Home ยป Chocolate chip biscoff cake recipe

Chocolate chip biscoff cake recipe

Vegan, easy.

This is probably the most indulgent and delicious cake you’ll ever try!

This is my ultimate chocolate chip cookie Biscoff cake with layers of vanilla chocolate chip cake, chocolate cake, layers of Biscoff spread, vanilla buttercream, topped with melted Biscoff spread, dark and white dairy-free chocolate and Lotus Biscoff cookies!

Are you drooling yet?

If you love Biscoff as much as me, check out my previous Biscoff recipes here.

This cake is super quick & easy to make, is layered with a thick & creamy dairy-free vanilla buttercream and Biscoff spread!

The cakes are light, moist and very moorish! 

I love the different layers of vanilla & chocolate cake! Not only does it look beautiful, they taste divine. Perfectly chocolaty with chocolate chips and vanilla…just YUM!

This cake is easy to make and would be the perfect treat for an afternoon tea or special occasion (especially for a Biscoff lover!)

I am so excited for you to make it!

Happy baking!!!

Preparation- 10 minutes

Baking time- 18-20 minutes

Serves- 10-15

Level- Easy

Ingredients for the vanilla cakes

-240ml of almond milk

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

-100g of dark chocolate chips

Ingredients for the chocolate cakes

-240ml of almond milk

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-1 tablespoons of cocoa/cacao powder

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

Ingredients for the buttercream

-400g of dairy-free butter

-650g of icing sugar

-2 teaspoons of vanilla bean paste (or vanilla extract)

-Dairy-free-free milk (if needed)


-Dark + white chocolate chips

-Biscoff spread (melted)

-Lotus Biscoff cookies

To make the vanilla cakes

Step 1- Preheat your oven to 180 degrees c and line four 6inch cake tins with grease proof paper.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fold in the chocolate chips.

Step 7- Divide the batter into 2 of the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the chocolate cakes

Repeat the exact steps for the chocolate cake as you did for the vanilla cake but instead of adding in chocolate chips, you add in 1 tablespoon of cocoa/cacao powder when you add in the flour.

To make the buttercream

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar, vanilla extract.

Add a splash of milk if needed.

Step 2- Stack and fill the cakes.

I spread some Biscoff spread onto each cake then filled the cakes with buttercream.

Step 3- Crumb coat the whole cake and then pop into the fridge to set.

This will take around an hour.

Step 4- Once the crumb coat is set, add another coat of buttercream and level until smooth. I use a cake scraper and large pallet knife.

Watch this amazing video on how to perfectly crumb coat a cake.

Step 5- Press some chocolate chips the the bottom of the cake then pop back into the fridge to set. 

To decorate, I melted some Biscoff spread, popped it into a piping bag and added drips to the sides of the cake.

With leftover buttercream, I added a border of peaks to the top of the cake and finished it off with some Lotus Biscoff cookies and dark & white chocolate chips.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!

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I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3 

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Share and follow me for more yummy posts to come!

Holly Jade



  1. Natalie
    May 2, 2018 / 6:23 am

    WOW this is one stunning cake! I love biscoff and chocolate chip together – delicious!

    • The Little Blog of Vegan
      May 2, 2018 / 9:20 pm

      Thankyou Natalie! I am over the moon with this cake, its divine! x

  2. Little Hitchin Baker
    May 2, 2018 / 2:53 pm

    This is so amazing Holly!

    • The Little Blog of Vegan
      May 2, 2018 / 9:19 pm

      Thankyou so much! ๐Ÿ™‚ x

  3. Unknown
    October 30, 2018 / 8:57 am

    Hey Holly, what size cake tins do you use for this cake? Xx

    • The Little Blog of Vegan
      October 31, 2018 / 5:37 pm

      Hello, I use four 9 inch, spring form cake tins ๐Ÿ™‚

    • Nicola
      January 30, 2019 / 10:23 pm

      Hey Holly.
      In the recipe you say you used 4x 6inch tins but here you say 9inch so wanted to check which is correct. Iโ€™m thinking 6? If I did 3x 8inch tins instead would I need to vary the ingredient amounts? Thanks x

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