2 layers of Biscoff / Speculoos sponge cake, Biscofff Swiss meringue buttercream, with a core of melted Biscoff spread topped with biscuit crumbs.
Cookie butter fans UNITE. This ones for you. If you’re looking for the perfect cake to serve only a few people (or just yourself as you’re Biscoff obsessed like me) you’re at the right place!
I hope you’re hungry?!!
What is Biscoff?
- Biscoff (aka cookie butter / Speculoos) is a caramelised biscuit, similar flavour and texture of gingerbread. There are cookie versions and also a ‘cookie butter’ version.
An overload of Lotus Biscoff! I’M IN!!
Deliciously indulgent Biscoff cake that no one, and I mean NO ONE will guess is vegan! Every bite is filled with the BEST Vegan sponge cakes, light and fluffy buttercream and sweet, caramel biscoff spread.
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?
What is a Biscoff cake?
It’s a vanilla sponge cake with crumbled up Biscoff biscuits inside creating a scrumptious cookie sponge. It makes for a cookie like sponge. The cakes are then stacked between a layer of my incredibly delicious Swiss meringue buttercream.
This cake is completely VEGAN, containing ZERO eggs, dairy or anything like that!
Looking for more Biscoff recipes? Look no further:
Why do I frost with Swiss meringue as opposed to American buttercream?
American buttercream is exceptionally sweet. When I combined the American style buttercream and Biscoff cakes along with the spread during recipe testing it was like an overload of sugar.
Swiss meringue takes down the sweetness leaving you with a silky smooth, not too sweet buttercream. I always tell people its like eating a buttercream cloud- haha!
Why you need to make this cake:
- Easy to make
- Fun to make
- Perfect for cookie butter fans
- The perfect addition to any dinner table / celebration
- Rich and decadent
- Tastes like caramel (the Biscoff flavour is divine)
Check out my previous Biscoff recipes here:
No-Bake Mini Biscoff Cheesecakes
What is aquafaba?
Aquafaba is the water from a can/tin of Chickpeas.The Chickpea water or brine as its called, acts as an amazing egg substitute for cakes, meringue buttercreams etc. You can also buy it in a carton. Check it out here.
What vegan block butter to use?
As Swiss meringue uses liquid from the aquafaba, having a stiffer butter is key. I like the Naturli Vegan Block or Flora Plant Based Block Butter Alternative.
Preparation: 2 hours (or overnight)
Baking time: 25-30 minutes
Serves: Approximately 6-8
Ingredients for the cake
- 240ml of dairy-free milk
- 1 teaspoons of apple cider vinegar
- 210g of self-raising flour
- 200g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60g of vegetable oil / melted coconut oil
- 10 Biscoff cookies (finely ground)
Ingredients for the buttercream
- 150g of dairy-free block butter (see notes*)
- 2 tablespoons of Biscoff spread
- 6 Biscoff cookies (finely ground)
- 200g of icing sugar
- 40ml of aquafaba (chickpea brine) see notes*
- 2 tablespoons of Biscoff spread (melted for the core)
- 4 Biscoff biscuits (finely ground)
- 2 tablespoons of Biscoff spread (melted)
1. Preheat your oven to 180 degrees c fan and line two, 6 inch loose base / push up cake tins with grease-proof paper.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine. Fold in the Biscoff crumbs.
4. Add the oil into the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry ingredients and mix.
6. Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Optional: Sprinkle a Biscoff biscuit over both cakes before baking.
7. Pop the cakes into the centre of the preheated oven and bake for around 25-30 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.
8. 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.
Method (swiss buttercream)
1. In a large mixing bowl, add in the dairy-free butter and Biscoff spread, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar and Biscoff crumbs, whip on high speed for a couple of minutes to incorporate it.
3. Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy. The buttercream should be airy and light. You might need to add in some more butter to get it to the right consistency.
4. Place one of the cakes on a serving plate or cake stand. Dollop some of the buttercream on top and spread out until even using an off set spatula or pallet knife.
Make a well in the middle of the buttercream and fill with a tablespoon of melted Biscoff spread.
5. Place the second cake layer on top. Press it down gently so it sticks.
Coat the whole cake with the buttercream, swirling it around to create texture with the spatula.
6. Crumble 4 Biscoff biscuits and sprinkle the crumbs around the top edge of the cake, filling the middle with 2 tablespoons of melted Biscoff spread.
Keep this cake stored in a sealed container in the fridge. Best eaten within 3 days of making.
Un-iced cakes can be stored in a sealed container at room temperature for 2 days.
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