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easy vegan recipe for caramel, cake dairy free baking egg free sara kidd

Vegan Caramel Sauce

  • Total Time: 12 minutes
  • Yield: 1 1 cup 1x


  • 200 grams caster sugar
  • 60 ml water
  • 1 tsp white vinegar
  • 100 grams coconut cream
  • pinch sea salt


  1. Combine sugar, water, white vinegar in saucepan. Stir over low heat until the sugar dissolves. Don’t bring to boil until all the sugar has completely dissolved.
  2. Increase the heat to high and bring to the boil without stirring
  3. Once very golden but don’t burn, take off heat and allow to sit for a minute
  4. Very slowly stir in coconut cream (it’s going to bubble so be EXTRA careful) + salt until completely combined and put back on the stove at medium heat to boil for a few seconds whilst viciously stirring – don’t let it burn
  5. Take off heat, transfer to jar and let cool and use when ready


This sauce will thicken once cooled down. If you want it to be runny for decoration simply reheat at a low temperature

  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Category: Cake Decorating, Cake Filling
  • Cuisine: Dessert

Keywords: caramel, dairy free, egg free, salted caramel, vegan, vegan baking, vegan cake filling

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