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, bicarbonate of soda, ground ginger, ground cinnamon and ground coffee. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
4. Add the wet ingredients into the dry ingredients and mix just to combine.
5. Pour the batter into the lined tin, spreading out out even and right into the corners of the tin.
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 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 (milk soak)

1. In a small bowl, combine the condensed milk and milk. Stir together until fully combined.
2. Poke holes all over the cake, them brush the milk soak over the cake. Allow this to soak into the sponge.

Method (biscoff core)

1. Poke holes into the cake, transfer smooth biscoff spread into a piping bag, snip off the tip and pipe in the holes. This will create hidden pools of biscoff inside the cake. 

Method (buttercream)

1. In a stand mixer with balloon whisk attachment or in a bowl with an electric hand whisk, add in the softened butter and whisk on high speed for around 5 minutes – 8 minutes until pale and creamy. 
2. Gradually add in the icing / powdered sugar along with the vanilla, coffee and ground ginger. Whip until it’s thick and fluffy. If its too thick, add in some more chunks of butter, too soft, add in more icing sugar to get it to the perfect creamy consistency. 
3. Spoon the buttercream on top of the cold cake (make sure its fully cold as any heat from the cake will instantly melt the frosting). Spread out using an off set spatula or the back of a spoon. Make swirls in the frosting for the biscoff sauce.
4. Melt some biscoff spread, swirl it on-top of the cake (refer to video for example).
5. Decorate the cake with a sprinkle of some ground ginger / ground coffee, mini vegan friendly gingerbread men and coffee beans (optional).
6. Slice the cake into squares using a sharp knife, serve and enjoy.