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Packed with salted coconut caramel sauce, this vegan caramel pound cake has the same moist and dense crumb as the classic version! It’s rich and buttery, with delicious notes of vanilla, toffee, and toasted nuts!

Caramel bundt cake on a large plate.

I have made vegan pound cake and lemon pound cake in the past, but this one is a new, exciting variation! It’s infused with salty coconut caramel sauce!

Unlike some recipes that simply drizzle caramel on top of a vanilla pound cake, my version takes it to the next level by incorporating the caramel sauce directly into the batter. Yes, that results in a rich caramel flavor in every bite! Plus, it gives the crumb a beautiful, golden color!

Although I used my classic pound cake as a starting point, developing this caramel version was particularly challenging and required more testing than I expected. The ingredients are simple and mostly the same, but the process is different as the sugar is caramelized and then transformed into a sauce with coconut milk and vegan butter before being combined with flour. That means I had to adjust the ratios. It took me 8 test batches to finally achieve the perfect texture and flavor!

Difficulty level: I’d rate this recipe a 7 out of 10. The main batter is easy to make. It’s the caramel sauce that’s the tricky part. If it’s too light, your cake won’t have that rich caramel flavor. If it’s too dark, it’ll turn bitter. Don’t worry, though, I’ll walk you through all the steps and give you a few tips along the way to help you succeed with this recipe!

❤️ Why It’s a Must-Try

Rich caramel flavor.

Caramel lovers, please gather around here. You’re going to LOVE this cake. Let me tell you, the buttery smell is so inviting that it triggers hunger right away.

Instead of simply adding sugar to the batter, the sugar is caramelized and then turned into a thick, ultra-creamy sauce. This sauce is then mixed into the batter, which bakes into a tender cake with a rich caramel flavor and buttery, almost nutty undertones!

Extra tender yet perfectly dense.

If you have ever had pound cake, you know its texture stands apart from muffins or typical cakes. It has a moist and tender crumb that is slightly dense, yet doesn’t feel heavy. It’s actually quite similar to the texture of madeleines. This recipe nails that crumb texture perfectly!

Extensively tested.

I tested this recipe so many times that my freezer is now full of slices of pound cake! Rounds and rounds of testing went into its development, and I’m quite proud of the final result.

Once I nailed the recipe, my wife Vân and I even baked two extra batches, just to double-check that the baking time, texture, and sweetness were on point.

📋 What You’ll Need

Ingredients likes flour, sugar, coconut milk, and butter.

Flour

Although cake flour might sound like the right pick, all-purpose flour actually works best for this recipe. In fact, most traditional French pound cakes are made with the good old all-purpose flour.

Sugar

You will need granulated sugar to make the caramel sauce, which will later be incorporated into the cake batter.

Note: It’s critical to use granulated white sugar. Darker types of sugar, such as coconut sugar, brown sugar, or liquid sweeteners like agave or maple syrup, won’t work in this recipe. They would burn and turn bitter.

Butter

Vegan butter adds a rich buttery flavor that pairs well with the caramelized sugar. Note: Ensure your butter is at room temperature before incorporating it into the caramel.

Which butter to pick: I have only tested this recipe with vegan butter in block form, so I suggest sticking with that. I’m unsure if vegan buttery spread (the softer tub versions) will work the same way.

When it comes to brand recommendations, Earth Balance, Country Crock, or Violife are great options.

Oil

If you remember my classic pound cake recipe, I use a mix of butter and oil (and for good reason!). Using only butter tends to create a drier crumb, while combining butter and oil keeps the cake moist and tender for days. No more dry cake after just one day!

Coconut milk

To make the caramel sauce, I replace the traditional heavy cream with full-fat coconut milk. It adds richness and gives the cake extra moisture.

Note: For those who are not fans of coconut, don’t worry, you cannot taste any coconut flavor in the cake.

Baking powder

To allow the cake to rise and develop a light crumb. In my early tests, I used baking soda, and let’s say that it was a big mistake. It caused the cake to over-caramelize, turning it too dark and with a bitter taste. Stick to baking powder for the best results!

Vanilla extract

For gourmand notes, and because caramel and vanilla always go hand in hand. You can use store-bought vanilla extract or my homemade vanilla extract.

🥣 How to Make It

Bundt pan vs. loaf pan

Before diving into the process, you will have to pick your pan for baking the cake. The recipe I am giving at the end of this post is for one 10-cup Bundt cake pan. It makes quite a lot, so if you have a small family, you can halve the recipe and bake it in an 8×4-inch loaf pan, reducing baking time by 5-8 minutes.

