A layer of rich chocolaty Biscoff cake with a dairy-free cream cheese buttercream frosting, topped with vanilla filled Biscoff cookies..or as I like to call it, heaven on a plate- haha!
This absolutely delicious cake requires no eggs, milk or and cream. It is 100% vegan and scrumptious!
The best thing about this chocolate cake is that its impossible to tell its vegan.
It’s moist, rich and decadent. Topped with the whippy vanilla frosting, it’s a real treat.
What is Biscoff and why you need it in your life?
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.
I’ve been really enjoying a single layer of cake recently for a number of reasons:
- They’re easy to make
- They don’t require a crumb coat / final coat of buttercream
- You can be very creative with the decoration
- Just pile on the buttercream, and you’re done
- If you like, you can slice it in half and enjoy a small layer cake, perfect for a small gathering
If you love Biscoff as much as my, you must check out my range of Biscoff desserts and treats here.
Preparation: 10 minutes
Baking time: 28-30 minutes
Serves: Approximately 6-8
Ingredients for the cake
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-225g of self-raising flour
-150g of caster sugar
-20g of cocoa powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of vegetable oil or coconut oil (melted)
-50g of Biscoff cookies
Ingredients for the buttercream frosting
-50g of dairy-free cream cheese
-50g of dairy-free butter
-1 teaspoon of vanilla extract
-120g of icing sugar
1. Preheat your oven to 180 degrees c and line an 8-inch 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, cocoa powder, 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. Gently fold in the roughly broken up Biscoff cookies.
7. Pour the batter into the lined cake tin.
Make sure to tap the tin on the worktop to remove any air bubbles.
8. Pop the cake into the center of the preheated oven and bake for around 28-30 minutes.
You will know it’s done when you put a knife or skewer in and it comes out clean and it is springy to the touch.
9. Place the cake on a cooling rack and allow to cool fully.
Once cool, pop the cake into a sealed container to keep it fresh before frosting.
Method (buttercream frosting)
1. In a bowl/stand mixer, cream the dairy-free cream cheese and butter on high then add in the vanilla extract and icing sugar.
Whip until smooth and combined.
Add in some dairy-free milk if needed.
2. Dollop the buttercream frosting on top of the cake and swirl around using a spoon or off-set spatula.
Decorate with crumbled Biscoff cookies, broken vanilla cream-filled cookies.
I also added some Biscoff spread into a piping bag fitted with a small star tip nozzle and piped small stars around the cake on top of the buttercream ( as seen in the photos)
Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days!
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