Vegan Biscoff Cake

Name: Vegan Biscoff Cake
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Ingredients: 150 ml Vegetable oil; 450 ml Dairy free milk (I used unsweetened almond milk); 2 tsp Cider vinegar; 2 tsp Vanilla extract; 100 g Biscoff spread; 300 g Light brown soft sugar; 500 g Self raising flour; 2 tsp Baking powder; 200 g Dairy free butter (I use Flora Plant); 400 g Icing sugar; 250 g Biscoff spread; 3-4 tbsp Dairy free milk (I used unsweetened almond milk); 35 g Biscoff spread (melted); 6 Lotus Biscoff sandwich biscuits (optional, use the regular biscuits if you prefer); 6 Lotus Biscoff biscuits; 1 Crushed Lotus Biscoff biscuit

15/01/2021 by thebakingexplorer 61 Comments

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This Vegan Biscoff Cake is a lovely light sponge made with brown sugar and Biscoff, it's filled and topped with smooth Biscoff buttercream, and decorated with more Biscoff spread and plenty of Lotus Biscoff biscuits. The cake is dairy and egg free, so if you’re vegan, or have an allergy or intolerance, then you will love this delicious slice of Biscoff heaven! I get a lot of requests for egg free recipes, so I am slowly working my way through my most popular recipes and veganising them, so everyone can enjoy the yummyness! My Biscoff Cake has been incredibly popular, and as Lotus Biscoff spread is naturally vegan, Biscoff recipes are a great place to start.

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Ingredient Tips & Equipment Information

I used almond milk for the cake, but you can use any plant milk that you prefer.
Smooth Biscoff spread is needed for this recipe. I don't recommend using the crunchy version of the spread.
I really recommend using light brown soft sugar if you can, as it gives the cake a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
I've found that the best dairy free butter for vegan buttercream is Flora Plant. Stork Baking Block is also very good. Using a block dairy free butter is much better for the buttercream. A margarine or spread style dairy free butter will make the buttercream too loose.
You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Vegan Biscoff Cake

In a mixing bowl, stir together self raising flour, light brown sugar and baking powder. In a large jug (or another mixing bowl), whisk together vegetable oil, plant milk (I used almond), Biscoff spread, vanilla extract and cider vinegar. It's easier to mix the oil and Biscoff together first, then add the other ingredients.

Pour the wet ingredients into the dry ingredients and whisk them together until combined, then divide the mixture between two cake tins.

Bake the cakes for 35 minutes until well risen and golden, then leave them to cool. Make the buttercream using dairy free butter, icing sugar, Biscoff spread and plant milk, and pipe it in between and on top of the cakes. Decorate with Biscoff biscuits and a generous drizzle of Biscoff spread.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan!

How long does the Vegan Biscoff Cake last for and can you freeze it?

The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the biscuits). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.

Can you make the cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. Please note, I have not tested this recipe using plain or all purpose flour.

Can this recipe be made gluten free?

Unfortunately Biscoff spread is not gluten free, so you cannot make this cake gluten free using Biscoff spread. If you make the cake without Biscoff spread, you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour. You may also like to add ½ tsp Xanthan Gum for better texture.

Can this cake be made in different size cake tins?

Yes! Please check my Conversion Guide to find out how to adjust the recipe.

Can this cake be made into cupcakes?

Yes! Check my Vegan Biscoff Cupcakes recipe for the ingredients.

More tips for making the Vegan Biscoff Cake:

I used the smooth Biscoff spread for this recipe. You could use the crunchy one for the buttercream, just make sure if you are using a piping nozzle that it’s fairly wide at the end so bits of biscuit don’t get stuck in it.
I don’t recommend baking this cake in one deep tin, as it may not cook evenly. It is best to bake it in two sandwich tins.
The biscuits will go soft after several hours in contact with the buttercream so add them later if you’re not serving the cake straight away.
I like to pipe the buttercream between the layers, but you can also spread it with a spoon or palette knife.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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