This 3-layer vegan Biscoff cake is sweet and lightly spiced, completed with creamy Biscoff frosting. A sure crowd-pleaser that everyone will love!
If you haven’t tried baking with Biscoff yet, you HAVE to make this cake! It’s a total game changer.
I’ve been meaning to bake a Biscoff cake for quite some time now and I’m so glad that I finally did. When I perfected my vegan chocolate cake, I vowed that I’d be making more layer cakes in the future. And this is the first of many to come!
It consists of 3 vanilla sponge layers with tiny chunks of Biscoff biscuits inside and it’s topped and filled with some creamy Biscoff buttercream frosting.
Then it’s topped with whole Biscoff biscuits, buttercream swirls and a drizzle of melted Biscoff spread.
I also crushed up some biscuits into crumbs to add around the bottom edges of the cake.
I can’t wait to start baking more with Biscoff biscuits and spread. Think cupcakes, cookies, brownies and bars…
If you have any other ideas, leave them in the comments and I’ll add them to my list of things to make!
Want More Vegan Cake Recipes?
How to Make Vegan Biscoff Cake
Preheat your oven to 350F / 180C and prepare 3 7-inch cake tins.
I like to grease the tins with oil or vegan butter, flour them then line them with baking paper. It just makes it so much easier to get them out of the pan once they’re done baking- they literally fall right out in one piece.
You can also use 2 8-inch cake tins if you prefer. I haven’t tried it myself yet but just FYI you may or may not need to bake them for a few minutes longer as they’ll be slightly thicker.
Mix 315ml (1+1/4 cups) of plant-based milk with 1 tablespoon of apple cider vinegar.
Whisk it briefly with a fork and set to one side. As it “curdles” and thickens, this will become vegan buttermilk.
Any plant-based milk is fine for this but I prefer to use soy milk. I find it more creamy and it doesn’t affect the flavour of the cake at all like some other milks.
If you don’t have apple cider vinegar to hand, you can use white vinegar or lemon juice in its place. The acidity in them will do the same thing!
In a large bowl, mix together 350g (2+2/3 cups) of all-purpose flour, 200g (1 cup) of caster/superfine sugar, 1 teaspoon of baking soda (not to be confused with baking powder) and 1 teaspoon of ground cinnamon.
Mix everything together until there are no large lumps of flour left.
*The cinnamon is optional but highly recommended!
To the same bowl, add 180g (3/4 cup) of vegan butter (melt after measuring), 1 teaspoon of vanilla extract and the buttermilk you prepared earlier.
Mix until well combined and smooth.
Crush up ~10 Biscoff biscuits into crumbs, add them to the cake batter and fold them in.
Divide the cake batter equally among the 3 prepared tins and spread it out to the edges.
Bake for 15-18 minutes, until a toothpick through the centre of the cake comes out clean.
Leave the cakes in the tins for 10 minutes, then transfer them to a wire rack and allow them to cool completely.
Dairy-Free Biscoff Buttercream Frosting
Of course, no Biscoff cake is complete without buttercream frosting! You can begin preparing it while the cakes are cooling.
Place 240g (1 cup) of vegan butter into a large bowl. Use an electric whisk or stand mixer to whisk it until it’s soft and fluffy.
For my buttercream, I prefer to use the vegan butter that comes in a block rather than the spreadable kind as it sets firmer. Both will work well though so it’s up to you which one you choose!
Add 240g (1 cup) of Biscoff spread into the bowl with the butter and whisk again until combined.
For this recipe, you’ll want to use the creamy spread rather than the chunky, “crunchy” one as it will help you pipe and spread the frosting much easier.
Measure out 500g (4 cups) of icing/powdered sugar.
Add half of it to the bowl, a little at a time, until it’s well combined with the butter and Biscoff spread.
Add the rest of the icing sugar to the bowl along with 2 tablespoons of plant-based milk.
Again, adding a little at a time and whisking in between is the best way to go about this (and saves a lot of mess).
You should now have a soft, smooth, fluffy buttercream that tastes like HEAVENLY CLOUDS OF SWEETNESS. (Trust me, it’s seriously addictive!)
