You Saw It Here First !!!

Butterscotch Banana Cake
Gluten Free, Vegan, Nut and Coconut Free

Well another week and another cake πŸ˜‚πŸ˜‚πŸ˜‚

The world has been full of banana bread, but today I give you a cake !!

Filled with bananary ( yep a word cos I say so 😜) chocolate , chocolate ganache and wait for it …..


Now I’ve googled and looked and nowhere can I find such a thing ….so unless I’m wrong this is a world first !!

Now this cake was born once again from a baking challenge out of Tessa Huffs Icing on th Cake Book, within my baking group

Here Butterscotch Banana Cake

And once again Tessa has been gracious enough to allow me to publish my blatant manipulations of her recipe to Gluten Free and Vegan

Now I may have given you some basic pointers for the decorating, but i’m no expert so google will be your friend for that’ and U tube

It’s how I’ve learnt to be fair πŸ™ˆ

This cake will taste just as delicious without all the bells and whistles, I’m just here to show you what can be done and that the ingredients work

If I make it look pretty then people get distracted by the pile of dust that it should be πŸ˜‚πŸ˜‚πŸ˜‚

The main obvious change I made to my usual stance is the I used Ogg Eggs , a carton of Aquafaba that I was interested to see how it worked out for my Swiss Meringue Buttercream

Of course I had to use it when I was on experimental buttercream πŸ˜‚πŸ˜‚πŸ˜‚

But it work superbly , whipped up well and although works out a little more expensive than my usual route, its certainly worth having in the fridge

Anyway back to the bake….its a long one to read so get a coffee

My advise is don’t rush make it a weekend job , most of us have time at the moment !!!!

Enjoy the process it gets easier and becomes second nature, enjoy the learning experience and of course enjoy the cake

Its really really worth the effort πŸ˜πŸ˜œπŸ˜‚

There you go….. Brown Sugar Butterscotch Aquafaba Swiss Meringue Buttercream !!!!!!!!

Butterscotch Banana Cake GF, DF V

A layered Banana Cake , with Chocolate Ganache and Brown Sugar, Butterscotch Aquafaba Swiss Meringue Buttercream

You will need 2 x 6 in/ 15 cm Cake tins
I suggest you make this cake over a two day period
Making the Butterscotch and Swiss Meringue Aquafaba Syrup the evening before so they are sufficiency cooled and cold


  • 3 ripe bananas ( approx 320 g peeled )
  • 200 g Gluten Free Plain Flour ( If not using your own blend , I recommend Dove Farms Freee UK or PIlsbury US )
  • 1/2 tsp xanthan gum ( omit if your blend contains it )
  • 1 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 1/2 tsp Cinnamon
  • 115 g Plant based Butter ( I used Flora Plant based unsalted UK or Earth Balance US )
  • 130 g Caster ( Superfine ) Sugar
  • 110 g Soft Brown Sugar
  • 1 tsp Vanilla Extract
  • 120 g Dairy Free Yogurt ( I used Alpro Soya Orginal )
  • 40 g Gluten Free Vegan Chocolate ( I used Plamil Foods )
  • 15 g Cornflour / Starch
  • 4 tsp of neutral Oil ( I used sunflower )
  • 1 tsp baking powder
  • 2 tbsp water
  • ( last 4 ingredients can be replaced with 2 eggs if required )
  • ————-BUTTERSCOTCH SAUCE -100 g Plant Based Butter ( I used Flora Unsalted )
  • 1 tsp Corn syrup
  • 90 ml Dairy Free Cream ( I used Alpro Soya
  • 1/2 tsp Vanilla Extract
  • 3 tablespoons of rum ( Optional )
  • 225 g Aquafaba I used Ogg Eggs but you can use the Juice out of a tin of chickpeas or any other legume seed, you will need at least 2 tins
  • 150 g Soft Brown Sugar
  • 165 g Icing / Confectioners / Powdered Sugar
  • 1/2 tsp Cream of Tartare
  • 225 g Vegan Block Butter ( Stork Block UK , Earth Balance US )
  • 165 g Trex ( UK ) or Cristo ( US )
  • 2 tsp Vanilla Extract
  • _______GANACHE
  • 200 g Dark Chocolate ( GF V ) I used plamil foods
  • 50 g Plant Based Butter ( I used Flora Plant based Unsalted
  • 50 g Dark Chocolate


  1. Pre heat your oven to 160 C Fan /175 C Standard / 350 F
  2. Grease and line 2 6 in cake tins with parchment
  3. Mash the Bananas and chop the chocolate
  4. Add the Flour , baking powder , bicarbonate of soda , xanthan gum and cinnamon to a bowl , whisk to combine then sieve into another bowl to aerate and combine evenly
  5. Beat the butter in a stand mixer with the paddle ( or hand mixer ) attachment for 2 minutes on medium speed
  6. Add both sugars and beat for a further 5 minutes until light and fluffy
  7. Combine the Cornflour, oil , 1 tsp Baking Powder , and water and whisk
  8. Add this a little at at a time to the butter sugar mix and beat until full combined
  9. Scrap the bowl down
  10. mixing on low or by hand add the flour mix in three batches alternating with the yogurt and finishing with flour, mix in until just fully combined
  11. Add the banana and the chocolate and by hand and fold in until evenly mixed , evenly distribute into two pans and smooth the tops
  12. Place in the oven and bake for 35 minutes until brown and a cake tester or cocktail stick comes out clean on testing
  13. Remove from oven and let cool in tin for 15 minutes , then remove and place on a baking rack to cool ( Can be wrapped in clingfilm and stored in fridge or freezer until ready to decorate
  15. Follow the directions here numbers 1 to 3 and place in fridge to go cold ( preferably overnight

    Brown Sugar Aquafaba Syrup


  17. In a saucepan .melt the butter over low heat
  18. Add the brown sugar , corn syrup , turn the heat to medium high and stirring continuously for about 5 minutes until the sugar has dissolved……DO NOT LEAVE IT A MINUTE !!! it can burn because I know !
  19. Remove for the heat and whilst whisking add the soy cream, it will fizz up so be careful
  20. Return to the hob and on a simmer whisk for about 5 minutes until thick and bubbling
  21. Transfer into a clean glass jar and leave to cool , add the rum and the vanilla and stir in
  22. ( leave at room temperature do no fridge, if any separation occurs on cooling blend with an immersion blender )

  23. Finish the Swiss meringue buttercream steps 4 -14

  25. Add 150 g Butterscotch sauce to the ASMB and whisk until fully combined for 3 minutes
  26. Set Aside in the fridge until ready to use

  28. Put the butter and chocolate in a bowl on the top of a pan of simmering water ( make sure water is not touching the bottom of the bowl )
  29. Heat until the butter and the chocolate are melted, take off the heat stir until smooth and combined
  30. Leave to cool at room temperature
  31. ——— Assembly

  32. Level the tops of the cakes if necessary, and cut each cake horizontally to create 4 even layers
  33. on each layer add thin layer of ganache
  34. Spread even layers of buttercream between each layer
  35. Crumb coat and a thicker central strip of buttercream for collar , measure the circumference of the cake with string
  36. Place into the freezer for 15 minutes
  37. Make the chocolate collar , cut a piece of parchment paper the length of the string and 4 1/2 cm wide , melt the chocolate and then pipe or splatter onto the parchment. Leave to go tacky
  38. Take cake out of freezer attache the collar chocolate side down, gently smooth and place back into the freezer for 10 minutes
  39. Take out of freezer remove parchment and decorate the rest ( There are plenty of videos on line for decorating, I”m no expert so check out fault line cake decorating )
  40. REMEMBER with Aquafaba swiss meringue buttercream , the fridge and freezer are your friend, slow and steady wins the race
  41. Store in the fridge for 3 /5 days in an airtight container ( take out at least 30 minutes before serving )
  42. Can be left covered on the side for up to two days covered

Phew I bet your exhausted πŸ˜‚πŸ˜‚πŸ˜‚

I reduced the number of pics on the method this week, I was worried about your printer cartridges πŸ˜‚πŸ˜‚

Now for some pics to leave you wanting and needing this cake

In all its Glory !!
All creamy and lush πŸ˜œπŸ˜‹
A slice of heaven 😍😍😍
Anyone for A Slice of Cake ??????
Whoops it fell over because I stuck a fork in it to eat it πŸ˜‚πŸ˜‚

Right done…………I’m exhausted typing πŸ˜‚πŸ˜‚

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

Sign up for an email, so you never miss another recipe or some pretty picture, or follow on WordPress or Instagram, see what I’m up too on a most daily basis.

If you make this or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on Instagram or use my #everyoneshouldenjoycake.

Feel free to let your fingers do the talking and share this amongst the awkward ones !!!!

‘ Non Wheaten’ Brown Soda Bread…Ditch the Yeast !!

‘ Non Wheaten’ Brown Soda Bread
Gluten Free, Vegan, Nut and Coconut Free

It seems as though every man and his dog have been making bread over the last few months as a way to pass the time in lockdown and reduce supermarket visits

So l had to address this somehow……but how ??

I eat little bread , the yeast over the years of not eating it doesn’t now agree to well

Commercial breads are on a whole getting better but still lack lustre

If I do make a yeast bread its by a method from Bread in 5 and their bread flour mix too , even adapted to vegan I worry to death re the legal implications of trying to publish it

So my current advise is buy a copy of their Gluten Free Bread in 5 book

But back to to this bake, a non yeast, wholemeal equivalent of the Irish Staple…

Now lets get the right names, its a Wheaten Bread in Northern Ireland and a Brown Bread in the South ……god Kerry and Anne will be displeased is I get that wrong

But for the un Irish πŸ˜‚πŸ˜‚πŸ˜‚ its a Brown Soda bread !! Sorted

On this recipe I have used a commerical flour blend as I dont want to intimidate you with a raft of whacky flour ( which I do use for my yeasted πŸ™ŠπŸ™ˆ)

But for bread you want it easy …… you want to be able to have confidence

Gluten Free bread is always about the correct ratio of fluid to ‘flour ‘

It will always be wetter and stickier than its gluten cousin it has to be !!!

