Pecan caramel nut cake with cream ‘cheese’ frosting

Caramel, pecans and lashings of cream ‘cheese’ frosting – this wonderfully autumnal cake has got it all! 

Pecan caramel nut cake with cream ‘cheese’ frosting

By Alexander Willow-Harvey (www.invegetableswetrust.com)

Ingredients

For the caramel:

• 1/2 cup soft dark brown sugar
• 1/2 cup golden syrup
• 1/2 cup coconut cream

The cake:

• 2 cups plain white flour
• 1/4 cup soy four
• 4 tsp baking powder
• pinch o’ salt
• 1/2 cup soft dark brown sugar
• 1/2 cup caramel
• 1/2 cup soy milk
• 1/3 cup rapeseed oil/ canola oil
• 1 cup roughly chopped nuts

For the frosting:

• 1/2 tup toffrutti cream cheese
• 1 tbsp caramel
• 1/4 cup icing sugar

Toppings:

• Roughly chopped pecans

Method

1. Mix the caramel ingredients together in a large heavy bottomed sauce pan, bring to the boil and boil for about 8-10 minutes, swirl the pan gently every now and then. Transfer to a bowl to cool. Once cool begin to bake the cake.
2. Preheat the oven to 180c/350f and grease a 6″ cake tin and line the base with baking paper.
3. Sift together the 2 cups plain flour, the soy flour, baking powder and the salt. I used a separate bowl, whisk together the sugar, caramel, oil and soy.
4. Combine the wet and the dry ingredients, then fold in the chopped nuts.
5. Scoop into the cake tin, level out the batter then bake for 1 hour. Cool completely on a wire rack before frosting.
6. To make the frosting simply beat the frosting ingredients together.
7. To finish the cake drizzle with left over caramel and top with the chopped pecans.

About the author: Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people  how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty! For more inspiring vegan recipes, please visit Alexander’s website, www.invegetableswetrust.com.