Biscoff Cake

This recipe makes a divine two tier cake with creamy butter Icing, extra biscoff biscuits optional.

Cake ingredients:
100g biscoff spread
300g light brown soft sugar
500g self raising flour
2 tsp baking powder
150ml olive oil
450ml soya milk with…
2 tsp cider vinegar mixed in it.
2 tsp vanilla extract

Butter Icing ingredients:
400g Icing sugar
200g Vegan Margarine
250g Biscoff spread
1 tbsp plant milk

1. Preheat oven 160c.
2. Add all cake ingredients to a high speed mixer and blend into a soft consistency (all in one method)
3. Divide between two 8 inch lined sandwich tins.
4. Bake for 35-40 minutes or until an inserted knife comes out clean.
5. Leave to cool on racks before Icing.
6. Whisk all Icing ingredients together until smooth and creamy.
7. Use some of the Icing to sandwich the sponges together and remaining can be piped as you wish

Notes:
Biscoff biscuits optional