Chocolate Caramel Red Velvet Cake Bars (Vegan Gluten-Free)

Triple layered Chocolate Caramel Red Velvet Cake Bars, these have a no bake red velvet chocolate chip cake bar base topped with a thick layer of gooey caramel and a rich chocolate top. Plus they are vegan, gluten-free and easy to make.

If you made my Hidden Vegan Apple Cake, you will have a lot of cake scraps (unless you are happy to eat all the cake as it is) and you may be looking for a way to use up all the leftover cake. Rather than making cake balls, pops or bombs as I have done in the past, I wanted to turn my red velvet apple cake scraps into something even more special… and these bars are just that.

Why will I love these cake bars?

These caramel slices are something special, they are:

• Rich and chocolatey
• Packed with gooey caramel (which requires no bubbling or butter)
• Taste like red velvet cake, millionaire slices and chocolate chips all in one
• Easy to make
• Great for using up leftover cake
• Naturally vegan and dairy-free
• Easily gluten-free and nut-free
• No-bake and quick to prepare

If you already love the sound of these cake bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The recipe is easy and is similar to a lot of my caramel bars in that it uses a fuss-free caramel that takes 1 minute to make (or less).

Let’s start with the base:

• Leftover cake: as these are red velvet bars, I use the red cake from my Hidden Vegan Apple Cake to make these bars but see below for alternatives.
• Vegan chocolate protein powder: this adds texture and more chocolate flavour to turn the red cake into a red velvet tasting cake. I use the chocolate hazelnut or deluxe chocolate protein from Macromike (AMB-AMY is my discount code for 10% off everything).
• Smooth runny nut or seed butter: you can use whatever nut or seed butter you like. The important thing is that it is smooth and runny. I used my favourite Banana Bread Cashew Butter as I just love the flavour and texture but regular cashew, almond or peanut butter will be great or use tahini or sunflower seed butter for a nut-free option.
• Melted coconut oil: binds the base together so that it sets firm enough to slice.
• Dark chocolate chips: because more is more when it comes to chocolate. You can also use a chopped-up chocolate bar, if you prefer.

As for the caramel middle:

• Smooth runny nut or seed butter: use the same as above.
• Maple syrup: to make this a lovely sticky sweet caramel or you can use agave syrup. Try other syrups like tapioca, rice or vegan honey.
• Coconut oil: as above, this is for texture as opposed to taste and allows the caramel to set just firm enough to slice but that it melts in your mouth.
• Salt: for a slightly salted caramel middle.

Finally for the topping:

• Dairy-free chocolate: you can use a dark or milk chocolate bars, whichever you prefer. Or use more chocolate chips.
• Coconut oil: this helps the chocolate to set more quickly and slightly softer so that it’s less likely to crack when you slice it.
• Cake crumbs: for decoration.
• Flaky salt: for that lovely salty-sweet contrast.

How do I make these?

These are ready in just a few steps:

• Crumble up the cake: into fine crumbs.
• Stir together all the base ingredients with the cake crumbs: and press into a lined 8-inch square tin. Press it down firmly to make a compact base and chill briefly.
• Stir together all the ingredients for the caramel: and pour over the cake base. Allow to set in the fridge for 1 hour or until firm.
• Melt the chocolate and coconut oil: and pour over the caramel.
• Top with cake crumbs: and allow to set again for 1 hour or until firm.
• Remove from the tin and use a sharp, hot knife to slice: then sprinkle with flaky salt.

Are these gluten-free and nut-free?

Yes, these are easily gluten-free, as long as your cake crumbs are gluten-free. To make these bars nut-free, make sure you are using seed butter like tahini or sunflower seed butter in the base and caramel.

What if I don’t have any red velvet apple cake scraps?

If you have not made the Hidden Vegan Apple Cake, you can use any other cake scraps as long as the overall weight is the same. If your cake is not red, you can simply add the red food gel into the baser mix as you make it to still achieve the red velvet taste and look. You can make a vanilla sponge cake, chocolate sponge cake, or cinnamon banana bread, for example.

How long will they last?

These bars need to be kept in the fridge in a sealed container where they’ll stay delicious for up to 1 week. You can also freeze the bars for up to 1 month, wrapped well and allow them to defrost at room temperature.

What else can I make?

I hope you are going to love these bars and for more ideas, how about my:

• Caramel Apple and Pecan Blondies
• Vegan Pumpkin Spice Tiramisu
• Vegan Ferrero Rocher Banana Bread
• Red Velvet Banana Bread
• Vegan Neapolitan Cake

I look forward to hearing what you think of these Chocolate Caramel Red Velvet Cake Bars so please let me know in the comments below and leave a star review above. If you do make these bars, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With red velvet bar love x