Vegan Biscoff Cake Recipe

It’s been a while since posting. With one thing and another, life had just got in the way of posting a recipe that I had filmed back in April!

Christmas has been and gone and it has been my first really relaxed Christmas for a long time. Part of that has been learning to enjoy baking and cooking again, especially for family and friends.

So here is my last post of 2018!

If you are looking for other biscuit based cake recipes, please take a look at my ever popular Chocolate Oreo Cake recipe. My Rose and Pistachio cake is also a winner and my Bakewell slice recipe is perfect for large parties. If you want to make the buttercream for this recipe in advance, take a look at my buttercream recipe for my classic Vegan Victoria Sponge

The written recipe is under the video. Enjoy!

Vegan Biscoff cake recipe

Begin by lining 2 x 8” cake pans and pre-heating the oven to gas mark 5.

1/ Break up 1/2 a packet of Lotus Biscoff biscuits and set to one side

2/ Into a mixing bowl, add

  • 400g Self Raising Flour
  • 120g caster sugar
  • 120g Soft Brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • pinch of salt

stir the dry ingredients until mixed well.

3/ Measure out

  • 400g Soya (or other non-dairy) Milk
  • 160ml Vegetable Oil
  • 1 teaspoon vanilla essence
  • 2 teaspoons Salted caramel flavouring

Pour the wet ingredients into the dry and mix until combined

4/ Add the broken biscuits and mix well

5/ Divide the mixture between the two cake tins and pop into the oven for approx 45 minutes, or until cooked through and golden brown.

6/ Allow the cakes to cool on a wire wrack

7/ make up a portion of vanilla buttercream – for recipe, see the buttercream recipe on my Victoria Sponge blog post

8/ add a thick layer of Lotus biscoff spread to the base layer. Then a layer pf buttercream. Add the top layer, then cover in buttercream. Add the rest of the packet of biscuits, either whole or broken, for decoration

9/ Invite friends over, make coffee and serve the cake. Enjoy.

You can also find me on Youtube as The Grumpy Kitchen, Instagram as @The_Grumpy_Kitchen and facebook as, yes you guessed it, @TheGrumpyKitchen

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Rose and Pistachio Loaf Cake. Dairy free & Soya Free and full of flavour

This cake is one of my favourites to both bake and decorate. And to eat. The delicate fragrance of rose is fully complemented by the earthy, sweet taste of the pistachios. It’s not a strong rose flavour like it can be in Turkish Delight but enough so that you know that roses were involved.

This recipe is both dairy free and soya free for the cake. The icing recipe is from the previous Victoria Sponge recipe but I used a soya based spread to make the icing, so if you want the recipe to be completely soya free, check that your spread is too. Or you could make a drizzle icing with rose water, a bit of colouring and icing sugar.

If you prefer a loaf cake for afternoon tea, check out my Lemon and Lavender Drizzle cake which just reminds me of summer. The Coffee and pecan loaf is a great coffee break treat too. And both are soya free.

The written recipe is, as always, below the video

 

Rose and Pistachio Loaf Cake Recipe

Before starting, pour 100g shelled pistachios into a food processor and grind until about 60% is ground quite small. You don’t want a flour and definitely not a paste. Separate some of the larger  pieces for decoration at the end.

Also line a small – medium loaf tin

In a mixing bowl, measure out your dry ingredients;

275g Self Raising Flour

200g Caster Sugar

1 1/2 teaspoons Baking Powder

Pinch of Salt

Stir until well combined. Then add your wet ingredients;

170ml water

100ml vegetable oil

30ml rose water

Stir until well combined,

Then add your finely ground pistachios and mix

Pour into your lined loaf tin. and pop into the oven at Gas Mark 4 (180C) for around 40 minutes or until cooked through. The best way to tell if a cake is cooked through is to poke a butter knife or kebab skewer into the middle. If the knife comes out clean, then generally the cake is cooked. If there’s still batter on the knife, the cake needs a bit longer to bake.

