Wed, 10 September 2025
Plant-Powered Apple & Cinnamon Cake with Biscoff Frosting
There’s something about autumn that just shouts comfort food, the scent of apples baking, warm cinnamon in the air, and a cheeky layer of Biscoff to finish it all off. This cake is a real crowd-pleaser: soft, fluffy sponge studded with tart Granny Smith apples, topped with a creamy Biscoff frosting and crunchy biscuit crumb. Serve it warm with plant-based ice cream, custard or cream for the ultimate treat. Trust me, this one won’t be hanging around the cake tin for long!
Ingredients
For the Cake:
For the Frosting:
Method
Prep the tin: Grease a 20cm deep cake tin with dairy-free spread and line with baking parchment. Preheat the oven to 180C (160C fan) / Gas 4.
Make the buttermilk: Pour the oat milk into a jug, stir in the lemon juice and set aside for 5 minutes to curdle.
Mix the batter: In a large bowl, sieve together the flour, cinnamon, both sugars and baking powder. Add the thickened oat milk mixture, vanilla extract, melted butter and ½ tsp salt. Beat everything together with an electric whisk until smooth.
Add the apples: Toss the chopped apples in 1 tbsp flour, then gently fold them into the batter. Spoon the mixture into the prepared tin.
Bake: Bake for 1 hr – 1 hr 20 mins until golden, risen and firm to the touch. Leave to cool in the tin for 10 mins before transferring to a wire rack.
Make the frosting: Beat together the cream cheese, Biscoff spread and icing sugar until smooth and creamy.
Finish: Once the cake has cooled, spread over the frosting and sprinkle generously with crumbled Biscoff biscuits.
Chef’s tip: This cake is lush warm from the oven with a dollop of vegan vanilla ice cream, but it’s just as good served cool with a cuppa. It’ll keep in an airtight container for 3 days (though I doubt it’ll last that long!).
