Butterscotch No-Bake Cake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
A rich and creamy butterscotch dessert with a smooth, no-bake texture.
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.
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