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.
How to make Vegan Biscoff Cake…
In a mixing bowl, I stirred together self raising flour, light brown sugar and baking powder. In a large jug I whisked together vegetable oil, plant milk (I used almond), Biscoff spread, vanilla extract and cider vinegar.
I poured the wet ingredients into the dry ingredients and whisked them together untl combined, then I divided the mixture between two cake tins.
The cakes baked for 35 minutes until well risen and golden, then I left them to cool. I made a buttercream using dairy free butter, icing sugar and Biscoff and piped it in between and on top of the cakes.
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.
Tips for making the Vegan Biscoff Cake:
- If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
- 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.
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Piping bags|
|Round cake tin liners||Cake tester||Biscoff spread|
|Biscoff biscuits||Ateco 828 piping nozzle|
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More Biscoff recipes…
Vegan Biscoff Cake
For the cake
- 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 sugar
- 500 g Self raising flour
- 2 tsp Baking powder
For the buttercream
- 200 g Dairy free butter I used Vitalite
- 400 g Icing sugar
- 250 g Biscoff spread
- 1 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
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
- In another mixing bowl, stir together the light brown sugar, self raising flour and baking powder
- In a mixing bowl or large jug, whisk together the vegetable oil, milk, biscoff spread and vinegar. I find it's easier to add the biscoff first, then whisk the oil into it bit by bit, then add the other ingredients
- Make a well in the centre of the flour mixture, and pour in the oil and milk mixture, whisk them together gently with a hand whisk until smooth
- Divide the mixture between the tins, use scales for accuracy
- Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
- Make the buttercream by mixing together the dairy free spread and icing sugar, then add the biscoff spread and milk, and mix until smooth. You can do this by hand or with an electric whisk
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it
- Add the other sponge on top and pipe or spread the remaining buttercream on top
- Decorate with the melted Biscoff spread (microwave for 20 seconds to melt it) and the Biscoff biscuits. 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
- Leftovers will keep in an airtight container in a cool place for 2-3 days
NB. This post is in no way sponsored by Biscoff – I just love their product!
If you like this, check out more of my Cake recipes!
Or, you might like my Vegan recipes!
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