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4.90 from 19 votes

Salted caramel popcorn cake

Prep Time30 minutes
Cook Time30 minutes
Servings: 12 Slices

Ingredients

For the cake

  • 250 g dairy free butter
  • 250 g light brown sugar
  • 5 medium eggs
  • 1 tsp vanilla extract
  • 250 g gluten free self raising flour
  • 2 tbsp dairy free milk
  • 1/4 tsp salt
  • 1.5 tsp baking powder

For the salted caramel sauce

  • 1 400g tin full fat coconut milk (see FAQs)
  • 175 g light brown sugar
  • 1 tsp vanilla extract
  • 1 tsp salt

For the buttercream

  • 150 g dairy free butter block (see FAQs)
  • 300 g icing sugar
  • 2 tbsp salted caramel sauce

Instructions

For the cake

  • Pre heat the oven to 180C and grease and line 2 standard cake tins. In a large bowl beat dairy free butter and light brown sugar, until creamy. Add the eggs 1 at a time and continue to beat until fully incorporated. Add the vanilla and beat again.
  • Fold in the self raising flour, baking powder, salt and dairy free milk until fully combined. Divide the mixture between the 2 tins and bake in the oven for around 25-30 minutes, until a skewer comes out clean. Remove from the oven and set aside to cool.

For the salted caramel sauce

  • Make the salted caramel sauce by adding the coconut milk (the whole tin including the hard and liquid part), light brown sugar and vanilla extract to a saucepan. Heat on a medium heat and stir until it comes to a boil.
  • Once it's come to a boil, continue to stir for around 20 minutes until it has thickened slightly and is a dark brown colour. Stir through the salt and place to one side to cool.

Make the buttercream

  • Once the the salted caramel sauce has cooled down make the buttercream by beating the dairy free butter block until creamy. Slowly add the icing sugar and continue to beat until it's fully combined (this can take up to 5 minutes).
  • Add 2 tablespoons of the salted caramel sauce and beat again until combined.

Assemble the cake

  • Sandwich the 2 cakes together with a layer of the buttercream and spread the top with more buttercream. Top with salted caramel popcorn and drizzle over the rest of the salted caramel sauce. Enjoy!