Name: Vegan Biscoff Cake with Fluffy Biscoff Sponge and Rich Biscoff Buttercream Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Vegan
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; 3 cups (375g) all-purpose plain flour, spoon and leveled; 3 teaspoons baking powder; ¼ teaspoon baking soda; 1 teaspoon ground cinnamon; Pinch of salt; 1 cup (240g) Biscoff spread, room temperature (optional: plus 3/4 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

Jump to Recipe· 3.9 from 7 reviews

If you’re looking to treat yourself or wow your friends with a show-stopping dessert, this Vegan Biscoff Cake with Fluffy Biscoff Sponge and Rich Biscoff Buttercream Recipe is an absolute must-try. It’s a glorious celebration of that unmistakable caramelized cookie spice, layered between soft, tender vegan sponge cakes and crowned with a luscious, creamy Biscoff buttercream. Each bite is a heavenly balance of textures and flavors that feels both nostalgic and exciting, perfect for any occasion where you want to impress with kindness and indulgence.

Ingredients You’ll Need

A flat white marbled surface holds six white dishes arranged loosely in a circle. At the top center is a large white bowl filled with a heap of pale, finely textured flour. Below and to the left is a smaller white bowl with smooth, light brown peanut butter, glossy and creamy in texture. To the right of the peanut butter bowl is a white cup filled with a creamy off-white liquid, likely milk. Just below the peanut butter is a transparent shallow dish containing golden yellow oil, reflecting light gently. In the center bottom is a white bowl full of fine, white granulated sugar. To the right of the sugar is a small white bowl containing a light brown powder, likely cinnamon, and next to it on the far right is another small white bowl with white granular salt. The composition is clean and simple, showing ingredients ready for a recipe, photo taken with an iphone --ar 4:5 --v 7

The magic behind this cake lies in its simple but thoughtfully chosen ingredients, ensuring every element adds to its incredible taste, texture, and inviting color. From the rich Biscoff spread to the perfectly fluffy dairy-free milk and vegan butter, each item plays a vital role.

Dairy-free milk (1 ¾ cups / 440g): Provides moisture and keeps the cake tender without any dairy.
Granulated sugar (1 ½ cups / 300g): Sweetens the batter, balancing the spice of Biscoff.
Neutral flavored oil (⅔ cup / 165g): Keeps the cake moist and soft, essential for vegan baking.
Biscoff spread (½ cup + 1 cup + optional extra): The star ingredient offering that distinct caramelized cookie flavor.
Apple cider vinegar (1 tablespoon): Reacts with baking soda to help the cake rise fluffily.
Vanilla extract (2 tablespoons total): Enhances the sweetness and depth of flavor.
All-purpose plain flour (3 cups / 375g): The foundation for the sponge’s structure.
Baking powder (3 teaspoons): Helps the sponge rise and become airy.
Baking soda (¼ teaspoon): Adds extra lift and improves texture.
Ground cinnamon (1 teaspoon): Compliments the Biscoff’s spice notes wonderfully.
Pinch of salt: Balances the sweetness to bring out deeper flavors.
Vegan butter (1 cup / 220g): For the buttercream’s rich, creamy texture.
Powdered/icing sugar (3–4 cups / 300–400g): Sweetens and thickens the frosting.
Biscoff cookies (~10): Optional garnishes that add an irresistible crunch and visual appeal.

How to Make Vegan Biscoff Cake with Fluffy Biscoff Sponge and Rich Biscoff Buttercream Recipe

Step 1: Prepare Your Baking Pans and Preheat

Start by setting your oven to 180°C (350°F). Grease or line three 6-inch round pans—or if you prefer, two 8-inch pans—with parchment paper to ensure your beautiful cakes release effortlessly after baking. This prep helps maintain those perfect fluffy layers.

Step 2: Mix the Wet Ingredients

Combine the dairy-free milk, granulated sugar, neutral oil, slightly melted Biscoff spread, apple cider vinegar, and vanilla extract in a large bowl. Mix until the Biscoff is fully integrated—it’s okay if it looks a bit runny because that’s the texture we want for a moist sponge.

Step 3: Add the Dry Ingredients

Incorporate the flour, baking powder, baking soda, cinnamon, and salt to the wet mix. Gently fold everything until just combined to avoid overworking the batter. A smooth, runny batter indicates your sponge will turn out wonderfully light and airy.

