Blooming Black Forest Cake (vegan & plant-based)

Yield: 1 6-inch layer cake (double recipe for an 8-in layer cake)

I finally created a plant-based Black Forest Cake with which I am completely delighted!

Unless you are a recipe developer–professional or amateur counts–you cannot imagine the research, the brainstorming, and the trial and error–mental and actual–to arrive here. I spent many wee hours on Pinterest obsessing.

There were certain things that I wanted from this special cake and certain things I didn’t. For instance, I didn’t want a buttercream frosting, but I also didn’t want pure whipped cream. A favorite dessert from childhood that combined cream cheese, powdered sugar, and whipped cream topped with a layer of cherry pie filling proved to be the inspiration. My recent discovery of Silk brand whipping cream made this luscious filling and frosting possible.

Wanting a deeply chocolate, very moist, and somewhat subtly complex flavored cake, I experimented quite a bit. I wanted the rich fudgyness of a brownie, but more of a cake like consistency. And ultimately, though I love cherry liqueur, I didn’t want the cake to taste too boozy. You can certainly brush the layers with cherry liqueur if you choose But I put a small amount in the batter along with some concentrated coffee and “buttermilk” because cakes made only with coffee, water or other thin liquids, line soda, don’t quite have the structure that I desired. The cake is sturdy, yet moist.

For decoration, I love chocolate shavings and chocolate curls, which are traditional on Black Forest Cake, but I didn’t want this to be fussy, so I used simple chocolate-dipped fresh cherries and toasted slivered almonds.

What can I obsess about now In the wee hours of the morning?

Cake
1 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup non-dairy milk curdled with 1 to 2 teaspoons apple cider vinegar
2 tablespoons concentrated coffee
2 tablespoons cherry liqueur or more concentrated coffee
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Whipped Cream & Cream Cheese Filling/ Frosting (recipe follows)
Approximately 3/4 cup canned cherry pie filling
1/4 cup toasted slivered almonds
6 fresh cherries, pitted and halved
4 cherries with stems intact, dipped in about 2 tablespoons vegan chocolate chips melted for 1 minute in microwave

Preheat oven to 350°. Grease and flour a 6-inch cake pan or spray with baking spray. Place metal mixing bowl and whip attachment in freezer for preparing filling.

In large bowl, whisk together all dry ingredients. Make a well in center, add wet ingredients, and whisk together for about 50 strokes until smooth. Transfer batter to prepared pan and bake approximately 35 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack and then invert. Cool completely covered with a dish towel. Using a serrated knife, cut cake in half horizontally. Place bottom layer on serving platter, spread with half of filling, and top with half of cherry pie filling. Place second layer on top and repeat. Decorate with cherry halves, toasted slivered almonds, and chocolate dipped cherries. Store in refrigerator.

Whipped Cream & Cream Cheese Filling/Frosting
1/2 cup vegan cream cheese, softened at room temperature for an hour or so
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup Silk brand whipping cream

Place cream cheese, powdered sugar, and vanilla and well-chilled mixing bowl and cream together until smooth. With mixer on medium-high, slowly drizzle in whipping cream. Filling should be sick, but it will likely not be stiff enough to pipe through a pastry bag.

#veganblackforestcake #plantbasedblackforestcake

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Vegan Birthday Cake (from a box!) with Homemade Vegan Lemon Curd Filling and Creamy Vanilla Frosting (naturally vegan from a can)

Tuesday was my “day of rebirth” as my dear friend, Iona Drozda, refers to birthdays.

My partner, Bob, said he would make my birthday cake BUT it had to come from a box. He thought that would be a deal-breaker, but nope!

A little research revealed that one can transform any box mix into a moist and delicious–and very tender–vegan cake by simply adding 1.5 cups of the chilled soda of your choice!



We chose Betty Crocker yellow with 1 teaspoon vanilla and sprite because it’s lemon+lime notes sounded delicious with the lemon curd filling and creamy white frosting I was craving. The layers rose beautifully with fairly flat tops!

