This is Vegan Cinnamon Roll Poke Cake with Caramel Sauce. It’s a sweet, delicious vegan cake that causes you to grab a fork and a plate on a Thursday night or even to share with friends at a special weekend gathering. If you’re into vegan cake—and who isn’t—you’ll want to check out our Vegan Coconut Cake or our Vegan Spiced Chocolate Chai Cake.
I’m a big fan of the comedian Eddie Izzard. Have you heard of him? I like most of his stuff, but Eddie shares a routine on history that I like to refer to as cake or death? Hilarious. Be prepared to deal with a little language, but if you can handle that, you must check it out.
After watching this, I can’t look at cake the same way. It’s as if I can hear Eddie saying in his English accent, “Cake or Death!”
I’ll take cake, please!
The inspiration to make this Vegan Cinnamon Roll Poke Cake came from Cheryl Sousan at Tidy Mom. She shared her recipe and it made me wonder, as most recipes do, if I could create a vegan version.
I did. So, thanks to Cheryl for the inspiration!
Why You’ll Love Vegan Cinnamon Roll Poke Cake
Believe it or not, this vegan cake is made using a cake mix. You’re either surprised because you didn’t know cake mixes were vegan…or you’re surprised that I would use a cake mix.
Hey, look, I grew up using cake mixes. Sure, we cook from scratch sometimes. I have my Easy Vegan Chocolate Wacky Cake to show for it! But the thing is, busy people don’t always have the time to make cakes from scratch. And sometimes even when you have the time, you don’t always have the energy.
I think it’s something we women really have to learn – that we don’t have to do everything ourselves. Getting a little help from a cake mix? I’ll take that any day.
Also, this recipe features a delicious vegan caramel sauce. Feel free to serve this on your cake, over ice cream, on your morning oatmeal and more. It’s pretty amazing stuff!
Adapting the Recipe to Your Preferences
I love to think of ways to play around with a recipe. Don’t you? Here are some fun ways to change this Vegan Cinnamon Roll Poke Cake up a little:
- Sprinkle chopped nuts over the top – like chopped pecans or walnuts
- Add a tablespoon (or two) of peanut butter to that caramel sauce
- Follow this same recipe using a chocolate cake mix
- Or, add a scoop of vegan chocolate ice cream over the spice cake
So many options, so little time!
One thing that makes this Vegan Cinnamon Roll Poke Cake recipe so tasty is the Silk Vanilla Creamer.
I use Silk’s dairy-free products, including their line of creamers, because they’re easy to find (I buy them at my local grocery store), and they add a rich, creamy flavor to my vegan recipes.
The Silk Vanilla Creamer has no cholesterol and is also free of dairy, lactose, gluten, casein, egg, peanut, and MSG. It doesn’t have any artificial colors or flavorings. And it’s certified by the Non-GMO product verification process.
If you want to learn more about Silk’s dairy-free products, sign up for the Silk Newsletter.
We hope you love this Vegan Cinnamon Roll Poke Cake as much as we do! If you decide to make it, why not take a shot and share it using #namelymarly on Instagram. We love seeing your photos!
- 1 box spice cake mix
- 1 (12 oz) can cream soda
- 1 batch Vegan Sweetened Condensed Milk
- ½ cup brown sugar
- ½ cup Silk Vanilla Soy Creamer
- 2 tablespoons vegan butter
- Vegan vanilla ice cream for topping
Heat your oven to 350F. Coat a 9x13 pan with vegetable spray.
Combine the cake mix and soda in a mixing bowl. Use an electric mixer to beat, one minute on low followed by another minute on medium high.
Pour cake batter into prepared pan. Bake 35 minutes or until done. A toothpick inserted in the middle of the cake should come out clean. If not, cook a few more minutes.
While the cake is baking, pour the brown sugar, Silk Vanilla Soy Creamer, and vegan butter in a sauce pan over medium high heat. Give it a stir and bring the mixture to a boil. Stir and reduce heat to a medium low heat, maintaining a simmer. Continue stirring every 30 seconds or so, cooking 4-5 minutes. Remove from heat, then allow to cool. Set aside.
When done, remove cake from oven. Cool for 10 - 15 minutes. Use a straw or a wooden skewer to poke holes across the cake, about 1-inch apart.
Pour vegan sweetened condensed milk over cake, covering and filling holes.
Cover cake with lid (or if you don't have a lid use foil). Chill for at least 2 hours (overnight works too).
For serving, top each slice of cake with a scoop of vegan vanilla ice cream and drizzle with vegan caramel syrup.
If vegan caramel cakes are you jam, you should love these:
- Mini Vegan Caramel Cakes by Fragrant Vanilla Cake
- Chocolate Salted Caramel Vegan Cheesecake by My Vibrant Kitchen
- Triple Caramel Cake by Polly’s Green Goodness
- And don’t forget this Pumpkin Caramel Cheesecake by yours truly!
Whatever caramel goodness you’re drooling over, enjoy!
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.