Food & Drink
Woman Shares Recipe For Her Incredible Biscoff Caterpillar Cake
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With the weather over the weekend looking like it’s about to take a turn for the worse, why not dust down your apron and do a bit of baking?
And if you know of any Biscoff fans who’ve got a birthday coming up, this could be the perfect recipe to have a go at…
And in good news for all the plant-based diners out there - this one is vegan! Created by vegan baker, Beth, who runs Instagram page and blog Vecreation.
Speaking about Charlie, Beth told Tyla: "We all love Biscoff (especially in the vegan community) and we all love the British national treasure that is the caterpillar cake!
"Bringing together the nostalgia of the past and the excitement of the present felt very exciting!
"I developed a vegan swiss roll recipe and a custom caterpillar face called Charlie so those in the vegan community can enjoy the idea too! Coming together is always the way, even in baking.
"Making a cake was also the only way to stop me eating a whole jar of Biscoff in one go!"
If you fancy giving Beth’s creation a go yourself you can find the recipe here.
158g Aquafaba (straight from a supermarket can of chickpeas)
38g Vegan white chocolate (or non vegan, if you fancy!)
100g Granulated sugar
1/2 - 1Tsp vanilla
170g Plain Flour
1 1/4 Tsp baking powder
Pinch of salt
Decoration & Filling Ingredients:
200g Vegan white chocolate (or non vegan, if you fancy!)
20g Biscoff spread (for the chocolate)
6 x Tbsp Biscoff spread (for the filling)
2 x Biscoff biscuits
You will also need a 33cm x 23cm baking tray or swiss roll tray.
Pre-heat your oven to 180C (fan oven)
Line the tray with baking paper leaving longer pieces at each end.
Add flour and baking powder to a bowl and mix.
In a saucepan, add the aquafaba, sugar, vanilla and 38g chocolate and heat on a medium heat until just melted, stir well.
Add all the wet mixture to the flour/baking powder and mix until it is a nice thick, smooth batter.
Add the batter to the pan and spread it out to all the edges, shake the pan to get the batter as level as possible.
Cook for exactly 7 minutes. Straight from the oven; remove the cake on the greaseproof paper to a cooling rack and allow to cool completely.
Spoon the 6 Tbsp of Biscoff spread onto your cooled cake and spread evenly over the cake.
Using the greaseproof paper to help you; gently roll the cake. You should end up with a nice cylinder wrapped in greaseproof paper, keep the seam side down and place in the fridge for 30 minutes.
Crush your biscuits. Gently unwrap your cake and put on a cooling rack with something to catch the excess chocolate underneath. (I would recommend putting a small strip of greaseproof underneath your cake to help you lift it off.)
On a low heat; melt together the 200g white chocolate with the 20g Biscoff spread.
Once melted pour the chocolate all over the cake, sprinkle on your biscuits and place in the fridge again until the chocolate has set. Keep the excess chocolate for the drizzle which you can do when the chocolate has set.
If you have a face to add to the cake you can do this later when the chocolate has set, using a bit of melted chocolate as an adhesive.
Apparently Charlie will benefit from being left overnight to let the flavours infuse before you tuck in - good luck with that though!
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