Indulgent vegan Biscoff cake made with layers of fluffy Biscoff sponge cakes, and a rich Biscoff buttercream! This epic dessert has lots of Biscoff flavor (we're using more than 1 jar) and is perfect for any time of the year.
Key ingredients you'll need
Notes about the ingredients
Smooth Biscoff spread or speculoos cookie butter. I used Lotus Biscoff spread but other cookie butter brands should work similarly.
Dairy-free milk. I prefer using soy milk in baked goods, as it creates a more tender crumb. However, any dairy-free milk will work (for example oat milk or almond milk).
Ground cinnamon to enhance the Biscoff flavor in the cake.
Baking powder and soda. Biscoff spread weighs down a cake so we're using double raising agents to make sure the cake is fluffy!
Apple cider vinegar (not pictured) reacts with dairy-free milk to create vegan buttermilk and makes the cake more tender.
Making the cake batter
The vegan Biscoff cake is easy to make as you just stir the wet ingredients, add the dry ingredients and mix until combined. The batter should be quite runny. Similar to peanut butter, Biscoff spread is actually quite drying when you bake it, so the recipe needs extra wet ingredients to balance it out.
For the fluffiest Biscoff cake, I recommend:
- Measuring your flour accurately, using the spoon and level method (if using cups) or by using a kitchen scale. Adding too much flour to any cake recipe will make it dry and dense.
- Avoid overmixing your cake batter. Some lumps in your cake batter are fine, as long as they aren't lumps of dry flour. Overmixing your cake batter will make it denser and it will rise less.
Baking the Biscoff cake
I used 3 x 6-inch (15cm) cake tins to bake this cake, as I wanted more layers of Biscoff between each layer. However, the cake will work well in:
- 2 x 8-inch (20cm) cake tins. Bake the cakes for around 30-35 minutes.
- 9 x 13-inch sheet pan. Bake the cake for around 35-40 minutes.
If you own cake strips, I recommend using them to bake this cake. They minimize any doming and will make the exterior of the cake softer!
If your cakes have domes, allow the cakes to cool and trim them off with a serrated knife. When the cake is really fresh, the exterior of the cake is sometimes 'crusty' (even though the inside of the cake is super soft). If your knife can't 'grip' onto the cake, brush the cake with plain water, cover the cakes and come back a little later. If you keep the cakes in an airtight container (rather than exposed), the exterior will soften.
Decorating the cake
This cake is lovely with a creamy Biscoff buttercream frosting, extra Biscoff cookie butter and whole/crushed Biscoff cookies.
If you want to add Biscoff spread in between the cake layers, make sure you create a 'dam of frosting' otherwise the Biscoff will ooze out of the sides of the cake (Image 8 below).
You can also decorate your cake with:
- vanilla buttercream
- dairy-free chocolate ganache
- my Biscoff pumpkins
And for the ultimate dessert, serve a slice of this cake with my no-churn biscoff ice cream!
More vegan layer cakes
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Vegan Biscoff Cake
Ingredients
Wet ingredients
- 1 ¾ cups (440g) dairy-free milk
- 1 ½ cups (300g) granulated sugar
- ⅔ cup (165g) neutral flavored oil
- ½ cup (120g) Biscoff spread, slightly melted, but not too hot
- 1 tablespoon apple cider vinegar, white vinegar or lemon juice
- 1 tablespoon vanilla extract
Dry ingredients
- 3 cups (375g) all-purpose plain flour, spoon and leveled (note 1)
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
To decorate
- 1 cup (240g) Biscoff spread, room temperature (optional: plus ¾ cup or 180g for the filling and cake drip)
- 1 cup (220g) vegan butter, room temperature
- 3 - 4 cups (300-400g) powdered sugar / icing sugar, or to taste
- 1 teaspoon vanilla extract
- ~10 Biscoff cookies, whole or crumbled
Instructions
Make the Biscoff cake:
- Preheat your oven to 180°C (350°F). Grease or line 3 x 6-inch (15 cm) round cake pans with parchment paper. You can also use 2 x 8-inch (20 cm) cake pans.
- Add all the wet ingredients to a large mixing bowl and mix until well combined. Try to make sure the Biscoff is fully dissolved. Add all the dry ingredients and mix until just combined. The batter should be quite runny.
- Evenly divide the cake batter into your 3 prepared pans. Bake for 35-40 minutes or you can insert a toothpick in the center of each cake and it comes out clean. If you use larger cake pans, your baking time will be a little shorter. Allow the cakes to cool in the tins for 20 minutes then place them on a wire rack.
- When the cakes cool, store them in an airtight container to prevent the top and sides from drying out.
Make the Biscoff frosting:
- Add the 1 cup (240g) of Biscoff spread and vegan butter to a large bowl (if using a hand mixer) or a stand mixer with the whisk or paddle attachment. Beat on high speed for 3-5 minutes until the mixture is light and fluffy.
