Vegan Fondant Fancies with Chocolate Buttercream

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Slightly addictive and decadent, the combination of chocolate and salted caramel is perfection. Two layers of vegan vanilla sponge cake coated in chocolate buttercream and covered in salted caramel fondant, making the prettiest mini cakes you’ve ever seen.

Ingredients

For the vanilla sponge cake:
Liquid from 1 tin of chickpeas
1 tsp white wine or apple cider vinegar
2 tbsp vegetable oil
1 tsp vanilla extract
1.5 cups plain flour
1 tsp baking powder
1/4 tsp baking soda (bicarbonate of soda)

For the chocolate buttercream frosting:
1/4 cup vegan margarine
1/4 cup unsweetened cocoa powder
1.25 cups icing sugar
1.5 tbsp nondairy milk
3/4 tsp vegan salted caramel flavour

For the salted caramel fondant:
500g pack of vegan white fondant icing
1-2 tsp salted caramel flavouring (to taste)
Vegan food colouring (I used green; you can use whatever colour you want but it will need to be somewhat dark to cover up the brown salted caramel extract)
Enough water to make the icing pourable
50g melted vegan dark chocolate, to drizzle on top

Instructions

View the full recipe at The Vegan Word →