Scrumptious Dairy Free Butterscotch Cake
My scrumptious dairy free butterscotch cake is easy to make and pure indulgence. With its sweet butterscotch topping and wonderful caramelly undertones, it's a flavour that just can't be beaten, And the bonus of using the all-in-one method is that this cake comes together very quickly. Enjoy!
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 of the ingredients and equipment
- Preheat your oven to 350°F and grease then line your baking pan with parchment paper.
For the cake:
- Add all of the cake ingredients to a mixing bowl and mix until thoroughly combined.
- Evenly spread the cake batter in to the baking pan, ensuring you fill right up to the corners.
- Tap the pan on the counter a few times to even out the batter and remove any air bubbles.
- Bake for 30 minutes until well risen and golden.
- Allow to cool in the pan before moving on to a serving plate or cake board.
For the buttercream:
- Add all of the buttercream ingredients to a mixing bowl and mix until fully incorporated. The buttercream should be smooth and fluffy.
- Spread over the completely cooled cake with an offset spatula.
- Serve with tea or coffee and enjoy!
Video
Notes
- This cake makes approximately 16 generous slices or 24 small slices (the perfect size for kids parties).
- I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use a medium egg in this recipe. For an egg free version, use 4 flax eggs or 100 g apple sauce with 100ml plant based yogurt.
- To ensure that there are no lumps in your brown sugar, warm in the microwave for 10 second intervals and break up the lumps with a spoon.
- Check out the full recipe post for substitution options and different flavour ideas.
- This cake is best served on the day it is made but will last in an airtight container at room temperature for 2 to 3 days. Spare buttercream can be stored in the refrigerator for 1 week or frozen for 3 months.
- I always weigh my ingredients rather than use cup measures. This ensures accuracy for every recipe and perfect results every time. I will be adding a more detailed post on this method of weighing soon as well as my handy conversion guide for US cup measurements.
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