When the cake is cooked, take it out and cool on a cooling rack.

While cooling, take a portion of butter icing from my Victoria Sponge recipe. Add a drop of vegan red food colouring and a tablespoon of rose water. Whizz the mixture up with a food mixer and add more icing sugar to thicken if necessary.

When the cake is cooled, spread a layer of icing on with a palette knife. I pipe on roses using a Russian Icing Nozzle and a piping bag.

Sprinkle with the larger pistachio pieces that you saved earlier and a scattering of dried, edible rose petals.

And you’re finished. Now sit back and enjoy a cup of tea with a slice of your freshly baked Rose and Pistachio Cake. You deserve it!

roseandpistachiocorner

Victoria Sponge. Dairy Free and delicious

Rose and Pistachio please! Make mine a slice of Double Chocolate Oreo cake with salted caramel buttercream and honeycomb crumb. A Classic Victoria Sponge is often overlooked for more exciting options.  And yet, Victoria Sponge isn’t just the cake made for a Queen, it’s the queen of all cakes. Once you get the recipe right, a Victoria Sponge can be the basis for all future cake recipes, with a little tweaking.

I use a buttercream for this recipe but you could scrap the buttercream and use the vegan squirty cream. Or forget the cream altogether and just use jam. Strawberry jam is a must. Any other jam and it isn’t a Victoria sponge. .Try to find fresh strawberries as they really do make the cake.

If you are looking for something chocolate, have a look at my Chocolate Oreo cake. And if you’re looking for a recipe with jam, try the Best Bakewell ever. There’s also a microwave mug version of the Bakewell.

Here’s the Victoria Sponge recipe video with the written version below,

Dairy Free Victoria Sponge Recipe

Line 2 x 7” baking pans with cake liners or greaseproof baking paper. Preheat oven to Gas Mark 4.

1// Mix the dry ingredients together in a bowl, so

300g Self Raising Flour

180g Caster Sugar

1/2 Tablespoon Baking Powder

Pinch of salt

2// Then add

300 ml of dairy free milk. I’ve used soya but others work just as well.

120ml flavourless vegetable oil. Sunflower oil works too.

1 and 1/2 tablespoons Vanilla Essence

Mix the wet ingredients into the dry until well combined.

3// divide the cake batter between the 2 cake tins. Tap a few times to release the air bubbles and bake in the oven for 30 – 40 minutes. Or until golden brown and a butter knife or skewer comes out clean.

Allow to cool on a cooking rack.

Buttercream Icing Recipe

While the cake is either baking or cooling is a great time to be whizzing up the buttercream icing

You’ll need 115g of vegan spread at room temperature. I tend to use Vitalite but there are many more. Also 60g of vegetarian shortening, like Trex. Trex is the only one I know of but I’m sure that there are others.

Whiz the spread/shortening up with 1/2 tablespoon vanilla essence and a pinch of salt using a handheld mixer on the lowest setting.

Once mixed, start adding the icing sugar. You’ll need around 300 – 500g. Start adding around 100-150g then mix it altogether with your handheld mixer. Keep adding the icing sugar in smaller stages until you have a thick but spreadable mixture.

If the icing is too thick or even like a dough, just add a drop of Soya milk and mix. If you’re icing is still too thin keep adding the icing sugar.

Putting it all together.

I tend to pipe my buttercream and jam on as it seems less messy. But it’s just as easy to use a spoon or a butter knife.

Add a thick layer of buttercream first followed by a good layer of Strawberry jam.

Sandwich together with the top layer of sponge. I’ve piped on a dash of decorative icing mostly to allow the strawberries to stick to the cake.

Add the fresh strawberries and sprinkle with  a generous dusting of icing sugar.

Et voila!

A cake fit for a queen. Or your mom when she comes to visit!

Hopefully you’ll enjoy this one, let me know how it goes.

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