Instructions
1. Make the Cake
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Preheat oven to 350°F (180°C). Line and grease two 8-inch cake pans.
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Beat dairy-free butter and brown sugar until fluffy and light.
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Add eggs one at a time, mixing well after each addition.
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Stir in the vanilla.
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Combine gluten-free flour, salt, and baking powder, then fold into the batter.
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Add dairy-free milk and mix until smooth.
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Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
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Cool completely before decorating.
2. Make the Salted Caramel Sauce
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Add coconut milk, brown sugar, and vanilla to a saucepan.
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Bring to a gentle boil, then reduce heat and simmer for about 20 minutes until thickened and darker in color.
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Stir in sea salt.
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Let cool completely.
3. Make the Buttercream
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Beat dairy-free butter until smooth and creamy.
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Gradually add powdered sugar, beating until fluffy.
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Mix in 2 tablespoons of the salted caramel sauce.
4. Assemble the Cake
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Place the first cake layer on a serving plate and spread a generous layer of buttercream on top.
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Add the second layer and frost the entire cake with the remaining buttercream.
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Top with dairy-free caramel popcorn.
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Drizzle with extra salted caramel sauce to finish.
Tips
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Use block-style dairy-free butter for the frosting — spreads will not hold shape.
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Add the popcorn just before serving to keep it crunchy.
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Cake stays fresh for up to 3 days in an airtight container.