1. Make the caramel

  1. Melt the sugar. Add the sugar and water to a deep, light-bottomed saucepan. Heat it over medium heat, without stirring, until the sugar melts and starts to bubble. After a few minutes, the sugar will begin to clump and turn a golden brown color.
  1. Caramelize it. Continue heating until the sugar has completely melted and turned into a light, golden-brown caramel (this step can take up to 10 minutes). At this point, reduce the heat slightly and cook until it reaches a deep golden brown color, as shown in the photo below.
  2. Add the butter. Once the caramel is golden brown, carefully add the diced butter and stir slowly until it is completely incorporated.
  1. Pour in the coconut milk. Slowly pour in the coconut milk while stirring with a wooden spoon or whisk. Next, add the vanilla extract and salt.
  2. Cook until combined. Cook for another 3-5 minutes or until everything is well combined. It’s possible that there will be hardened caramel bits – keep heating until they melt.
  3. Let it cool. Remove from the heat and transfer to a glass or ceramic bowl. Allow the caramel to cool for at least 2 hours at room temperature.

2. Prepare the batter

  1. Whisk the dry ingredients. Add the flour and baking powder to a large mixing bowl. Whisk until combined.
  2. Pour in the wet ingredients. Next, add the oil, plant-based milk, and the caramel sauce you made earlier.
  1. Mix. Using a wooden spoon, mix the batter until it is smooth and no clumps remain.
  1. Transfer to a pan. Pour the batter into a lightly greased Bundt cake pan and smooth the top into an even layer.
Pouring caramel pound cake batter into a bundt cake pan.

3. Bake the cake

  1. Bake covered. Loosely cover the bundt cake with aluminum foil and bake in the preheated oven for about 45 minutes.
  2. Bake uncovered. Then, remove the foil and continue baking for an additional 35 minutes.
Thomas' Tips

The top should be golden brown, slightly cracked, and dry to the touch. To check if the cake is done, insert a toothpick into the center of the cake. If it comes out with just a few crumbs, it’s ready. If it comes out coated in a thick, wet batter, it needs more time in the oven.

  1. Let it cool. Remove the pan from the oven and allow the cake to cool for at least 1 hour before flipping it onto a large plate. Then, let the cake cool for at least 2 hours before slicing. I suggest trying it the next day, as this allows the flavors to merge and the caramel flavor to develop even more.

📔 Tips

Use a deep saucepan.

If you are making the full batch of this recipe, you will need to prepare a large amount of caramel sauce. I recommend using a large, deep saucepan with a light-colored bottom. This will allow you to monitor the color of your caramel and prevent it from spitting when you add the butter and coconut milk.

Keep an eye on the caramel.

Burnt caramel = bitter taste. Very light caramel = barely any caramel flavor. Finding the sweet spot is key here. You want to cook the caramel until it turns a golden brown color similar to an amber maple syrup.

Allow the caramel sauce to cool.

Once your caramel sauce is done, transfer it to a bowl and allow it to cool for at least 2 hours. If you combine the caramel sauce with the dry ingredients while it’s still hot, it will activate the baking powder too early, preventing your cake from rising properly in the oven.

Remember to cover with foil.

To prevent the top of your cake from burning, remember to cover it with aluminum foil during the first 45 minutes of baking.

Slice of caramel pound cake on a white plate.

🍫 Variations

Feeling like putting your own twist on this cake? Here are a few ideas on how you can customize it:

Swirl in caramel sauce: Pour 1/4 of the batter into the pan and drizzle about 1/3 cup caramel sauce on top. Use a knife or spoon to swirl it into the batter. Then, repeat until you have used all of the batter. Keep in mind that your pound cake will be sweeter.

Add nuts: For some crunch, feel free to add a handful of chopped roasted pecans, almonds, or macadamia nuts. The batter is quite thick, so you shouldn’t have to worry about the nuts falling into the bottom of the cake. The same goes for chocolate chips.

Infuse with cinnamon: Caramel and cinnamon are my kryptonite. I believe the combination of both is truly one of the best combinations in the food world! You can infuse this pound cake by incorporating about two teaspoons of ground cinnamon into the batter.

Incorporate chocolate chips: Add 1/2 to 3/4 cup of dark chocolate chips to the batter for a chocolate chip caramel version.

🥛 What to Enjoy It With

You can enjoy this pound cake for breakfast, served with vegan Greek yogurt or almond milk yogurt, or as a dessert with fresh berries and/or a dollop of vegan whipped cream.

Close-up of a slice of vegan caramel pound cake.

❄️ Storing

  • To store: This pound cake can be stored at room temperature for up to 5 days. Keep it covered or wrap it in plastic wrap to ensure it remains moist and doesn’t dry out.
  • To freeze: Slice the cake into thick slices and wrap each in plastic wrap. Freeze for up to 2 months. Thaw for a couple of hours on the counter before enjoying.
Top view of caramel bundt cake on a large serving plate.

💬 FAQ

My cake sank in the middle. What went wrong?

