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Sticky Vegan Biscoff Pudding

This vegan Biscoff pudding is sweet, sticky and SO delicious. An eggless Biscoff flavoured sponge cake topped with dairy-free Biscoff caramel and biscuit crumbs.

A Slice Of Vegan Biscoff Pudding On A Plate

Every disaster is an opportunity… That’s what they say, right? 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.

Two Slices Of Biscoff Pudding On Plates

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.

How to make vegan Biscoff pudding

Step 1:

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 an 8×10-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.

Step 2:

Now it’s time to combine the wet ingredients. To a small saucepan, add 100g of vegan margarine (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 margarine and Biscoff spread have 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.

Wet Biscoff And Brown Sugar Mixture In A Pan

Step 3:

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.

Step 4:

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.

Eggless Biscoff Pudding Batter In A Bowl

Step 5:

Pour the batter into your pre-lined baking tray and use the back of your spoon to smooth it out evenly.

Dairy Free Biscoff Pudding In A Cake Tin

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 dairy-free Biscoff caramel

Step 1:

To a small saucepan, add 120ml of full-fat coconut milk (1/2 cup), 60g of soft light 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.

Step 2:

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.

Image Of Vegan Biscoff Caramel On A Wooden Spoon

Step 3:

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 sticky!

Step 4:

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 highly recommend serving it warm with vanilla ice cream. Swedish ice is my go-to.


Where can I buy Biscoff spread?

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.

How long will vegan Biscoff pudding last?

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.

Overhead Shot Of Two Slices Of Dairy Free Bicsoff Pudding On White Plates

More vegan Biscoff desserts

I hope you enjoy this dairy-free Biscoff pudding 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. Happy baking! xo

Slice Of Vegan Sticky Biscoff Pudding With Dairy Free Ice Cream On Top
5 from 7 votes

Sticky Vegan Biscoff Pudding

Dairy-free Biscoff pudding topped with caramel and cookie crumbs.

Course Dessert
Cuisine vegan
Keyword vegan biscoff pudding
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12 slices
Calories 311 kcal


  • 100 g Vegan margarine (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 Tinned coconut milk (½ cup)
  • 60 g Soft light brown sugar (⅓ cup)
  • 25 g Smooth Biscoff spread (1 heaped tablespoon)
  • 1 Teaspoon Vanilla extract

To top:

  • 1-2 Biscoff biscuits (crushed into crumbs)


  1. Preheat your oven to 180°C (160°C if using a fan or convection oven). Line an 8×10-inch rectangular tin with baking paper.

  2. Add the margarine, Biscoff spread, brown sugar and vanilla to a small saucepan. Place it over a low heat and stir gently until the margarine has fully melted. Be careful not to boil the mixture.

  3. In a large bowl, mix together the flour and baking soda.

  4. Pour the mixture from the saucepan into the bowl. Add the soy milk and mix everything together until you have a smooth batter.

  5. Transfer the batter into your lined 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:

  1. Place all of the caramel ingredients into a saucepan.

  2. 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.

  3. Poke holes all over the cake using a knife, then pour the caramel over it, using a spoon to spread it out evenly.

  4. Top with Biscoff crumbs, cut into slices and serve warm with vegan vanilla ice cream.

Nutrition Facts
Sticky Vegan Biscoff Pudding
Amount Per Serving (1 slice)
Calories 311 Calories from Fat 117
% Daily Value*
Fat 13g20%
Sodium 77mg3%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 31g34%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.

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