Indulge in a slice of heaven with our Exquisite Vegan Caramelised Biscuit Chocolate Cake. This recipe elevates the classic chocolate cake with a delightful twist: a moist, intensely chocolatey sponge paired with a creamy caramel biscuit frosting. It's not just a treat for your taste buds but also includes a boost of vegan protein. Topped with crunchy biscuit crumbs, this cake is a perfect symphony of textures and flavors, making it an ideal indulgence for any occasion.
Ingredients:
- For the Cake:
- 150g self-raising flour
- 50g vegan chocolate protein powder
- 50g cocoa powder
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 100g sugar
- 240g dairy-free milk + 1 tsp vinegar (to create vegan buttermilk)
- 65g dairy-free yogurt
- 50g neutral oil (like sunflower or canola)
- For the Frosting:
- 200g dairy-free yogurt
- 40g vegan vanilla protein powder
- 40g Biscoff spread or cookie butter, melted
Instructions:
- Prepare the Cake:
- Preheat the oven to 170°C (340°F). Line two round cake tins with parchment paper.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Sift together the flour, chocolate protein powder, cocoa powder, baking powder, and bicarbonate of soda.
- In another bowl, mix the dairy-free yogurt, sugar, and oil.
- Combine the wet and dry ingredients until just mixed.
- Divide the batter evenly between the two tins and bake for 20-25 minutes.
- Make the Frosting:
- Whisk together the dairy-free yogurt, vegan vanilla protein powder, and melted Biscoff spread until smooth.
- Assemble the Cake:
- Once the cakes have cooled, spread the frosting between layers and on top. Optionally, sprinkle with crushed biscuit crumbs for added texture.
Dive into this Exquisite Vegan Caramelised Biscuit Chocolate Cake, a guilt-free delight that's sure to satisfy your sweet tooth. Remember to share this delicious and health-conscious recipe with your friends and family, especially those who cherish vegan and protein-rich desserts! 🍰🌿🍪