This Vegan Biscoff Cake recipe is tender and moist and is topped with an easy Biscoff cookie butter buttercream frosting! Its full of warm brown sugar and cinnamon flavors and is absolutely delicious.
As you all know, I love all kinds of cake. I love a layer cake like my Vegan Banana Cream Pie Cake, or a loaf cake like my Earl Grey Yogurt Loaf Cake, and even a non-traditional Vegan Cookie Cake!
And this Vegan Biscoff Cake recipe has to be in my top five favorites. It is a simple, single layer cake that is baked in an 8x8 square pan. Its light and tender and full of Lotus Biscoff cookie butter flavor. Here is how to make it:
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Why You'll Love This Recipe
- This cake is super tender and moist.
- The Biscoff cookie butter flavor is amped up by brown sugar and cinnamon.
- Its egg-free and dairy-free, so anyone can enjoy it!
- This recipe is super easy so its perfect for beginners.
- And its a single layer cake, so no cake decorating skills are required!
Ingredients
Lotus Biscoff Cookie Butter: The star of the show, Biscoff Cookie Butter. This adds flavor, and helps to keep the cake moist. I was able to pick this ingredient up in my grocery store. But, you can also order it online or head over to Trader Joes and use their Speculoos Cookie Butter.
Vegan Butter: I like Country Crock Plant Butter Sticks.
Brown Sugar: Brown sugar amps up the brown sugar flavor in the cookie butter. Its so delicious!
Cinnamon: I added some cinnamon to this recipe to help being out the cinnamon flavor of the Biscoff Cookie Butter.
Vanilla: I like a big dose of vanilla in pretty much all baked goods.
Substitutions and Variations
I really like the Biscoff buttercream frosting with this vegan biscoff cake. But, you can use whatever you prefer! My Vegan Vanilla Frosting or Vegan Chocolate Buttercream Frosting would both be absolutely delicious!
Or, you can grab a container of store bought frosting. This post by The Vegans Pantry is a great reference for what store bought frostings are vegan.
And if you are more of a cupcake person, make my Biscoff Cupcakes!
Step-by-Step Instructions
Step 1. First, make the Biscoff cake. Mix the brown sugar, non-dairy milk, melted vegan butter, Biscoff cookie butter, vanilla and vinegar and whisk until the mixture is homogenous.
Step 2. Add the flour, baking powder, cinnamon and salt and whisk to form the batter.
Step 3. Scrape the batter into a prepared 8x8 inch square pan.
Step 4. And bake until a toothpick inserted into the center comes out clean.
Step 5. Next, make the Biscoff Buttercream frosting. Use a hand mixer to cream the vegan butter and Biscoff cookie butter until completely smooth.
Step 6. Then, add the powdered sugar and mix until combined.
Step 7. Finally, add the vanilla and non-dairy milk and mix on medium speed until light and fluffy.
Step 8. Finally, top the Vegan Biscoff Cake with the Biscoff buttercream frosting, top with some crushed cookies and serve!
Recipe FAQs
Wrap the cake tightly, or place the slices in an airtight container and store in the refrigerator for up to 4 days.
Its intensely brown sugary with notes of cinnamon. Its absolutely delicious!
Yes! Biscoff cookies and cookie butter are both vegan. So is the Spceculoos cookie butter from Trader Joes!
Expert Recipe Tips
Whisk the wet ingredients together until all of the Biscoff cookie butter is mixed in. It will take about a minute of whisking. This is important for an evenly mixed batter!
Once the dry ingredients are added into the bowl, mix just until the batter comes together. Over mixing can lead to a tough cake!
Be sure to allow the cake to cool completely before frosting or you will be left with a melty mess!
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If you tried this Vegan Biscoff Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Biscoff Cake (Vegan!)
Equipment
- 1 Large Mixing Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 8x8" Baking Pan
- Parchment Paper
- 1 Hand Mixer for the frosting
Ingredients
- 1 ½ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ¼ tsp Kosher Salt
- 1 Cup Light Brown Sugar, tightly packed
- 1 Cup Unsweetened Plant Milk I used Oat Milk
- 6 tablespoon Vegan Butter, melted
- ⅓ Cup Biscoff Cookie Butter
- 2 teaspoon Vanilla
- 1 ½ teaspoon White Vinegar
For the Frosting
- 4 tablespoon Vegan Butter, room temperature
- 3 tablespoon Biscoff Cookie Butter
- 1 Cup Powdered Sugar, Sifted
- ½ teaspoon Vanilla Extract
- 2-3 teaspoon Non-Dairy Milk
To Top the Cake
- ½ Cup Crushed Biscoff Cookies
Instructions
- Preheat oven to 350*. Grease an 8x8 inch baking pan and insert a parchment sling into the pan for easy cake removal. (See above photos for reference)
- In a medium bowl, add flour, baking powder, cinnamon and salt. Whisk to combine and set aside.1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, 1 teaspoon Ground Cinnamon, ¼ teaspoon Kosher Salt
- In a large bowl, combine brown sugar, non-dairy milk, melted vegan butter, Biscoff cookie butter, vanilla and vinegar. Whisk until completely homogenous. (See note)1 Cup Light Brown Sugar, tightly packed, 1 Cup Unsweetened Plant Milk, ⅓ Cup Biscoff Cookie Butter, 6 tablespoon Vegan Butter, melted, 2 teaspoon Vanilla, 1 ½ teaspoon White Vinegar
- Add the dry ingredients into the wet ingredients and whisk until everything is just combined.
- Pour batter into prepared 8x8 inch baking pan. Using the back of a rubber spatula, gently spread the batter evenly into the corners.
- Bake in a 350* F oven for 35-38 minutes, turning halfway through. A toothpick inserted into the center of the cake should come out clean.
- Allow to cool completely before frosting.
To Make the Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, cream the vegan butter and biscoff cookie butter until completely smooth.4 tablespoon Vegan Butter, room temperature, 3 tablespoon Biscoff Cookie Butter
- Add the powdered sugar and mix until combined. Add the vanilla and 2 teaspoons of non-dairy milk and mix on medium speed until light and fluffy. Add the 3rd teaspoon of non-dairy milk only if you need it.1 Cup Powdered Sugar, Sifted, ½ teaspoon Vanilla Extract, 2-3 teaspoon Non-Dairy Milk
To Decorate:
- Add dollops of frosting across the top of the cake.
- Then using the back of a spoon or an offset spatula, spread the buttercream evenly on top of the cake. Top with crushed Biscoff cookies.½ Cup Crushed Biscoff Cookies
- Remove from the pan using the parchment sling, slice and serve.
Shannon S says
Could you make this into cupcake or mini cupcakes?
Megan Calipari says
Yes, definitely! Just fill each cupcake tin 2/3 of the way full and bake for 16-18 minutes for regular sized cupcakes. Bake for less time for mini ones. My best guess would be 12-14 minutes.
Zay Bau says
Hi, first I’d like to say that I love the way you wrote out the instructions 😌 so easy instead of having to scroll back and forth from recipe to steps! Thanks so much. Secondly, do you think I could replace butter with veg oil?
Megan Calipari says
So many other people have said they love that too, so I'm going to keep doing it! I made this cake with veg oil at first and it fell slightly in the middle, so I wouldn't recommend it if you can get your hands on some vegan butter.
Carol says
I made your delicious Biscoff cake recipe with frosting for our early Halloween Clue party this last Friday. They were a hit! I baked them in individual serving tins so I wouldn't have to mess with cutting and serving. They were very tasty, and my vegan daughters really enjoyed them. Thank you!