butterscotch finger cakes

This is the last weekend of regular season NHL hockey and, for some of us, the last weekend our teams will play hockey until the fall. Lucky for Moose, his Flyers are headed to the playoffs and to celebrate, I’ve whipped up some vegan finger cakes inspired by Butterscotch Krimpets, a decades-old Tastykake Treat. At Philadelphia Flyers hockey games, each Flyer who scores a goal “scores for a case of Tastykakes,” meaning that a case of Tastykake products are donated to the charity of the player’s choice.

Most recipes that I stumbled upon called for butterscotch chips to be melted and used in the frosting. I couldn’t find any vegan butterscotch chips, although I did read that many store brands are vegan, so check our your local grocery store if you want to use chips in your recipe. Instead, I turned to a very easy butterscotch sauce recipe from Smitten Kitchen that worked really well after just a few tweaks to make it vegan.

This recipe will be available in my April recipe column at One Green Planet, and you can also find it included with this cake recipe below.

The frosting recipe involves making the sauce and then using the sauce to make the frosting, which sounds daunting, but I promise it’s not. You can make the sauce days ahead of time, or you can make it first and allow it to cool while you prepare the cake.

Butterscotch Finger Cakes
Cake and frosting recipe adapted from King Arthur Flour
Butterscotch sauce recipe adapted from Smitten Kitchen
Makes 16 finger cakes

Printable recipe

Cake ingredients:

  • 3/4 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
  • 3/4 cup brown sugar
  • 1/2 cup refined sugar
  • 8 ounces dairy-free vanilla yogurt (I used soy)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup vanilla almond milk
  • 2 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon fresh-squeezed lemon juice

Frosting ingredients:

  • 1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
  • 2 cups confectioners’ sugar
  • 3/4 cup Vegan Butterscotch Sauce (ingredients below) OR vegan butterscotch chips, melted

Vegan Butterscotch Sauce Ingredients:

  • 4 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute
  • 1/2 cup light brown sugar
  • 1/2 cup soy creamer
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons vanilla extract

To make the sauce:

  1. Melt 4 tablespoons of Earth Balance over medium heat in a heavy-bottom sauce pan.
  2. Once the Earth Balance is melted, stir in the light brown sugar, soy creamer and sea salt.
  3. Stir until all ingredients are fully combined.
  4. Bring the sauce to a low boil and allow to cook for 5 minutes, stirring frequently.
  5. Remove from heat, stir in the vanilla and pour into a smaller container for cooling.
  6. Allow the sauce to cool to room temperate and move on to making the cake. If you are making the sauce ahead of time, store in an airtight container in the refrigerator for up to one week until you are ready to use it.

For the cake:
Preheat your oven to 350 degrees Fahrenheit and grease and flour a 9×13″ baking pan.

In a large bowl, mix together the Earth Balance, brown sugar and refined sugar on low speed.

Mix in the yogurt, vanilla extract, almond extract and almond milk.

In a separate bowl, whisk together the cake flour, baking powder, baking soda and sea salt.

Add the dry mixture to the wet mixture, mixing on low-medium speed until fully combined.

Use a spoon to stir in the lemon juice, then pour the batter onto the baking pan, spreading it evenly.

Bake for 25-30 minutes or until a toothpick can be inserted and removed cleanly.

Allow the cake to cool for 10 minutes, then loosen the cake by sliding a butter knife between the cake and the edges of the pan. Place parchment paper and a cooling rack on top of the cake, then flip the cake over. Lift the pan off of the cake.

Now we have a nice, flat surface to frost. While the cake continues to cool, make the frosting by combining the butterscotch sauce (or melted butterscotch chips), Earth Balance and confectioners’ sugar in a large bowl and mixing on low-medium speed.

Spread the frosting on top of the cake.

Slice it up and enjoy!


Go Flyers!

17 thoughts on “butterscotch finger cakes

  1. My mom loves butterscotch krimpets. I will have to tempt her with your vegan version!
    Also your sauce is probably better, while I have had Food Lion brand butterscotch chips, they are pretty waxy and lacking in taste.

  2. How can I make sure my confectioner’s sugar is vegan? Isn’t there a possibility of bone matter or something like that in it?

  3. I am sooo looking forward to watching the Pittsburgh vs. Philly match up. It is going to be crazy.

    I’m rooting for the Flyers because I kinda don’t like Sidney Crosby. I much prefer Claude Giroux ๐Ÿ˜‰

  4. ladies and germs.. again a vegan who isn’t educated and is still killing creatures with their processed food lifestyle.. shameful.

    • Thank you so much for stopping by and leaving your helpful comment. I would like to direct you to my “about me” page where I explain that I do not claim to be a nutritionist nor do I promote a certain diet or lifestyle. This site is not to be used as a health guide. This site is, however, a place where we are all kind, open and tolerant of everyone’s food choices, regardless of what they may be. If you see a recipe, healthy or otherwise, that you are not interested in making or eating, you are welcome to click away to another website. If you would like recommendations for sites that do promote certain diet lifestyles, I am happy to share some with you so that you can use those as a guide for balanced eating. Thanks again for sharing your thoughts and all the best to you.

  5. Wow, was directed to this by Pinterest. Can’t wait to try this recipe and share it with my nonvegan friends! Thanks for posting. Love your website!

  6. I have been vegan for 3 years currently. Earlier than that I was a vegetarian for about 7 months. I enjoy my healthier life-style and endorse it to absolutely everyone.

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  9. I’m going to try really hard to NOT make these, because I’m not sure I could eat them in moderation, but, that said, if I’m ever feel like a need a piece of my Philly childhood with me, I’ll do a calorie splurge for this. I can remember the feeling of the Tastycake crimpets, and the odd film they’d leave on the roof of my mouth. I know that sounds gross, but that was always kinda the beauty of these things.

  10. Wow! I’m a rabid Tastycake fan, I’m so glad you found a way to make a vegan version! Any chance you have done (or are planning to do) a version of the peanut butter tandycake? I think it is based on a eggy sponge cake base, and I’ve not ventured far enough into vegan baking to feel confident enough to even know where to start! And this recipe here, just leave off the frosting and use a little jelly as filling, instead, and jelly krimpets!

    • I’ve definitely thought about it! But I think the sponge base is too tough for me. I also get stuck on the sponge part when I think about angelfood cake. But I’ll happily eat it if someone else makes it :)

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