-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
Base
| 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 |
FROSTING
| 300g | vegan margarine |
| 400g | icing sugar / monk fruit powdered sugar |
| 3/4 | jar biscoff |
| 1/2 | tsp salt |
The softest, fluffiest, lotus biscoff layer cake, sandwiched with layers of thick, creamy, caramely biscoff buttercream frosting 😋
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