Vegan Biscoff Cake

Name: Vegan Biscoff Cake
Prep time: 80 min
Cook time: 30 min
Ingredients: 160 g (⅔ cup) smooth Biscoff spread; 60 g (¼ cup) vegan butter (melted); 80 ml (⅓ cup) neutral oil (I use olive); 200 g (1 packed cup) light brown soft sugar; 300 ml (1 ¼ cups) unsweetened non-dairy milk (I use soy); 2 teaspoons vinegar; 2 teaspoons vanilla extract; 380 g (3 cups) plain (all-purpose) flour; 20 g (2 packed Tablespoons) cornflour (cornstarch); 3 teaspoons baking powder; ½ teaspoon bicarbonate of soda (baking soda); 1 ½ teaspoons ground cinnamon; ½ teaspoon salt; 200 g (7 oz) vegan block butter (softened); 240 g (1 cup) smooth Biscoff spread; 250 g (2 cups) icing (powdered) sugar; 100 g (6 Tablespoons) smooth Biscoff spread; Biscoff cookies

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Vegan biscoff cake - this impressive Biscoff layer cake is Biscoff lovers heaven! Light, moist, fluffy brown sugar Biscoff cakes are sandwiched with Biscoff buttercream and topped with a Biscoff drip and Biscoff cookies.

This would make a great birthday or celebration cake for any time of year.

Vegan Biscoff cake on awhite cake stand with crushed cookies and a bowl of cookie butter.

This is a cake for serious Biscoff lovers, it is packed with a whopping 500g of Lotus Biscoff cookie butter spread plus Biscoff cookies to decorate. The lightly spiced caramel flavour is so addictively good!

Despite how rich the cake is, it feels very light and not overly sweet to eat; it also looks like a real showstopper but is a lot easier to make than you might think!

A labelled image of the ingredients needed to make vegan Biscoff cake in bowls.

Ingredient Details:

Biscoff spread + cookies: Make sure that you use smooth spread rather than crunchy otherwise it may throw off the moisture balance of the cake. You will need a total of 500g of biscoff spread so you will need two jars (or one of the massive tubs).

The cookies are for decoration so how many you will need depends on how you decide to decorate the cake, 1-2 packets depending on how crazy you go with them.

Milk: Any kind of unsweetened non-dairy milk (except tinned coconut) should be fine, but I always prefer to use soya milk for baking.

Oil + vegan butter: Using a mixture of oil and butter in the cake gives you the best of both worlds - both flavour and moisture. Any neutral oil will work, I use olive. For the butter you will need to use a block variety rather than the spreadable kind in a tub, especially for the buttercream; I like Flora plant butter.

Vinegar: This reacts with the bicarbonate of soda to help the cake rise and give it a light texture. I use either apple cider vinegar or white wine vinegar. You can also use lemon juice instead.

Plain flour and cornflour: Regular plain (all-purpose) flour with a bit of cornflour (cornstarch) added gives the crumb a nice texture. You can swap the cornflour for an equal weight of plain flour if you don't have any, but I do recommend using it if you can.

Baking powder and bicarbonate of soda (baking soda): You really do need both for the best texture and rise.

Sugar: Light brown soft or muscovado sugar is best for the cake as it provides a caramel-like flavour. For the buttercream you will need icing (powdered) sugar; if you are able to get hold of golden icing sugar that would be even better.

Vanilla extract: Extract is better than essence and you can also use vanilla bean paste.

Cinnamon: I add a touch of cinnamon to the cake to enhance the biscoff flavour, a speculoos spice blend would be great instead if you have it.

Close up of the sliced vegan Biscoff cake.

How To Make Vegan Biscoff Cake:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: To make the cakes, start by whisking together the Biscoff spread and the melted butter to loosen the spread up. Whisk in the oil and sugar, followed by the milk, vinegar and vanilla extract.

Step 1, a two image collage of mixing the wet ingredients.

Step 2: Sift in the flour, cornflour, baking powder, bicarbonate of soda, cinnamon and salt. Stir with a balloon whisk until no dry lumps remain.

Step 3: Divide the batter evenly between two 20cm/8in round cake tins and bake for 25-30 minutes.

Step 3, a two image collage of the cakes before and after baking.

Step 4: To make the buttercream, whisk together the Biscoff spread and the softened butter until well combined. Sift in the icing sugar and whisk for a good few minutes until very light and fluffy.

Step 4, a two image collage of making the buttercream.

Step 5: Trim the tops of the cakes to level them then spread a layer of buttercream over the top of each cake. Sprinkle one of the cakes with crushed Biscoff cookies, keeping them away from the edges.

Step 5, one of the cake layers with buttercream and Biscoff cookies.

Step 6: Place the other cake layer on top, buttercream side down.

Step 7: Use a palette knife to cover the top and sides of the cake with buttercream.

Step 8: Gently warm some Biscoff spread until runny then allow it to cool. Spoon it on top of the cake, starting at the edges and using the back of a spoon to gently coax it to run over the edge, then fill in the middle.

Step 9: Pipe the remaining buttercream on top of the cake and decorate it with whole and/or crushed Biscoff cookies as you like.

Close up of the side of the cake on a white cake stand.

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.

Don't over-beat the batter as that can make the cake tough.

The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

The cake can also be baked in a 23 x 33 cm/9 x 13 in rectangular cake tin or in three 15 cm/6 in round tins. The baking time may vary depending on the tin size so check them after 20 minutes.

FAQ's:

What is Biscoff?

If you haven't heard of Biscoff before then where have you been?! Biscoff cookies are a type of speculoos biscuit made by the brand Lotus, they have a delicious caramel flavour with hints of cinnamon and spice. Biscoff cookie butter spread is made from the cookies and has a texture similar to Nutella. Both the cookies and spread happen to be vegan!

How long does vegan Biscoff cake keep for?

While it is best eaten on the day it is made, this cake will keep in an airtight container at room temperature for up to 5 days. The decorative cookies will soften quite quickly however.

Can I freeze it?

I do not recommend freezing the decorated cake but the plain cake layers can be frozen. Make sure that they have cooled completely then wrap them well to avoid freezer burn and freeze for up to 3 months. Allow to defrost at room temperature.

Can I make it gluten free?

No, as Biscoff contains gluten this vegan Biscoff cake cannot be made gluten-free.

Can this cake be baked in one deep tin?

I really wouldn't recommend it, you may find that the cake sinks or has a dense texture rather than light and fluffy. Please use two 20 cm round tins.

More Vegan Layer Cakes:

A slice of vegan Biscoff cake on a white plate.

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