Caramel Speculoos Cake
Servings: 9 servings (1 9-inch square pan)
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Ingredients
¾ c. unsweetened plant-based milk (i.e., soy, oat or almond)
2 tsp. apple cider vinegar
1 ⅓ c. all purpose flour
¾ c. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
¼ c. neutral oil (i.e., canola or vegetable)
2 tsp. caramel extract
Crushed speculoos cookies
Instructions
Preheat the oven to 350°F. Grease and line 1 9-inch square pan.
Mix together the plant-based milk and apple cider vinegar. Set aside to curdle for approximately 5 minutes. This will create a vegan buttermilk replacement.
In large bowl, sift together the all purpose flour, granulated sugar, baking powder, baking soda, cinnamon and salt. Whisk to combine.
To the same bowl, add the neutral oil, caramel extract, and curdled plant-based milk. Mix to combine.
Pour the batter into the lined pan and bake for 30-35 minutes. Insert a toothpick into the center of the cake and check that it comes out clean to ensure the cake is fully cooked.
Remove from the oven and cool completely.
Top with speculoos frosting and crushed speculoos cookies.
Notes
To make a 9x13 or layered cake, simply double the recipe and bake for the same amount of time.
5 December 2024