This vegan biscoff cake is fluffy, moist and loaded with biscoff flavor. Topped with a decadent vegan biscoff buttercream frosting.
The moment you taste biscoff cookie butter, you just want to make every dessert under the sun with it.
And the even more fabulous thing about it is that it is already vegan. So we don’t have to make it from scratch first or anything like that (looking at you Nutella).
You can just buy it off the shelf and get busy making some divine vegan biscoff desserts (try our vegan biscoff brownies and vegan biscoff cupcakes too).
This vegan biscoff cake recipe is simply divine, it has all the biscoff flavor you could dream of in a light and fluffy, ultra moist cake. And then it’s topped with a vegan biscoff buttercream that is pure decadent heaven.
Melted biscoff cookie butter drizzled over the top and some crushed biscoff cookies completes the picture, and there you have it. A cake to be very pleased about.
Ingredients You’ll Need For The Cake:
Ingredient Notes
- Biscoff cookie butter – is the source of biscoff flavor in both the cake and the frosting. You can usually find it in most supermarkets in the same section as you would find the peanut butter. If you don’t find it easily though then you can definitely order it online. If you’re in the USA you can also use Trader Joe’s Speculoos Cookie Butter.
- Vegan buttermilk – we made up a batch of vegan buttermilk by mixing lemon juice and soy milk. Almond milk also works to make vegan buttermilk if you prefer to use that.
- Canola oil – can be switched for vegetable oil.
Ingredients You’ll Need For The Frosting:
Frosting Notes:
- Soy milk – can be switched for a different non-dairy milk.
- Biscoff cookies – (not pictured) are optional but delicious crushed up and sprinkled on top of the cake. Same as with the biscoff cookie butter, if you don’t see them locally, you can definitely order them online.
How To Make Vegan Biscoff Cake
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Prepare your vegan buttermilk by adding 1 ½ tablespoons of lemon juice to a measuring jug and then adding soy milk up to the 1 ½ cup (360ml) line. Let it curdle into buttermilk.
- Add the vegan buttermilk, melted biscoff cookie butter, canola oil and vanilla extract and mix it into a batter. Don’t overmix.
- Divide the batter evenly between two 8-inch cake pans (sprayed with non-stick spray and lined with parchment paper on the bottoms).
- Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool in the cake pans for a few minutes and then transfer them to a wire cooling rack to cool completely.
- Prepare your frosting. Add vegan butter and biscoff cookie butter to the bowl of your stand mixer and beat them together until smooth and creamy.
- Add powdered sugar and soy milk and beat in until you have a smooth and creamy frosting.
- When the cakes have cooled completely, generously frost the middle, top and sides with frosting.
- Decorate the top with melted biscoff cookie butter and a sprinkle of crushed biscoff cookies.
- Put the frosted, decorated cake into the fridge for an hour to set before slicing and serving.
Baker’s Tips
Weigh your flour. The best results in baking come from correctly measuring your flour. If you have a food scale then weighing your flour is the gold standard. Otherwise just use the ‘spoon and level’ technique. Spoon the flour into your measuring cup and then level off the top with the back of a knife. Don’t scoop the flour and don’t pack it into the cup.
Don’t overmix your batter. Overmixing your batter can result in a dense cake. This is why I always mix cake batters by hand and not in the stand mixer. Mix the batter until just mixed and then stop mixing. Don’t worry if there are tiny lumps in the batter.
Bake immediately. Once you’ve mixed your batter and transferred it to your prepared cake pans, bake them right away. Letting the batter sit too long before baking, can impact the texture and rise.
Baking pan sizes. This recipe can also be made in two 9-inch cake pans for a two layer 9-inch cake. The layers will be slightly thinner but it still works great. Baking time can reduce by 5 minutes as the layers are thinner.
Recipe FAQ
Biscoff has a wonderful caramel taste with hints of ginger and cinnamon. The cookies and the cookie butter taste identical!
Unfortunately not, since biscoff is not gluten-free.
This recipe makes around 18 cupcakes. Baking time is 20 minutes.
