• 180g plain flour
• 180g whole wheat flour
• 100g light brown sugar
• 200g white sugar
• 1tspsalt
• 4tspbaking powder
• 140ml coconut oil (melted)
• 2ripe bananas
• 2tbspbiscoff spread
• 250ml plant based milk
• 6biscoff biscuits
• 50g biscoff biscuits
• 60g dairy free butter
• 2tbspdairy free milk
• 1tbspmaple syrup
• 450g icing sugar
• 10biscoff biscuits

Instructions

1. 1

   Preheat oven to 200*C

2. 2

   Prepare 2x20cm cake tins greased & lined with baking paper

3. 3

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

4. 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. 5

   Fold everything together with a spatula to combine

6. 6

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

7. 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. 8

   Whilst the cakes are baking, make the frosting

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

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

14. 14

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

15. 15

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