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

Pecan caramel nut cake with cream ‘cheese’ frosting

By Alexander Willow-Harvey


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 flour
  • 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 tub toffutti cream cheese
  • 1 tbsp caramel
  • 1/4 cup icing sugar


  • Roughly chopped pecans
  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 two 6″ cake tins 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 tins, 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.

11249412_1662028144042632_1377302835_nAbout 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!

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Vegan Food & Living

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