This Vegan Biscoff Mousse Cake is the ultimate Biscoff dessert. Lotus Biscoff loaded sponge, topped with a Lotus Biscoff and vanilla cream mousse. Vegan, No-Egg, No-Dairy and easy to make.
Vegan Biscoff Mousse Cake
My easy vegan Biscoff mousse cake is a luxurious dessert that blends rich flavours and textures. The base features a delicate Biscoff cookie loaded sponge with a light crumb offering the perfect moist and fluffy base for the dessert. This sponge cake layer is complemented by layers of caramelised Biscoff and vanilla cream mousse made with dairy-free whipped cream, Biscoff spread and vanilla bean paste. The cake is elegantly finished with a layer of melted Biscoff spread and crushed Biscoff cookies.This cake is both visually stunning and indulgently delicious, making it a perfect centrepiece for any special occasion. You’ll love it!
Looking for more Biscoff recipes? Check out my:
- No-Bake Mini Biscoff Cheesecakes
- Viral No-Bake Biscoff Tim Tams
- No-Churn Vegan Biscoff Ice-cream Sandwiches
- Easy Vegan Biscoff Stuffed Pancakes
- Vegan Biscoff Brownies
- Viral Biscoff Puff Pastry Swirls
- Small Batch Vegan Biscoff Cake
Why you’ll love this recipe
- 100% vegan and completely dairy-free without compromising on rich, indulgent flavour!
- A Biscoff lovers dream dessert!
- Unbelievably easy to make!
- Soft and fluffy Biscoff sponge cake loaded with warm caramelised biscuit notes.
- Silky smooth Biscoff mousse that melts in your mouth!
- Light and creamy dairy-free whipped cream, with vanilla bean that perfectly balances the richness.
- Served with a generous drizzle of Biscoff spread for that signature caramel-cookie flavour – so good!
- Crumbled Biscoff cookies for the ultimate crunchy texture contrast!
- Beautiful layers that make every slice look bakery-quality!
- No-one will be able to tell this recipe is vegan!
- Creamy, crunchy and melts in your mouth with every bite!
- A dream dessert for Biscoff lovers and anyone who loves indulgent plant-based treat, you’ll love it!
Layers of a Biscoff mousse cake
Below is a little overview of the layers of this recipe. Find the full written recipe and method in the recipe card at the bottom of the page.
- Biscoff sponge cake
The base of this dessert is a deliciously light, fluffy vegan sponge cake loaded with roughly chopped Biscoff biscuits. The cake is my go-to recipe for all cakes (as it just never fails to impress). It’s spongy, light, airy and has a delicious crumb to it, made with self raising flour to make it extra light, and soya milk mixed with apple cider vinegar as the egg replacer makes this cake super moist and delicious!
- Biscoff mousse layer
The middle layer is a simple Biscoff cream. It’s made using Biscoff spread / cookie butter alongside the BEST vegan cream double cream from The Coconut Collaborative. This cream is thick, creamy and whips up to stiff peaks, which is crucial for this dessert. If you were to use a single cream or poor quality cream (Even a thick coconut cream), it won’t hold it’s shape or create the right mousse like texture!
- Vanilla cream topping
The cream topping is the same whipped cream, along with vanilla bean paste to add a scrumptious vanilla flavour and light speckles throughout the cream.
- Biscoff drizzle and crumbs
To finish off the cake and to add even more wow factor to this spectacular dessert, add a simple layer of melted Biscoff spread and Biscoff crumbs. It adds so much more depth of flavour, texture and colour to the dessert. Really shows what the flavour of the dessert is, and it looks divine!
Recipe tips and tricks
- Cool before layering: Ensure the sponge / cake is fully cold before layering on the cream layers to prevent them from melting! You can make the cake, store in an airtight container and layer the next day, this also will keep the cake super moist!
- Loose base / push up cake tin: Use a loose base / push up cake tin for easy release. It allows you to get the cake out of the tin easily, and keeps everything neat. I’ve linked the tin here.
- Use high-fat vegan whipping cream: Make sure to use a thick, high-fat dairy-free cream to ensure it whips up to a stiff peak, and will set in the fridge. My go-to is The Coconut Collaborative Double Cream!
