This Vegan Biscoff Cake recipe is full of cookie butter flavor and is topped with Biscoff cookies. Biscoff cookie butter not only gives this cake amazing flavor but also keeps it moist and tender.
Biscoff Cookie Butter has been one of my favorite ingredients lately. It has a warm molasses flavor and has a hint of cinnamon. Two of my favorite flavors combined into one creamy spread. Its perfect for so many desserts. But today its for cake. Vegan Biscoff Cake, that is.
Ingredients
Flour: Regular all purpose flour here. I always recommend King Arthur Flour as my favorite brand. But, use what you have. It wont make or break this cake.
Leaveners: I prefer to use a combination of baking powder and baking soda to get a nice rise.
Cinnamon: I add some cinnamon to this recipe to help being out the cinnamon flavor of the Biscoff Cookie Butter.
Salt: For balance.
Sugar: Sugar sweetens this cake but also tenderizes, promotes browning and add structure.
Plant Milk: I used Oat Milk here, but use any plain plant milk that you prefer.
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 order it online or head over to Trader Joes and use their cookie butter.
Vanilla: I like a big dose of vanilla in pretty much all baked goods.
White Vinegar: You will not taste the vinegar in the final product. Its just here to activate the baking soda.
Method
This Vegan Biscoff Cake recipe is super easy to whip together.
First, whisk together the sugar, milk, oil, biscoff spread, vanilla and vinegar. Whisk this together really well to make sure no lumps of cookie butter remain.
Then, add the flour, leaveners, salt and cinnamon and whisk until just combined.
Next, scrape the batter into a prepared 9x9 pan and bake!
How to Decorate
To decorate this Vegan Biscoff Cake, feel free to use any frosting you like. I used half of a recipes of my Vegan Vanilla Frosting. I'll leave the recipe card for that recipe below the cake recipe in case you want to make it.
But, you can also grab a container of store bought vanilla frosting. There are SO many vegan frostings available. From Pillsbury, Betty Crocker and Duncan Hines- most common brands have vegan options. This post by The Vegans Pantry is a great reference.
Before frosting, make sure the cake is completely cool. If the cake is warm at all, the buttercream will melt and slide off and make a huge mess.
First, dollop the buttercream evenly around the cooled cake.
Then, using the back of a spoon or a small offset spatula, gently spread the frosting out.
I do not recommend freezing this cake once it has the buttercream on it.
Finally, top the cake with plenty of crushed Biscoff cookies and serve!
Storage
To store this cake, place in an airtight container and keep at room temperature for up to two days.
Or, place the airtight container in the refrigerator for 3 days.
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📖 Recipe
Vegan Biscoff Cake
Equipment
- 1 Large Mixing Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 8x8" Baking Pan
- Parchment Paper
Ingredients
- 1 ½ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Baking Soda
- ¼ tsp Kosher Salt
- 1 Cup Granulated Sugar
- 1 Cup Unsweetened Plant Milk I used Oat Milk
- ½ Cup Biscoff Cookie Butter
- ¼ Cup Canola Oil
- 1 tablespoon Vanilla
- 1 ½ teaspoon White Vinegar
For the Frosting
- 8 tablespoon Vegan Butter
- 2 Cups Powdered Sugar, Sifted
- 1 teaspoon Vanilla Extract
- 2 tablespoon Non-Dairy Milk
To Top the Cake
- ½ Cup Crushed Biscoff Cookies
Instructions
- Preheat oven to 375*. Grease an 8x8 inch baking pan and insert a parchment sling into the pan for easy cake removal. (See above photos for reference)
- Into a medium bowl, add flour, baking powder, baking soda, cinnamon and salt. Whisk to combine and set aside.1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Ground Cinnamon, ¼ teaspoon Kosher Salt, ¼ teaspoon Baking Soda
- In a large bowl, combine sugar, plant milk, biscoff cookie butter, canola oil, vanilla and vinegar. Whisk until completely homogenous.1 Cup Granulated Sugar, 1 Cup Unsweetened Plant Milk, ½ Cup Biscoff Cookie Butter, ¼ Cup Canola Oil, 1 tablespoon 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 375* oven for 29-31 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 until its completely smooth.8 tablespoon Vegan Butter
- Add the powdered sugar and mix until combined. Add the vanilla and non-dairy milk and mix on medium speed until light and fluffy.2 Cups Powdered Sugar, Sifted, 1 teaspoon Vanilla Extract, 2 tablespoon 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.
Notes
Nutrition
📖 Recipe
Vegan Vanilla Buttercream Frosting
Equipment
- 1 Stand Mixer with Paddle Attachment Or hand mixer and a large bowl
- 1 Rubber Spatula
- 1 Sifter
- Measuring Cups and Spoons
Ingredients
- 16 tablespoon Vegan Butter, room temperature see note!
- 4 Cups Powdered Sugar, Sifted
- 2 teaspoon Vanilla Extract
- 2 tablespoon Non-Dairy Milk
Instructions
- Cream the vegan butter in the bowl of your mixer fitted with the paddle attachment until its completely smooth and creamy. Use a rubber spatula to scrape the bowl down a couple of times during this process so everything mixes evenly.16 tablespoon Vegan Butter, room temperature
- Add the powdered sugar and mix on low until its combined, about 1 minute.4 Cups Powdered Sugar, Sifted
- Add vanilla extract and 1 tablespoon of non-dairy milk and mix on low until fully incorporated. Then add the remaining tablespoon of milk and mix on low to incorporate.2 teaspoon Vanilla Extract, 2 tablespoon Non-Dairy Milk
- Now, turn the mixer to medium speed and mix until its light and fluffy, 30 seconds- 1 minute.
- Use as desired.
Shannon S
Could you make this into cupcake or mini cupcakes?
Megan Calipari
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.