Biscoff Tiramisu Loaf Cake

I absolutely love Lotus Biscoff spread, and I also love tiramisu, so why not combine the two flavours in a delicious pumpkin loaf? Perfect for autumn! 

The sweet, caramel-like flavour from the biscoff spread complements the light and fluffy espresso buttercream so well!

Biscoff spread is accidentally vegan and works really well in a lot of bakes! Some other bakes of mine include these Biscoff and white chocolate cookie bars, the most delicious Biscoff cinnamon rolls and these easy six-ingredient Biscoff crispy treats!

You can find the video on how I made this recipe, along with many more dairy-free, egg-free, and vegan-friendly bakes and savoury bites, here.

- BISCOFF TIRAMISU LOAF CAKE -

You will need:

- 120g pumpkin puree
- 220ml soy milk
- 1 tsp vanilla extract
- 220g caster sugar
- 250g self-raising flour
- 1 tsp baking powder
- 1/2 shot of espresso
- 100g Biscoff spread

For the buttercream:

- 140g dairy-free butter
- 180g icing sugar
- 1/2 shot espresso
- 1 tsp cocoa powder

Method:

1. Preheat the oven to 180°C  and line a loaf tin with parchment paper.
2. Brew a shot of espresso and set it aside.
3. Combine the pumpkin puree, soy milk and vanilla extract in a large mixing bowl.
4. Add the caster sugar, flour and baking powder and mix until well combined.
5. Add half of the espresso shot and Biscoff spread to the mixing bowl and whisk until fully combined.
6. Pour the mixture into the loaf tin and place in the oven for 50 minutes or until a skewer poked through the middle comes out clean.
7. Once cooked, allow to cool completely before making the buttercream.
8. Add the butter to a mixing bowl and whisk with a hand mixer or stand mixer until the butter turns white (usually takes about 10 minutes).
9. Sieve the icing sugar into the bowl and whisk it together until smooth.
10. Pour in the espresso and whisk until a light, fluffy buttercream forms.
11. Spread the buttercream on the loaf and finally dust it with some cocoa powder.