You can use a splash of soy milk to loosen it if you need to. Measure out 200g of icing sugar and add it to the bowl, mixing it in a little bit at a time. If you prefer to use the blocky style of butter, make sure it has softened slightly at room temperature first. While the cake is cooling, prepare your vegan Biscoff buttercream.Īdd 100g of vegan margarine to a large bowl. Peel the baking paper off the bottom and leave it to cool completely. Let the traybake cool in the tin for around 10 minutes then carefully flip it out onto a wire rack. Spoon the cake batter into your lined tin and bake for 25-30 minutes, until a toothpick through the centre comes out clean.
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Feel free to skip this step if you prefer a smoother texture. Step 5:Ĭrush around 6 Biscoff biscuits into crumbs and gently fold them into your cake batter. Mix well until you have a smooth cake batter. Step 4:Īdd the soy milk/vinegar mixture into the bowl of dry ingredients, along with 140g melted vegan margarine and 1 teaspoon of vanilla extract. In a large bowl, mix together 280g self-raising flour, 1/2 teaspoon bicarbonate of soda, 1/2 teaspoon of cinnamon and 160g of caster sugar. Set aside for 5 minutes or so to thicken slightly. In a small bowl or mug, mix together 250ml of soy milk and 2 teaspoons of apple cider vinegar. Leave a little bit of paper hanging over the edges for easy removal later on. Preheat your oven to 180 ☌/350 ☏ (or 160 ☌/325 ☏ if you’re using a fan or convection oven) and line an 8×10-inch tin with baking paper.
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How to make vegan Biscoff traybake Step 1: An easy buttercream made with vegan margarine, icing sugar and smooth Biscoff spread. You’ll need some crushed up biscuits to go into the cake batter and some extra for putting on top of the buttercream topping. I used margarine over oil as it helps to add flavour. If you omit the cinnamon, you can add a little extra vanilla instead. I just think it helps to mimic the sweet, slightly spicy flavour of the Biscoff biscuits. This is optional and can be omitted if you prefer. Works alongside the flour for raising power. This is used instead of plain flour to make the cake light and fluffy. When mixed with the soy milk, it will create a slightly thick, curdled mixture that will act as dairy-free buttermilk. This can be substituted for white vinegar or lemon juice. Other plant-based milks may be used if you prefer but I recommend soy. Because of its high protein content, it closely mimics dairy milk. I use unsweetened organic soy milk when I’m baking. Ingredients and equipment you’ll need for this recipe If you have a quick flick through this blog, you’ll see how much I LOVE Biscoff-flavoured desserts! More vegan Biscoff cakes: I just posted a chocolate traybake recipe but I’ve always wanted to do a dairy-free traybake with Biscoff buttercream and now seemed like the perfect time. With just a few minor tweaks to the recipes, I knew I could easily make many different flavours on the first try. That’s when I thought of traybakes! I’ve made quite a few of them in the past with many 5-star reviews. And because almost an entire week had passed without any new recipes, I needed a foolproof dessert that I knew wouldn’t fail me. My courgette cake was too stodgy, my coconut-oil flapjacks kept coming out either too crunchy or too sticky, and my chocolate truffles split, leaving a puddle of oil in the bowl! I guess I was just having one of those weeks…Īfter a few days of re-testing and failing (and getting more and more frustrated), I decided I’d just leave those recipes for another time. To be honest, I had such a nightmare with all of the recipes I had planned for this week. I’m coming at you with another super easy vegan traybake cake today, this time it’s Biscoff flavoured! Perfect for a last-minute party cake! A light, fluffy cinnamon-flavoured cake with creamy Biscoff buttercream frosting. This Biscoff vegan traybake is easy to make and can be whipped up with just a handful of simple ingredients.
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