This chocolate caramel cake is a moist and tender chocolate cake layered with smooth salted caramel! Made in just one bowl, I love how there are no eggs, butter, or milk.
Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients and mix until a thick cake batter remains.
Transfer your cake batter into the greased pan. Bake for 25-30 minutes, or until a skewer comes out clean. Allow the cake to cool in the pan completely.
Once the cake is cool, frost with the caramel. For a salted caramel, add a sprinkle of salt all over it. If you make a layer cake, feel free to add chocolate frosting on top.
Notes
For a double layer cake, double the ingredients. For a triple layer cake, triple the ingredients. * I used homemade vegan caramel, but any caramel works. TO STORE: Cake can be stored in the refrigerator, in a sealed container, or covered in plastic. The cake will keep fresh for up to 2 weeks. Let sit at room temperature for 30 minutes, before enjoying.TO FREEZE: Slices of cake can be stored in the freezer for up to 6 months. Be sure that the slices are completely sealed, either in a container or covered in plastic wrap.