Honestly, I think biscoff makes everything better at this point.
- 150g carrot
- 120g applesauce
- 100g coconut yogurt
- 100g biscoff spread
- 60g maple syrup
- 80g gluten-free all-purpose flour
- 60g vegan vanilla protein powder
- 3 tablespoons cinnamon
- 2-3 teaspoons ginger
- 1/2 teaspoon allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 100g dairy-free butter
- 40g biscoff spread
- 30g powdered sugar, sifted
- 20g vegan vanilla protein powder
- 30g melted biscoff spread
- 3-4 biscoff biscuits, halved
- 3-4 biscoff biscuits, crushed
- Preheat the oven to 165°C and grease and line a cake tin with baking paper.
- Grate the carrot and put it in a big bowl. Add applesauce, yogurt, biscoff, and maple syrup. Whisk it all together.
- Add the flour, protein powder, cinnamon, ginger, allspice, baking powder, and baking soda. Fold until it's all mixed.
- Pour the batter into the prepared cake tin and spread it out evenly.
- Bake for about 15 minutes or until it’s golden and a skewer comes out mostly clean. Let it cool.
- For the frosting, combine the butter and biscoff in a medium bowl. Beat them together with a handheld mixer.
- Sift in the sugar and protein powder, then beat again until it’s smooth and fluffy.
- Spread the frosting on top of the cake.
- Drizzle the melted biscoff on top and swirl through.
- Cut into 6-8 slices and top each with half a biscuit and a sprinkle of crushed biscuit.
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