Hands up if you've joined the 'love' club for all things Lotus Biscoff... Well I can ensure you that I have. Its silky, smooth lushness has got the taste buds salivating and the mouth drooling and if anyone is selling or offering Lotus Biscoff products then I am first in line to try and buy...
Not good on the old waistline I know, I know, but everything in moderation is what I say.
Soooo, when it was my daughter's birthday I couldn't think of a better flavoured cake to make than LOTUS BISCOFF let me tell you it didn't fail to impress...both visually and more importantly it tasted LUSH. So without further ado I give you the 'Lotus Biscoff Vegan Cake' recipe...
We really hope you enjoy...
Happy Cooking!
The Food Fiesta Team
LOTUS BISCOFF CAKE - VEGAN
Ingredients for the cake
420 g of self-raising flour
480 g of golden caster sugar
480 ml of almond milk
2x tsp of apple cider vinegar
1x tsp of baking powder
1x tsp of bicarbonate of soda
120 g of coconut oil (melted)
1/2 pack of Biscoff biscuits (chopped)
Ingredients for the buttercream
210 g of dairy-free butter
600 g of icing sugar
5x tbsp of Biscoff spread
1/2x tsp of dairy-free milk
Lotus Biscoff cookies
Biscoff spread (melted)
CAKE METHOD
Preheat oven to 180 C / 365 F / GAS MARK 4. Line THREE 6 inch cake tins with grease-proof paper. In a bowl or glass measuring jug, combine the almond milk and the apple cider vinegar. Whisk until combined.
Set aside for approx 10 minutes to curdle (This creates a vegan 'buttermilk').
In a large mixing bowl sift the flour, baking powder, bicarbonate of soda and sugar. Mix together.
Add the melted coconut oil to the 'buttermilk' and whisk.
Put all the wet ingredients into the dry ingredients and mix together.
Add the chopped Biscoff cookies to the mixture and fold them in.
Divide the mixture equally between the 3 lined trays and give the tins a slight tap to remove any air bubbles. Pop them into the pre-heated oven and bake for approx 26-30 mins. If they are springy to the touch and the skewer comes out clean when placed into the centre of the cake, then the cake is done. Remove from the oven and allow to fully cool on a cooling rack. Once fully cooled begin making the buttercream.
BUTTERCREAM METHOD
In a stand-mixer or bowl (personally I use a stand-mixer), place the butter in and sift in the icing sugar. Mix until combined.
Add in the Biscoff spread and whisk until light & fluffy.
I then put a thin layer between each cake and then stack. Once stacked spread the buttercream on the top of the cake. (You can make it look as smooth or rustic as you like). With the remaining buttercream add it to a piping bag and decorate as you desire.
Also with the remaining cookies you can add them to the sides of your cake or crumble them over the top...(go wild the choice is yours).
I then place it into a fridge until ready to be served (the vegan butter seems to melt fast).
One thing I do like to do before serving is to drizzle the cake with melted Lotus spread.
Keep stored in the fridge & enjoy x
The BEST VEGAN CAKE EVERRRRR. Wow I made this for a birthday celebration and it was a huge success. You definitely don't have to be vegan to enjoy this one.