Storing and Freezing
Keep the cake stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Let it come to room temperature before serving.
It’s freezer friendly for up to 3 months (frosted or unfrosted). Thaw it overnight in the fridge and bring to room temperature before serving.
More Delicious Vegan Cake Recipes
- Vegan Carrot Cake
- Vegan Coffee Cake
- Vegan Lemon Cake
- Vegan Strawberry Cake
- Vegan Banana Cake
- Vegan Victoria Sponge
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Biscoff Cake
Ingredients
- 2 ½ cups All Purpose Flour (312g)
- 1 ½ cups White Granulated Sugar (300g)
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 1 ½ cups Vegan Buttermilk (360ml) 1 ½ Tablespoons lemon juice + soy milk up to the 1 ½ cup (360ml) line
- ¼ cup Biscoff Cookie Butter (63g)
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 3 teaspoons Vanilla Extract
Vegan Biscoff Buttercream Frosting:
- 1 cup Vegan Butter (225g)
- 1 cup Biscoff Cookie Butter (250g)
- 3 cups Powdered Sugar (360g)
- 1-3 Tablespoons Soy Milk or other non-dairy milk
Decorating (Optional):
- ¼ cup Biscoff Cookie Butter (63g) Melted
- 2 Biscoff Cookies Crushed
Instructions
- Preheat the oven to 350°F (180°C). Spray two 8-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.
- Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
- Prepare your vegan buttermilk by adding 1 ½ tablespoons of lemon juice to a measuring jug and then adding soy milk up to the 1 ½ cup (360ml) line. Let it curdle into buttermilk.
- Add the vegan buttermilk, melted biscoff cookie butter, canola oil and vanilla extract and mix it into a batter. Don't overmix.
- Divide the batter evenly between the two prepared 8-inch cake pans.
- Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool in the cake pans for a few minutes and then transfer them to a wire cooling rack to cool completely.
- Prepare your frosting. Add vegan butter and biscoff cookie butter to the bowl of your stand mixer and beat them together until smooth and creamy.
- Add powdered sugar and 1 Tablespoon soy milk and beat in until you have a smooth and creamy frosting. If it's too thick, add more soy milk as needed until you have a spreadable consistency.
- When the cakes have cooled completely, generously frost the middle, top and sides with frosting.
- Decorate the top with melted biscoff cookie butter and a sprinkle of crushed biscoff cookies.
- Put the frosted, decorated cake into the fridge for an hour to set before slicing and serving.
Notes
- Weigh your flour. The best results in baking come from correctly measuring your flour. If you have a food scale then weighing your flour is the gold standard. Otherwise use the ‘spoon and level’ technique. Spoon (don’t scoop) the flour into your measuring cup and then level off the top with the back of a knife.
- Vegan buttermilk – we used soy milk to make the vegan buttermilk but it also works with almond milk if you prefer to use that.
- Biscoff cookie butter – can usually be found in the same section of the supermarket as you would find the peanut butter. If you don’t find it easily then you can definitely order it online. If you’re in the USA you can also use Trader Joe’s Speculoos Cookie Butter.
- To melt biscoff cookie butter – place the biscoff cookie butter in a microwave safe bowl and microwave in 15-second intervals bringing it out to stir every 15-seconds until melted.
- Baking pan sizes. This recipe can also be made in two 9-inch cake pans. Baking time can reduce by 5 minutes since the layers are thinner.
- Cupcakes: This recipe makes around 18 cupcakes. Baking time is 20 minutes.
- Storing: Keep the cake stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Let it come to room temperature before serving.
- Freezing: It’s freezer friendly for up to 3 months (frosted or unfrosted). Thaw it overnight in the fridge and bring to room temperature before serving.
Absolutely delicious! My first vegan cake and I’m shocked that it’s light and fluffy but still moist and flavorful. Definitely a keeper. The rosettes I piped did not hold up, they slid down the sides but I’m thinking that was due to the brand of vegan butter I used (Miyokos) or too much milk 3(tbs). In any event the frosting was delicious so I’m not worried about that.
