Biscoff Cake Recipe Vegan: Easy and Delicious Guide

Indulging in the rich, spiced flavor of Biscoff in a cake is a dream come true—especially when it’s vegan! This vegan Biscoff cake recipe brings together the beloved caramelized, cinnamon-spiced cookie butter in a moist, fluffy cake that’s 100% plant-based.

Whether you’re vegan, dairy-free, or simply looking to try a delicious new dessert, this cake is sure to impress both your taste buds and your guests. Perfect for birthdays, special occasions, or just a sweet treat with your afternoon tea, this recipe is straightforward and uses accessible ingredients.

Get ready to bake a stunning, flavorful cake that’s cruelty-free and utterly delicious. Plus, the creamy Biscoff frosting adds the perfect finishing touch, making every bite a melt-in-your-mouth experience.

If you’re curious about other vegan delights, you might also enjoy our Costco Vegan Mushroom Stew Recipe or our decadent Collard Green Casserole Recipes.

Why You’ll Love This Recipe

This vegan Biscoff cake is a game changer for several reasons. First, it captures the unique, spiced flavor of Biscoff cookie butter without relying on any animal products.

The cake itself is incredibly moist and fluffy, thanks to the perfect balance of plant-based ingredients.

The frosting is luscious and creamy, made vegan-friendly but still rich enough to satisfy any sweet tooth. It’s also a versatile recipe that can be adapted with different plant milks or oils depending on what you have at home.

Plus, it’s easy enough for beginner bakers but impressive enough for seasoned pros.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup organic cane sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp apple cider vinegar
• ½ cup vegetable oil (or melted coconut oil)
• ½ cup Biscoff cookie butter (smooth, vegan-friendly)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup powdered sugar (for frosting)
• ¼ cup vegan butter, softened (for frosting)
• 2 tbsp Biscoff cookie butter (for frosting)
• 1-2 tbsp plant-based milk (to adjust frosting consistency)

Equipment

• Mixing bowls (at least two)
• Measuring cups and spoons
• Electric mixer or whisk
• 9-inch round cake pans (two)
• Parchment paper
• Cooling rack
• Spatula
• Offset spatula or butter knife (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal.
2. Prepare the vegan buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for 5-10 minutes until it curdles slightly.
3. Mix dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to combine.
4. Combine wet ingredients: In another bowl, whisk the vegetable oil, Biscoff cookie butter, vanilla extract, and the prepared vegan buttermilk until smooth and creamy.
5. Incorporate wet into dry: Pour the wet mixture into the dry ingredients and gently fold with a spatula or whisk until just combined. Avoid overmixing to keep the cake light and fluffy.
6. Divide the batter: Evenly distribute the batter between the two prepared pans, smoothing the tops with a spatula.
7. Bake: Place pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a cooling rack to cool completely before frosting.
9. Make the frosting: In a bowl, beat the vegan butter and Biscoff cookie butter together until light and creamy. Gradually add powdered sugar, mixing well. Add plant-based milk 1 tablespoon at a time to reach your desired frosting consistency.
10. Assemble the cake: Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides evenly.
11. Chill and serve: For best results, refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving.

Tips & Variations

Tip: If you want extra Biscoff flavor, drizzle some melted cookie butter between the layers before frosting.

Variation: Add chopped roasted pecans or walnuts to the batter for a delightful crunch.

Tip: For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Variation: Use coconut sugar instead of cane sugar for a deeper, caramel-like sweetness.

Nutrition Facts

Serving Suggestions

This vegan Biscoff cake pairs wonderfully with a hot cup of chai or black tea, enhancing the warm cinnamon and caramel notes in the cake. For an indulgent dessert, serve with a scoop of vegan Cinnamon Pecan Ice Cream or a drizzle of coconut whipped cream.

If you’re hosting a party, consider serving smaller slices alongside fresh berries or a berry compote for a refreshing contrast. This cake also makes a fantastic centerpiece for any birthday or celebration, bringing a cozy yet sophisticated touch to your dessert table.

Conclusion

Creating a vegan Biscoff cake that’s both flavorful and moist is easier than you might think, and this recipe is proof! By combining simple plant-based ingredients with the beloved spice and caramel notes of Biscoff cookie butter, you get a dessert that’s sure to satisfy vegans and non-vegans alike.

From the tender crumb of the cake to the creamy, luscious frosting, every bite is a delightful experience.

Whether you’re baking for a special occasion or simply craving a comforting slice of cake, this recipe is a wonderful addition to your baking repertoire. Don’t forget to check out other delicious and creative recipes on our blog like the Chocolate Heaven Cake Recipe for more inspiration.

Happy baking!

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