Ingredients
315 ml Unsweetened soy milk (1+¼ cups)
1 Tablespoon Apple cider vinegar (sub white vinegar or lemon juice)
350 g Plain flour (2+⅔ cups)
1 Teaspoon Bicarbonate of soda (baking soda)
1 Teaspoon Ground cinnamon (optional)
200 g Caster sugar (1 cup)
180 g Vegan margarine (¾ cup)
1 Teaspoon Vanilla extract
10 Biscoff biscuits, crushed into crumbs
For the Biscoff buttercream frosting:
250 g Vegan margarine (1 cup)
250 g Creamy Biscoff spread (1 cup)
500 g Icing sugar (4 cups)
To top (optional):
8 Biscoff biscuits
1 Tablespoon Creamy Biscoff spread
Instructions
Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Grease, flour and line 3 7-inch cake pans.
Mix together the soy milk and the vinegar. Whisk briefly with a fork and set to one side- this will become “curdled” and will act as vegan buttermilk.
In a large bowl, mix together the flour, sugar, baking soda and cinnamon.
Melt the margarine in the microwave for 20-30 seconds, or until there are no lumps left, and leave it to cool for a few minutes.
Add the melted margarine to the bowl of dry ingredients, along with the buttermilk from earlier and the vanilla extract. Mix everything until well combined.
Add the crushed Biscoff biscuits and fold the crumbs into the batter.
Divide the cake batter between your 3 lined tins and bake for 15-18 minutes, or until a toothpick through the middle comes out clean.
Leave the cakes in the tins for 10 minutes then flip them out onto a wire rack and let them cool completely.
