Vegan Biscoff Cake
A light and fluffy vegan layer cake infused with the caramelized spices of Biscoff biscuits and smooth cookie butter frosting.
Ingredients
Scale
- 375g All-Purpose Flour
- 300g Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 350ml Soy Milk
- 1 tbsp Apple Cider Vinegar
- 150ml Vegetable Oil
- 200g Biscoff Spread
- 1 tsp Vanilla Extract
- 100g Crushed Biscoff Biscuits
Instructions
- Preheat your oven to 180°C and grease two 8-inch cake tins, lining the bottoms with parchment paper.
- In a small bowl, whisk together the soy milk and apple cider vinegar and let it sit for 5 minutes to curdle.
- In a large bowl, combine the curdled milk, vegetable oil, sugar, vanilla, and 100g of the melted Biscoff spread.
- Sift in the flour, baking powder, baking soda, and cinnamon. Whisk until just combined.
- Fold in the crushed Biscoff biscuits.
- Divide the batter evenly between the two tins.
- Bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool completely before frosting with a Biscoff-infused vegan buttercream.
Notes
- Ensure all ingredients are at room temperature for the best emulsion.
- Do not over-mix the batter once the flour is added.
- Soy milk provides the best protein structure for vegan cakes.
Find it online: https://dishmio.com/vegan-biscoff-cake/