Description
Indulgent vegan Biscoff cake featuring layers of fluffy Biscoff sponge cakes and a rich, creamy Biscoff buttercream. This flavorful dessert highlights the distinct taste of Biscoff spread and is perfect for any occasion throughout the year.
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
- 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 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
Instructions
- Prepare Cake Pans: Preheat your oven to 180°C (350°F). Grease or line three 6-inch (15 cm) round cake pans with parchment paper. Alternatively, use two 8-inch (20 cm) pans.
- Mix Wet Ingredients: In a large mixing bowl, combine dairy-free milk, granulated sugar, neutral oil, slightly melted Biscoff spread, vinegar or lemon juice, and vanilla extract. Mix thoroughly ensuring the Biscoff spread is fully dissolved for a smooth batter.
- Add Dry Ingredients: Add the sifted all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt to the wet mixture. Gently fold together until just combined; the batter will be quite runny at this stage.
- Divide and Bake: Evenly pour the batter into the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Note that baking time will be slightly shorter for larger pans. Once baked, cool cakes in the pans for 20 minutes, then transfer to wire racks to cool completely.
- Make Biscoff Frosting: Using a hand or stand mixer, beat the Biscoff spread and vegan butter on high speed for 3-5 minutes until light and fluffy. Add powdered sugar and vanilla extract. Beat on low speed for 30 seconds until sugar is incorporated, then increase to high speed and beat an additional 5 minutes until fluffy. Adjust sweetness or consistency by adding more powdered sugar or dairy-free milk as desired.
- Trim Cake Layers: If cakes have domed tops, level them off with a serrated knife for even stacking.
- Assemble the Cake: Place one cake layer on the serving plate, spread about 1/3 cup of Biscoff frosting on top. For a Biscoff filling, pipe a ‘dam’ of frosting around the edge, melt about 1/4 cup (60g) Biscoff spread until warm and pour within the dam. Add the next layer and repeat until all layers are stacked.
- Frost the Cake: Spread remaining buttercream over the top and sides of the cake. If you prefer, crumb coat first to seal crumbs. Chill in the fridge or freezer for 10 minutes to set.
- Decorate with Drip and Cookies: Using a piping bag, drip the remaining melted Biscoff spread around the edges. Top with whole or crumbled Biscoff cookies. Add cookies just before serving to prevent them from softening prematurely.
- Storage: Store leftovers in an airtight container at room temperature for 2-3 days, in the fridge for 4-5 days, or freeze for up to 1 month. Allow cake to reach room temperature before serving.
Notes
- If cakes have domes, trim them off for even stacking.
- The Biscoff spread should be melted slightly but not hot to ensure smooth mixing.
- Use parchment paper in pans to prevent sticking and for easy removal.
- Adjust powdered sugar and milk in frosting to reach desired consistency and sweetness.
- Add Biscoff cookies just before serving to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
