This butterscotch mug cake is a single-serve, warm and cosy dessert that’s ready in about a minute. Serve it with a scoop of vanilla ice cream and a drizzle of butterscotch caramel sauce for the ideal late-night or winter treat.
If you enjoy single-serve cakes, try my other mug cake recipes like the Biscoff mug cake or the banana bread mug cake.
This dairy-free butterscotch mug cake is one of those recipes I make all winter. It’s quick, comforting and uses pantry staples, so it’s perfect for late nights when you want dessert but don’t want to make a whole batch. The flavours are inspired by my butterscotch self-saucing pudding, condensed into a single mug so you can go from idea to plate in minutes.
Mug cakes are a great option when you want something small and satisfying without fuss. This recipe keeps the ingredient list short while still delivering the rich, caramel-like butterscotch flavour. A scoop of dairy-free vanilla ice cream and an extra drizzle of caramel make it feel indulgent.
Key Ingredients
This butterscotch mug cake comes together with five simple ingredients to make one generous serving packed with butterscotch flavour.
The full ingredient list and quantities are in the recipe card below.
- Dairy-free butter – a good vegan butter adds richness and helps create a light, cakey texture. Choose a buttery-style spread for best results.
- Golden syrup – this gives the cake its classic butterscotch sweetness and sticky caramel notes.
- Dark brown sugar – for the deepest caramel flavour. Light brown sugar will work if that’s what you have, but the taste will be milder.
- Self-raising flour – using self-raising flour keeps the recipe simple and produces a tender, fluffy cake without adding baking powder.
- Dairy-free milk – just a splash to bring the batter together. Oat milk works well, but any plant milk is fine.
Step-By-Step Instructions
Making this mug cake is straightforward. Use a microwave-safe mug at least 200 ml in capacity and a microwave for cooking.
1. In the mug, melt the dairy-free butter and golden syrup together in the microwave for 20–30 seconds, then stir until combined.
2. Stir in the dark brown sugar until dissolved. Add the self-raising flour and the dairy-free milk, then mix just until a thick batter forms. A few small lumps are fine—avoid overmixing to keep the cake tender.
3. Microwave the mug for about 60–75 seconds depending on your microwave. Start with the shorter time and check: the cake should be set on top but still soft to the touch. Overcooking will dry it out, so err on the side of slightly underdone.
4. Serve immediately with a scoop of dairy-free vanilla ice cream and, if you like, a drizzle of caramel sauce. A vegan salted caramel or store-bought dairy-free butterscotch sauce pairs beautifully.
Enjoy while warm for the best texture and flavour.
If you make this recipe, please leave a comment and a rating below — I’d love to know how it turned out!
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
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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.
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Add the dark brown sugar and mix well. Add the self-raising flour and milk and mix just until the batter forms.
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Microwave for approximately 60–75 seconds, depending on your microwave, until the cake is just cooked — firm but soft when gently touched on top.
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Serve immediately with a scoop of vanilla ice cream and caramel sauce if desired.
Video
Notes
Nutrition
Nutritional information is provided as a guide and calculated using automated tools; actual values may vary based on ingredients used.
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