and stirring in-between.

How to put it all together:

  1. Pop one of your cooled sponges onto a cake board or plate.
  2. Cover in frosting using a palette knife or dinner knife.
  3. Add a big smearing of chocolate spread onto of the frosting (optional).
  4. Place the other sponge on top.
  5. Smear frosting around the whole of the cake making sure you leave some for the top (you can use a cake smoother to get it nice and neat if you really want to!)
  6. Quickly stick on a load of sprinkles around the base of the cake. (I put my cake into an oven dish so i could catch all the ones that fell off and use them again!)
  7. Place the left over frosting into the fridge in a pot for about 20 minutes.
  8. Drizzle the salted caramel over the iced cake.
  9. Using an ice cream scoop, plop the remaining frosting on top of the salted caramel drizzle.
  10. Drizzle the melted chocolate over the scooped frosting and quickly add a few more sprinkles and some chopped nuts and your cherry.
  11. Leave to set for an hour then serve!

Vanilla caramel choc cake 002a