Delight in the ease and scrumptiousness of this Vegan Biscoff and White Chocolate Cookie Cake, a treat that offers all the goodness of a fresh-from-the-oven cookie without the hassle. This cookie cake is soft in the center, chewy on the edges, and studded with melty white chocolate chips, making it an irresistible treat. The combination of Biscoff spread, dairy-free yogurt, and agave syrup creates a creamy and flavorful base, while the oat flour and vegan protein powder add substance and nutritional value. The added crunch of crushed Biscoff biscuits enhances the texture, making it a unique and delectable dessert. Perfect for those who love cookies but want the convenience of a cake, this recipe is a dream come true.
Ingredients:
- 100g Biscoff spread
- 150g dairy-free yogurt
- 100g agave syrup
- 50g light brown sugar
- 60g vegan protein powder
- 150g oat flour
- 1 tsp bicarbonate of soda
- 50g dairy-free white chocolate chips
- 50g crushed Biscoff biscuits
Method:
- Preheat the oven to 170°C and line a round cake tin with baking paper.
- In a bowl, whisk together dairy-free yogurt, Biscoff spread, and brown sugar until creamy.
- Add agave syrup and whisk again.
- Mix in oat flour, vegan protein powder, and bicarbonate of soda to form a thick dough.
- Fold in white chocolate chips and crushed Biscoff biscuits.
- Press the dough evenly into the prepared cake tin.
- Bake for 25 minutes, or until the edges are crispy.
- Allow to cool on a wire rack before slicing.
Enjoy this Vegan Biscoff and White Chocolate Cookie Cake, an easy-to-make, delicious treat that’s perfect for any occasion!
