Scrumptious Dairy Free Butterscotch Cake
Soft, golden, and topped with a rich vegan butterscotch buttercream, this scrumptious dairy-free butterscotch cake is easy to make and pure indulgence. With its sweet butterscotch topping and deep, caramelly undertones, it’s a flavour that just can’t be beaten. Using the all-in-one method, this cake comes together in just 40 minutes - perfect for birthdays, parties, or a cozy weekend treat.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Cake
- 250 grams Self Raising Flour
- 250 grams Brown Sugar see note
- 1 tsp Baking Powder
- 4 Eggs (large - see note)
- 250 grams Plant Based Butter (unsalted)
For the Buttercream
- 175 grams Icing Sugar
- 25 grams Brown Sugar see note
- 2 tbsp Plant Based Milk
- 100 grams Plant Based Butter (unsalted)
- 1 tsp Vanilla Bean Paste
Instructions
Prep:
- Gather all ingredients and equipment.
- Preheat your oven to 350°F (175°C). Grease and line a 13x9-inch baking pan with parchment paper. Tip: Using parchment ensures the cake releases easily without sticking.
For the Cake:
- Add all cake ingredients to a mixing bowl. Mix with a hand mixer, stand mixer, or by hand until fully combined and fluffy. Tip: Use room temperature butter and eggs for a lighter, softer cake. Avoid overmixing.
- Pour the batter into the prepared pan, spreading evenly to the corners. Tap the pan gently on the counter to remove air bubbles. Tip: This helps the cake rise evenly and prevents holes in the crumb.
- Bake for 30 minutes, or until golden, risen, and starting to pull away from the sides of the pan.
- Allow the cake to cool completely in the pan before transferring to a serving plate or cake board. Tip: Patience here prevents the buttercream from melting when applied.
For the Buttercream:
- Combine all buttercream ingredients in a mixing bowl. Beat until smooth, light, and fluffy. Tip: Ensure your light brown sugar is lump-free by warming it slightly in the microwave for 10–15 seconds before mixing.
- Spread evenly over the cooled cake using an offset spatula. Tip: Start with a thin crumb coat if you want a perfectly smooth finish.
- Slice, serve, and enjoy with a cup of tea or coffee!
Video
Notes
- This cake makes approximately 16 generous slices or 24 small slices, ideal for kids’ parties or gatherings.
- I usually use large eggs (~50g each) in this recipe. Medium eggs can also be used. For an egg-free version, substitute with 4 flax eggs or 100 g applesauce + 100 ml plant-based yogurt.
- To avoid lumps in your brown sugar, warm slightly in 10-second intervals in the microwave and break them up with a spoon before mixing.
- Check out the full recipe post for substitution options, alternate flavour ideas, and tips for customization.
- Best enjoyed on the day it’s baked, though it will last 2–3 days at room temperature in an airtight container. Extra buttercream can be stored in the fridge for 1 week or frozen for up to 3 months.
- I always weigh ingredients rather than using cup measures. This ensures accuracy and perfect results every time.
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