Strawberry Caramel Layer Cake (Vegan, Whole Wheat)

Yeah, its me. Back after twisting another foot, surviving a fever that’s (thank God) not due to dengue, and bearing with the aftermath of the fever– the worst kind of cough that causes even air to tickle the throat. Yikes. Now I have Show Luo’s eye bags, my bro’s practically permanent panda eyes and a toad’s voice. 


The Nonsense I learned this week:

Kiwis aren’t friend material. They bite.

When your fringe gets too long, it gets into your eyes. Its prickly and painful. 

Leaving a book untouched for too long causes it to cake on dust.  

Shoes that are too tight make feet hurt.

Guyliner still sucks. 

Cockroaches are creepy. 

A dancing detached tail of a frantic lizard is freaky.

If golden highlights don’t work, get bright red ones. 

Caramel cake tastes pretty good. Especially with strawberries (since their prices have dropped). 

Ps: strawberries are  are chockfull of antioxidants and other essential nutrients that can flavorfully help you reduce your risk of cancer, heart disease, inflammatory diseases, and birth defects as well as mouthwateringly manage your weight. (source).



Can you believe it? I made healthier (practically fat free) dulce de leche in 40 minutes, without stirring continuously all the time, from scratch. Some people are just lazy. Its easy.

800ml skim milk (vegan: non dairy milk of your choice)

300g sugar

1/4 baking soda

heat milk and sugar in a heavy and VERY deep saucepan over high heat. stir with wooden ladle till sugar melts completely. lower heat and allow mixture to simmer until mixture becomes slightly brownish. quickly stir in baking soda. let mixture continue to simmer. after mixture seems to have thickened, start stirring continuously. turn off heat when a dollop of dulce de leche won’t fall off your spoon. scoop everything into a heat proof metal bowl. Do not touch with bare hands. The dulce de leche is really really hot.

The ‘buttercream’ you see contains no butter, shortening or cream. My frosting skills have not matured. Let’s just pretend a three-year-old frosted it. Guy must be a genius.


Recipe notes:

Recipe for vegan white cake is adapted from My Vegan Cookbook.

Recipe for non-vegan cake is adapted from Honey What’s Cooking.

Recipe for syrup is from Technicolour Kitchen.

Recipe for strawberry filling is from Chockohlawtay.

Cocoa powder in caramel frosting may be omitted!

I am submitting this post to Aspiring Bakers #18: Layers of Love (April 2012) hosted by Sam of Sweet Samsations.

23 Responses to “Strawberry Caramel Layer Cake (Vegan, Whole Wheat)”
  1. Hannah says:

    This looks absolutely delicious! Xx

  2. Hannah says:

    Hello! I’m really excited about making your dulce de leche – I just one have question, as a brit unfamiliar with US recipes. How much is ‘1/ baking soda’? A gram, teaspoon, tablespoon, cup? Can’t wait to try this out!

  3. I want this for my birthday!!!

  4. ash says:

    I am SO impressed! I’ve been looking through your recipes for a while, but it’s my first time commenting. Really lovely – I’m amazed that the frosting looks so intact despite the Singapore heat! One question about your previous recipes – how/where do you get soy flour in SG? I’d like to try my hand at your frangipane tart some time (:

    • qiting93 says:

      Thanks ash! 😀 darn the singapore heat. I actually froze the whole cake then let it sit a while before eating so that the frosting is very very stable. 😀 You can get soy flour from Phoon Huat (I’ve seen it there a few times, but not all the time; you may want to call up before heading down) or make it yourself like how I did. All you have to do is bake clean soy beans spread evenly in a single layer for about 20 minutes at 200C. Wait for the beans to cool down then grind them with a grinder (the small appliance that often comes with a blender). The latter is darker in colour but they’re the same don’t worry! 😀

      • ash says:

        Thanks! Yeah, I haven’t yet seen it at Phoon Huat, but I definitely wasn’t looking hard enough (: I’ll be sure to do that once exams are over (:

  5. Katie says:

    lol you are too funny. and i love your website!
    this cake looks so amazing.

  6. Looks really mouth-watering plus beautiful photos! Maybe I will try to make that after my long trip in Mexico!

  7. I really like how you write out your recipes…as if they’re pages out of a food magazine! 🙂

  8. Kristi says:

    What do you use in place of the skim milk powder (to make it vegan)?

  9. Kit-Kat says:

    Oh, this looks so good!!!! I want a piece now!!! ❤

  10. Danielle says:

    This looks incredible! I so wish I could just have a little taste right now! I found your lovely site through Finding Vegan and I look forward to following you. This is a winner for sure!

  11. Cannot believe this rich moist cake is vegan – genius much!!!
    Love it 😀

    Choc Chip Uru

  12. S says:

    Hi, I’m sorry if this seems like a dumb question, but as this is my first cake, i must ask.
    Firstly, why does it say to put mocha and vanilla? is it talking about the strawberry batter?
    Secondly, What does one do with the strawberry filling? Where do you put it?
    Finally, is there a cake pan size that is particular to this cake? If so, where would be a good but inexpensive place to find it?
    Thanks in advance. : P

    • qiting93 says:

      Nah, your questions aren’t dumb! Thanks for raising the point on the strawberry filling, I accidentally left that part out! Before the part of “repeat with the second layer” at the “assembly” part, spread the strawberry filling over the caramel frosting. And the “mocha” was a typo. (I must have been thinking about it too much.) It should be “strawberry batter”. I’m so sorry! Thanks for telling me! 😀

  13. Seema says:

    Hello- your cake looks amazing! I’ve been searching for an egg free recipie for my sons first birthday, and this looks perfect! I’m from Australia though, and have never heard of strawberry emulco, can the strawberry filling be used in its place? Your frosting looks delicious, I’m almost too scared to mess with it! I was hoping to make a non-vegan version of this (as I’m not used to handling tofu) – would you be kind enough to share this?

  14. qiting93 says:

    You can use strawberry puree, but not strawberry filling. 😀 Instead of tofu, you can try coconut whipped cream. Sorry for the late reply!

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