These individual Mini Vegan Coffee Biscoff Cakes are perfectly sweet, light and creamy, with a moist coffee sponge, Biscoff spread core, topped with a Biscoff cream cheese frosting and even more Biscoff spread. Vegan, No-Egg, No-Dairy and easy to make!
Mini Vegan Coffee Biscoff Cakes
These mini vegan Biscoff and coffee cakes are the perfect little treat for any occasion! They’re made with a soft, fluffy coffee-infused sponge cake, loaded with Biscoff spread and then topped with a creamy Biscoff cream cheese frosting, each bite is full of rich coffee flavour and delicious caramelised biscuit. Completely vegan and irresistibly indulgent, these mini cakes are perfect for coffee lovers and Biscoff fans alike!
Looking for more Biscoff recipes? Check out my Vegan Biscoff Stuffed Cookies, Vegan Biscoff Ice-cream Tacos, Vegan Biscoff Sheet Cake, and Vegan Biscoff Cinnamon Rolls.
Why you’ll love these mini cakes
If you love coffee, Biscoff, and mini bakes, these mini coffee Biscoff cakes are perfect. They’re made with just a handful of ‘easy to find’ ingredients, require minimal effort, and taste incredible.
- 100% vegan – deliciously indulgent and completely free from any animal derived ingredients (fully plant based recipe).
- Rich coffee flavour – a soft, fluffy sponge with the perfect coffee kick thanks to rich ground coffee.
- Biscoff heaven – from filling to buttercream, each mini cake is loaded with irresistible caramelised biscuit flavour.
- Perfectly mini – each cake is mini, perfect for indulging in, or for sharing!
- Soft and fluffy – every bite is light, moist and absolutely delicious!
- Creamy Biscoff frosting – finished with cloud of smooth and creamy Biscoff cream cheese frosting which perfectly compliments the cake.
- Perfect for sharing – ideal for afternoon tea, celebrations or simply as a little pick-me-up.
- A match made in heaven – the ultimate combination of coffee and Biscoff in every bite.
Layers of these mini coffee Biscoff cakes
These cakes may look impressive and technical, but they are surprisingly easy to make. With only a few simple layers, i’ve written each layer in detail below for you. Find the full written recipe, method and ingredients list in the recipe card at the bottom of the page.
- Coffee cakes
The base is a soft and fluffy mini coffee sponge cake, infused with rich coffee flavour. Light, moist and delicious, with just the right balance of sweetness and a hint of espresso.
- Biscoff spread filling
A generous layer of smooth and creamy Biscoff spread is piped down the middle of the cakes, adding a delicious caramelised biscuit flavour with hints of cinnamon and spices.
- Biscoff cream cheese frosting
Finished with a swirl of silky, creamy buttercream frosting on top, adding a light and sweet finish that complements the coffee and Biscoff flavours beautifully.
- Decorations
Each cake is decorated with some Biscoff cookie crumbles and a coffee bean.
Mini Vegan Coffee Biscoff Cakes FAQ
- Is this recipe vegan? Yes! These mini cakes are completely plant-based, made without any dairy, eggs or other animal-derived ingredients. Always check your ingredient labels to ensure they meet your dietary requirements.
- What do the cakes taste like? They have a soft, fluffy coffee infused sponge , paired with caramelised Biscoff filling and frosting. The coffee balances the sweetness of the Biscoff perfectly!
- Can i make this recipe caffeine-free? Yes, swap regular ground coffee for a decaf version to make this recipe caffeine free!
- How should I store the cakes? Make sure to store the cakes in an airtight / sealed container in the fridge, especially if they have a vegan frosting on top (as this contains dairy-free cream cheese) which needs to be kept refrigerated. Allow them to come to room temperature before serving for the best flavour and texture.
- How do I prevent the mini cakes from drying out? Measure the ingredients carefully using gram measurements, avoid baking for too long and let the cakes cool before storing them in an airtight container. I also like to poke some small holes into the top of the sponge and brush over a mixture of dairy-free milk and dairy-free condensed milk (this is a simple milk soak), which helps to keep the cake moist.
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, TikTok 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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Mini Vegan Biscoff Coffee Cakes
- Total Time: 2 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
Try these Mini Vegan Coffee Biscoff Cakes with a creamy frosting and delightful Biscoff core. An irresistible vegan treat!
Ingredients
Ingredients for the cakes
- 250ml of dairy-free milk (unsweetened soya milk works best)
- 1 teaspoon of apple cider vinegar
- 100g of caster sugar
- 280g of self raising flour
- 2 tablespoons of ground coffee
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 70ml of sunflower oil
Ingredients for the filling
- 1 jar of Biscoff spread
Ingredients for the frosting
- 150g of dairy-free butter (block style, room temperature – not spreadable)
- 50g of vegan cream cheese (full-fat, room temperature)
- 300g of powdered/ icing sugar
- 1 heaped tablespoon of Biscoff spread
- 1 teaspoon of vanilla extract / vanilla bean paste
Decoration
- Coffee beans (decoration)
- 4 tablespoons of Biscoff spread (melted)
- 2 Biscoff cookies (sprinkling)
Instructions
Method (Cake)
- Preheat your oven to 180ºC fan and line the insides of a 6-8 loose base / push up cookie cup tin with grease proof paper. This helps prevent the cakes from sticking.
- 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 sugar, flour, coffee, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix just to combine.
- Equally pour the batter into the lined tins, 3/4 full. Level them out with the back of a spoon or offset spatula.
- Place the cakes into the middle of the preheated oven and bake for around 20-25 minutes. You will know they’re is done when you put a knife or skewer down the middle of the cakes and it comes out clean and they’re springy to the touch. If batter comes off on the skewer, they needs more time to bake. To prevent burning, top the cakes with some greaseproof paper then return back into the oven.
- Allow the cakes to cool in the tins for 10 minutes then carefully transfer them onto a cooling rack. Allow to cool fully before filling and frosting. You can even place the cakes in-to a sealed / airtight container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.
Method (biscoff filling)
- Fill a piping bag with a few tablespoons of biscoff spread and snip off the tip. Poke a hole down the mini cakes and pipe in some of the biscoff spread. You can make the hole with the end of a wooden spoon or knife.
Method (frosting)
- In a large bowl or bowl of a stand mixer fitted with balloon whisk attachment, beat the dairy-free butter on medium speed for 2–3 minutes until light, pale and fluffy.
- Add the cream cheese and beat just until combined and smooth. Do not over-mix – this keeps it stable.
- Mix in the vanilla, and add icing sugar and Biscoff spread. Add the sifted icing sugar in batches, beating on low speed at first, then increasing to medium until smooth and fluffy. Adjust sweetness and thickness to taste.
- Use an ice-cream scoop to scoop the frosting on top of the mini cakes. Use an ice-cream scoop with a similar size to the cakes.
- Decorate the cupcakes – Use a spoon to make a little hole in the top of the frosting (refer to video for example).
- Melt some biscoff spread and transfer to a piping bag. Pipe the melted biscoff spread into the hole.
- Crush up and sprinkle some biscoff cookies over the buttercream and finish with a coffee bean (refer to photos for example).
- Serve and enjoy!
Notes
To store: Store these cupcakes in a sealed container in the fridge. Best enjoyed 3 days of making. Leave at room temperature for 10 minutes before serving.
Make sure the cakes are cooled completely before frosting and decorating, or the frosting and Biscoff filling will melt.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
