Sticky Biscoff Pudding (Vegan)
This Biscoff pudding is sweet, sticky and SO delicious. A Biscoff flavoured sponge cake topped with Biscoff caramel and cookie crumbs.
Every disaster is an opportunity… That’s what they say, right?
The idea for this recipe came to me accidentally. When my attempt at vegan Biscoff blondies failed!
While very delicious, the recipe turned out more like a sponge cake rather than a chewy blondie. So I had an idea…
What if, instead of spending days, potentially weeks, experimenting to get the perfect blondie, I took the same recipe and made it into a sticky Biscoff pudding?
Similar to a sticky toffee pudding but with Biscoff instead.
You guessed it… I did just that!
I made the recipe again, adding a Biscoff caramel this time, and it came out SO GOOD! If I do say so myself.
Want more Biscoff recipes? Try these:
How to make Biscoff pudding
As with most baking recipes, the first step is to preheat the oven and prepare your baking dish.
Preheat your oven to 180°C/350°F and line a 9-inch rectangular baking tin with baking paper.
If you’re using a fan or convection oven, you’ll need to set the temperature to 160°C or 325°F instead.
Now it’s time to combine the wet ingredients. To a small saucepan, add 100g of vegan butter (1/4 cup + 2 tablespoons), 150g of smooth Biscoff spread (3/8 cups), 250g soft light brown sugar (1+1/4 cups), and 2 teaspoons of vanilla extract.
Place the saucepan over a low heat and stir gently until the butter and Biscoff spread has fully melted. It’s important that you do this over a low heat so as not to boil the sugar.
Once melted, remove from the heat and allow it to cool for a few minutes.
To a large bowl, add 200g of self-raising flour (1 + 1/2 cups) and 1/2 teaspoon of bicarbonate of soda (also known as baking soda). Mix it together.
Pour the wet mixture from the saucepan into the dry mixture. Add 160ml of unsweetened soy milk (1/2 cup + 2 tablespoons) too.
Mix everything together thoroughly until you have a smooth and creamy batter.
Pour the batter into your pre-lined baking tray and use the back of your spoon to smooth it out evenly.
Bake for around 30 minutes, until a toothpick through the centre comes out clean.
The top of the sponge might crack a little bit because it’s so moist inside, but don’t worry about that. The caramel topping will cover up any imperfections!
Making the Biscoff caramel
To a small saucepan, add 120ml of full-fat coconut milk (1/2 cup), 60g of soft brown sugar (1/3 cup), 25g of smooth Biscoff spread (1 heaped tablespoon) and 1 teaspoon of vanilla extract.
You’ll need to mix the coconut milk up properly, to combine the water and cream before you add it to the pan. It tends to separate in the can which means you might end up adding just the water or just the cream if you don’t mix it first.
Place the saucepan over a low heat and stir gently until the Biscoff spread has melted.
Then turn the high up high and stir continuously until it thickens slightly. It should be slightly runny but thick enough to coat the back of a spoon.
Poke small holes all over the cake using a sharp knife. Pour the caramel over and spread it out evenly with your spoon. All of the caramel will penetrate the sponge to make it nice and moist!
Sprinkle some crushed up Biscoff biscuits over the top of the cake.
And that’s it! All that’s left to do is cut it into slices and enjoy!
I’d highly recommend serving it warm with vanilla ice cream. Swedish ice is my go-to.
In the UK, it’s available at most supermarkets, including Tesco, Sainsbury’s and Asda.
If you’re not from the UK or don’t have those shops available near you, you can also purchase it on Amazon.
I’d highly recommend using the smooth version if possible. You could possibly substitute it for the crunchy version in the sponge cake but it won’t work well for the caramel.
If covered properly, this dessert can be stored in the fridge or at room temperature for around 2-3 days.
I’d say it’s best to serve it on the day you make it OR only add the crushed biscuits just before you serve it. They’ll get soggy really quickly otherwise.
I hope you enjoy the recipe! It’s the first time I’ve created my own, completely new recipe that’s never been seen before so I’d LOVE to hear your feedback!
If you make it at home, please let me know what you think by leaving a rating and/or comment below.
Sticky Biscoff pudding topped with caramel and cookie crumbs.
- 100 g Vegan butter (¼ cup + 2 tablespoons)
- 150 g Smooth Biscoff spread (3/8 cups)
- 250 g Soft light brown sugar (1 + ¼ cups)
- 2 Teaspoons Vanilla extract
- 200 g Self-raising flour (1 + ½ cups)
- ½ Teaspoon Baking soda
- 160 ml Unsweetened soy milk (½ cup + 2 tablespoons)
For the Biscoff caramel:
- 120 ml Full-fat coconut milk* (½ cup)
- 60 g Soft light brown sugar (⅓ cup)
- 25 g Smooth Biscoff spread (1 heaped tablespoon)
- 1 Teaspoon Vanilla extract
- 1-2 Biscoff biscuits (crushed into crumbs)
Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Line a 9×12-inch rectangular baking tray with baking paper.
Add the butter, Biscoff spread, brown sugar and vanilla to a small saucepan. Place it over a low heat and stir gently until the butter has melted. Be careful not to boil the mixture.
In a large bowl, mix together the flour and baking soda.
Pour the mixture from the saucepan into the bowl. Add the soy milk and mix everything together until you have a smooth batter.
Transfer the batter into your lined baking tin and bake for 30 minutes. A toothpick through the centre will come out clean when it's done. Don't worry if the top is crispy or cracked as the caramel will soften it.
For the Biscoff caramel:
Place all of the caramel ingredients into a saucepan.
Stir gently over a low heat until the Biscoff spread has fully melted. Then turn the heat up high and stir continuously until it thickens slightly. It should be a bit runny but thick enough to coat the back of a wooden spoon.
Poke holes all over the cake using a knife, then pour the caramel over it, using a spoon to spread it out evenly.
Top with Biscoff crumbs, cut into slices and serve warm with vegan vanilla ice cream.
*Make sure to mix the coconut milk first as it usually separates into a creamy part and a watery part.