Description
A delicious vegan cake packed with the caramelized flavor of Lotus Biscoff cookies and a creamy Biscoff frosting.
Ingredients
Scale
- 250ml dairy-free milk
- 1 teaspoon apple cider vinegar
- 100g caster sugar
- 280g self-raising flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 70ml sunflower oil
- 120g Lotus Biscoff cookies, crushed
- 100g dairy-free butter
- 30g dairy-free cream cheese
- 180g icing sugar
- 1 teaspoon vanilla extract
- 3 tablespoons smooth Biscoff spread
- Extra Biscoff spread for decoration
- Crushed Biscoff cookies for decoration
Instructions
- Prepare your cake tin by preheating the oven to 180°C fan and lining an 8 x 8-inch baking tin with greaseproof paper.
- Make the vegan buttermilk by combining dairy-free milk and apple cider vinegar. Whisk and set aside for 10 minutes.
- Mix the dry ingredients: sift together caster sugar, self-raising flour, baking powder, and bicarbonate of soda in a large mixing bowl.
- Combine the wet and dry ingredients by adding sunflower oil to the vegan buttermilk, whisking to combine, then pouring it into the dry ingredients along with the crushed Biscoff cookies.
- Bake the cake for 25 to 30 minutes, testing for doneness with a skewer.
- Cool the cake in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Add hidden Biscoff pockets by piping Biscoff spread into holes poked through the cooled cake.
- Make the frosting by whipping dairy-free butter and cream cheese in a stand mixer, then gradually adding icing sugar, vanilla extract, and Biscoff spread until smooth.
- Frost the cake with the Biscoff frosting using an offset spatula.
- Decorate with warm Biscoff spread drizzle and crushed Biscoff cookies.
Notes
Ensure all ingredients are at room temperature for better texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan, Biscoff, sheet cake, dessert, cookie butter