Step 4: Bake the Sponge Layers

Divide the batter evenly among your prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. If using larger pans, check after about 30 minutes. After baking, let the cakes cool in their tins for 20 minutes to settle before transferring them to a wire rack.

Step 5: Make the Biscoff Buttercream

In a mixing bowl, beat together the vegan butter and 1 cup of Biscoff spread on high speed until fluffy and light, about 3-5 minutes. Slowly add powdered sugar and vanilla extract, beating on low to incorporate, then high to whip up a creamy, luscious frosting. Adjust the texture with dairy-free milk or more sugar to achieve your perfect consistency.

Step 6: Assemble and Decorate Your Cake

If your cake layers have domes, level them with a serrated knife. Place the first cake layer on your serving plate and spread a generous layer of the Biscoff buttercream. For a surprise filling, pipe a “dam” of frosting around the edge, then pour in melted Biscoff spread inside the dam before topping it with the next layer. Repeat until all layers are stacked. Coat the top and sides with remaining buttercream, chill briefly, then add a beautiful drip of melted Biscoff spread and decorate with whole or crumbled Biscoff cookies just before serving.

How to Serve Vegan Biscoff Cake with Fluffy Biscoff Sponge and Rich Biscoff Buttercream Recipe

A slice of three-layer cake with light brown sponge and smooth, thick tan frosting between each layer is placed on a white scalloped ceramic plate. The top of the cake slice has a swirl of frosting with a small drizzle of caramel or butterscotch on it. The background is a white marbled surface with cake crumbs scattered around, and part of the full cake with a crumb border visible blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of crushed Biscoff cookies or even a few delicate edible gold flakes can take this cake from delicious to dazzling. The cookies add texture and continue the signature flavor theme while looking stunning on top.

Side Dishes

This cake pairs beautifully with light vegan whipped cream or a simple scoop of coconut milk ice cream to cut through its richness. Fresh berries like raspberries or sliced apples also provide a bright contrast that complements the warm spices.

Creative Ways to Present

Try serving individual slices with a drizzle of warmed Biscoff spread or a dusting of cinnamon for extra flair. For celebrations, you might turn this cake into cupcakes with swirls of Biscoff buttercream or stack mini cakes for a charming tower.

Make Ahead and Storage

Storing Leftovers

Keep your Vegan Biscoff Cake with Fluffy Biscoff Sponge and Rich Biscoff Buttercream Recipe fresh by storing leftovers in an airtight container. At room temperature, it’s best enjoyed within 2-3 days; refrigeration extends its life to about 4-5 days, preserving that decadent texture and flavor.

Freezing

If you want to save some for later, this cake freezes wonderfully. Wrap it tightly in plastic wrap and place in a freezer-safe container. It can stay perfect for up to one month. Just thaw it slowly in the fridge overnight before serving.

Reheating

Although this cake is best enjoyed chilled or at room temperature, if you prefer, warm a slice gently in the microwave for 10-15 seconds. This melts the buttercream slightly, creating a gooey, indulgent experience, but avoid overheating to maintain the sponge’s structure.

FAQs

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend designed for cakes, but be mindful of adjustments in liquid to maintain the batter’s consistency.

Is it necessary to use both baking powder and baking soda?

They work together to create the perfect rise—baking powder for a gentle lift and baking soda reacting with vinegar to create extra fluffiness in the vegan sponge.

Can I use crunchy Biscoff spread instead of smooth?

Smooth Biscoff spread is best for a creamy texture and ease of mixing, but crunchy will add a delightful crunch if incorporated carefully, especially in the buttercream.

What if I don’t have vegan butter for the frosting?

You can substitute with solid coconut oil or a vegan margarine, though the texture and flavor might slightly differ; the frosting won’t whip as fluffy but will still taste delicious.

How do I know when the cake layers are done baking?

The best test is inserting a toothpick into the center—it should come out clean or with a few moist crumbs but no wet batter. Also, the cakes should spring back lightly when pressed.

Final Thoughts

Honestly, making this Vegan Biscoff Cake with Fluffy Biscoff Sponge and Rich Biscoff Buttercream Recipe is like giving yourself a warm, tasty hug. It’s perfect for those moments when you want to indulge without any dairy or eggs and still wow your loved ones. Trust me, once you taste the feast of flavors and textures here, this cake will become a beloved staple in your baking repertoire. So go ahead, gather those simple ingredients and enjoy the joy of baking something truly special.