Spread a thick layer of the Biscoff buttercream onto your first cake layer. Stack the next layer on top and repeat until all 3 layers are stacked and frosted.
Use a palette knife to spread the frosting around the sides of the cake. Use a scraper to get rid of any excess, then place the cake in the fridge for 1 hour.
When the cake comes out of the fridge, add another layer of frosting and smooth out the top and sides using the scraper.
Decorate the cake with whole Biscoff biscuits, leftover frosting, melted Biscoff spread and biscuit crumbs.
The pictures of my cake are there for reference but feel free to get as creative as you like with this. There are no rules!
How long does this cake keep for?
As with every cake, this one best enjoyed fresh, on the day or the day after it’s baked. It will keep for up to 3 days but will start to lose the fluffy texture after this time.
The cake can be stored in the fridge or at room temperature, as long as it’s covered and airtight.
Can Biscoff cake be frozen?
Yes! I’d recommend freezing it in slices after you’ve frosted it. Store the slices in an airtight container and freeze for up to 3 months.
To defrost, transfer the slices onto a plate and let them sit at room temperature for 2-3 hours.
I hope you love making (and eating!) this Biscoff cake as much as I did. Please let me know how you get on by leaving a comment and/or rating below.
Happy baking! xo
Vegan vanilla sponge layers sandwiched and covered with creamy dairy-free Biscoff frosting.
- 315 ml Soy milk (1+¼ cups)
- 1 Tablespoon Apple cider vinegar (sub white vinegar or lemon juice)
- 350 g All-purpose flour (2+⅔ cups)
- 1 Teaspoon Bicarbonate of soda (baking soda)
- 1 Teaspoon Ground cinnamon (optional)
- 200 g Caster/superfine sugar (1 cup)
- 180 g Vegan butter (¾ cup)
- 1 Teaspoon Vanilla extract
- 10 Biscoff biscuits, crushed into crumbs
- 240 g Vegan butter (1 cup)
- 250 g Creamy Biscoff spread (1 cup)
- 500 g Icing/powdered sugar (4 cups)
- 2 Tablespoons Plant-based milk
- 8 Biscoff biscuits
- 1 Tablespoon Creamy Biscoff spread
Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Grease, flour and line 3 7-inch cake pans.
Mix together the soy milk and the vinegar. Whisk briefly with a fork and set to one side- this will become "curdled" and will act as vegan buttermilk.
In a large bowl, mix together the flour, sugar, baking soda and cinnamon.
Melt the butter in the microwave for 20-30 seconds, or until there are no lumps left, and leave it to cool for a few minutes.
Add the melted butter to the bowl along with the buttermilk from earlier and the vanilla extract. Mix everything until well combined.
Add the crushed Biscoff biscuits and fold the crumbs into the batter.
Divide the cake batter between your 3 lined tins and bake for 15-18 minutes, or until a toothpick through the middle comes out clean.
Leave the cakes in the tins for 10 minutes then flip them out onto a wire rack and let them cool completely.
Using an electric whisk or stand mixer, beat the vegan butter in a large bowl until soft and fluffy. Add in the Biscoff spread and whisk again until combined.
Add in half of the icing sugar, a little at a time, whisking in between.
Add the rest of the icing sugar and the plant-based milk. Whisk until it becomes soft and fluffy.
Spread a thick layer of the Biscoff frosting onto the first cake using a palette knife. Place the second cake on top and repeat until you have a stack of 3 iced cakes.
Spread some frosting down the sides of the cake and use a scraper to smooth it out and make a crumb coat. Place the whole cake in the fridge for 1 hour, then repeat so the cake has 2 layers of frosting in total.
Place 6 of the Biscoff biscuits on the cake, standing them upright in a circle (as shown in pictures). Pipe some swirls around the biscuits using the leftover frosting.
Melt the Biscoff spread in the microwave for 10-20 seconds and drizzle it over the top of the cake.
Crush the remaining 2 biscuits into crumbs and press the crumbs into the bottom edges of the cake.
- The consistency of the frosting will depend on the type of vegan butter you use. I recommend using a block such as Stork baking block. If your frosting is too runny, add more icing sugar until you reach your desired consistency.
- Store the cake covered in the fridge for up to 3 days.