Go Back
+ servings
A slice of cake has a scoop of ice cream on top and drizzles of caramel sauce.

Vegan Cinnamon Roll Poke Cake with Vegan Caramel Sauce

This Vegan Cinnamon Roll Poke Cake with Caramel Sauce is a delicious, easy, vegan dessert that will please family and friends!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 9
Calories 300kcal



  • Heat your oven to 350°F. 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 saucepan over medium-high heat. Give it a stir and bring the mixture to a boil. Stir and reduce heat to medium-low heat, maintaining a simmer. Continue stirring every 30 seconds or so, cooking for 4 to 5 minutes. Remove from heat, then allow to cool. Set aside.
  • When done, remove the cake from the oven. Cool for 10 to 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 the 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.


Calories: 300kcal | Carbohydrates: 60g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 432mg | Potassium: 77mg | Sugar: 37g | Calcium: 137mg | Iron: 1.2mg