Vegan Dulce de Leche

Cakes have always been my favourite thing to bake. I really enjoy cooking but there’s something extra nice about baking a cake for a special occasion, a loved one or to snuggle up with a cup of tea on a cold, Wintry day.

As my confidence with vegan baking has grown, experimenting with flavours and recreating cooking staples is something I’ve been doing more and more. My to-bake list is sitting at some 60+ recipes and I love browsing the list for inspiration on what will be baked in the week ahead.

Dulce de Leche went right to the top of my list when I found the Caramelised Apple Cake recipe by Katherine Sabbath I wanted to bake. Bake it I did and you can find my vegan version of this rich, toffee cake with crisp apples on the blog soon!

As more and more vegan products become available, the less we’ll need to do to recreate vegan ingredients. For now though, this vegan dulce de leche works nicely.

Vegan Dulce de Leche

Dulce de Leche is a rich, caramel sauce – perfect for those with a sweet tooth. This vegan recipe is versatile and can be used in cakes, as a filling for chocolates, ice-cream topping, or any way you need to add a taste of decadence.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine South American


  • Large Saucepan


  • 1 can Coconut Milk (400ml)
  • 1 can Coconut Cream (400ml)
  • cups Brown Sugar


  • Put all ingredients in saucepan.
  • Whisk to combine over a high heat while bringing to the boil.
  • Allow to simmer for 15 – 20 minutes, until thickened. Take care the sauce doesn't burn or boil over.
  • Cool then place into jars, then refrigerate.


This vegan Dulce de Leche thickens nicely as it cools in the fridge. I’m currently using it as a filling for Easter eggs, to create a delicious ‘caramello’ filling. Y-U-M!
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Keyword Cakes, Desserts, Quick & Easy, Sauce, Sweet, Vegan
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