Salted caramel pretzel cake recipe
Vegan, quick & easy
Happy 1st December. I can't believe we are only 24 days until Christmas!!!!
To celebrate, I've created this show stopper of a cake. A delicious, spongy and scrumptious vanilla cake, with a pretzel base, a centre of homemade caramel sauce, topped off with light & fluffy caramel buttercream, caramel buttercream peaks, festive pretzels and a light sprinkle of sea salt. Are you drooling yet? It sounds like its really technical, but it's honestly super easy to make.
I recently saw some mini pretzel cheesecakes in Selfridges and that's where I came up with the idea of baking a pretzel base into a cake. It turned out perfectly!!!
The cake is light and ultra moist with a core of caramel sauce which slowly oozes out when the cake is cut. It's like a lava cake.
Caramel & pretzel go so well together, It's actually crazy how good this cake is!!! 
The crunchy pretzel base along with the spongy cake is 'out of this world'. A MUST bake if you are anything like me and love all things sweet, caramel and pretzel..y. Haha :)
This cake is easy to make and would be perfect served at a Christmas party, festive event or birthday etc.
Preparation- 10 minutes
Baking time- 15 minutes
Serves- 8-10
Level- Easy
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Ingredients for the base
-85g of pretzels
-1 tablespoon of maple syrup
-50g of dairy-free butter (melted)
Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
Ingredients for the buttercream
-200g of dairy-free butter (I use Tomor)
-400g of icing sugar
-1 tablespoon of caramel sauce (Get my recipe here)
-1 teaspoon of vanilla extract
-1 teaspoon of dairy-free milk (If needed)
Decorations
-Homemade caramel sauce (Get my recipe here)
-Pretzels
-Sea salt
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To make the base
Step 1- Line two 9" cake tins with grease proof paper.
Step 2- Grind the pretzels in a food processor until fine, then pop them into a bowl.
Step 3- Add in the maple syrup & melted butter to the ground pretzels and mix together until like damp sand.
Step 4- Press the mixture into one of the cake tin bases, making sure to compact it in using a spoon or rolling pin.
Set aside.
To make the cakes
Step 1- Preheat your oven to 180 degrees c.
Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Divide the batter into 2 small cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar, caramel sauce, vanilla extract and dairy-free milk.
Step 2- Spread some caramel sauce up the sides of a large piping bag then add the buttercream down the middle and push everything to the tip.
Step 3- Level off your cakes (if needed) with a sharp knife.
Step 4- Layer the cakes with equal amounts of buttercream, adding some caramel sauce in the middle (optional).
For the top layer, make sure to turn the cake layer upside down for a flat & even top.
Step 5- Coat the whole cake and pop into the fridge for an hour to chill.
Step 3- Level off your cakes (if needed) with a sharp knife.
Step 4- Layer the cakes with equal amounts of buttercream, adding some caramel sauce in the middle (optional).
For the top layer, make sure to turn the cake layer upside down for a flat & even top.
Once firm, give the cake a final thick layer of smooth buttercream.
Step 6- Once the frosting is firm, I added some left over caramel & frosting into a piping bag fitted with a large round piping tip and added some peaks on-top, and decorated my cake with a drizzle of melted homemade caramel sauce, festive shaped pretzels and a sprinkle of sea salt.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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Holly Jade
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