I recommend oiling cooling racks, as this cake is quite tender. I also recommend wrapping and freezing the layers before frosting for the same reason. Plus, it is a well-known fact that freezing cake layers makes them even more moist.

The curd was spot-on and came from It Doesn’t Taste Like Chicken. I only tweaked a tiny bit by adding a 1/2 teaspoon sea salt. Whisk and simmer together for about 5 minutes: 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 cup non-dairy milk (I used unsweetened soymilk), zest of 1 large lemon, 1/4 cup fresh lemon juice, 1/2 teaspoon sea salt, and 1/8 teaspoon turmeric for color. (It will thicken even more as it cools.)

The creamy vanilla frosting was from a can (eek!), and Bob piped it on like a pro with very little instruction, saying it was like caulking!

The cake was perfection, though we guilded the lily with softened dairy-free vanilla ice cream.

Happy, happy birthday to all!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganlemoncurd #veganbirthdaycake #veganizedboxcakemix #itdoesnttastelikechicken

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Vegan Pumpkin Cake Bars

Vegan Pumpkin Cake Bars
Yield: 16 servings (app. 150 calories each)

Somewhere between what we used to call a snacking cake and a bar, this vegan treat is quick, easy, moist, and delicious.  The texture and rise are just right and, though it needs nothing, not really even a dusting of powdered sugar, it would be decadent with a vegan cream cheese, caramel or praline frosting.

2 cups all-purpose flour (I use white whole wheat)
3/4 cup natural Demerara sugar
1 teaspoon molasses
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1-15 ounce can pureed pumpkin
1/2 cup vegetable oil
1 to 2 tablespoons water, if necessary

Preheat oven to 375 degrees.  Grease 8-inch pan.  In a large bowl, whisk together dry ingredients.  Add pumpkin, oil, and water, if desired, for a smooth consistency, and stir together just until completely combined. Transfer to prepared pan and gently smooth top. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack, slice, and serve. Keeps well tightly covered.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Pumpkin Spice Poundcake

Yield: one 10-inch poundcake

A pumpkin spice lover, not hater–in spite of all the hype–I take my savory and seeet pumpkin seriously. So three attempts and 12 cups of flour later, I finally got it: the perfect Pumpkin Pound Cake in both flavor and luscious moistness and tenderness.

The first two cakes were a little dry and we’ll say “sturdy.”  The secret to my ultimate success is three-fold: two kinds of fat, both vegan butter for flavor and vegetable oil for moistness; molasses also for deep, flavorful moisture; and the combination of curdled soymilk and vegan sour cream for ever-so-slightly-tangy tenderness (though using all curdled soymilk will work nicely too).

Get your pumpkin spice on!

1/2 cup canola or other vegetable oil
1/2 cup vegan butter, softened
2 1/2 cups demerera sugar or brown sugar
2 tablespoons molasses
1/4 cup flax meal
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
2 teaspoons ground cinnamon
2 tablespoons pumpkin pie spice
4 teaspoons  baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nondairy milk mixed with
1 tablespoon vinegar, set aside to curdle for a couple of minutes
4 cups white whole wheat flour
1 1/2 cups pumpkin puree
1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

In the bowl of a stand mixer, or with a hand mixer, beat the oil, butter, sugar, and molasses for one minute. Then add 1/2 cup of the milk, extracts, flax meal, extracts, spices, baking powder and soda, and salt, and continue to beat for another two minutes until the mixture is quite fluffy.

Add the flour and remaining nondairy milk to the sugar mixture in three batches, alternating and beating for 20 seconds after each addition. Scrape down the sides and the bottom of the bowl with a spatula frequently.

Finally, add the pumpkin puree and sour cream (or 1/2 cup nondairy milk) and mix for 20 seconds.

Scrape the batter into an oiled and floured bundt pan.

Bake in a preheated oven set at 350 degrees Fahrenheit for 1 hour and 5 minutes or until a toothpick inserted in the center of the bundt cake comes out clean or with a few crumbs sticking to it.

Set on a rack to cool for 30 minutes, then unmold and continue cooling the cake on a rack covered with a dish towel.

