Biscoff cake is our new obsession, and you can make it too

It is probably one of the best and most buttery cakes. Especially if you love cinnamon and, of course, cookies will become your new obsession.

All you have to do to make this delicious biscoff cake is to find out where you will get the specific cookies!

Materials:

300 ml vegan milk, at room temperature
2 tablespoons apple cider vinegar
460 grams of gluten-free flour for all uses
2 tablespoons cinnamon powder
2 tablespoons baking powder
1 teaspoon baking soda
200 grams of granulated sugar
150 grams of salted vegan butter
170 grams of apple sauce without sugar, at room temperature
150 gram biscoff cookies or biscoff cookie spread
2 tablespoons vanilla extract
Optional (but recommended): 1/4 teaspoon vanilla powder

Vegan vanilla buttercream:

2 cups vegan butter, at room temperature
4 cups organic powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons vegan milk without sugar
8–10 biscoff cookies, crushed
1/3 cup biscoff biscuit spread, preheated for 30 seconds until melted

Implementation:

Preheat the oven to 200 degrees. Grease three 6. Cake tins with cooking oil and coat with oil paste. Set them aside.

Prepare the vegan buttermik. Mix the milk with the apple cider vinegar and leave it aside to “sit” for 5-6 minutes.

Beat the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder and baking soda.

Make the dough: In a mixer, beat the vegan butter and sugar until fluffy, about 2-3 minutes. Then add the apple sauce, biscuit butter and vanilla extract. Mix again on medium speed until homogeneous. Add about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until smooth. Add the remaining dry mixture and the vegan buttermilk and mix on medium speed. Divide the mixture into the three cake tins evenly and bake for 35 minutes in 6 για cake tins or until the toothpick comes out clean.

Remove from the oven and let the cakes cool in their pans for 10 minutes and then transfer them to a grill to cool completely. Once they have cooled completely, then you can prepare the buttercream.

Vegan vanilla buttercream:

While the cake is cooling, add the vegan butter to a large bowl and beat for 2-3 minutes. Add 1 cup of powdered sugar at a time, continuing to beat until it becomes a thick buttercream. Add the vanilla and 2-4 tablespoons of coconut / almond milk and continue beating until the desired texture.

Fitting:

To assemble the cake, spread about 1/2 cup of vegan buttercream on one side of the cake. Then sprinkle with about 1/4 cup of the crumbled cookies, plus a tablespoon of biscuit butter. Place the second cake on top and repeat. Then place the third layer on top and cover with the remaining crumbs. Place the cake in the fridge to freeze.

Smooth the edges of the cake with a knife or spatula, then spread the last layer of frosting. Add if you want some whole cookies on top and enjoy!

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