Vegan Caramel Sauce:

1. Start the caramel by combining the coconut milk, maple syrup and salt on the stovetop in a medium heavy bottomed pot. Bring to a boil over medium-high heat, stirring to make sure it’s combined well and doesn’t boil over.
2. Reduce to medium heat and let the mixture boil down for 40-45 minutes, stirring occasionally.
3. Once the caramel mixture has boiled down for 40-45 minutes, add in the coconut oil and vanilla and stir till incorporated.
4. Reduce the heat to medium low and simmer the caramel for another 15-20 minutes, or until it’s thick and resembles a rich caramel color. Don’t rush the process and stir frequently to prevent burning.
5. Remove the caramel from heat and transfer to a bowl to let cool for 5 minutes.
6. White the caramel is cooling, toast the coconut in a medium saucepan over medium high heat until golden brown (3-5 minutes). Stir frequently to brown evenly and prevent burning. Remove from the pan to a separate plate or bowl to prevent further browning.
7. After the caramel has cooled for about 5 minutes, stir it vigorously until it’s creamy, shiny and smooth.
8. Add 1 and 1/2 cups of the toasted coconut to the caramel and stir till incorporated. Place in the fridge to thicken.

Vegan Chocolate Cake:

1. Preheat oven to 350 degrees F. and prepare three 6 inch cake pans by lining the bottom with parchment (not wax!) paper and spraying the sides with cooking spray. Set pans aside.
2. Mix the dry ingredients together in a large mixing bowl by hand, or  in an electric mixer with a paddle attachment.
3. In a medium bowl, mix together the wet ingredients.
4. Add the wet ingredients to the dry, and mix till combined.
5. Pour about 2 1/2 cups of batter into your cake pans.
6. Cook at 350 degrees F. for 30-35 minutes or until the top of the cake is set and springy to the touch and a toothpick comes out clean.

Vegan Vanilla Buttercream

1. Mix the softened, room temperature vegan butter (earth balance or other) with the powdered sugar and vegetable shortening in a mixer with the whisk attachment until soft and fluffy.
2. Add the vanilla extract and cashew milk till creamy and you’ve reach your desired consistency.