- Add the powdered sugar and vanilla to the bowl. Beat on low speed for 30 seconds or until the sugar is fully incorporated. Increase to high and beat the frosting for another 5 minutes or until it's light and fluffy.
- Taste test the frosting. For a sweeter or firmer frosting, add more sugar. For a softer frosting, add 1-2 tablespoons of dairy-free milk, then beat the frosting again.
Assemble and decorate the cake:
- If the cakes have domes, use a serrated knife to trim them off (note 2).
- Place one cake layer on a serving plate and spread around ⅓ cup of Biscoff frosting on top. If you'd like Biscoff filling between your layers, use a piping bag with a large round nozzle to pipe a 'dam' of frosting (see Image 8 in the blog post). Melt around ¼ cup (60g) of biscoff spread until it's runny and lukewarm, but not hot. Pour the spread in the middle of the 'dam'.
- Place another cake layer on the frosting making sure it is level. Repeat until you've used all 3 cake layers.
- Spread the remaining Biscoff buttercream on the tops and sides of the cake, as desired. If your cake is crumbly, you can crumb coat your cake if desired (I didn't need to). Chill the cake in the fridge or freezer for 10 minutes.
- Using a piping bag, pipe the remaining melted Biscoff spread on the sides of the cake to make a drip. Top with any remaining buttercream, whole and crushed Biscoff cookies. The cookies will soften after a few hours when placed on the cake, so if you're serving this cake later, place the Biscoff cookies on the cake just before serving.
- Store any leftovers in an airtight container at room temperature for 2-3 days, in the fridge for up 4-5 days or in the freezer for up to 1 month. Allow the cake to come to room temperature before eating.
Notes
- If your flour has lumps in it, sift it before adding to the wet ingredients.
Also, make sure you measure your flour accurately, otherwise your cake will be dry and dense. For the best results, use the gram measurements. If using measuring cups, spoon and level your flour by fluffing up the flour in its container, use a spoon to add flour to your measuring cup, and level it off with a knife. Using your measuring cup to scoop flour out of the container will pack too much flour into your cup and batter. - Depending on your oven and ingredients, sometimes the top of the cakes can be a little crispy, whereas the inside is very soft and spongey. If your knife can't 'grip' onto the cake, brush the top of the cakes with water, and cover them with an airtight container or plastic wrap. This will soften the tops of the cakes. Alternatively, just trim the cake a little further down.
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Koko & Lilo says
Hi Anthea
I just want to thank you for an amazing, soft, tasteful cake .
I did for my 37 son birthday and everyone was enchanted with these cake even the non vegan person.
my Son asked me to make for his couple birthday, its the second time I prepared and it came out delicious as the first time.
thank you so much to share your passion of baking . I love too bake but you make my live easier. I realy appreciate your knowledge.
God continue gives you wisdom you to get the results that you want!!!!!!!
Anthea says
Hi Koko & Lilo! I'm honored that you chose to make this cake for your son's birthday and am thrilled that you and everyone loved its flavor and texture! Thanks so much for your kind and thoughtful message and for your support. I hope you have a wonderful rest of the year!
Soph says
Hi Anthea, I was so excited to make your cake and as I was taking them out of the tins they fell apart. Do you know why this could have happened? Im so sad
Anthea says
Hi Soph, oh no, I'm so sorry!! It might be that your cakes were still a little too warm and needed a little more time in the cake pans. Or if the sides of your cakes crumbled, it could be a stickage issue (some pans benefit from being lined or greased on the sides too). If you have any pictures, feel free to email or message me! I'm so sorry ❤️
Hillary says
Hi, I was just wondering what piping tip you used to make the design on the top of the cake?
Anthea says
I used a Loyal No. 9 closed star piping tip. It looks like Wilton has similar closed and open star piping tips too. Hope that helps!
Mary says
I made this cake for my son's 3rd birthday party and everyone said it was the best cake they'd EVER had!! Even the non vegans.
Could this cake be made into cupcakes?
Thank you for all the amazing recipes xx
Anthea says
Hi Mary, awww I'm so happy that you and everyone loved this cake!! And that's amazing about the non-vegans too! I haven't made the recipe as cupcakes, but I imagine it would work well. Thanks so much for your lovely comment! x
Karen says
I've made this cake twice now and it is absolutely delicious and gets rave reviews! No one would know it was vegan!
Anthea says
Aww, that's amazing Karen! I'm thrilled that you enjoyed this cake and that even non-vegans enjoyed it. Thanks so much for taking the time to leave a comment here!
Eefoolkee recipess says
I have tried this amazing biscoff cake and beleive me it is super tasty and easy to make 💯♥️
Anthea says
Aw, that's wonderful to hear!! Thanks so much for your kind feedback 🙂
Nikol says
Amazing cake! Made it for my partner’s birthday and it was the best ever. Instructions are clear and the result was very impressive!
Anthea says
Hi Nikol, aw that's amazing to hear and I'm honoured that this cake was part of your partner's celebrations! Thanks soo much for taking the time to leave a comment here 🙂