I’ve seen poke cakes popping up in my Facebook feed for a while now but I haven’t actually made one myself until this weekend. I’m not sure why I waited so long, I guess they seemed a little silly.
After finally making one myself, I now see the error of my ways.
As the name implies a poke cake is a cake that you poke holes in.
So why poke holes in a cake?
- It’s a fantastic way to incorporate sauces, such as caramel.
- Flavors are more evenly spread throughout the cake. Instead of just a layer on top.
- It creates tasty little pockets of flavor.
To make a poke cake, simply bake a cake as you normally would. Once it’s done, use a knife or the end of a wooden spoon to create your hole, pour your desired sauce over the top, and then frost.
What better way to try out a poke cake than to make one inspired by delicious candy turtles!
Chocolate, pecans, and caramel might be one of the best combinations ever!
This rich chocolaty cake has just the right amount of sweetness and crunch!
This vegan turtle cake would be a huge hit at any party.
If you’ve tried this recipe please rate it and leave a review bellow.
Vegan Chocolate Turtle Poke Cake
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 minutes
- Yield: 20 1x
- Category: dessert
- Method: baking
- Cuisine: vegan
A rich chocolate vegan cake with caramel sauce and pecans. Inspired by chocolate candy turtles.
For the cake:
3 cups all-purpose flour
2 cups sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp salt
2 cups water
3/4 cup vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract
2 cups chopped pecans
1/2 cup vegan butter (I used Earth Balance)
1 cup sugar
1 cup almond milk
1/2 cup agave or light corn syrup
1/2 tsp vanilla extract
1/2 cup almond milk
2 cups semi-sweet chocolate chips
2 Tbsp vegan butter
3 cups powdered sugar
1/4 tsp salt
Preheat oven to 350 degrees Ferenhight.
In a large bowl combine the flour, 2 cups sugar, cocoa, baking powder, and 1 tsp salt. Add the water, oil, 2 tsp vanilla, and vinegar. Stir until everything is well incorporated.
Pour the mixture into a greased 9×13 baking pan and bake for 30-40 minutes or until a toothpick comes out clean.
Poke holes into the cake with a knife or the end of a wooden spoon.
Heat large pot over medium heat. Once hot add the pecans a toast until fragrant about 3 mins, stirring constantly. Pour the nuts into a bowl and set aside to cool. Remove the pot from heat for a few minutes and then wipe clean with a paper towel to remove any remaining pecan pieces.
In the same large add 1/2 cup vegan butter, 1 cup sugar, 1 cup almond milk, and agave. Stir frequently until it begins to boil. Continue to boil until it becomes a light amber color. Remove from heat and stir in 1/2 tsp vanilla. Allow to cool for a minute and then pour over the cake.
In a microwave safe bowl heat 1/2 cup almond milk and 2 Tbsp vegan butter in the microwave for one minute on high. Stir until all of the butter is melted. Add the chocolate chips and salt, let sit for two minutes. Stir until the chocolate is mixed it. Refrigerate for 10 mins. Beat the powdered sugar in 1/2 cup at a time.
Frost cake and then cover with chopped pecans.
- Serving Size: 1 piece
- Calories: 571
- Fat: 27.5
- Carbohydrates: 83
- Protein: 4
Keywords: vegan, dessert
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