• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Earthly Provisions
  • Recipe Index
  • About Me
  • Work with Me
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Desserts » Cakes and Cupcakes

    Vegan Biscoff Cake

    Published: Jan 6, 2023 · Modified: Jul 15, 2023 by Megan Calipari · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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.

    A piece of Vegan Biscoff Cake on a white plate with a gold fork
    You are going to LOVE this cake recipe.

    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.

    Cake batter in a cake pan
    Cake batter in the pan
    Baked Cookie Butter Cake in a pan
    The baked cake
    Biscoff Cookie Butter Cake frosted with vanilla buttercream
    The frosted cake

    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!

    A fork sticking into a piece of Vegan Biscoff Cake
    The resulting cake is super moist and full of cookie butter flavor.

    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.

    A fork with a bite of cookie butter cake on it.
    I mean look at that texture!

    Looking for Easy Cake Ideas?

    Vegan Peanut Butter Cake

    Lemon Cake with Strawberry Cream Cheese Frosting

    Chai Masala Cake

    Easy Vegan Vanilla Cake by: The Curious Chickpea

    📖 Recipe

    A piece of cake on a white plate with a gold fork

    Vegan Biscoff Cake

    Megan Calipari
    This Vegan Biscoff Cake is full of cookie butter flavor and is super easy to make. Biscoff cookie butter not only gives this cake amazing flavor but also keeps it moist and tender.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 Servings
    Calories 280 kcal

    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

    If you don't want to make your own frosting, store-bought will work great!

    Nutrition

    Serving: 1SliceCalories: 280kcalCarbohydrates: 42gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gSodium: 160mgPotassium: 40mgFiber: 0.4gSugar: 31gVitamin A: 333IUVitamin C: 1mgCalcium: 55mgIron: 1mg
    Tried this recipe?Let us know how it was!

    📖 Recipe

    A cupcake with vegan vanilla buttercream frosting piped on top.

    Vegan Vanilla Buttercream Frosting

    Megan Calipari
    This Vegan Vanilla Buttercream Frosting recipe is completely dairy-free and is perfect for frosting cakes or piping onto cupcakes! And it only requires 4 ingredients and 10 minutes to make.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 3 Cups
    Calories 1112 kcal

    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.

    Notes

    Be sure to use a vegan butter that comes in stick form. My two top recommendations are: Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks.
    Scrape the bowl down with a rubber spatula at every step in this process for the creamiest buttercream!

    Nutrition

    Serving: 1CupCalories: 1112kcalCarbohydrates: 161gProtein: 0.3gFat: 60gSaturated Fat: 11gPolyunsaturated Fat: 18gMonounsaturated Fat: 29gTrans Fat: 11gSodium: 491mgPotassium: 24mgFiber: 0.02gSugar: 160gVitamin A: 20IUVitamin C: 0.4mgCalcium: 10mgIron: 0.1mg
    Tried this recipe?Let us know how it was!

    More Cakes and Cupcakes

    • A slice of Vegan Pumpkin Spice Layer Cake on a small white plate on a white cloth.
      The Best Vegan Pumpkin Spice Layer Cake
    • A cupcake with vegan vanilla buttercream frosting piped on top.
      Vegan Vanilla Buttercream Frosting Recipe
    • A bite taken out of a Vegan Pumpkin Chai Cupcake
      Easy Vegan Pumpkin Chai Cupcakes
    • A close-up of the cross-section of a Vegan Vanilla Pound Cake loaf on a wooden board.
      Vegan Vanilla Pound Cake

    Reader Interactions

    Comments

    1. Shannon S

      February 09, 2023 at 7:34 pm

      Could you make this into cupcake or mini cupcakes?

      Reply
      • Megan Calipari

        February 09, 2023 at 8:58 pm

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

    More about me →

    Pumpkin and Spice Recipes

    • A slice of vegan apple spice cake on a plate with the remaining cake in the background.
      Vegan Apple Spice Cake
    • A bite taken out of a Vegan Pumpkin Chai Cupcake
      Easy Vegan Pumpkin Chai Cupcakes
    • Gluten Free Vegan Apple Cobber on a white plate with a gold fork
      Gluten Free Caramel Apple Cobbler (Vegan)
    • Vegan Pumpkin Chocolate Chip Cookies on a cooling rack
      Vegan Pumpkin Chocolate Chip Cookies
    • A slice of vegan apple cinnamon crumb cake on a white plate with a gold fork.
      Vegan Apple Cinnamon Crumb Cake (Coffee Cake)
    • a healthy gluten free oat flour pumpkin blondie on a white cloth
      Gluten-Free Oat Flour Pumpkin Blondies

    Popular Recipes

    • Slice of cake on a plate with the remaining cake on a cake stand behind it
      Vegan Olive Oil Cake
    • Blantons Maple Bourbon old fashioned in a glass with a blood orange slice in front
      Blanton's Old Fashioned
    • 3 Vegan Oatmeal cream pies stacked on one another
      Vegan Oatmeal Cream Pie
    • A slice of cake on a plate with the rest of the cake on a cake stand in the background
      Easy Vegan Honey Cake
    • Hot Honey in a glass jar
      Vegan Hot Honey
    • Gluten Free Mexican Rice in a white bowl
      Gluten Free Mexican Rice

    Newsletter

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Recipe Index

    • Recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Earthly Provisions