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.
- 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
- 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:
- Melt 4 tablespoons of Earth Balance over medium heat in a heavy-bottom sauce pan.
- Once the Earth Balance is melted, stir in the light brown sugar, soy creamer and sea salt.
- Stir until all ingredients are fully combined.
- Bring the sauce to a low boil and allow to cook for 5 minutes, stirring frequently.
- Remove from heat, stir in the vanilla and pour into a smaller container for cooling.
- 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.
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.