A layer of vanilla sponge with cookie crumbles, a whipped Biscoff buttercream frosting topped with Biscoff cookie & spread.
My Biscoff recipes are always so popular and I’m sure this one will go down like a storm too!
What is Biscoff?
Where have you been? If you’re yet to enjoy the delight that is Biscoff, you’ve been missing out!
Biscoff is like a delicate shortbread cookie that is very crunchy and has a distinct and very caramel flavour.
Why a sheet cake?
- It’s easier to frost being in a rectangular shape.
- As its flat, its great for taking to parties, BBQ’s etc. They’re very portable friendly.
- They’re extremely easy to cut and serve. No more worrying about the perfect cake slices.
- No- mess bars make for a scrumptious dessert.
- You can decorate the sheet cake in sections, one half could be chocolate frosting, the other could be gingerbread. It’s very versatile.
Preparation: 20 minutes
Baking time: 28-30 minutes
Serves: Approximately 10-12
Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-200g of caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of vegetable oil / melted coconut oil
-6 Biscoff cookies (crumbled)
Ingredients for the Biscoff frosting
-90g of dairy-free butter
3 tablespoons of Biscoff spread
-200g of icing sugar
-1 tablespoon of dairy-free milk
1. Preheat your oven to 180 degrees c and line a 9 inch sqaure cake tin with grease-proof paper.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
4. Add the oil into the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry ingredients and mix.
6. Fold in the cookie crumbles.
7. Pour the batter into the lined cake tin.
Make sure to tap the tin on the worktop to remove any air bubbles.
8. Place the cake into the center of the preheated oven and bake for around 28-30 minutes.
You will know it is done when you put a knife or skewer in and it comes out clean and it’s springy to the touch.
9. Place the cake on a cooling rack and allow to cool fully.
Once cool, pop it into a sealed container to keep fresh before frosting.
1. In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the Biscoff spread and icing sugar.
Add a tablespoon of dairy-free milk if the buttercream is too thick.
2. Spread the frosting over the top of the cake, using a spatula or spoon to create a swirly effect.
3. Carefully melt a tablespoon of Biscoff spread until its smooth and add it into a piping bag.
4. Snip off the tip of the piping bag and using swirling motions, swirl the spread over the edges of the cake.
Decorate with Biscoff cookies.
Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days!
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