Vegan Better Than Sex Cake
Vegan Better Than Sex Cake is a decadent chocolate poke cake that’s drizzled with sweetened condensed milk, caramel sauce, whipped topping, and toffee bits - all homemade and dairy-free! This iconic dessert is perfect for the holidays, celebrating birthdays, or any other occasion you need a perfectly moist, rich, and delicious chocolate cake!
Ingredients
- 1 Box Vegan-Friendly Chocolate Cake Mix
Vegan Caramel
- 6 tablespoon Vegan Butter
- ¾ Cup Brown Sugar
- 1 tablespoon Water
- ⅛ teaspoon Salt
- ½ teaspoon Vanilla Extract
- 3 tablespoon Non-Dairy Heavy Cream
Dairy-Free Sweetened Condensed Milk
- 1 Cup Cashews
- ½ Cup Almond Milk
- ½ Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon Salt
Vegan Toffee
- ½ Cup Vegan Butter
- ½ Cup Sugar
- ½ teaspoon Vanilla Extract
Dairy-Free Whipped Cream
- 1½ Cups Dairy-Free Heavy Cream
- 3 tablespoon Powdered Sugar
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Cream of Tartar (Optional)
Instructions
Cake
- Bake cake according to package using vegan substitutions (*see notes)Prepare caramel, sweetened condensed milk, and toffee while cake bakes.
- Allow cake to cool, then poke holes in it with a fork or the handle of a wooden spoon. Pour half of the sweetened condensed milk and half of the caramel on top. Transfer the cake to the fridge to cool for at least one hour. Then, top with whipped cream, toffee bits, and more caramel. Optional - add vegan chocolate chips and chocolate syrup!
Vegan Caramel
- Add butter, brown sugar, water, and salt to a saucepan and cook over medium-low heat until the butter has melted.
- Bring the mixture to a low boil. Reduce heat to a simmer and cook for about 4-5 minutes until golden brown and thickened, stirring constantly.
- Remove from the heat and stir in vanilla and heavy cream.
Dairy-Free Sweetened Condensed Milk
- Add all ingredients to a high-speed blender and blend on high for 1-2 minutes (**see notes)
Vegan Toffee
- In a medium saucepan, combine butter, sugar, and vanilla over medium/medium-low heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 7-10 minutes. You want a light boil the entire time. Don't stop whisking. The mixture will start out a yellow color, then start to look like melted marshmallows, and finally resemble peanut butter. Once you reach that caramel color, pour onto a silicone or parchment paper-lined baking sheet to harden. Once hardened, break into small pieces. (***see notes)
Dairy-Free Whipped Cream
- Combine all ingredients in a mixing bowl. Whip the heavy cream, sugar, vanilla, and cream of tartar on medium-high speed for about 3-4 minutes.
Notes
*If the cake recipe calls for 3 eggs, try this substitute:
Mix together 1 tablespoon ground flax, 2 tablespoon water, ¼ cup unsweetened applesauce, 1 teaspoon baking powder, and 1 tablespoon vinegar.
**I only used half of the sweetened condensed milk because it was sweet enough. Plus, my blender wouldn't blend a smaller amount. You can use leftovers for coffee, tea, or fresh fruit.
***This is the hardest part. It took me 3 attempts before I figured out the exact heat settings on my stove that worked. The end color of your toffee will also depend on the butter you use. If all else fails, I believe you can buy vegan toffee online or use candied pecans instead:
- Ingredients: 1 cup chopped pecans, 1 tablespoon vegan butter, 2 tablespoon water, 2 tablespoon brown sugar, ½ teaspoon vanilla extract, ¼ teaspoon cinnamon.
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Add butter and pecans to a small skillet over medium heat and roast for about 2 minutes.
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Add brown sugar and water. Stir to dissolve and cook for another 2 minutes.
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Remove from the heat and stir in the vanilla and cinnamon. Set aside until ready to use.
Tried this recipe?Tag me @mnveghead