Vegan Biscoff Sheet Cake

Method (cake)

1. Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes it easier to remove the cake when baked.
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 sugar, flour, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
4. Add the wet ingredients into the dry ingredients along with the crushed biscoff cookies and mix just to combine.
5. Pour the batter into the lined tin. Level it out with the back of a spoon or offset spatula.
6. Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.
7. Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before filling and frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.

Method (biscoff filling)

1. Transfer a few tablespoons of biscoff spread into a piping bag and snip off the tip.
2. Once baked and cool, using the handle of a wooden spoon or the wide end of a chopstick, poke holes all over the top of the cake. In the holes, pipe in the biscoff spread. Set this to one side while you make the frosting.

Method (frosting)

1. In a stand mixer with balloon whisk attachment, add in the dairy-free butter and cream cheese, whip on high speed for 5-8 minutes to combine and until pale and creamy.
2. Gradually add in the icing / powdered sugar, mixing on low at first, then increasing speed until fully incorporated.
3. Add in the vanilla and biscoff spread, beat for a further 3-4 minutes until light, plane and creamy.
4. You may may way to adjust the consistency if its too thick or soft. Add more cream to loosen or more powdered sugar to thicken, as needed.
5. Spoon the buttercream over the top of the cake, and spread out using the back of a spoon or off-set spatula. Make swirls in the buttercream for decoration.
6. Melt some biscoff spread to make it easier for swirling. Allow to cool slightly then spoon on to the buttercream, using the back of a spoon to swirl it around (refer to video for example). 
7. Decorate with some biscoff cookie crumbs. 
8. Use a sharp knife to cut the cake into squares.
9. Serve and enjoy!