Vegan Biscoff Cake
🧁 Ingredients:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional)
- 1 cup (240ml) unsweetened almond milk
- 1 tbsp apple cider vinegar
- ⅓ cup (80ml) neutral oil (sunflower, canola)
- 1 tsp vanilla extract
- ½ cup (130g) Biscoff spread, slightly melted
For the Biscoff Buttercream:
- ½ cup (113g) vegan butter, softened
- ¾ cup (190g) Biscoff spread
- 1 ½ – 2 cups (180–240g) powdered sugar
- 1–2 tbsp plant milk (for texture)
For Topping:
- Crushed Biscoff cookies
- Melted Biscoff drizzle
👩🍳 Instructions:
- Preheat oven to 175°C (350°F). Grease and line two 8-inch cake pans.
- In a bowl, mix almond milk and vinegar. Let sit for 5 minutes to curdle (vegan buttermilk).
- Add oil, vanilla, and melted Biscoff spread. Mix well.
- In another bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients, mix until smooth.
- Divide batter between pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
🧁 Buttercream:
- Beat vegan butter until creamy.
- Add Biscoff spread and beat again.
- Gradually mix in powdered sugar, adding plant milk to adjust consistency.
🎉 Assembly:
- Layer the cakes with frosting in between.
- Frost the top and sides.
- Decorate with crushed cookies and drizzle with melted Biscoff.
