Post by @amanda.ducks

Vegan biscoff cake with vanilla buttercream 🍰 Ingredients: Cake: 6 tbsp flax meal 2 tbsp water 1 + 3/4 cups soy milk 1 tbsp apple cider vinegar 3/4 cup biscoff spread 1/3 cup vegetable/rice bran oil 1 cup brown sugar 1 tbsp vanilla extract 2 + 1/2 cups plain flour 3 tsp baking powder Pinch of salt Icing: 3 cups icing sugar 1/4 cup vegan butter 2 tsp vanilla extract 2 tbsp soy milk Drizzle: 2 tbsp biscoff spread 2 tbsp hot water Method: Preheat the oven to 190 degrees celsius, fan-forced. Grease and line a 20cm x 20cm baking tin with dairy-free butter or oil spray and baking paper. In a small bowl, combine flax meal and water to make the flax eggs. In a seperate bowl, combine 1 + 3/4 cups soy milk and the apple cider vinegar. Set both to the side. Add flax eggs, 3/4 cup biscoff, vegetable oil, brown sugar and 1 tbsp vanilla extract to a large mixing bowl and use an electric beater to combine until smooth and fluffy. Add flour, baking powder, salt and the milk mixture to the bowl and use a spatula to combine. Do not overmix. Transfer to the lined baking tin, smooth out evenly and place into the oven to bake for 45 minutes. Then, remove from the oven and allow to cool in the tin for 20 minutes, before transferring to a wire cooling rack. Add all icing ingredients to a large mixing bowl and use an electric mixer to combine into a smooth buttercream. Add the drizzle ingredients to another small bowl and combine until smooth. Spread the buttercream over the cake evenly, then dollop with the drizzle. Use a toothpick or skewer to spread the drizzle out into a nice swirl. Cut as desired, and enjoy! #vegan #vegandessert #vegancake #veganrecipe #cakerecipe