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.
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.
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!
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.
Looking for Easy Cake Ideas?
Easy Vegan Vanilla Cake by: The Curious Chickpea
Vegan Biscoff Cake
- 1 Large Mixing Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 9x9 Baking Pan
- Parchment Paper
- 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
- 1 ¼ Cup Vanilla Frosting Store bought or homemade (see note)
- ½ Cup Crushed Biscoff Cookies
- Preheat oven to 375*. Grease a 9x9 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 9x9 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.
- Add dollops of frosting across the top of the cake.1 ¼ Cup Vanilla Frosting
- 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.
Vegan Vanilla Frosting
- 2 Sticks of Earth Balance Buttery Spread room temperature
- 4 Cups Powdered Sugar Sifted
- 2 teaspoon Vanilla Extract
- 1-2 tablespoon Plant Milk of Choice
- Cream the Earth Balance in the bowl of your mixer fitted with the paddle attachment for about 1 minute, scraping down the bowl after 30 seconds to ensure even creaming. Next, add sifted powdered sugar, 1 cup at a time, letting the sugar incorporate before adding the next cup.
- Once all the powdered sugar is in the bowl, mix on medium speed for about 2-3 minutes, stopping every minute or so to scrape the bowl down to ensure that all of your buttercream is incorporating air evenly.
- After about 3 minutes, your buttercream will still be pretty thick. Turn the mixer to low speed and add the vanilla extract 1 teaspoon at a time, fully incorporating the first before adding the second. Your buttercream should start to noticably get lighter here. If you have achieved your desired buttercream consistency, stop here.
- If you want your buttercream to be a little lighter, add your plant milk of choice 1 tablespoon at a time, incorporating completely before adding another tablespoon, until you achieve your desired consistency.
- And now you’re ready to frost away!