Butterscotch Loaf Cake – dairy-free & egg-free

Butterscotch Cake, beautifully golden in hue, delightfully delicate and mellowly sweet in flavour, this cake deserves to be in your top ten.

I was inspired by a butterscotch cake I saw in a farm shop a few weeks ago, it looked so elegant and tempting that I knew i had to make a friendly version. As always, this cake is entirely free from dairy, eggs, nuts and sesame, as well as soya free.

Whilst it’s always tempting to go for the elaborate, flavour packed, iced and decorated cakes, sometimes simple is best. There’s always a place for a beautifully subtle, elegant loaf cake that can stand up on it’s own without all the extras.

Despite being elegant and subtle, this cake holds its own and makes a great addition to a dessert or just on its own at tea time. I think the pearl sugar on top looks particularly appealing, but if you can’t find any feel free to use Demerara sugar, or even just leave it out.

The sweet almost caramel flavour comes from the light brown sugar as well as a little touch of syrup, and gives a most versatile finish. I hope you give this simply delicious cake a go and be converted to the joys of a standout sponge with no frills.

lucylox

Butterscotch Cake – dairy-free and egg-free

an elegant, simple loaf cake with a delightful mellow sweetness

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings: 8

Course: cake, Dessert

Ingredients Equipment Method

Ingredients

  

• 180 g self-raising flour
• 1 tbsp cornflour or custard powder
• ¾ tsp bicarbonate of soda
• 1 pinch salt
• 110 g light soft brown sugar
• 50 g dairy-free margarine or butter melted
• 145 ml dairy-free milk
• 1 tbsp dairy-free yoghurt
• 1 tbsp golden or maple syrup
• 1 tbsp pearl sugar optional

Equipment

• 1 2lb loaf tin

Method

 

1. Preheat the oven to 180℃ and line the 2lb loaf tin with non-stick baking paper
2. In a large bowl, whisk together the flour, custard/cornflour, bicarbonate of soda and salt.
3. Stir in the brown sugar
4. Melt the margarine and our into the flour mix, along with the milk, yoghurt and syrup. Stir well to form a lovely smooth cake batter
5. Pour into the lined tin and level off the top
6. If you want to get a neat crack down the middle, dip a round ended knife into melted margarine and use it to drawn a line down the middle of the cake
7. If using, sprinkle the pearl sugar over the top
8. Bake for around 30 minutes, until risen and golden and a knife comes out clean
9. Remove from the tin and let fully cool on a wire rack
10. If you want to make an extra glossy cake, brush with an extra tbsp of syrup whilst it is still warm