Combine first 4 ingredients; stir to blend. Spread in a greased 8x8 baking pan and bake at 350°for 40-45 minutes. Cool for 10 minutes. Poke holes in the top of the warm cake every 1/2 inch with the handle of a wooden spoon. Reserve 1/2 cup of Creamy Caramel Sauce and drizzle remaining evenly into the holes. Cool completely, cover and refrigerate for 2 hours. Fold reserved Creamy Caramel Sauce into the non-dairy topping and spread over the top of the cake. Cover and refrigerate.
Alternate topping: Stir 1 scoop of Oh My Chai into the non-dairy topping and spread over the top of the cake.
Makes 9 servings.