This Vegan Biscoff Cake combines sponge with an incredibly rich Biscoff and chocolate frosting. A great alternative to my Biscoff cake if you are vegan and a must for both chocolate and Biscoff lovers!
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Biscoff has taken the world by storm – or at least it has taken my little corner of the world by storm 🙂
I love using Lotus Biscoff spread and biscuits in my baking recipes and this Vegan Biscoff Cake adds chocolate into the mix… Just SO YUMMY!
It makes for an excellent vegan birthday cake that’s also perfect for those avoiding dairy and eggs due to allergies or intolerances.
What’s more it’s one of the easiest cakes to make – you don’t even need a mixer! Simply mix the ingredients in a bowl and away you go.
INGREDIENTS & USEFUL TOOLS
- Neutral oil such as sunflower or melted coconut oil.
- Vinegar – I used red wine vinegar but any type can be used apart from malt vinegar.
- Coconut milk or any non dairy milk such as Wunda Plant Based Not Milk.
- Plain (all purpose) flour, caster sugar, baking soda and speculaas spice.
- Cocoa powder – use a good quality dark unsweetened cocoa powder.
- Unsalted vegan baking spread such as Flora Plant Butter for the frosting.
- Smooth Biscoff spread (you can buy the Lotus spread and biscuits on Amazon). Alternatively you can use Trader Joe’s Speculoos Spread.
- Icing sugar (powdered sugar) for the frosting.
- Chocolate chips – I used dark (semi-sweet) chips. Check the ingredients to make sure they are vegan.
- Digital scales – I use a scale for all my bakes but it is especially useful for mastering tricky skills like macarons or mirror cakes
- Measuring spoons are essential for baking – regular spoons do not provide accurate measures.
- An Electric Hand Mixer is needed for the frosting.
- I used three Six Inch cake tins for this cake. You can also use two 8 inch cake tins.
- A Cake leveller is very useful for ensuring even cake layers although you probably will not need it in this recipe.
- Cake lifter – for transferring cakes safely
- Piping Tips and bags for the frosting
HOW TO MAKE THIS VEGAN BISCOFF CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the cake layers. Preheat the oven to 180C (350F). Spray 3x15cm (6in) cake tins with cake release and line the bottoms with baking paper.
Measure the liquid ingredients (oil, vinegar, vanilla and milk) into a large mixing bowl.
Sift in the flour, sugar, baking soda, cocoa powder and spice. Use a balloon whisk to mix everything together until you have a smooth glossy batter.
Divide between the prepared tins and bake for about 28-30 minutes, or until a skewer inserted in the centre comes out clean and the cakes are coming away from the edges of the tins. Cool in the tins for 10 minutes then turn out to a wire rack to cool.
Make the frosting. Use digital scales to measure the icing sugar, cocoa powder, non-dairy spread, half the milk into a bowl. Add the melted chocolate and Biscoff spread.
Beat together on low speed to combine. Increase the speed and beat for a few minutes, adding the rest of the milk as needed, until the frosting is glossy and thick, stopping the mixer to scrape the bottom and sides of the bowl.
Assemble The Cake. Transfer the frosting to a piping bag fitted with a plain round tip.
Pipe a thin layer of frosting over the bottom cake layer, top with the second, repeat, and then top with the third.
Pipe a generous amount of frosting over the top and sides of the cake and smooth using a side scraper and palette knife. Chill the cake for 30 minutes.
Add a second layer of frosting and smooth over the top and sides of the cake. Drip Biscoff spread around the top of the cake letting it drip down the sides. Decorate with Biscoff cookies, piping any extra frosting over the top of the cake.
RECIPE NOTES
If you have any urgent questions please ping me a message on Instagram or Facebook and I will do my best to answer any queries!
- Make sure to use unsalted vegan butter for the Biscoff Frosting. Add as much milk as needed to create the right consistency.
- Heat the Biscoff spread in the microwave for 20 seconds until becomes runny and easy to use. You can heat it right in the jar, provided you have removed all traces of the foil top.
- The cake layers can be made up to a day in advance if preferred and kept, covered, at room temperature. Do not store unfrosted cakes in the fridge as they will dry out and become stale.
- The frosted and assembled cake will keep nicely in a cool spot in a covered cake container.
YOU WILL ALSO LOVE MY OTHER BISCOFF RECIPES
HAVE YOU MADE MY VEGAN BISCOFF CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Vegan Biscoff Cake
Ingredients
For the cake
- 120 ml (½ cup) vegetable oil
- 2 tbsp vinegar I used red wine vinegar
- 1 tsp vanilla extract optional
- 320 ml (1 ⅓ cups) non dairy milk
- 260 g (2 ¼ cups) flour plain / all purpose
- 260 g (1⅓ cup) sugar ideally golden caster
- 60 g (8 tbsp) unsweetened cocoa powder
- 2 tsp bicarbonate of soda baking soda
- 1 tsp speculaas spice
Frosting and filling
- 375 g (3 cups) icing sugar powdered sugar
- 50 g (½ cup) unsweetened cocoa powder
- 115 g (½ cup) non-dairy spread I used Flora Plant Butter
- 120 ml (½ cup) non dairy milk slightly warm
- 170 g (1 cup) dark chocolate chips melted and cooled slightly
- 200 g (1 cup) smooth Biscoff Spread
Decoration
- 100 g (½ cup) smooth Biscoff Spread melted for the drip
- Biscoff biscuits to decorate, as needed
Instructions
Make the cake layers
- Preheat the oven to 180C (350F). Spray 3x15cm (6in) cake tins with cake release and line the bottoms with baking paper.
- Measure the liquid ingredients (oil, vinegar, vanilla and milk) into a large mixing bowl.
- Sift in the flour, sugar, baking soda, cocoa powder and spice. Use a balloon whisk to mix everything together until you have a smooth glossy batter.
- Divide between the prepared tins and bake for about 28-30 minutes, or until a skewer inserted in the centre comes out clean and the cakes are coming away from the edges of the tins.
- Cool in the tins for 10 minutes then turn out to a wire rack to cool.
Make the frosting
- Heat the Biscoff spread in the microwave for 20 seconds until becomes runny and easy to use. You can heat it in the jar, provided you have removed all traces of the foil top.
- Use digital scales to measure the icing sugar, cocoa powder, non-dairy spread, half the milk into a bowl. Add the melted chocolate and Biscoff spread.
- Beat together on low speed to combine. Increase the speed and beat for a few minutes, adding the rest of the milk as needed, until the frosting is glossy and thick, stopping the mixer to scrape the bottom and sides of the bowl.
Assemble The Cake
- Transfer the frosting to a piping bag fitted with a plain round tip.
- Pipe a thin layer of frosting over the bottom cake layer, top with the second, repeat, and then top with the third.
- Add a generous amount of frosting over the top and sides of the cake and smooth using a side scraper and palette knife. Chill the cake for 30 minutes.
- Add a second layer of frosting and smooth over the top and sides of the cake.
- Drip Biscoff spread around the top of the cake letting it drip down the sides.
- Decorate with Biscoff cookies, piping any extra frosting over the top of the cake.
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