You have either opened the oven door too soon (do not open it for the first 35 minutes of baking) or you added extra liquid. The batter is supposed to be quite thick. There is no need to thin it out.

Can I reduce the sugar for a less sweet cake?

Yes, you can reduce the amount of sugar by up to 25%.

If you’re a caramel lover, you are guaranteed to love this pound cake! It’s incredibly tender, perfectly moist without being soggy, and packed with rich toffee flavor in every bite. I really hope you give it a try!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Caramel pound cake sliced on a large serving plate.
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Vegan Caramel Pound Cake

Author: Thomas Pagot
Packed with salted coconut caramel sauce, this vegan caramel pound cake has the same moist and dense crumb as the classic version! It's rich and buttery, with delicious notes of vanilla, toffee, and toasted nuts!
Prep Time : 30 minutes
Cook Time : 1 hour 20 minutes
Resting Time : 2 hours
Total Time : 3 hours 50 minutes
Servings 12 slices

Ingredients

Caramel Sauce

Cake Batter

  • 4 and 3/4 cups (600 g) all-purpose flour
  • 2 and 1/2 tsp baking powder
  • 3/4 cup (160 g) oil
  • 1/2 cup (120 ml) unsweetened plant-based milk

Instructions
 

  • Before starting: I highly recommend using gram measurements if possible, for more accurate results.

Caramel Sauce

  • Melt the sugar. Add the sugar and water to a deep, light-bottomed saucepan. Heat it over medium heat, without stirring, until the sugar melts and starts to bubble. After a few minutes, the sugar will begin to clump and turn a golden brown color. At this point, stir from time to time to ensure it cooks evenly.
  • Caramelize it. Continue heating until the sugar clumps completely melt and turn into a light, golden-brown caramel (this step can take up to 10 minutes). At this point, reduce the heat slightly and cook until it reaches a deep golden brown color. Be careful: you don’t want to burn the caramel, or it will become bitter.
  • Add the butter. Once the caramel is golden brown, carefully add the diced butter and stir slowly until it is completely incorporated.
  • Pour in the coconut milk. Slowly pour in the coconut milk while stirring with a wooden spoon or whisk. Next, add the vanilla extract and salt.
  • Cook until combined. Cook for another 3-5 minutes or until everything is well combined. It’s possible that there will be hardened caramel bits – keep heating until they melt.
  • Let it cool. Remove from the heat and transfer to a glass or ceramic bowl. Allow the caramel to cool for at least 2 hours at room temperature.

Cake Batter

  • Preheat the oven to 350 °F (175°C) and lightly grease a 10-cup Bundt cake pan with butter. Set aside.
  • Whisk the dry ingredients. Add the flour and baking powder to a large mixing bowl. Whisk until combined.
  • Pour in the wet ingredients. Next, add the oil, plant-based milk, and the caramel sauce you made earlier.
  • Mix. Using a wooden spoon, mix the batter until it is smooth and no clumps remain.
  • Transfer to a pan. Pour the batter into the Bundt cake pan and smooth the top into an even layer using a spoon.
  • Bake covered. Loosely cover the bundt cake with aluminum foil and bake in the preheated oven for about 45 minutes.
  • Bake uncovered. Then, remove the foil and continue baking for an additional 35 minutes.
  • Let it cool. Remove the pan from the oven and allow the cake to cool for at least 1 hour before flipping it onto a large plate. Then, let the cake cool for at least 2 hours before slicing. I suggest trying it the next day, as this allows the flavors to merge and the caramel flavor to develop even more.
  • You can store this pound cake at room temperature for up to 5 days. Keep it covered or wrap it in plastic wrap to ensure it remains moist and doesn’t dry out.

Notes

About the cake pan.

The recipe I am giving is for one 10-cup Bundt cake pan. It makes quite a lot, so if you have a small family, you can halve the recipe and bake it in an 8×4-inch loaf pan, reducing baking time by 5-8 minutes.

Use a deep saucepan.

If you are making the full batch of this recipe, you will need to prepare a large amount of caramel sauce. I recommend using a large, deep saucepan with a light-colored bottom. This will allow you to monitor the color of your caramel and prevent it from spitting when you add the butter and coconut milk.

Keep an eye on the caramel.

Burnt caramel = bitter taste. Very light caramel = barely any caramel flavor. Finding the sweet spot is key here. You want to cook the caramel until it turns a golden brown color similar to an amber maple syrup.

Allow the caramel sauce to cool.

Once your caramel sauce is done, transfer it to a bowl and allow it to cool for at least 2 hours. If you combine the caramel sauce with the dry ingredients while it’s still hot, it will activate the baking powder too early, preventing your cake from rising properly in the oven.

Remember to cover with foil.

To prevent the top of your cake from burning, remember to cover it with aluminum foil during the first 45 minutes of baking.
Course : Dessert
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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