Lotus Biscoff Layer Cake (Veganised Momofuku Birthday Cake)

I've been drooling over the famous Momofuku cakes, so I thought I'd create a vegan version with my own spin! This recipe includes a soft and spongy vanilla cake, white chocolate crumb and creamy buttercream, with the fabulous Lotus Biscoff spread throughout. It takes a little extra time to assemble, but this show-stopper is worth every moment. You can make each component in advance and even freeze each one to save time when you're ready to assemble. If you're searching for a dessert for a party, celebration or special occasion, this one won't disappoint.

Ingredients for the cake

  • 400ml soy or non-dairy milk
  • 40ml apple cider vinegar
  • 400g self-raising flour
  • 300g caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla bean paste
  • 160ml vegetable oil 
  • 100g Lotus Biscoff Spread, warm

Ingredients for the crumb

  • 200g plain flour
  • 1/2 tbs cornflour
  • 200g caster sugar
  • 1/2 tsp salt
  • 215g vegan butter
  • 50g vegan white chocolate, melted

Ingredients for the icing

  • 250g vegan butter
  • 110g icing sugar
  • 40ml soy or non-dairy milk
  • 1/4 tsp salt
  • 100g Lotus Biscoff Spread

Instructions for the cake

  • Preheat oven to approximately 180 degrees Celsius and grease and line a 23x9 inch cake tin, or 1-2 cake tins of choice, depending on the size you select. 
  • Combine milk and vinegar in a large jug and set aside for 10 minutes.
  • In a large bowl, combine flour, sugar, powder soda and salt.
  • Slowly add wet ingredients, alternating between oil, vanilla, Lotus spread and milk mixture. Alternatively, hold back Lotus spread and spoon chunks into batter once it's in the cake tin.
  • Once mixture is combined (don't overmix!), pour into prepared tin and place in the oven.
  • Cook for approximately 45 minutes if using a larger cake tin, otherwise cook until the top starts to brown and an inserted knife comes out clean.
  • Remove from the oven and leave to cool completely before turning the cake onto a cooling rack.
  • Cut into three horizontal layers, or as many layers as you like! 

Instructions for the crumb

  • Combine all ingredients in a bowl and mix together with your hands until you have crumbs of various sizes. Spread them out so they don't get stuck together, but if they do, simply break into pieces once cooled.
  • Place on a large baking tray and bake for approximately 15 minutes, or until crumbs are firm and starting to brown.
  • Set aside to cool completely.

Instructions for the icing

  • Place all ingredients into the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer ready. 
  • Beat mixture until smooth and well combined.

Instructions for assembly

  • I recommend using a cake ring with an acetate cake collar, but you can also assemble your cake without. If you're not using either, simply place your first layer of cake on a board, top with icing follow by crumbs, and repeat the process until you have three layers. Top with extra Lotus spread if desired.
  • Place the acetate collar inside the cake ring, then place your first cake layer inside. 
  • Carefully spread out 1/3 of the icing, and top with 1/3 of the crumbs. Make sure the crumbs and icing go all the way to the edges.
  • Press your next cake layer down firmly, then repeat the process.
  • Finish with crumbs on top, and if desired, drip some warm Lotus spread on top.

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