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Blooming Best (Practically) Raw Vegan Coconut Cake
with Cream Cheese Frosting

Maybe it’s the warming weather, or maybe it is less patience with the steps required to bake properly and well: mixing, preparing the pan, cooking time, cooling in the pan, turning out of the pan, cooling on the rack, and so on.  Okay, or less patience with most things…

But, regardless, (practically) raw vegan food has been on my mind lately.  I conducted some online research and I bought a couple of (disappointing) cookbooks.  My take-away?  This niche of vegan “cooking” holds great promise, but there is room for fairly vast improvement. So I got to work.

My (Practically) Raw Vegan Carrot Cake was a vegan and omni triumph.  But one of my other favorite cakes is coconut. The challenge, it seemed to me, was how to keep the color of the cake light, like a baked coconut cake, and the favor pure:  no dates, apricots, etc.  

At Whole Foods yesterday, I decided to spin through the dried fruit in bulk.  Eureka!  Turkish dried figs are light in color, yet plump enough to add some moisture and earthy sweetness.  Sweetened coconut flakes and coconut flour–essentially coconut ground to a flour–were no-brainers–and I deemed oatmeal, which provides lots of structure, light enough and neutral enough in flavor to help build the “batter.”   Blanched slivered almonds (use raw if you prefer)–nicely pale in color and not too buttery in flavor–were the perfect nut to use.  One glimpse and I knew coconut sugar was too dark in color, so I bought some powdered sugar which I needed for the frosting, but the cake ended up being sweet enough with nothing more than a small amount of light amber maple syrup.  And a liquid sweetener is nice because of the amount of dry ingredients.

For moisture, I did end up using 1/2 cup applesauce–but it does not impart a noticeable apple flavor–and coconut milk.  A word about the latter:  So Delicious makes an astonishingly thick and velvety coconut milk that they call “Culinary Coconut Milk.”  It is high in calories, so you might consider the “lite” version.  Either way, I would combine a carton of it–about 1 1/3 cups–with canned coconut milk which is not quite so thick and helps achieve a nicer, less dense, batter or, really, for raw cakes, more like a “dough.”   

In short, I do believe I met the challenge.  And I think you will be absolutely swept away by the results.

This cake is so beautiful and beautifully textured and flavored that it would be lovely for a wedding cake…not that I’m planning a wedding or anything…

Note: if you want a raw vegan frosting, substitute something like a cashew buttercream.

Yield: 16 servings

8 Turkish figs, stemmed and quartered
2 cups old-fashioned oats
3 cups fairly thick coconut milk (or a combination of So Delicious Culinary Coconut Cream and soy or other non-dairy milk)
2 cups grated sweetened coconut
1 cup blanched slivered almonds
1 cup coconut flour
1/2 cup unsweetened applesauce
¼ cup maple syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon sea salt
Cream Cheese Frosting (recipe follows)
Garnish: 1/2 cup coconut curls

Line 8″ square pan with foil. Pulse all ingredients in food processor, a couple of ingredients at a time, alternating with coconut milk, until a homogenized, but textured, dough-like consistency is achieved.  Press in pan, frost with cream cheese frosting, and garnish with coconut curls.  Cover with foil and keep refrigerated. 

Cream Cheese Frosting

Note: you may have a little left over if you use the 2 cups of powdered sugar.)
8 ounces vegan cream cheese
1/4 cup coconut oil (solid at room temp)
1 teaspoon vanilla
1/2 teaspoon coconut extract
1 to 2 cups powdered sugar (depending on consistency desired)

Process until smooth.

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Blooming Best (Practically) Raw Vegan Carrot Cake
with Cream Cheese Frosting

Yield: 1-8 inch cake

This, my first foray into (practically) raw vegan desserts, may be the best cake, baked or virtually raw, you have ever eaten. I hope that doesn’t sound boastful, but my omni friend said as she chewed, eyes squeezed shut, “This is like church.”  So, it is omni and vegan–and teen and adult- approved.

Note: if you want a raw vegan frosting, substitute something like a cashew buttercream.

