It’s my birthday at the end of the month so I’ve been trialing a few cakes. I want to try and persuade my work colleagues that vegans don’t just live off dust 😉
I’d heard very good things about the new Lotus Biscoff Spread via the Vegan Groups on Facebook, so when I saw a jar in the shops I couldn’t resist. Facebook was right, this stuff is gorrrrrgeous! So gorgeous in fact that I had to invent a cake to put it into. This one is definitely a contender for the birthday bake-off!
Chocolate and Lotus Spread cinnamon cake:
- ¾ x cup vegan marg
- ¾ x cup sugar
- 3 x tsp “No Egg” in 6 tbsp. water
- 4 x tbsp. soya milk
- 1 x tsp cider vinegar
- 1 1/3 x cups self-raising flour
- 1 x tsp baking powder
- 2 x tsp cinnamon
- 2 x tbsp. Lotus Biscoff spread (plus extra for decorating)
- 2 x tbsp. Vegan friendly chocolate spread (have a Google search if you don’t already have a favourite brand!)
- Preheat the oven to 180oC
- Put the marg, sugar, No Egg, soya milk and cider vinegar into a bowl and whizz up until a pale batter is formed (it might look slightly “curdled” but don’t worry).
- In another bowl, mix the flour, baking powder and cinnamon together.
- Add the dry ingredients to the batter a spoonful at a time and fold in until thick and thoroughly mixed.
- Pour half the mixture into a well-greased baking pan. Dollop in blobs of the Lotus Spread and chocolate spread. Pour the rest of the mixture on top and swizzle around using a skewer.
- Bake for 35 – 45 minutes, depending on the dimensions of your tin. A skewer will come out of the centre of the cake clean once cooked. If the outside of the cake is browning too fast, wrap in foil.
- Allow to cool in the tin for 10mins before turning out onto a wire rack.
- Once completely cool, you can decorate. Using a butter knife, I alternated blobs of Lotus and chocolate spread to make a pretty pattern.
My favorite part of this cake is the slightly chewy crust and of course the Lotus – chocolate spread topping. Enjoy!
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