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So if you have these ingredients lying around in your cupboards at home already (these staple ingredients for me) then get your baking game on and let me know what you think of the recipe - I love seeing you guys recreating my recipes! (tag me on Instagram @veganshannon)
- CHOCOLATE BISCOFF LOAF CAKE -
Prep Time: 15 mins Cook Time: 50 mins
You will need:
- 3/4 cup oat milk
- 3/4 cup vegan butter
- 1 1/2 cups self-raising flour
- 1/2 tsp baking powder
- 1/4 cup cocoa powder
- 1 1/4 cups caster sugar
- 2 vegan eggs (I use Free & Easy Foods egg replacer)
- 3 honeycomb speculoos chunky chocolate eggs from Oh My Choc (optional)
- vegan honeycomb, for decorating
- 1 Lotus Biscoff biscuit, for decorating
For the Biscoff buttercream:
- 3/4 cup oat milk
- 3/4 cup vegan butter
- 1 1/2 cups self-raising flour
- 1/2 tsp baking powder
- 1/4 cup cocoa powder
- 1 1/4 cups caster sugar
- 2 vegan eggs (I use Free & Easy Foods egg replacer)
- 3 honeycomb speculoos chunky chocolate eggs from Oh My Choc (optional)
- vegan honeycomb, for decorating
- 1 Lotus Biscoff biscuit, for decorating
For the Biscoff buttercream:
- 1/2 cup softened vegan butter
- 1 1/2 cups icing sugar
- 1/4 cup Lotus Biscoff spread
- 2 tbsp dairy-free milk
Method:
1. Preheat the oven to 180C and line a loaf tin with parchment paper.
2. In a small saucepan, add the vegan butter and oat milk. Stir on low heat until the butter has completely melted. Set aside.
3. In a large mixing bowl, sieve the self-raising flour. Add the baking powder, cocoa powder and caster sugar and mix to combine. Throw in the vegan eggs and mix again.
4. Add the melted butter/milk mixture to the dry ingredients and mix until completely combined and the texture is smooth.
5. Pour the cake batter into the lined loaf tin and place in the oven for 50 minutes until a skewer/toothpick poked in the middle comes out clean.
6. Allow the loaf to cool completely on a cooling rack before preparing the buttercream.
7. In a large mixing bowl, cream the softened vegan butter until light and fluffy. Add the icing sugar and mix the two together until completely combined. The texture should be thick so add the dairy-free milk to help make the texture lighter and creamier but not too runny! Add the Biscoff spread and mix until completely combined.
8. Add the icing to a piping bag and decorate however you like. I used a star tip nozzle and piped around the edges of the loaf.
9. Finally add the Oh My Choc honeycomb speculoos chunky chocolate eggs to the middle of the loaf and sprinkle some vegan honeycomb and crumbled Biscoff biscuit around the edges.
1. Preheat the oven to 180C and line a loaf tin with parchment paper.
2. In a small saucepan, add the vegan butter and oat milk. Stir on low heat until the butter has completely melted. Set aside.
3. In a large mixing bowl, sieve the self-raising flour. Add the baking powder, cocoa powder and caster sugar and mix to combine. Throw in the vegan eggs and mix again.
4. Add the melted butter/milk mixture to the dry ingredients and mix until completely combined and the texture is smooth.
5. Pour the cake batter into the lined loaf tin and place in the oven for 50 minutes until a skewer/toothpick poked in the middle comes out clean.
6. Allow the loaf to cool completely on a cooling rack before preparing the buttercream.
7. In a large mixing bowl, cream the softened vegan butter until light and fluffy. Add the icing sugar and mix the two together until completely combined. The texture should be thick so add the dairy-free milk to help make the texture lighter and creamier but not too runny! Add the Biscoff spread and mix until completely combined.
8. Add the icing to a piping bag and decorate however you like. I used a star tip nozzle and piped around the edges of the loaf.
9. Finally add the Oh My Choc honeycomb speculoos chunky chocolate eggs to the middle of the loaf and sprinkle some vegan honeycomb and crumbled Biscoff biscuit around the edges.
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