Biscoff Coffee Cake
STOP WHAT YOU ARE DOING. This cake HAS TO... we repeat... HAS TO be baked by you. Every mouth should be blessed to a slice of our delicious dairy free Biscoff coffee cake at least once in its life time. We love Biscoff biscuits and we love the spread even more! That's why we decided to make a delicious coffee cake with this magic ingredient. Can you believe its a completely vegan cake recipe too?? This cake is so tasty, it will satisfy all your friends and family! It's a really easy cake recipe too, so what are you waiting for? READY, STEADY, BAKE!
Servings
Ingredients
For the cake
<item-todo-done>1 tsp salt<item-todo-done><item-todo-done>4 tsp baking powder<item-todo-done><item-todo-done>2 tbsp Biscoff spread<item-todo-done><item-todo-done>180g plain flour<item-todo-done><item-todo-done>180g wholewheat flour<item-todo-done><item-todo-done>140ml coconut oil melted<item-todo-done><item-todo-done>2 bananas ripe<item-todo-done><item-todo-done>1 double espresso room temperature<item-todo-done><item-todo-done>6g Biscoff biscuits<item-todo-done><item-todo-done>250 tbsp plant-based milk<item-todo-done><item-todo-done>100g light brown sugar<item-todo-done><item-todo-done>200 sugar<item-todo-done>
For the icing
<item-todo-done>2 tbsp plant-based milk<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>50g Biscoff biscuits<item-todo-done><item-todo-done>60 plant-based butter<item-todo-done><item-todo-done>450 icing sugar<item-todo-done>
For decorating
<item-todo-done>10 Biscoff biscuits<item-todo-done>
Ingredients
For the cake
<item-todo-done>2 tsp salt<item-todo-done><item-todo-done>8 tsp baking powder<item-todo-done><item-todo-done>4 tbsp Biscoff spread<item-todo-done><item-todo-done>360g plain flour<item-todo-done><item-todo-done>360g wholewheat flour<item-todo-done><item-todo-done>280ml coconut oil melted<item-todo-done><item-todo-done>4 bananas ripe<item-todo-done><item-todo-done>2 double espresso room temperature<item-todo-done><item-todo-done>12g Biscoff biscuits<item-todo-done><item-todo-done>500 tbsp plant-based milk<item-todo-done><item-todo-done>200g light brown sugar<item-todo-done><item-todo-done>400 sugar<item-todo-done>
For the icing
<item-todo-done>4 tbsp plant-based milk<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>100g Biscoff biscuits<item-todo-done><item-todo-done>120 plant-based butter<item-todo-done><item-todo-done>900 icing sugar<item-todo-done>
For decorating
<item-todo-done>20 Biscoff biscuits<item-todo-done>
Before you start
Preheat oven to 200°C | 2x20cm cake tins greased & lined with baking paper l Food processor
Make the cake mixture
- Pour the flours, sugars, salt and baking powder into the mixing bowl and mix together with a fork
- Mash the banana with a fork and add it to the bowl along with the melted coconut oil, Biscoff spread, espresso and plant based milk
- Fold everything together with a spatula to combine
- Roughly break the Biscoff biscuits into small pieces, pour them into the bowl and fold them into mixture
Bake the cakes
- 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
Whilst the cakes are baking, make the frosting
- Put the Biscoff biscuits in a food processor and blitz them into a fine powder
- Add the dairy free butter, plant-based milk and maple syrup to the processor and blitz them until everything comes together
- Add the icing sugar to the processor and blitz into a thick icing sugar
Decorate and serve
- Take the cakes out of the oven, transfer them to a cooling rack and let them cool down to room temperature
- Cut the rounded top off one of the cakes and Spread half the icing on top
- Put the second cake on top of the first and repeat the spreading stage until all the icing has been used
- Break the decorative Biscoff biscuits into small pieces into almost breadcrumb sized pieces and sprinkle them over the top of the cake
- Cut the cake and serve immediately with a cup of coffee