11-12 ounces baby carrots or carrot pieces
8 Medjool dates, pitted and quartered
8 plump dried apricots, quartered
2 cups old-fashioned oats
½ cup sweetened shredded coconut
1/2 cup unsweetened applesauce
¼ cup agave nectar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4-½ teaspoon nutmeg
1/2 cup walnut pieces
Cream Cheese Frosting (recipe follows)
Garnish: 1/4 to 1/2 cup walnut halves or pieces

Line 8″ square pan with foil. Pulse all ingredients in food processor, a couple of ingredients at a time, until a homogenized, but textured, dough-like consistency is achieved.  Press in pan, frost with cream cheese frosting, and garnish with walnut halves or pieces.  Keep refrigerated.

Cream Cheese Frosting
8 ounces vegan cream cheese
1/4 cup coconut oil (solid at room temp)
1 teaspoon vanilla
1 to 2 cups powdered sugar (depending on consistency desired)

Process until smooth.

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Betsy’s Best Bloomin’ Vegan Cream Cheese Pound Cake…ever!

Yield: 1-10 inch bundt pan

Feeling confident after successfully veganizing my go-to poundcake from years ago (read the backstory and find the recipe here), I decided to try my luck with the Southern Living Cream Cheese Pound Cake that was published in this month’s issue; the one that had me thinking about pound cake to begin with.

I am pleased to announce it was another vegan- and meatatarian-approved success. In fact, Bob said he liked it even better than its forebear. Picking for me would be like choosing a favorite dog, so you please be the judge.

Both have all the characteristics that I favor: a thick-ish, tender-chewy crust and a density that shouldn’t be confused with heaviness. But, if it is possible that this one is even more moist than the other, it is, courtesy the cream cheese which also lends a pleasing and subtle tang.

Veganegg is the key to the rise, the structure, and the texture of my pound cakes. But, almond extract is one of the keys to the cakes’ delectable flavor.  It masks the savoriness of the Veganegg that comes from the black salt which gives the product its convincing sulphery, eggy taste.

3 cups flour (I use white whole wheat)

3 cups granulated sugar (I use organic cane sugar)

1 1/2 cups vegan butter at room temperature (I use Earth Balance)

8 ounces vegan cream cheese (I use Tofutti)

5 Veganeggs (10 tablespoons Veganegg powder whisked until smooth and completely combined with 1-1/4 cups ice water)

1/4 cup vegan buttermilk (1/4 cup soymilk whisked together with 2 teaspoons apple cider vinegar; it will curdle and thicken in about 1 minute)

1 tablespoon vanilla extract

1 to 2 teaspoons almond extract

Optional: 1 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a-10-inch bundt pan. Place all ingredients in the 4-quart bowl of a heavy-duty electric stand mixer. Beat at low speed for one minte, scraping down sides as necessary. Then beat at medium speed for 2 minutes. Transfer batter to prepared pan, gently smooth top, and bake for 1 hour and 20 to 30 minutes or until a wooden pick inserted near center comes out clean. Cool 10 minutes in pan on wire rack. Then turn out onto rack and cool completely covered with a dish towel. Store tightly covered.

Continue reading “Betsy’s Best Bloomin’ Vegan Cream Cheese Pound Cake…ever!”

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Betsy’s Best Bloomin’ Vegan Poundcake
…Ever!

Yield: 1-10 inch bundt cake

Toss out all other vegan poundcake recipes–including the other one here on The Blooming Platter–as THIS is my best bloomin’ poundcake…ever!

My search for the quintessential poundcake began in my youth, well before I became vegan, when I was drug to a “dinner on the grounds” at my grandmother’s country church in rural Mississippi.  There, where covered tables set end-to-end stretched over rolling hills under big oak trees for what seemed like as far as the eye could see, I had a religious experience.

That is, I tasted pure heaven in the form of a mammouth poundcake such as I had never before tasted.  Its crust was a little thick–exactly right–and the tiniest bit chewy in contrast to the almost creamy center, dense but not heavy.  It was the Platonic ideal of poundcakes.