This bread has astounded me to be fair , based on a recipe out of The Great British Bake Off big Book of Baking ……the hydration needed to be improved and general Cauldron Tweaking with the raising agents

But you now have a bread that’s no bolder and delcious to eat, wehter it be with a nice casserole, soup or just on its own with some approrote butter and jam

Saved in am air tight tin…… never plastic this loaf will last 2 days the next day toasted and remained delicious

its straight forward and easy just as it should be no need to never have a loaf available

Right lets crack on !!πŸ˜‚πŸ˜‚

Yes it is Gluten Free. Yes it is Vegan πŸ˜‚πŸ˜‚

Traditional Soda bread GF, DF V

  • Servings: 1 9in Loaf
  • Print

A Crunchy Craggy Loaf Full of Wholewheat Flour Taste without the wheat !!

Gluten Free Bread always needs to be left to go cold, otherwise it will remain gummy If you prefer a softer crust , wrap in a tea towel on the cooling rack….. Anne says πŸ˜‚


  • 350 g Brown Gluten Free Flour Blend ( I used Doves Farm Freee )
  • 1 1/2 tsp Xanthan gum ( Omit if your blend contains it Dove Farms does )
  • 100 g Gluten Free Plain White Bread Flour ( If not using your own blend I recommend Dove Farms Freee or Pilsbury US )
  • 1 tsp Bicarbonate of Soda
  • 2 tsp Baking Powder
  • 1/4 tsp Cream of Tartare
  • 25 g Dairy Free Butter ( I used Flour Plant Based Unsalted / US Earth Balance )
  • 1 tsp Salt , reduced or omit if your butter is salty
  • 50 g Porridge Oats
  • 50 g Whole Oats ( I used Morrisons ) or Medium Oatmeal ( Bran still attached with Oatmeal )
  • 1 1/2 tbsp Black Treacle or Molasses
  • 300 ml Dairy Free milk ( I used Alpro Soya )
  • 300 g Dairy Free Yogurt ( I used Alpro Soy )
  • 1 tbsp Whole oats for topping


  1. Pre heat your oven to 200 C Fan / 220 C standard / 425 F
  2. Line A baking tray with parchment paper and lightly dust with flour
  3. In a large mixing bowl, mix both flours , xanthan ( If using ) baking powder, bicarb ,cream of tartare with a whisk until combined
  4. Add the dairy free butter and with your finger tips rub into the flour until it all disappears
  5. Weigh out the porridge oats and grind the Whole Oats ( If not using medium oatmeal )
  6. Stir into the flour mix
  7. Add the milk to the yogurt and whisk together
  8. Then add the treacle or molasses to the milk and whisk until full combined to prevent streaks
  9. Pour half the liquid into the flour mix and using a wooden spoon or round bladed knife ( My choice ) Mix quickly
  10. Add the rest of the fluid and mix again , the dough will be sticky
  11. Using a spatula scrape the dough onto the lined baking tray
  12. With wet hands smooth the dough somewhat ……helps seal some of the ‘ bubble rise ‘
  13. Cut a deep cross with a wet sharp knife ( cleaning in between cuts )
  14. Sprinkle the oats
  15. Place in the oven on the middle shelve
  16. TURN OVEN DOWN too 180 C Fan / 200 C Standard / 390 F
  17. Bake for 35 minutes until brown
  18. It sound sound hollow when tapped on the bottom
  19. Cool on a wire rack, leave to go cold
  20. Eat on the same day or toasted the next day……. if it lasts !!

So there you go, it is really that easy

As this ALL gluten free bread this needs to be left to go cold , gluten free bread needs to cool or it just ends up gummy

But cooked long enough and left to settle it really is an excellent loaf

Tap that bottom make sure its hollow and you wont go wrong !!

Now I’m old so I don’t like a to crunchy crust , so my trusty Irish Guru Anne, said wrap it in a tea towel whilst it cools, because that’s what she learnt at school ( along time ago πŸ˜‚πŸ˜œπŸ™ˆ)

So lets give you some more pictures (god brown is hard to photo !! ), make you want it and know that if i can do it you can too…….honest you can !!

And a Video too 😱 Hopefully it works πŸ˜‚πŸ˜‚

Always a Flat ay !!!
Just Look at the Crack 😜 #kerrysfault !!
To prove the bounce πŸ˜‚πŸ˜‚πŸ˜‚
The perfect crumb
You know you want it !!
Thats all it takes some butter and jam !!
Just Delicious !!

Hope you enjoyed the post

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

Sign up for an email, so you never miss another recipe or some pretty picture, or follow on WordPress or Instagram, see what I’m up too on a most daily basis.

If you make this or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on Instagram or use my #everyoneshouldenjoycake.

Feel free to let your fingers do the talking and share this amongst your family and friends, especially the intolerant ones πŸ’œπŸ’œ

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