Go Back
+ servings
Print
biscoff cake thumbnail

Biscoff Cake

Vegan vanilla sponge layers sandwiched and covered with creamy dairy-free Biscoff frosting.

Course Dessert
Cuisine vegan
Keyword biscoff cake
Prep Time 1 hour
Cook Time 18 minutes
Chilling time 1 hour
Servings 16
Calories 500 kcal

Ingredients

  • 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

For the Biscoff buttercream frosting:

  • 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

To top (optional):

  • 8 Biscoff biscuits
  • 1 Tablespoon Creamy Biscoff spread

Instructions

  1. 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.

  2. 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.

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

  4. 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.

  5. Add the melted butter to the bowl along with the buttermilk from earlier and the vanilla extract. Mix everything until well combined.

  6. Add the crushed Biscoff biscuits and fold the crumbs into the batter.

  7. 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.

  8. 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:

  1. 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.

  2. Add in half of the icing sugar, a little at a time, whisking in between.

  3. Add the rest of the icing sugar and the plant-based milk. Whisk until it becomes soft and fluffy.

To assemble:

  1. 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.

  2. 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.

  3. 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.

  4. Melt the Biscoff spread in the microwave for 10-20 seconds and drizzle it over the top of the cake.

  5. Crush the remaining 2 biscuits into crumbs and press the crumbs into the bottom edges of the cake.

Recipe Notes

  • 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.
Nutrition Facts
Biscoff Cake
Amount Per Serving (1 slice)
Calories 500 Calories from Fat 198
% Daily Value*
Fat 22g34%
Sodium 235mg10%
Carbohydrates 70g23%
Fiber 1g4%
Sugar 50g56%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.