• Preheat oven to 350*. Grease an 8x8 inch baking pan and insert a parchment sling into the pan for easy cake removal. (See above photos for reference)
• In a medium bowl, add flour, baking powder, cinnamon and salt. Whisk to combine and set aside.
  1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, 1 teaspoon Ground Cinnamon, ¼ teaspoon Kosher Salt
• In a large bowl, combine brown sugar, non-dairy milk, melted vegan butter, Biscoff cookie butter, vanilla and vinegar. Whisk until completely homogenous. (See note)
  1 Cup Light Brown Sugar, tightly packed, 1 Cup Unsweetened Plant Milk, ⅓ Cup Biscoff Cookie Butter, 6 tablespoon Vegan Butter, melted, 2 teaspoon Vanilla, 1 ½ teaspoon White Vinegar
• Add the dry ingredients into the wet ingredients and whisk until everything is just combined.
• Pour batter into prepared 8x8 inch baking pan. Using the back of a rubber spatula, gently spread the batter evenly into the corners.
• Bake in a 350* F oven for 35-38 minutes, turning halfway through. A toothpick inserted into the center of the cake should come out clean.
• Allow to cool completely before frosting.

To Make the Frosting

• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, cream the vegan butter and biscoff cookie butter until completely smooth.
  4 tablespoon Vegan Butter, room temperature, 3 tablespoon Biscoff Cookie Butter
• Add the powdered sugar and mix until combined. Add the vanilla and 2 teaspoons of non-dairy milk and mix on medium speed until light and fluffy. Add the 3rd teaspoon of non-dairy milk only if you need it.
  1 Cup Powdered Sugar, Sifted, ½ teaspoon Vanilla Extract, 2-3 teaspoon Non-Dairy Milk

To Decorate:

• Add dollops of frosting across the top of the cake.
• Then using the back of a spoon or an offset spatula, spread the buttercream evenly on top of the cake. Top with crushed Biscoff cookies.
  ½ Cup Crushed Biscoff Cookies
• Remove from the pan using the parchment sling, slice and serve.