Vegan Biscoff Cake
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 an eggless 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! Forget vegan box mix and learn to make this tasty cake from scratch.
It consists of 3 vanilla sponge layers with tiny chunks of Biscoff biscuits inside and it’s topped and filled with some dairy-free Biscoff buttercream frosting. On top, there’s 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’ve made a fair few vegan Biscoff recipes now and you can see them all here.
Want More Vegan Cake Recipes?
- Chocolate cake
- Chocolate Biscoff cupcakes
- Carrot cake
- Coffee cake
- Lemon drizzle cake
- Orange cake
- See also: Best vegan dessert recipes
How to Make Vegan Biscoff Cake
Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens) and line three 7-inch cake tins.
I like to grease the tins with oil or vegan margarine, 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’ll come right out in one piece.
If you’d like to use an 8 or 9-inch tin instead, you will need to adjust the ingredient quantities too to ensure the cake bakes correctly. If using an 8-inch tin, multiply the ingredient weights by 1.31. For 9-inch, multiply by 1.65.
Mix 315ml (1+1/4 cups) of soy milk with 1 tablespoon of apple cider vinegar. Whisk it briefly with a fork and set to one side. As it “curdles” and thickens, it 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 acid in it will do the same thing!
In a large bowl, mix together 350g (2+2/3 cups) of plain flour, 200g (1 cup) of caster sugar, 1 teaspoon of bicarbonate of 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 melted dairy-free margarine, 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 eggless cake batter equally among the 3 prepared tins and spread it out evenly, all the way 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 onto a wire rack and allow them to cool completely.
Dairy-Free Biscoff Buttercream Frosting
Of course, no eggless Biscoff cake is complete without buttercream frosting! You can begin preparing it while the cakes are cooling.
Place 250g (1 cup) of vegan margarine into a large bowl and mix it with 250g (1 cup of smooth Biscoff spread.
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.
I prefer to use spreadable margarine rather than the block ‘butter’ as it saves the need to add any extra milk. The blocky type will work too but you’ll just need to add some plant-based milk to help it come together.
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 margarine and Biscoff spread.
Stir in the rest of the icing sugar then briefly mix the buttercream with an electric whisk or stand mixer until fluffy.
You should now have a soft, smooth buttercream that tastes like HEAVENLY CLOUDS OF SWEETNESS. (Trust me, it’s seriously addictive!)
Spread a thick layer of the dairy-free 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!
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 5 days but will start to lose the fluffy texture after some time. The cake can be stored in the fridge or at room temperature, as long as it’s covered and airtight.
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. Do not refreeze.
I hope you love making (and eating!) this vegan 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 Biscoff Cake (Eggless)
3 eggless cake layers sandwiched and covered with creamy dairy-free Biscoff frosting. Perfect for any special occasion!
- 315 ml Unsweetened soy milk (1+¼ cups)
- 1 Tablespoon Apple cider vinegar (sub white vinegar or lemon juice)
- 350 g Plain flour (2+⅔ cups)
- 1 Teaspoon Bicarbonate of soda (baking soda)
- 1 Teaspoon Ground cinnamon (optional)
- 200 g Caster sugar (1 cup)
- 180 g Vegan margarine (¾ cup)
- 1 Teaspoon Vanilla extract
- 10 Biscoff biscuits, crushed into crumbs
For the Biscoff buttercream frosting:
- 250 g Vegan margarine (1 cup)
- 250 g Creamy Biscoff spread (1 cup)
- 500 g Icing sugar (4 cups)
To top (optional):
- 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 margarine 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 margarine to the bowl of dry ingredients, 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.
For the Biscoff buttercream frosting:
Mix the margarine and Biscoff spread together in a large bowl.
Add in the icing sugar, a little at a time. Once it's all mixed in, briefly whisk the buttercream with an electric whisk or stand mixer, until 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 buttercream will depend on the type of vegan margarine you use. I used Vitalite. If it’s too runny, add more icing sugar until you reach your desired consistency. If it’s too thick, add some plant-based milk.
- Store the cake covered in the fridge for up to 5 days.