Biscoff Cake
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 2 | Eggs | |
| 120 ml | Oat milk | |
| 160 g | Flour | |
| 1.5 tsp | Baking powder | |
| 140 g | Biscoff spread | |
| 6 tbsp | Brown sugar | (granulated) |
| 1 tsp | Vanilla extract |
- Preheat the oven to 180C. Line a 8 inch square cake tin with baking paper and spray with cooking spray. In a bowl, combine the flour with the baking powder and a pinch of salt and mix well to combine.
- Melt 60g of the Biscoff spread in a bowl in the microwave, heating on high in 10-second bursts until melted. Add the granulated sweetener and whisk until combined, then add the eggs, vanilla extract and oat milk, whisking until smooth.
- Sift in the flour mixture, then fold in until combined. Pour the batter into the prepared tin and bake for 25 minutes, then remove from the oven and allow to cool slightly.
- Melt the rest of the Biscoff spread in a bowl in the microwave, and spread over the top of the cake, smoothing out with a spatula. Optional: sprinkle Biscoff crumbles on top.
- Slice into 16 equal squares and serve with ice cream.
Fat:
4.5g
Saturates:
1g
Sugars:
3.9g
Protein:
2.4g
Carbs:
18g
Fiber:
.6g
10.3%
Calories
18.2%
Carbs
2.8%
Protein
11.3%
Fat
2.4%
Fiber