Biscoff Cake

AuthorJen BookerDifficultyBeginner

Yields1 Serving
Prep Time16 minsCook Time30 minsTotal Time46 mins

For the cake
 180g plain flour
 180g whole wheat flour
 100g light brown sugar
 200g white sugar
 1 tsp salt
 4 tsp baking powder
 140ml coconut oil (melted)
 2 ripe bananas
 2 tbsp biscoff spread
 250ml plant based milk
 6 biscoff biscuits
For the icing
 50g biscoff biscuits
 60g dairy free butter
 2 tbsp dairy free milk
 1 tbsp maple syrup
 450g icing sugar
For decorating
 10 biscoff biscuits

1

Preheat oven to 200*C

2

Prepare 2x20cm cake tins greased & lined with baking paper

3

Pour the flours, sugars, salt and baking powder into the mixing bowl and mix together with a fork

4

Mash the banana with a fork and add it to the bowl along with the melted coconut oil, biscoff spread, and plant based milk

5

Fold everything together with a spatula to combine

6

Roughly break the biscoff biscuits into small pieces, pour them into the bowl and fold them into mixture

7

Transfer equal amounts of the mixture into the cake tins, put the tins in the oven and bake for 20-30 minutes until golden, well risen and a skewer comes out clean

8

Whilst the cakes are baking, make the frosting

9

Put the biscoff biscuits in a food processor and blitz them into a fine powder

10

Add the dairy free butter, dairy free milk and maple syrup to the processor and blitz them until everything comes together

11

Add the icing sugar to the processor and blitz into a thick icing sugar

12

Take the cakes out of the oven, transfer them to a cooling rack and let them cool down to room temperature

13

Cut the rounded top off one of the cakes and Spread half the icing on top

14

Put the second cake on top of the first and repeat the spreading stage until all the icing has been used

15

Break the decorative biscoff biscuits into small pieces into almost breadcrumb sized pieces and sprinkle them over the top of the cake

Ingredients

For the cake
 180g plain flour
 180g whole wheat flour
 100g light brown sugar
 200g white sugar
 1 tsp salt
 4 tsp baking powder
 140ml coconut oil (melted)
 2 ripe bananas
 2 tbsp biscoff spread
 250ml plant based milk
 6 biscoff biscuits
For the icing
 50g biscoff biscuits
 60g dairy free butter
 2 tbsp dairy free milk
 1 tbsp maple syrup
 450g icing sugar
For decorating
 10 biscoff biscuits

Directions

1

Preheat oven to 200*C

2

Prepare 2x20cm cake tins greased & lined with baking paper

3

Pour the flours, sugars, salt and baking powder into the mixing bowl and mix together with a fork

4

Mash the banana with a fork and add it to the bowl along with the melted coconut oil, biscoff spread, and plant based milk

5

Fold everything together with a spatula to combine

6

Roughly break the biscoff biscuits into small pieces, pour them into the bowl and fold them into mixture

7

Transfer equal amounts of the mixture into the cake tins, put the tins in the oven and bake for 20-30 minutes until golden, well risen and a skewer comes out clean

8

Whilst the cakes are baking, make the frosting

9

Put the biscoff biscuits in a food processor and blitz them into a fine powder

10

Add the dairy free butter, dairy free milk and maple syrup to the processor and blitz them until everything comes together

11

Add the icing sugar to the processor and blitz into a thick icing sugar

12

Take the cakes out of the oven, transfer them to a cooling rack and let them cool down to room temperature

13

Cut the rounded top off one of the cakes and Spread half the icing on top

14

Put the second cake on top of the first and repeat the spreading stage until all the icing has been used

15

Break the decorative biscoff biscuits into small pieces into almost breadcrumb sized pieces and sprinkle them over the top of the cake

Biscoff Cake

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