1-Making the Vegan Caramel Sauce: Place the sugar in a saucepan over medium heat and stir constantly until it melts evenly. Once the last bit of sugar is melting, remove the pan from the heat and quickly add the coconut oil and coconut cream, taking care as the mixture may splatter. Return the pan to medium-low heat and stir continuously for 1 to 2 minutes until the sugar re-melts and the sauce becomes thick and smooth.

2-Preparing the Vegan Caramel Buttercream: 1. Place the vegan butter in an electric mixer bowl and cream it at medium-high speed for 1 minute.
2. Add the sifted powdered sugar and cream for another minute.
3. Add the cooled caramel sauce and mix at medium speed until fully combined.
4. If the mixture is too stiff, add non-dairy milk, one teaspoon at a time, to achieve a smooth consistency.
5. Finally, add the vanilla and adjust as needed for texture.