Happy to hear you enjoyed the recipe Cathy!
Hi! I am looking to make the cake into a 13×18 sheet pan to make a stacked sheet cake (will cut in half and stack for a 9×13 cake). Should I double the recipe or will this do as is?
I’d double the recipe Emily!
This cake was a total success last night. Everyone just loved it. I made a few changes in the amount of sugar ( I used 1/2 cup for the cake and 3 cups for the icing) and I added some cookie pieces to the batter. Thank you so much!
Thank you so much for sharing Gisele! Happy to hear you enjoyed the recipe and thanks for your great review!
I just made this cake for my husband’s birthday and it turned out AMAZING! I bake often and my husband said this is the most delicious cake I’ve ever made. Thank you for this recipe and all your other reliably awesome recipes 🥰
Awesome Julie! Happy to hear you enjoyed the recipe!
Has anyone cut the sugar in half for this recipe? I’d like to try it but need less sugar.
Delicious and easy. This satisfied my craving for a caramel-leaning vegan cake. I can see this becoming someone’s signature cake to take to reunions, bake sales, etc. Will bake again. Thanks for sharing!
Thanks for the wonderful review Linda!
Hello. How long should you leave to cool before doing the buttercream? Thank you.
It varies, but it must be entirely cold to the touch. If you want to speed up the process then you can let them cool at room temp for the first 30 minutes and then move them to the fridge until cold. Then you can frost.
We took one third less sugar and still found it very sweet. I also found the cake layers pretty dry and a bit hard, maybe we should have taken them out earlier or baked them in a larger pan to make them thinner? We probably also put too little cream between the 2 layers (and too much outside) which made the cake pretty dry because the cream was almost fully absorbed by the cake layers.
If it was dry then you almost certainly used too much flour. We recommend weighing it on a food scale or using the spoon and level method (never scoop it). In regards to the cake pan sizes, if you followed the recipe then that shouldn’t be an issue, but of course would be an issue if you used a different sized pan.
My daughter made this cake for her 13th birthday party.. absolutely delicious!!! Will be making it again for sure. Thanks Alison!
Wonderful! Thanks so much Carla!
My husband and I made this cake for my belated bday celebrations. It was a hit and people couldn’t believe it was vegan. Biggest thank you for your amazing recipes. So grateful to you!!
Thanks so much Ria!
OH. MY. GOODNESS. What can I say?….this is definitely the very best cake (vegan and non vegan) I have ever made/tasted….and truly there have been many and very loved ones at that!!! Before going vegan nearly 5 years ago and being a cook as a profession in executive function catering there was one particular cake (albeit a choc one) that was our all time fave with all the family, as well as at work and I had literally made it hundreds of times. Even my mum, who is a sweet lover and a non vegan….said that ‘this cake beats even the choc cake’….all I can say is ‘WOW’. This is definitely going to the very top of the ‘special occasions’ cakes – I can’t wait to make it for others – especially the ‘die-hard’ non vegans around us. THANK YOU Alison for this amazingness xxx 🙂
Thanks so much Rosie for this AMAZING review! I’m SO happy to hear this!
Would it work with cashew milk?
It probably won’t curdle, though you can still use it!
This was the most delicious cake I have had, my guests just loved it. Will definitely make again.
Awesome Lois! Thanks so much!
The cake & frosting tastes amazing. However, I always struggle with the frosting. It seems like my butter is too soft when I go to make it, so this last time I used butter straight from the fridge & it turned out the same way. It almost separates, if that makes sense. I don’t know what I’m doing wrong at this point!
That sounds like it’s the brand of vegan butter that is causing the issue. Try to use the brick/stick style butters. Not sure where you’re based but in the UK Flora Plant Butter that comes in a brick works great. If you’re in the USA then Earth Balance buttery sticks will work well.
Deliciously light sponge, easy to make, reduced the ingredients to 3/4 of the amount for smaller cake tins….. will be making again. Another super recipe to add to my collection … mainly Loving It Vegan.. thank you.
Thanks so much for the awesome review Julie! So happy you enjoyed it!