Not knowing who made it or how to procure the recipe, I did what any other determined MS high school student would do in pre-internet days: I called the home economist at the local extension service and picked her brain.  I did the same with the home economics teacher at our school, I combed through cookbooks, and I experimented.  But the perfection of this poundcake eluded me for oh, say, a couple of decades.

Then, in February of 2000, Southern Living Magazine published the Two-Step Pound Cake  in their “Taste of the South” column. Ecstatic, I could tell from the photo that THIS was the Holy Grail I had long sought.  And I loved that their test kitchen experimentation had rendered the old, time-consuming method of creaming butter and sugar until fluffy, adding eggs one a time until incorporated, and adding the milk and flour in alternating increments obsolete.

They advocated placing all room temperature ingredients in the bowl of a heavy duty stand mixer and beating for 3 minutes.  And they could not have been more right.  The only change I made to substitute buttermilk for whole milk.

Eight years later, I became a vegan. Determined to veganize my go-to poundcake, I failed utterly.  The 3/4 cup of buttermilk was no problem thanks to unsweetened soymilk and vinegar.  It was those six eggs.  No egg replacer did the trick.  Eventually, I found a recipe online that I tweaked and published here, one that is hugely popular with readers.  But it is made in a loaf pan, calls for tofu, and is very close to, but not quite, the chosen one.

This past weekend, going to couple friends’ home for a Cuban feast on Sunday evening, I wanted to take them a gift to thank the woman, Barbara, for remaking a quilt of Bob’s that had come unstitched.  I knew she wouldn’t take money and, for some reason, I wanted to make a big beautiful poundcake.  I think the most recent issue of Southern Living–to which I mostly subscribe for Rick Bragg’s “Southern Journal” column–had planted the seed because they featured yet another “best” poundcake, this one a cream cheese variety.

Feeling confident, something told me that a commercial product fairly recently available in our area might be the missing link: Veganegg.  I could not have been more right.  I made the recipe with just the slightest tweaks and this cake baked up perfectly, rising and not falling; turned out of the pan without so much as a stutter; and cooled into a dome of perfect.

Something told me it was going to look perfect on the inside and taste even better so, though I insisted the cake was a gift and that Barbara should not serve it, she insisted that she wanted to try it, and I was secretly glad–and a little relieved–that it looked as beautiful inside as out and it’s texture and flavor were exactly right.  It was utterly addicting and comforting in that sitting-under-a-cotton-towel-on-grandmother’s-kitchen-table-with-the-back-door-open-on-a-summer-day kind of way.

To make Veganegg, you simply whisk together 2 tablespoons of the powder with 1/4 cup ice water.  For six eggs, I used 3/4 cup powdered Vegan Egg and 1 1/2 cups ice water.  However, I reduced the buttermilk in my recipe from 3/4 cup to 1/2 cup because, while eggs are almost 1/4 cup of liquid, they aren’t quite, so the Veganegg yields a bit more egg mixture than if I had used eggs.

Also, because Veganegg is colored with turmeric and flavored with black salt for that sulphery, eggy flavor that is just right in savory dishes, it is a little strong in sweet ones.  So, I added an additional teaspoon of vanilla and a half teaspoon of almond extract to neutralize that flavor.  I wouldn’t change a thing.

This poundcake is beautiful unadorned, but if you want to guild the lily, as I did for Barbara’s gift, you might consider my simple approach: I purchased a white platter from the thrift store, wrapped the cake in wired ribbon that I tied in a bow, and slipped a thrift store shot glass in the center into which I placed a couple of mini-peach roses from our garden.

Pretty enough for the magazine that inspired it.

Note: due to the volume and heft of ingredients, a stand mixer with a 4 quart bowl is highly recommended for this cake.

