Easy cinnamon sponge cake with a slight, subtle Biscoff flavour. Biscoff spread is not gluten-free, so if you are coeliac or allergic to wheat, this recipe isn't suitable. However, you can simply swap the Biscoff spread and use peanut butter instead, or just simply leave it as a plain cinnamon sponge cake. You can also increase the amount of Biscoff spread in this recipe if you like a strong Biscoff flavour. I used vegan yogurt, but both dairy and dairy-free yogurts will work well in this recipe.
Cinnamon & Biscoff sponge cake
Serves: 16 squares Prep time: 10 mins Cook time: 25 mins
Ingredients:
2 eggs
1/2 cup + 2 tbsp coconut sugar
1/4 cup coconut or rapeseed oil
1/2 cup Greek yogurt (I used Oatly Greek style)
1 tsp vanilla extract
1 + 1/2 tsp cinnamon
1 + 1/4 gluten-free flour blend (I used Doves farm plain white)
1 tsp baking powder
1/2 tsp baking soda
4-5 tbsp melted Biscoff spread
Instructions:
Preheat the oven to 180 degrees and line a baking tin (brownie tin) with baking paper.
In a large bowl, whisk the eggs with coconut sugar, oil, yogurt, and vanilla extract. Add in the cinnamon powder and mix well.
Add the flour blend, baking powder, and baking soda, and combine well.
Pour the batter into the baking tin and set aside.
Add the Biscoff spread to a cup/small bowl and place it in the microwave for about 50 seconds, then pour it over the cake. Using a knife, swirl the Biscoff around, so it is evenly distributed.
Place the cake into the oven and bake for 25 minutes.
Let it cool completely before slicing it.
Store the cake in an airtight container and consume it within 2-3 days (it is best on the same day).
