Butterscotch Cake

• total time: 22 minutes

Ingredients

Moist and tender brown sugar sponge layers layered with creamy butterscotch sauce and butterscotch buttercream.

360g self rising flour

1 tsp baking powder

1/2 tsp bicarbonate soda

1 tsp vanilla extract

75g light brown sugar

75g dark brown sugar

360ml dairy free milk + 1 tsp vinegar

90g dairy free yogurt

80g light olive oil

Butterscotch sauce

60 g dairy free butter

75g dairy free cream

100g dark brown sugar

Frosting option 1:

200g dairy free yoghurt

200g dairy free cream cheese

50g vegan vanilla protein powder

50g butterscotch sauce

Frosting option 2:

200g dairy free butter, room temp

400g icing sugar

50g butterscotch sauce

Directions

Preheat the oven to 170

Line two round cake tins (8 inch)

Mix together milk and vinegar - set aside to thicken and curdle.

Add in the rest of the wet ingredients and then sift in the dry.

Divide batter between the two tins and then bake for 20-25 mins.

Make the butterscotch sauce by combining butter, cream and sugar in a saucepan over medium heat. Melt and bring to simmer. Remove from the heat and leave to cool and thicken.

Make the frosting.

Option 1: mix together the ingredients until smooth.

Option 2: With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light in colour.

With the mixer on low, add the powdered sugar bit by bit, scraping down the sides of the bowl after each addition.

Mix in the butterscotch sauce.

Layer the cakes with the sauce and frosting.