Spiced Biscoff Spongecake

Name: Spiced Biscoff Spongecake
Cook time: 28 min
Ingredients: 300 g plain flour; 235 ml almond milk; 1.5 tbsp lemon juice; 100 g coconut sugar; 70 g light brown sugar; 1.75 tsp baking powder; 0.5 tsp baking soda; 2 tsp cinnamon; 0.5 tsp salt; 100 ml vegetable oil; 135 g biscoff spread; 200 ml vegan whippable cream; 3 tbsp biscoff spread; 60 g icing sugar; 100 g vegan cream cheese; 1 tsp vanilla extract

lightly spiced cinnamon sponge with a whipped frosting, biscoff drip and biscuit crumb, i’ve baked this 8 times now and it never misses

Cook time28 minutes

Ingredients

whipped frosting

Directions

1
Preheat oven to 180°C or 160°C fan and line 2x 7” cake tins.
2
Combine milk and lemon juice and let curdle for a few minutes.
3
Whisk in the oil, melted biscoff, sugars, and salt.
4
Sieve in the flour, baking powder, baking soda, and cinnamon.
5
Fold the dry into the wet until just combined.
6
Add to tins and bake 28 minutes until toothpick inserted comes out clean.
7
Let cool completely, meanwhile make the frosting: whisk the icing sugar, vanilla, biscoff, and cream cheese.
8
Separately whip the cream until stiff, then fold into the cream cheese mixture gradually, try not to knock the air out.
9
Frost the cake, sandwiching some cream in between, and all around the sides and top. Decorate with a biscoff drip and biscoff crumb top!

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