Butterscotch No-Bake Cake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This butterscotch no bake cake is my go to dessert when I'm short on time but still want something impressive. There's zero baking involved, which means no fussing with the oven and a finished cake in just twenty minutes. I love using coconut milk as my base because it's not only delicious but also packed with healthy fats that keep me satisfied. The combination of butterscotch syrup, dark chocolate, and walnuts creates layers of flavor that taste like you spent hours in the kitchen, when really you just mixed everything together. It's become my favorite shortcut dessert to whip up for friends.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 150 gconfectioner's sugar(null)
- 120 mlbutterscotch syrup(null)
- 100 gunsalted butter(null)
- 400 mlfull-fat coconut milk(null)
- 6 gsalt(null)
- 1 teaspoonvanilla extract(null)
- 100 gchopped dark chocolate(null)
- 50 gchopped walnuts(null)
- 2 gbaking soda(null)
- 20 gcocoa powder(null)
Detail level
Instructions
- 1
In a medium-sized bowl, mix together the flour, confectioner's sugar, and baking soda.
Tip: Whisk until combined.
- 2
In a large mixing bowl, combine the butterscotch syrup, butter, and coconut milk.
Tip: Whisk until smooth.
- 3
Add the vanilla extract and mix until combined.
Tip: null
- 4
Gradually add the flour mixture to the wet ingredients and mix until a dough forms.
Tip: Use a spoon to scrape down the sides of the bowl.
- 5
Stir in the chopped dark chocolate and walnuts.
Tip: null
- 6
Pour the mixture into a lined or greased springform pan.
Tip: Smooth the top with a spatula.
- 7
Refrigerate for at least 4 hours or overnight.
Tip: Cut into slices once set.
- 8
Release the cake from the pan and serve.
Tip: Optional: dust with confectioner's sugar.
Recipe Variations
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