i found a problem on the internet and i fixed it
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YEAHHHHHHHHH
welcome and welcome back my name is andrew and today's video is all about how to make
a vegan caramel cake so we haven't made a new cake here on this channel in a while and uh i've been
on this kick of ultimately wanting to just put caramel on everything like literally everything
food related not that you were thinking of something else just
clarifying so i'm on the couch watching tv and i took a shot at googling um vegan
caramel cake just to kind of see what comes up and there is not a single solid recipe out there
hence the problem so like batman i see the signal out there in the air and i'm like
i gotta fix this i gotta get to the kitchen i'm in the middle of this hot episode of dora the
explorer and she's singing some backpack backpack backpack backpack my baby girl is on my lap
and she's acting all like cute and innocent but really at this point she's in the way of greatness
having it so i did what any parent would do i put her in a headlock and i said like dog get off me
and tossed her to the side i rushed to the door to go grab my keys and my apron i hop in the car
i throw it in gear and then i realized i don't i don't know where i'm going my kitchen is inside
the house at this point i wasn't just gonna walk back inside the house so i took a lap
yup and then i made the cake
so we're making caramel let me just say this to make caramel
all of the ways are pretty much the same in the way you make it or the process
i should say um but some processes are just easier than others so this is going to be
the absolute best way to make homemade vegan caramel now get your pen get your pad
whatever notebook you have grab your kids grab your dog everybody needs to
pay attention first thing you want to do is have all of your ingredients out and measured
because this process waits for nobody start out by putting all of your sugar into a large saucepan
now you want the saucepan to be large because you want most of your sugar to make contact
with the pan this is going to help it cook evenly and make sure it doesn't crystallize from here
add some water into the pan and whisk everything around to get it mixed up this isn't necessarily a
requirement but if you want to make things easier on yourself and definitely not crystallize that
sugar do this stuff from here crank your heat up to medium-high heat but definitely keep a
close eye like don't leave it and stop watching it you're not gonna touch the pan at all you're
just gonna allow everything to come to a boil and give it roughly about six to eight minutes ish
and really what you're looking for is the smell of the sugar to smell different um some people
say nutty to me personally it's more like a burnt smell but a good burnt one so everyone's burner
is going to be different i would probably say somewhere between that 9 to 11 minute mark um
your sugar should start to caramelize personally even though i'm experienced in making caramel my
biggest recommendation here is going to be use a thermometer so when your thermometer measures
just about 340 to 350 degrees fahrenheit at this point you want to pull that pot off and then
pour in your coconut cream when you're pouring in that cream the mixture is going to go crazy
so definitely use i would say maybe a long-handled wooden spatula or anything but a metal handle
basically to whisk that together because it's going to get hot if for whatever reason you don't
have a wooden handle or something other than metal then what i like to do is use one of my oven mitts
and i use that on the handle as i'm trying to whisk this together because again
that heat is hot like morning breath on a hyena next add in your butter and you want to whisk
that around just to get it completely melted sometimes i like to return it back to the stove
that will help that mixture thicken up a bit and also help that butter melt when your mixture is
done at this point you just want to remove it from the heat and allow it to cool for maybe two hours
two and a half hours before you refrigerate once it's complete it should look a little like this
for our cake we're gonna start out preheating the oven and prepping our cake pans
also let's get started on our buttermilk now from here i typically would start by
creaming my butter and my sugar together in a stand mixer but because of the video i kind of
already had things separated so what i wanted to do is just get my dry ingredients together
give that a whisk and then actually start on that first step but if you want to make this cake in
one bowl just like i said before definitely start with the stand mixer and your butter first so
make sure your butter softened add it into the bowl and begin to cream it together with your
sugar this is a really important step because you want to make sure your butter goes from
that yellow color to more like a pastel yellow color when it's done being creamed together
probably going to take you about two to three minutes from here you're going to add in the rest
of your wet ingredients so i add in my vanilla and i make sure that's incorporated pretty well
and then from there i go with my caramel and make sure that's incorporated well too now dump your
flour mixture into the bowl again if you didn't do this in the very first steps that i mentioned
then what you would do is put your flour your salt and your baking powder into the bowl at
this time now turn on your stand mixer and slowly pour in your buttermilk mixture into
the bowl once that's mixed together well you want to take your cake pans and split that batter into
each of them evenly now move your cake pans into the oven and move on to making your buttercream
to start making your buttercream this is technically the easiest part of everything
maybe but what you want to do is put that butter into the bowl
and start creaming that together now add your powdered sugar into the bowl me i like to do it
about a cup at a time i do that because once you turn the stand mixer on if all of your powdered
sugar was in there it would go everywhere last step is to add your caramel in and beat that all
together now your buttercream at this point you're looking for it to be smooth thick and spreadable
i get it i should have chose different adjectives time for the assembly and honestly this is the fun
part and probably the part you can make your own in my opinion this cake is good without
anything else added to it but now that you have your buttercream and some extra caramel
let's add it in to spice things up just keep in mind you're piling more sugar onto an
already sweet cake so keep in mind that sweetness level can jump from rubber ducky straight up to
my heart just jumped out of my chest and slapped me and said i'm gonna send you to the hospital so
here's some quick tips to help you have you ever heard of a crumb coat or a naked cake essentially
they're the same thing and it means you're just putting very little frosting on your cake now
that's what i did and what i think that does is it gives it a very rustic look but it also saves you
on the sweetness level on the cake another thing you can do is you can salt your caramel now what
that's going to help with is help balance that sweetness and that bitterness and everybody loves
that combination lastly keep in mind this cake has caramel in the batter and it has caramel in the
frosting so you don't technically have to add any caramel on top you don't have to add caramel on
top i'm gonna add caramel on top finally i haven't needed a holiday to honestly show appreciation to
you every day i'm pretty humbled by the time and energy you spend with my family and i on a daily
basis overall just the sheer love that you send us on a daily is just phenomenal and amazing and we
appreciate that so thank you for everything i mean all of it and uh remember believe in good peace