- Chill overnight: To ensure everything is set, make sure to chill for at least 6-12 hours, or you may risk a soft dessert.
- Keep the knife clean: Wipe knife between slices for clean layers
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Biscoff Mousse Cake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
The ultimate Vegan Biscoff Mousse Cake- Biscoff sponge topped with Biscoff and vanilla cream, simply divine and easy to make!
Ingredients
Ingredients for the cake
- 240ml of dairy-free milk (soya milk works best)
- 1 teaspoons of apple cider vinegar
- 210g of self raising flour
- 150g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60ml of sunflower oil
- 1 teaspoon of vanilla extract
- 1/2 pack of Biscoff cookies (roughly chopped)
Ingredients for the Biscoff mousse layer
- 220ml of dairy-free whipping cream
- 3 tablespoons of Biscoff spread (smooth)
- 5 biscoff cookies (ground )
Ingredients for the cream layer
- 220ml of dairy-free whipping cream
- 1 teaspoons of vanilla bean paste
+
- 100g of Biscoff cookies (crumbs, ground)
- Biscoff spread (drizzling)
Instructions
Method (Biscoff cake)
- Preheat your oven to 180°C fan and line a round 8 inch loose base / push up cake tin with greaseproof paper.
- 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’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil into the ‘buttermilk’ along with the vanilla and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Fold in the roughly chopped Biscoff cookies.
- Pour the batter into the lined cake tin. Make sure to tap the tin on the worktop to remove any air bubbles.
- Pop the cake into the centre of the preheated oven and bake for around 25-30 minutes. You will know it’s done when you put a knife or skewer in to the centre of the cake and it comes out clean and it’s springy to the touch.
- Place the cake on a cooling rack and allow to cool fully in the tin, as we’ll be layering the mousse in the tin.
- To store, cover the top of the cake with some grease proof paper then place in a sealed container while in the tin. I like to store the cake overnight so its 100% cool before adding on the cream layers.
Method (Biscoff mousse layer)
- Add the whipping cream and Biscoff spread into a stand mixer fitted with balloon whisk attachment. Whip the cream on high speed for 5-8 minutes or until it holds a stiff peak. The Coconut Collaborative double cream will whip up very thick! Fold in the ground cookies.
- Spoon and spread the thick Biscoff layer to the cake base (refer to video for example). Chill in the fridge before adding on the next layer on top.
Method (vanilla cream layer)
- In a stand mixer add in the whipping cream and vanilla bean paste and whip until thick and holds a stiff peak.
- Spoon and spread the whipped cream on top of the Biscoff mousse in an even layer.
- Melt 4 – 5 tablespoons of smooth Biscoff spread and pour over the cream, spreading out into an even layer. While the Biscoff spread is still wet, sprinkle over the Biscoff crumbs.
- Set in the fridge to set.
- Once the dessert looks set, carefully use the loose base of the tin to push the dessert out of the tin and onto a serving plate, carefully peeling away any grease proof paper.
- Use a knife sharp knife to cut the cake into servings.
- Serve and enjoy. Optional: serve with a drizzle of melted Biscoff spread!
Notes
To store: You want to keep the cake & cream chilled, so store in a air tight / sealed container in the fridge. Enjoy directly from the fridge. Best enjoyed within 2-3 days of making.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
I couldn’t believe that the Vegan Biscoff Mousse Cake doesn’t use any eggs or dairy-it’s all plant-based! It’s impressive how detailed the recipe is, listing every ingredient and step. Imagine trying this out on a lazy afternoon!
this recipe is trash….mixing the whipping cream and biscoff together will not come out smooth!!
Author
Hello,
It should do! What products are you using? Use a thick vegan whipping cream, and make sure to use ‘smooth’ biscoff! It comes out superrr smooth!!! Message me for any help! x
Hello, I am looking forward to making this beautiful recipe. Do you or does anyone know of a good double cream alternative that I can purchase in the US? Thanks so much!
Will this freeze? Just 2 of us in the house so would like to freeze in portions.