Mothers Day was a few weeks ago (at least the on we celebrate here in the UK was) and instead of doing the traditional buying chocolate or flowers I thought I'd make my Mum a cake with two of her favourite things; chocolate and Lotus Biscoff Spread.
It's pretty much for certain that my chocolate addiction came from my Mum. My Mum is also the person who taught me how to bake, how to fold so the air stays in the batter, how to tell when cakes are done - she's one of the people I have to thank for getting me into baking and for helping me discover this passion of mine.
You may have seen a recent post of mine about Lotus Biscoff Donuts - these are actually the same donuts I used to decorate this cake, which may seem a bit over-the-top but in my opinion it looked awesome! I also used the icing from the donuts as a drizzle for the cake - going extreme with the Lotus Biscoff really!
This cake was a decadent feast for the eyes and the stomach, and made my Mum very happy - I definitely nailed the Mothers Day gift this year!
How did you celebrate Mothering Sunday? Did you have a Sunday lunch followed by sweet treats like we did?
I hope you enjoy this recipe for a vegan Lotus Biscoff and chocolate cake - it may require a little more effort to make both the donuts and the cakes but I promise you it's worth it!
Total time: 2 Hours, plus cooling
Yield: 1 Cake, Serves 6 - 8 people
Ingredients
Yield: 1 Cake, Serves 6 - 8 people
Ingredients
- 150g Dairy-free Butter
- 200g Granulated Sugar
- 3 Tbsp Golden Syrup
- 300ml Dairy-free milk
- 2 Tsp Lemon Juice
- 275g Self-Raising Flour
- 1 Tsp Bicarbonate of Soda
- 5 Tbsp Cocoa Powder
- 100g Dairy-Free Butter
- 170g Icing Sugar
- 1.5 Tbsp Lotus Biscoff Spread
- Preheat your oven to 180˚celsius. Grease and line two round 7-inch cake tins.
- Beat together the butter and sugar.
- Stir in the golden syrup.
- In a measuring jug, stir together the dairy-free milk and lemon juice, and leave for a few minutes for the milk to curdle.
- Fold in the flour and bicarbonate of soda (the mixture will resemble breadcrumbs).
- Stir in the milk and lemon juice mixture into the batter, then fold in the cocoa powder.
- Pour the mixture into the two cakes tins evenly, then bake for 25 to 30 minutes, until a skewer inserted in the cake comes out clean.
- Leave the cakes to cool on a cooling rack.
- To make the icing, beat together the butter and icing sugar, then stir in the Lotus Biscoff Spread.
- Sandwich the two cakes with half the icing, then top with the remaining icing.
- Decorate any way you like - personally I added some of the Lotus Biscoff Icing I made in my Lotus Biscoff Donut recipe, as well as the donuts themselves, I really went all out on this cake!
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Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
Disclosure: This post may contain affiliate links, from which I earn a small percentage of commission at no extra cost to you if you choose to purchase the items.
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