Vegan Salted Caramel Indonesian Vanilla Cake with Extract

Ingredients

• 2 cups all-purpose flour (240 g)
• 1.5 cups granulated sugar (300 g)
• 0.75 cup vegan butter, softened (170 g)
• 3 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each)
• 1 cup oat milk (240 ml)
• 2 tsp baking powder (8 g)
• 0.5 tsp fine sea salt
• 2 tsp VanillaGoods Indonesian vanilla extract (10 ml)
• 0.33 cup salted caramel sauce (80 ml)

Instructions

1. 1. Flavor note: Add the salted caramel toward the end so it stays as distinct ribbons rather than blending in.
2. 2. Cream the softened butter and sugar with a mixer until light and fluffy, about 3 minutes, then beat in the vanilla.
3. 3. Add the flax eggs one at a time, beating well after each to keep the batter smooth.
4. 4. Whisk the flour, baking powder, and salt together, then add to the batter in three additions, alternating with the milk and mixing just until combined.
5. 5. Divide between greased pans and bake at 350F (175C) for 28-32 minutes, until the tops spring back when lightly pressed and a tester comes out clean.
6. 6. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely before frosting.