This Biscoff cake is a moist and fluffy chocolate cake layered with a creamy Biscoff frosting! Made with no eggs, no milk, and no butter, it’s a simple and elegant vegan dessert that is sure to impress!
I used to think I was obsessed with peanut butter but then I tried Biscoff spread and I’ve never turned back. I first tried Biscoff when I was in Europe and I instantly became obsessed. As someone who loves their cookies, having them in a spreadable form has been a game changer.
In the past, I would typically eat the Biscoff out of the jar with a spoon but I’ve stopped that habit, especially as I’ve noticed my weight creeping on. Instead, I’ve used it in many of my desserts. After making a glorious cheesecake using it, I wanted to try something new. While I was tempted to make cupcakes, I opted to make a cake instead!
I’ve been meaning to share a Biscoff cake recipe for quite some time. It’s my favorite cake to make whenever there is a celebration or when I’m given dessert duty to a birthday or event. Now, this cake may look incredibly fancy but I promise you, it takes seconds to prepare!
No eggs, no milk, and no butter are needed, but you’d never tell. The texture of the cake is moist and fluffy and the frosting is creamy and smooth. It’s sweet and with a delicious mix of chocolate and Biscoff spread, without being overpowering.
One of my friends is obsessed with all things Biscoff so I made her this cake for her birthday and when she served it, NO ONE believed me when I told them it had no eggs or dairy in it- They thought it was from a bakery!
Ingredients to make a Biscoff cake
For the cake
- Flour– All purpose flour that has been sifted well, to ensure there are no clumps throughout. You can also use wholewheat or gluten free all purpose flour. If you use the latter, be sure that it has added xanthan gum to it.
- Cocoa powder– 100% unsweetened cocoa powder.
- Sugar– I used white sugar, but a mix of white and brown or all brown can be used.
- Baking soda– Gives stability, structure, and rise to the cake.
- Salt– Balances out the ingredients and brings out the overall sweetness of the cake,
- Vinegar– Reacts with the baking soda to mimic what eggs would traditionally do, without actual eggs!
- Vanilla extract– A must for any good cake!
- Oil– I used vegetable oil, but any neutral flavored oil can be used. Avoid using coconut oil, as it can solidify if any of the other batter ingredients are cooled.
- Milk of choice– Unsweetened almond milk, coconut milk, soy milk, etc.
For the Biscoff frosting
- Vegan butter– Use a vegan butter from a block, not a spread. The latter often has added water or stabilizers in it, which can cause the frosting to clump up.
- Biscoff spread– They key ingredient! Smooth and creamy Lotus Biscoff spread.
- Powdered sugar– To make the frosting even creamier.
- Biscoff cookies– Optional, but to sprinkle around the edges of the cake.
How do you make a Lotus Biscoff cake?
Start by preparing the cake. In a large mixing bowl, add your dry ingredients and mix well. Next, add the remaining ingredients and mix well, until a smooth batter remains. Evenly distribute the batter amongst three greased 8-inch springform cake pans and bake at 180C/350F for 27-30 minutes, or until a skewer comes out mostly clean. Remove the cakes from the oven and let them cool in the pans completely.
Now, once the cake has cooled, prepare your frosting. In a mixing bowl, add the vegan butter and beat it well, until it comes smooth. Add in the Biscoff spread and continue beating, before adding the powdered sugar and beating once more until smooth and creamy.
Finally, layer the cake. Place the first cake on a flat surface and spread 1/4 of the frosting over it. Add the second cake and spread another 1/4 portion of the frosting. Add the final cake on top and cover the top and exterior of the cake with the remaining frosting. Sprinkle the edges with crushed up Biscoff cookies and serve.
Tips to make the best vegan Biscoff cake
- Avoid overbaking the cake, as it will continue to cook as it is cooling down.
- If you find the frosting to be too thin, add extra powdered sugar. If it is too thick, add a tiny drop of milk or water.
- Your cakes must be completely cooled, or else the frosting will seep off.
Storing and freezing Biscoff cake
- To store: Biscoff cake can be stored at room temperature, covered, for up to 3 days. If you’d like the cake to keep for longer, store it in the refrigerator and it will keep well for up to 1 week.
- To freeze: Place slices of the cake in a sealable container and store them in the freezer for up to 6 months.
More vegan cake recipes to try
For the cake
- 4 1/4 cups all purpose flour
- 1 1/2 cups cocoa powder
- 2 1/2 cups + 2 tablespoons sugar
- 2 1/4 teaspoon baking soda
- 1 1/2 teaspoon salt
- 3 tablespoon vinegar apple cider or white
- 1 tablespoon vanilla extract
- 1 cup + 2 tablespoons oil I used vegetable oil
- 3 1/4 cups milk of choice I used unsweetened almond milk
For the frosting
- 1 1/4 cups + 2 tablespoons vegan butter softened
- 1 cup Biscoff spread
- 2 1/2 cups powdered sugar
- Preheat the oven to 180C/350F. Grease and line three 8-inch springform cake pans and set aside.
- In a large mixing bowl, add all your dry ingredients and mix well until combined. Add the rest of the ingredients and mix until a smooth batter remains.
- Distribute the cake batter amongst the cake pans and bake for 25-27 minutes, or until a skewer comes out mostly clean.
- Remove the cakes from the oven and let them cool completely, before frosting.
- To make the frosting, beat the vegan butter until fluffy. Add the Biscoff and powdered sugar and beat until combined and smooth.
- Layer the cake. Place the first cake onto a flat surface. Spread 1/4 of the frosting over the top of it. Add the second cake layer and spread another 1/4 of it on top. Place the final cake layer on top and frost the tops and the exterior of the cake.
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