Home ยป Ultimate Biscoff cake recipe

Ultimate Biscoff cake recipe

Vegan, quick & easy.

Inspired by this week’s ‘Bake Off’, I decided to make the most moorish, tasty, luxurious and delicious cake! A three-layered vegan Biscoff cake with a vanilla & cookie cake, crunchy Biscoff spread, Biscoff buttercream, topped with a Biscoff drizzle, buttercream peaks and Lotus Biscoff cookies. Biscoff heaven!

Who could say no to this cookie & cake tower?!! Not me- haha!

An overload of Lotus Biscoff!

 This cake is seriously good, it disappeared in no time at all! It went down a hit with my family & friends! No-one can resist cookie butter and cake…especially not me! 

Are you drooling yet?

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

The cakes are light, fluffy and moist. The addition of cookies inside just makes these cakes super textured and irresistible! I am over the moon with how it turned out, everyone who’s tried this cake LOVE’S it which is always a bonus.

This cake would be perfect for a garden party, wedding or special occasion! 

Preparation- 10 minutes

Baking time- 28-30 minutes

Serves- Approximately 10-12

Level- Medium

Ingredients for the cake

-480ml of almond milk (I use unsweetened)

-2 teaspoons of apple cider vinegar

-420g of self-raising flour 

-480g of golden caster sugar

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-120g of coconut oil (melted)

-1/2 pack of Biscoff cookies (chopped)

Ingredients for the buttercream

-210g of dairy-free butter

-600g of icing sugar

-5 tablespoons of Biscoff spread

-1/2 teaspoon of dairy-free milk (I use unsweetened almond)

+

-Lotus Biscoff cookies

+Biscoff spread (melted)

To make the cakes

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

Step 2- In a 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 into the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Fold in the Biscoff cookies.

Step 7- Pour equal amounts of batter into 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 centre of the preheated oven and bake for around 28-30 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 buttercream

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

Step 2- Add in the Biscoff spread and whip until light & fluffy.

Step 3- Stack and fill the cake with the Biscoff buttercream and a layer of Biscoff spread (as seen in the photo below) then crumb coat the whole cake with the buttercream and pop into the fridge to set. 

This will take around 1 hour.

To decorate, I added leftover buttercream into a piping bag fitted with a medium french patisserie tip nozzle and piped some peaks around the top of the cake, added on some Lotus cookies, cookie crumbs and a drizzle of melted Biscoff spread.

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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Holly Jade

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17 Comments

  1. Natalie
    September 7, 2018 / 5:48 am

    This cake looks so delicious and festive – perfect for birthdays!

    • The Little Blog of Vegan
      September 8, 2018 / 9:08 am

      Aww thankyou so much Natalie! I totally agree ๐Ÿ™‚ x

  2. Anonymous
    September 8, 2018 / 12:14 pm

    Your article is very informative, interesting and useful. I have enjoyed reading it… spicy hummus recipe jamie oliver

  3. Amarena
    October 13, 2018 / 9:46 pm

    I buy my biscoff cookies in little packs of two – can you tell me roughly how many grams are required for the cake mixture please?

    • The Little Blog of Vegan
      October 16, 2018 / 1:18 am

      Hello, I tend to use around 15 cookies in the cake batter! ๐Ÿ™‚ x

  4. Rose
    March 9, 2020 / 4:00 am

    Looks gorgeous – planning to make it for my Nieceโ€™s 21st birthday next week. If youโ€™re using a fan oven, should it still be 180 degrees C?

    • The Little Blog of Vegan
      March 10, 2020 / 3:53 pm

      Hello, Yes, fan oven at 180 degrees c will be fine x

    • Rose
      March 14, 2020 / 1:34 pm

      Thanks ๐Ÿ™

  5. Unknown
    March 30, 2020 / 4:00 pm

    I made this last night for my daughter's birthday and we all agreed that it is the nicest vegan cake we have ever tasted. Thank you! Nicki

    • The Little Blog of Vegan
      September 29, 2020 / 11:55 am

      Oh wow! Thankyou so much for this amazing feedback, I am so happy you all enjoyed, and sending a late birthday wish to your daughter! xx

  6. Tina
    May 24, 2020 / 2:28 pm

    Wow!!! I canโ€™t make this! It sounds delicious!

  7. Tina
    May 24, 2020 / 2:38 pm

    Can you share about how many cookies you used for the batter as they sell a large package of these cookies at Costco and not sure the sleeve portion would be accurate.

  8. Unknown
    September 27, 2020 / 12:14 pm

    Is it teaspoons of cider vinegar or tablespoon?

    • The Little Blog of Vegan
      September 29, 2020 / 11:55 am

      It's 2 teaspoons ๐Ÿ™‚ x

  9. Unknown
    February 9, 2021 / 4:51 pm

    can't wait to make this for a birthday sooooooon!!!

  10. Micaela
    July 8, 2021 / 1:09 pm

    Hello, just wondering how deep the 6inch tins need to be? And is it 3 layers you made? About to attempt this tonight!

  11. Tam
    October 30, 2021 / 12:59 pm

    Can you make the layers ahead of time?

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