GINGERNUT BISCUIT CAKE | BOSH! | VEGAN 🍰

Cake, wonderful cake. It’s not that healthy but it’s sooooooooo good. Every now and again, cake is a must. If you like ginger nut biscuits, which, let’s face it, you probably do, you’re gonna LOVE this!

A cup of tea is (obviously) essential when you have your first slice of this!

What’s the best vegan cake you’ve ever had and where did you eat it? Let us know in the comment community below.

Here is all the info you need:

Ingredients:

For the cake
180g plain flour
180g whole wheat flour
100g light brown sugar
200g white sugar
1 tsp salt
½ tbsp powdered ginger
4 tsp baking powder
140ml coconut oil (melted)
2 ripe bananas
250ml plant based milk
6 ginger nut biscuits

For the icing
50g ginger nut biscuits
60g dairy free butter
2 tbsp dairy free milk
1 tbsp maple syrup
½ tbsp powdered ginger
450g icing sugar

For decorating
6 ginger nut biscuits

Method:

First, make the cake | Pour the flours, sugars, salt, powdered ginger and baking powder into a mixing bowl and mix to combine

In the second bowl, mash the banana | Pour the melted coconut oil and plant based milk into the bowl. Pour the wet ingredients into the dry ingredients and fold everything together with a spatula to combine | Roughly break 6 of the ginger nut biscuits into small pieces, add them to the bowl and fold them into the mixture

Transfer equal amounts of the mixture into the cake tins, put the tins in the oven and bake for 25-30 minutes until golden, well risen and a skewer comes out clean

Whilst the cakes are baking, make the frosting | Put the remaining biscoff biscuits in a food processor and blitz them into a fine powder | Add the dairy free butter, dairy free milk and maple syrup to the processor and blitz them until everything comes together | Add the icing sugar to the processor and blitz into a thick icing sugar

Take the cake out of the oven, transfer them to a cooling rack and let them cool down to room temperature | Cut the rounded top off one of the cakes and Spread half the icing on top | Put the second cake on top of the first and repeat the spreading stage until all the icing has been used

Break the remaining decorative ginger nut biscuits into smaller pieces and decorate the cake to your taste | Cut the cake into 8 slices and serve immediately with a cup of tea

Also, our brand new book, HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones!

💚LIKE & COMMENT YOUR FRIENDS TO SPREAD THE VEGAN LOVE

All the love, Henry & Ian x

#vegan #bosh #veganmainstream

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