Vegan Biscoff Cake
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.
Servings 12 people
Ingredients
Cakes:
- 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
Buttercream:
- 200 g (7 oz) vegan block butter softened
- 240 g (1 cup) smooth Biscoff spread
- 250 g (2 cups) icing (powdered) sugar
To Decorate:
- 100 g (6 Tablespoons) smooth Biscoff spread
- Biscoff cookies
Instructions
- Preheat the oven to 180℃/160℃ fan/350℉/gas mark 4. Line two 20 cm/8 in round cake tins with baking paper.
- Whisk together the Biscoff spread and the melted butter in a large bowl to loosen the spread up. Whisk in the oil and sugar, followed by the milk, vinegar and vanilla extract.
- Sift in the flour, cornflour, baking powder, bicarbonate of soda, cinnamon and salt. Stir with a balloon whisk until no dry lumps remain but do not over-beat the batter.
- Divide the mixture evenly between the prepared cake tins and spread it level. Bake for about 25-30 minutes until a skewer inserted into the centre comes out clean.
- Leave the cakes to cool in the tins for 15 minutes then carefully turn them out onto a wire rack and leave to cool completely.
- To make the buttercream, whisk together the Biscoff spread and the softened butter with an electric mixer until well combined. Sift in the icing sugar and whisk for a good few minutes until very light and fluffy.
- 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.
- Place the other cake layer on top, buttercream side down.
- Use a palette knife to cover the top and sides of the cake with buttercream. Place the cake in the fridge to chill for 10-15 minutes.
- Gently melt the 100g of Biscoff spread in bursts in the microwave until it is runny but not hot; allow it to cool slightly.
- Use a spoon or small squeezy bottle to drizzle the Biscoff around the top edge of the cake; use the back of a spoon to gently encourage it to run over the edge then fill in the middle. Place in the fridge to set.
- Transfer the remaining buttercream into a piping bag fitted with a large star nozzle. Pipe it on top of the cake as you like then decorate with whole and/or crushed Biscoff cookies.
Notes
- See post above for tips, details and step-by-step photos.
- 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.