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

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.