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Vegan biscoff cake topped with melted biscoff drizzle and crushed biscoff cookies on a white cake stand.
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4.97 from 32 votes

Vegan Biscoff Cake

This vegan biscoff cake is fluffy, moist and loaded with biscoff flavor. Topped with a decadent vegan biscoff buttercream frosting.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Cakes, Dessert
Cuisine: American
Diet: Vegan
Servings: 12
Calories: 702kcal

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):

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

  1. 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.
  2. Vegan buttermilk - we used soy milk to make the vegan buttermilk but it also works with almond milk if you prefer to use that.
  3. 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.
  4. 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.
  5. 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.
  6. Cupcakes: This recipe makes around 18 cupcakes. Baking time is 20 minutes.
  7. 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.
  8. 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.

Nutrition

Serving: 1Serve | Calories: 702kcal | Carbohydrates: 93g | Protein: 6g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 390mg | Potassium: 82mg | Fiber: 1g | Sugar: 66g | Vitamin A: 840IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg