• 100 g vegan margarine (¼ cup + 2 tablespoons)
• 150 g smooth Biscoff spread (3/8 cups)
• 250 g soft light brown sugar (1 + ¼ cups)
• 2 Teaspoons vanilla extract
• 200 g self-raising flour (1 + ½ cups)
• ½ Teaspoon baking soda
• 160 ml unsweetened soy milk (½ cup + 2 tablespoons)

For the Biscoff caramel:

• 120 ml Tinned coconut milk (½ cup)
• 60 g soft light brown sugar (⅓ cup)
• 25 g smooth Biscoff spread (1 heaped tablespoon)
• 1 Teaspoon vanilla extract

To top:

• 1-2 Biscoff biscuits (crushed into crumbs)