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Thumbnail of two plates with Biscoff pudding and ice crea mon

Biscoff pudding

Sticky Biscoff pudding topped with caramel and cookie crumbs.

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


  • 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

To top:

  • 1-2 Biscoff biscuits (crushed into crumbs)


  1. Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Line an 8x10-inch rectangular baking tray with baking paper.

  2. 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.

  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 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:

  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.

Recipe Notes

*Make sure to mix the coconut milk first as it usually separates into a creamy part and a watery part.

Nutrition Facts
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.