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Thursday, 6 September 2018

Ultimate Biscoff cake recipe

Vegan, quick & easy.

Inspired by this week's 'Bake Off', I decided to make the most moorish, tasty, luxurious and delicious cake! A three-layered vegan Biscoff cake with a vanilla & cookie cake, crunchy Biscoff spread, Biscoff buttercream, topped with a Biscoff drizzle, buttercream peaks and Lotus Biscoff cookies. Biscoff heaven!
Who could say no to this cookie & cake tower?!! Not me- haha!

An overload of Lotus Biscoff!
 This cake is seriously good, it disappeared in no time at all! It went down a hit with my family & friends! No-one can resist cookie butter and cake...especially not me! 
Are you drooling yet?
If you love Biscoff as much as me, check out my previous Biscoff recipes here.
The cakes are light, fluffy and moist. The addition of cookies inside just makes these cakes super textured and irresistible! I am over the moon with how it turned out, everyone who's tried this cake LOVE'S it which is always a bonus.

This cake would be perfect for a garden party, wedding or special occasion! 

Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Level- Medium

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Ingredients for the cake
-480ml of almond milk (I use unsweetened)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour 
-480g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
-1/2 pack of Biscoff cookies (chopped)

Ingredients for the buttercream
-210g of dairy-free butter
-600g of icing sugar
-5 tablespoons of Biscoff spread
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
+
-Lotus Biscoff cookies
+Biscoff spread (melted)
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To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil into the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Fold in the Biscoff cookies.
Step 7- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 8- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.

Step 2- Add in the Biscoff spread and whip until light & fluffy.

Step 3- Stack and fill the cake with the Biscoff buttercream and a layer of Biscoff spread (as seen in the photo below) then crumb coat the whole cake with the buttercream and pop into the fridge to set. 
This will take around 1 hour.
To decorate, I added leftover buttercream into a piping bag fitted with a medium french patisserie tip nozzle and piped some peaks around the top of the cake, added on some Lotus cookies, cookie crumbs and a drizzle of melted Biscoff spread.


Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!

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Holly Jade
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3 comments

  1. This cake looks so delicious and festive - perfect for birthdays!

    ReplyDelete
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