My salted caramel popcorn cake combines 2 layers of gluten free brown sugar sponge with a salted caramel buttercream, toffee popcorn and a drizzle of salted caramel sauce! It’s totally gluten and dairy free, and is the perfect celebration cake for anyone with a sweet tooth! If you do make this cake I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which butter do you use for the the buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spread can sometimes cause the mixture to curdle. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will this cake last?
This cake last in an airtight container for up to 3 days however, is always best served on the day you make it.
Which popcorn did you use for the topping?
For this cake I used the Propercorn Salted Caramel popcorn however any toffee/caramel popcorn would work, just make sure it doesn’t contain any gluten or dairy! If you are unable to find any toffee popcorn that doesn’t contain milk, you can easily make your own with popping corn, light brown sugar, dairy free butter and golden syrup.
Which coconut milk do you use for the salted caramel sauce?
For my salted caramel sauce I use the Blue Dragon Full Fat Coconut Milk (the whole tin including the hard part at the top & the watery part in the bottom) however any other full fat coconut milk will work, just ensure it’s not a light version.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
Can this recipe be made with dairy?
Hi Merryn,
You can switch the dairy free butter in the sponge and the buttercream to normal butter no problem. The only thing you wouldn’t be able to change is the coconut milk as this is needed to make the caramel.
Alice
Can you tell me how to bake this cake and make it vegan please