Salted Caramel Latte Cake (Gluten Free and Vegan)

The beginning of September marks the beginning of fall as far as I’m concerned, and I could not be more excited. This past week I’ve been getting my life organized and doing a little mental reset after spending my last week of summer in British Columbia. Something about this time of year feels like a good time for a fresh start. The crisp air, the changing leaves, the cozy scents, and the long-awaited re-emergence of hot coffee and sweaters. And most importantly, the delicious flavours. Over the next few months, my goal is to create more of my own recipes and to prioritize photographing and sharing them. I find autumn to be the time when I feel the most creatively inspired, and I hope to take full advantage of that. So with that being said, my first fall-inspired recipe is this Salted Caramel Latte Cake!

I took inspiration from one of the most popular flavours of fall – salted caramel, and combined it with the flavour of a good hot coffee, one of my favourite things in life. If you know me, you know that I only drink iced coffee on a hot day in the summer to get by, but it will never come close to touching a warm, comforting cup of joe.

This cake is gluten free, and of course, vegan. I think I can safely say that this is the best vegan and gluten free cake I’ve made so far – it passed the test of my two gluten free sisters! And the salted caramel sauce and buttercream are so delicious, I cannot express it enough. You just have to make it for yourself. Seriously, if you care about your happiness at all, you will make it. Eat it by the spoonful, dip apples in it, do whatever you want. You won’t regret it.

Continue reading for the recipe! Don’t forget to check out the recipe notes below as well. Happy fall everyone! Go eat some cake!


  • If your flour blend already includes xantham gum, you can omit this ingredient, or cut the recommended amount in half. But if not, make sure you include it, as it is essential in the cake’s integrity! It acts as a binding agent for gluten free baking, and will keep the cake from crumbling.
  • I wish I could share the exact gluten free flour blend that I used, but it was purchased from my local bulk store, and I do not have the name of the supplier! However, most all-purpose blends are fairly similar, so I don’t think you can really go wrong!
  • When making the salted caramel sauce, it is best to use solid coconut cream. Opt for canned coconut milk that does not contain stabilizers, and store it in the fridge until it separates. Scoop the solid cream off of the top, and use the remaining water in a smoothie! Thinner coconut milk will work as well, but the caramel sauce will be more runny.

gluten free vegan • dairy free • nut free and soy free options

Rating: 5 out of 5.

Bake time: 30-35 minutes

Prep/Assemble time: 30-45 minutes +

Total time: 60 -75 minutes +

Serves: 8


For the Cake:

  • 2 cups all-purpose gluten free flour blend
  • 1 tsp xanthan gum (omit or cut in half if your flour blend contains this ingredient)
  • ⅔ cup cane sugar
  • pinch of sea salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 ⅓ cup non-dairy milk (I used soy)
  • 3 tbsp light oil (such as vegetable or canola)
  • 1 tsp vanilla extract
  • 3 tbsp instant coffee mixed in 2 tbsp hot water

For the Salted Caramel:

  • ⅓ cup coconut cream
  • ⅓ cup brown sugar
  • 1 tsp sea salt
  • ½ tsp corn starch (only used in half)

For the Buttercream Frosting:

  • ½ cup vegan butter sticks (Melt and Earth Balance are great options)
  • 2 cups icing sugar
  • ¼ cup prepared salted caramel (without cornstarch added)


  1. Spray 2 6-inch cake pans with cooking oil, and pre-heat oven to 350°
  2. Make the cake: In a medium mixing bowl, combine all dry ingredients (flour, xantham gum, sugar, salt, baking powder, baking soda)
  3. Mix instant coffee and hot water until dissolved, and combine with non-dairy milk, vanilla, and oil.
  4. Pour liquid ingredients into solid ingredients and mix together just until smooth. Divide batter into two cake pans, and bake for 30-35 minutes, until a toothpick comes out clean.
  5. While cake is baking, make the salted caramel sauce. In a medium sauce pan, mix together coconut cream, brown sugar, and sea salt. Once mixed, remove ¼ cup of caramel sauce from the pan, and place in the fridge to cool for at least 10 minutes.
  6. Add cornstarch to the remaining caramel sauce, then mix together and bring to a simmer. When it begins to simmer, remove the pan from the heat and allow the caramel to cool.
  7. Make the caramel buttercream: In a medium bowl, beat vegan butter using an electric mixer for about one minute, until broken up and softened. Slowly add in icing sugar, ½ cup at a time. Beat on high for a minute until fully creamed together. Last, add in cooled salted caramel (without cornstarch) and continue to mix until smooth. Place in the refrigerator until needed.
  8. When cakes are baked and fully cooled, place one on a cake spinner or stand, or any flat dish. Spread an approximately ¼ to ½ inch layer of buttercream on the surface of the first cake, and then place the second layer on top. Using the rest of the buttercream, cover the entire cake. If desired, save roughly 3-4 tbsp of frosting to create dollops as a final touch after drizzling the caramel sauce.
  9. When the thickened salted caramel sauce is room temperature or cooler, spread a layer on the top surface of the cake, and if desired, create drips down the side. Finish with dollops of buttercream and sprinkles of maldon sea salt flakes.


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