Vegan Biscoff Cake (Eggless)

• 315 ml unsweetened soy milk (1+¼ cups)
• 1 Tablespoon apple cider vinegar (sub white vinegar or lemon juice)
• 350 g plain flour (2+⅔ cups)
• 1 Teaspoon bicarbonate of soda (baking soda)
• 1 Teaspoon ground cinnamon (optional)
• 200 g caster sugar (1 cup)
• 180 g vegan margarine (¾ cup)
• 1 Teaspoon vanilla extract
• 10 Biscoff biscuits, crushed into crumbs

For the Biscoff buttercream frosting:

• 250 g vegan margarine (1 cup)
• 250 g creamy Biscoff spread (1 cup)
• 500 g icing sugar (4 cups)

To top (optional):

• 8 Biscoff biscuits
• 1 Tablespoon creamy Biscoff spread