Betsy’s Best Bloomin’ Poundcake

Place ingredients in 4-quart bowl of a heavy duty electric stand mixer in order listed:

4 cups all purpose flour (I use white whole wheat, which will lend a slightly darker color)

3 cups sugar (I use organic cane sugar, which will also lend a slightly darker color)

1 pound vegan butter, room temperature and softened (I use Earth Balance)

1/2 cup vegan buttermilk (I whisk together 1/2 cup unsweetened soymilk and 1 tablespoon apple cider vinegar)

6 Veganeggs [3/4 cup Veganegg brand egg replacer (shake well before using) and 1 1/2 cups ice water whisked together to completely combine]

1 tablespoon vanilla extract

1/2-1 teaspoon almond extract

Preheat oven to 325 degrees.  Oil and flour a 10-inch bundt pan.  (I use Baker’s Joy with oil and flour combined in a fluted style bundt pan.) Beat ingredients at low speed for 1 minute, scraping down sides of bowl as necessary.  Then beat at medium speed for 2 minutes or until smooth and creamy.  Avoid over-beating.  Transfer into prepared pan and bake for 1 1/2 hours or until a wooden pick inserted near the center comes out clean.  Cool cake in pan on a wire rack for 10 minutes, then invert onto rack and cool completely.  When cake is mostly cool, cover with a dish cloth.  Slide onto a serving platter, decorate as desired, and serve.  Cover any leftovers tightly.

 

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Vegan Pumpkin Ale Spice Cake
with Salted Pecan Caramel Glaze

pumpkin-spice-cake-with-salted-pecan-caramel-plus-slice

If gingerbread and pumpkin cake got together on a booze-infused evening, this “baby” is what they would conceive.

Moist and deeply spiced, it is a carnivore-approved hit with one and all, regardless of dietary preference.  I adapted a favorite spice cake recipe of mine that called for natural cola, substituting pumpkin ale, adding pureed pumpkin, and otherwise tinkering.  I enjoy it with a little dollop of Coco Whip as a fluffy contrast to the richness of the cake.

Pumpkin Ale Spice Cake

2 1/2 cups all purpose flour (I use white whole wheat)

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon sea salt

1 cup granulated sugar (I use demerara)

1/2 cup real maple syrup

1/2 cup molasses (dark or light, but not blackstrap)

1/2 cup unsweetened soymilk (plain would also be fine)

1 15.5 ounce can pureed pumpkin

1 cup canola oil (or other mild vegetable oil)

1 cup pumpkin ale or hard cider (I used Harpoon Pumpkin cider)

1 tablespoon vanilla extract

1 teaspoon baking soda

Salted Pecan Caramel (optional)

Preheat oven to 350 degrees.  Grease and flour a bundt pan.  In a large bowl, combine all of the dry ingredients, except baking soda, make a well in the center, and add all wet ingredients, except ale.  Whisk to completely combine.  In a small bowl or cup, whisk soda into ale.  It will fizz up.  Quickly whisk into batter until completely incorporated.  Transfer the batter into prepared bundt pan and bake for approximately 45 minutes or until a wooden pick inserted in the center comes out clean.  Remove to a wire rack, and cool for about 15 minutes.  Loosen around all edges with a knife, being careful not to slice into the cake.  (I use a plastic knife, as my pan has a non-stick surface, but I still grease and flour it!)  Place serving plate over the top of the pan and invert the cake onto the plate.  Let cool and then glaze if desired.  I recommend letting the glaze soak into the cake overnight before serving.

Salted Pecan Caramel

 1 cup sugar

1/4 cup water

6 tablespoons vegan butter

1/2 cup plain soy creamer (or your favorite non-dairy creamer)

1/8 teaspoon sea salt (or to taste)

Optional: 1 tablespoon rum, brandy, favorite liqueur

1/2 cup pecans

In a heavy-bottomed 2 quart saucepan, heat sugar and water over medium-high.  Whisk vigorously as it begins to melt.  Once the mixture is boiling and amber colored (if you use demerara, it starts out amber colored), whisk in butter until melted.  Remove pan from heat, count to three, and slowly whisk in the soy creamer, salt, and optional alcohol.  When smooth, allow the caramel to cool for a couple of minutes and then transfer to a small cup or bowl and let cool until a thick pourable consistency.  Drizzle or spoon over the cake.  You may either stir the pecans into the mixture before drizzling or sprinkle them over after the cake is glazed.

pumpkin-spice-cake-with-salted-pecan-caramel



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