Vegan Biscoff Cake!

• portions: 14 servings
• temps actif: 10 minutes
• temps total: 4 hours

Ingrédients

400 g Self Raising Flour

50 g Cocoa Powder

300 g Light Brown Sugar

1 tsp Baking Powder

1 tsp Bicarbonate of Soda

400 ml Almond Milk (or other dairy free milks)

1 tsp Vanilla Extract

175 ml Vegetable Oil

1 tbsp White Wine Vinegar

150 g Dairy Free Butter

300 g Icing Sugar

125 g Biscoff Spread

Biscoff Biscuits

Biscoff Spread

Sprinkles

Instructions

For the Cakes!

Preheat your oven to 180ºc/160ºfan, and line two 8"/20cm cake tins with parchment paper on the bottom.

In a large bowl, add the flour, sugar, cocoa powder, baking powder and bicarbonate of soda.

Whisk them together so they're evenly distributed.

Pour in the milk, vanilla, oil and vinegar.

Mix the mixture until smooth - try not to over mix however. I just use a spatula/whisk.

Split evenly between the two tins, and bake for 30-35 minutes.

Once baked, leave to cool in the tins for 10-15 minutes, and then move on to a wire rack to cool fully. Be careful when handling the sponges as they will be very soft and could break easily.

Once cooled, refrigerate the cakes for 10-15 minutes before decorating to make them easier to handle.

For the Frosting!

Beat your butter on its own briefly to smooth it.

Add in your icing sugar and beat again until smooth.

Add in the biscoff, and beat again!

To Decorate!

Add your first sponge to a plate/boad, and pipe/spread 1/2 of the frosting onto the first cake.

Add the second cake and pipe on the rest of the frosting

Decorate with biscoff biscuits, spread and sprinkles! Enjoy!

Nutrition

• Calories: 329 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 2 g
• Sodium: 195 mg
• Glucides Totaux: 49 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 24 g
• Protéines: 5 g