Table of Contents
Place all of the cake ingredients into a large bowl (crushed Biscoff biscuits, 140g soft margarine, 120g soft light brown sugar, 240g Biscoff spread, 120g self-raising flour, 4 medium eggs and 1 tsp baking powder). Mix together, using an electric mixer on a low speed or by hand, until combined.
This Biscoff cake is a moist and fluffy cake layered with a creamy Biscoff spread frosting! No eggs, no milk, and no butter needed, it’s simple to prepare and sure to impress! Preheat the oven to 180C/350F. Grease and line three 8-inch springform cake pans and set aside.
Biscoff Cake- NO eggs or dairy! – The Big Man’s World ® This Biscoff cake is a moist and fluffy chocolate cake layered with a creamy Biscoff frosting! Made with no eggs, no milk, and no butter, it’s a simple and elegant vegan dessert that is sure to impress!
Beat the ingredients together using an electric whisk for 1-2 minutes or 4 minutes if beating by hand. Put the Biscoff spread into a heatproof bowl and microwave for 30 seconds to loosen it. Remove a cupful of the cake batter to a smaller bowl and mix in the warmed Biscoff spread.
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