Vegan Biscoff Traybake Cake
This Biscoff vegan traybake is easy to make and can be whipped up with just a handful of simple ingredients. Perfect for a last-minute party cake! A light, fluffy cinnamon-flavoured cake with creamy Biscoff buttercream frosting.
I’m coming at you with another super easy vegan traybake cake today, this time it’s Biscoff flavoured!
To be honest, I had such a nightmare with all of the recipes I had planned for this week. My courgette cake was too stodgy, my coconut-oil flapjacks kept coming out either too crunchy or too sticky, and my chocolate truffles split, leaving a puddle of oil in the bowl! I guess I was just having one of those weeks…
After a few days of re-testing and failing (and getting more and more frustrated), I decided I’d just leave those recipes for another time. And because almost an entire week had passed without any new recipes, I needed a foolproof dessert that I knew wouldn’t fail me.
That’s when I thought of traybakes! I’ve made quite a few of them in the past with many 5-star reviews. With just a few minor tweaks to the recipes, I knew I could easily make many different flavours on the first try.
I just posted a chocolate traybake recipe but I’ve always wanted to do a dairy-free traybake with Biscoff buttercream and now seemed like the perfect time. If you have a quick flick through this blog, you’ll see how much I LOVE Biscoff-flavoured desserts!
More vegan Biscoff cakes:
Ingredients and equipment you’ll need for this recipe
- Soy milk. I use unsweetened organic soy milk when I’m baking. Because of its high protein content, it closely mimics dairy milk. Other plant-based milks may be used if you prefer but I recommend soy.
- Apple cider vinegar. This can be substituted for white vinegar or lemon juice. When mixed with the soy milk, it will create a slightly thick, curdled mixture that will act as dairy-free buttermilk.
- Self-raising flour. This is used instead of plain flour to make the cake light and fluffy.
- Bicarbonate of soda. Works alongside the flour for raising power.
- Cinnamon. This is optional and can be omitted if you prefer. I just think it helps to mimic the sweet, slightly spicy flavour of the Biscoff biscuits.
- Caster sugar. For sweetness of course!
- Vanilla extract. If you omit the cinnamon, you can add a little extra vanilla instead.
- Vegan margarine. I used margarine over oil as it helps to add flavour.
- Lotus Biscoff biscuits. You’ll need some crushed up biscuits to go into the cake batter and some extra for putting on top of the buttercream topping.
- Biscoff buttercream. An easy buttercream made with vegan margarine, icing sugar and smooth Biscoff spread.
How to make vegan Biscoff traybake
Preheat your oven to 180°C/350°F (or 160°C/325°F if you’re using a fan or convection oven) and line an 8×10-inch tin with baking paper. Leave a little bit of paper hanging over the edges for easy removal later on.
In a small bowl or mug, mix together 250ml of soy milk and 2 teaspoons of apple cider vinegar. Set aside for 5 minutes or so to thicken slightly.
In a large bowl, mix together 280g self-raising flour, 1/2 teaspoon bicarbonate of soda, 1/2 teaspoon of cinnamon and 160g of caster sugar.
Add the soy milk/vinegar mixture into the bowl of dry ingredients, along with 140g melted vegan margarine and 1 teaspoon of vanilla extract. Mix well until you have a smooth cake batter.
Crush around 6 Biscoff biscuits into crumbs and gently fold them into your cake batter. Feel free to skip this step if you prefer a smoother texture.
Spoon the cake batter into your lined tin and bake for 25-30 minutes, until a toothpick through the centre comes out clean.
Let the traybake cool in the tin for around 10 minutes then carefully flip it out onto a wire rack. Peel the baking paper off the bottom and leave it to cool completely.
Dairy-free Biscoff buttercream
While the cake is cooling, prepare your vegan Biscoff buttercream.
Add 100g of vegan margarine to a large bowl. If you prefer to use the blocky style of butter, make sure it has softened slightly at room temperature first. Mix in 100g of smooth Biscoff spread.
Measure out 200g of icing sugar and add it to the bowl, mixing it in a little bit at a time. You can use a splash of soy milk to loosen it if you need to. Once it’s all mixed in, give the buttercream a quick mix with an electric whisk or stand mixture until light and fluffy.
Spread the buttercream over your cooled cake and top with a few whole Biscoff biscuits and some crumbs. When the buttercream is firm to the touch, cut the cake into slices and enjoy!
More vegan frosting recipes:
If you keep it in an airtight container, it will last for around 4 days this way. After this time, it will start to lose it’s moistness.
If you live in the UK, you’ll find it in most shops and supermarkets near the peanut butters, jams and other spreads. Otherwise, you can buy it online- many places stock it now! It’s also sometimes called cookie butter.
Yes. This party traybake is perfect for freezing! Just pop the slices into an airtight container and freeze for up to 3 months. When you’re ready to eat it, simply defrost at room temperature for an hour or two. Do not refreeze.
I hope you enjoy this dairy-free Biscoff traybake recipe. If you make it at home, please let me know how you get on by leaving a comment and rating below. Happy baking!xo
Biscoff Vegan Traybake Cake
Easy vegan traybake cake with dairy-free Biscoff buttercream on top. Great for parties!
- 250 ml Unsweetened soy milk
- 2 Teaspoons Apple cider vinegar (or lemon juice)
- 280 g Self-raising flour
- ½ Teaspoon Bicarbonate of soda
- ½ Teaspoon Cinnamon
- 160 g Caster sugar
- 140 g Vegan margarine, melted
- 1 Teaspoon Vanilla extract
- 6 Biscoff biscuits crushed into crumbs
For the Biscoff buttercream:
- 100 g Vegan margarine
- 100 g Smooth Biscoff spread
- 200 g Icing sugar
- Extra Biscoff biscuits
Preheat your oven to 180°C (160°C for fan) and line an 8×10-inch tin.
Mix the soy milk and vinegar together and set aside. This will act as your vegan buttermilk.
In a large bowl, mix together the flour, bicarbonate of soda, cinnamon and sugar. Add the buttermilk, melted margarine and vanilla extract. Mix well until you have a smooth cake batter.
Gently fold in the biscuit crumbs.
Spoon the batter into your lined tin and bake for 25-30 minutes, until a toothpick through the centre comes out clean. Leave it to cool in the tin for 10 minutes then flip it out onto a wire rack to cool completely.
Mix the margarine and Biscoff spread together in a large bowl.
Add the icing sugar, a little bit at a time, until you have a smooth buttercream.
Whisk briefly with an electric whisk or stand mixer until light and fluffy. If it's too thick, add a splash of soy milk and if it's too soft, add more icing sugar.
Generously spread the buttercream onto your cooled cake and top with the extra Biscoff biscuits and crumbs. I also used excess buttercream to pipe around the edges.
When the icing is firm to the touch, cut into slices and enjoy!
- Store in an airtight container for up to 4 days.