Vegan Biscoff Cake!
A two-layer delicious chocolate cake, with biscoff buttercream, biscoff decoration and more... the perfect vegan biscoff cake!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
- 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
- 1
Preheat your oven to 180ºc/160ºfan, and line two 8"/20cm cake tins with parchment paper on the bottom.
- 2
In a large bowl, add the flour, sugar, cocoa powder, baking powder and bicarbonate of soda.
- 3
Whisk them together so they're evenly distributed.
- 4
Pour in the milk, vanilla, oil and vinegar.
- 5
Mix the mixture until smooth - try not to over mix however. I just use a spatula/whisk.
- 6
Split evenly between the two tins, and bake for 30-35 minutes.
- 7
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.
- 8
Once cooled, refrigerate the cakes for 10-15 minutes before decorating to make them easier to handle.
- 9
Beat your butter on its own briefly to smooth it.
- 10
Add in your icing sugar and beat again until smooth.
- 11
Add in the biscoff, and beat again!
- 12
Add your first sponge to a plate/boad, and pipe/spread 1/2 of the frosting onto the first cake.
- 13
Add the second cake and pipe on the rest of the frosting
- 14
Decorate with biscoff biscuits, spread and sprinkles! Enjoy!