VEGAN LOTUS BISCOFF CAKE π
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VEGAN LOTUS BISCOFF CAKE π
The softest, fluffiest, lotus biscoff layer cake, sandwiched with layers of thick, creamy, caramely biscoff buttercream frosting π
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
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INGREDIENTS
- 80pg self raising flour
- 2 1/2 tsp bicarbonate of soda
- 200g caster sugar
- 300g coconut sugar
- 230ml sunflower oil
- 800ml plant milk
- 6 tbsp agave syrup
- 4 tsp vanilla extract
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FROSTING
- 300g vegan margarine
- 400g icing sugar / monk fruit powdered sugar
- 3/4 jar biscoff
- 1/2 tsp salt
METHOD
- Preheat the oven to 180C
- Add all dry ingredients to a large mixing bowl and combine
- Mix the oil, plant milk, agave and vanilla extract in a jug
- Pour the wet mixture into the dry mixture and combin
- Pour into 2 8 inch baking trays and bake for 30-40 minutes until golden
- Once the cakes are cooled, slice each through the middle into 2 circles using a bread knife and layer the frosting in between the two layers and over the top layer. Decorate with extra biscoff biscuits / crumbs