This butterscotch mug cake is a single serve, warm and cosy dessert made in just 1 minute! Best served with a scoop of vanilla ice cream and butterscotch caramel sauce, it’s the perfect late night, winter treat!
This recipe may just be the one that is made the most in my kitchen over winter. I’ve been making this dairy-free butterscotch mug cake as a late night dessert when there isn’t anything else in the house for years now and finally I am excited to share the recipe with you.
Mug cakes are the perfect treat to have in your back pocket for nights when you didn’t actually plan on having dessert, but once dinner is over you find yourself craving something extra.
I absolutely love my butterscotch self saucing pudding recipe, but it does take a while to make, plus it’s enough to feed a crowd. This recipe was inspired by that recipe, combining all the same flavours into a simple mug cake that can go from idea to consumption in just a few minutes.
This butterscotch mug cake ticks all the boxes for a cosy and warming winter dessert, but with very minimal effort. Definitely serve this with a scoop of your favourite vanilla ice cream and enjoy on the couch with a show.
Key Ingredients
This butterscotch mug cake comes together with just 5 ingredients to make a delicious single serve dessert with all the flavours of butterscotch pudding, in just a few minutes!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free butter – using a good quality vegan butter will help add richness and flavour as well as give it that cakey texture. I always use Nuttelex Buttery.
- Golden syrup – the key to the butterscotch flavour of this pudding cake making it sweet and sticky and delicious.
- Dark brown sugar – if you have dark brown sugar, the rich, caramel flavour is going to help that butterscotch flavour so I highly recommend it. Light brown sugar however will still work, the flavour is just a little milder.
- Self-raising flour – by using self-raising flour instead of plain flour we don’t need to add any baking powder keeping the ingredients list minimal and ensuring the cake is light and fluffy.
- Dairy free milk – just a little bit is added to create our batter. I like to use oat milk as that is what I usually have on hand but any plant-based milk will work.
Step-By-Step Instructions
Honestly, there isn’t too much involved in making this mug cake. First you’ll need your favourite microwave safe mug as a vessel. Anything that is 200 ml or larger will be perfect. You’ll also need a microwave to cook the cake.
Start by melting the dairy free butter and golden syrup together in the bottom of your mug. This should take 20-30 seconds in the microwave. Mix well and then add in the dark brown sugar and mix well to combine.
Next, add in the self-raising flour and the milk and mix until a thick batter is formed. Once combined, stop mixing and don’t worry if there are a few lumps. Overmixing will result in a rubbery cake which we don’t want.
Pop the mug into the microwave and cook for 60-75 seconds depending on the microwave. Always start with less time and check for doneness as an overcooked mug cake will be quite dry. If anything, err on the side of undercooked.
While still hot, top with your favourite dairy free vanilla ice cream and if feeling extra, a drizzle of caramel sauce. You can use a homemade vegan caramel or I love Barker’s Butterscotch Caramel Sauce which is also dairy free and vegan.
Enjoy straight away!
More cosy winter desserts:
Vegan Apple Crumble
Chocolate Self-Saucing Pudding
Easy Apple Turnovers
Vegan Sticky Date Pudding With Caramel Sauce
Butterscotch Mug Cake
Ingredients
- 1 tablespoon dairy free butter
- 1 tablespoon golden syrup
- 1 tablespoon dark brown sugar
- 3 tablespoons self-raising flour
- 1 tablespoons dairy free milk
- Vanilla ice cream to serve
Instructions
- In a mug, add the dairy free butter and golden syrup and heat for 20-30 seconds in the microwave until the butter is melted. Mix together well.
- Add the dark brown sugar and mix well. Add the self-raising flour and milk and mix just until the batter forms.
- Microwave for approx. 60-75 seconds, depending on the microwave, or until the cake is just cooked (it should be firm but soft when gently touched on top).
- Serve straight away with a scoop of vanilla ice cream and caramel sauce if desired.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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