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This Biscoff cake is moist, fluffy, absolutely loaded with Biscoff flavor, & topped off with a creamy, decadent Biscoff buttercream – with no eggs, milk, or dairy (not that you can tell!).

completed Vegan Biscoff Cake against a white surface
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What is Biscoff?

Lotus Biscoff is the brand behind Biscoff cookies, a type of speculoos cookie, and Biscoff cookie butter spread (like peanut butter, but made from the cookies!). The caramelized biscuit has a warm, caramel, cinnamon-spiced flavor, and is perfect for spreading over toast or adding to vegan blondies, brownies, cakes, cheesecake, and more!

Decadent and Delicious Lotus Biscoff Cake

Having recently shared a simple recipe for vegan funfetti cupcakes, perfect for birthdays and special occasions, we had to follow it up with our top favorite show-stopping cake – this Lotus Biscoff cake recipe!

This vegan Biscoff birthday cake is everything a Biscoff lover could want from a cake and more. It’s made up of two layers of fluffy biscoff swirled cake studded with crumbled biscoff cookies, filled and covered with a creamy, decadent Biscoff buttercream, and decorated with even more biscoff biscuits and optional Biscoff cookie butter ‘drip.’

Not only is the Biscoff layer cake a crowd-pleasing dessert worthy of any special occasion, but it’s also naturally egg, milk, and dairy-free – and you’d never be able to tell! It’s so moist, fluffy, creamy, and delicious that you can easily serve this to vegans and non-vegans, catering to multiple dietary requirements with practically guaranteed compliments and empty plates.

Best of all, there are several ways to adapt the recipe, too, listed below. Whether that’s turning it gluten-free, using a portion of whole wheat flour, unrefined sugars, or adding to the flavor with decadent mix-ins like vegann chocolate chunks, crushed nuts, banana, and more!

The Ingredients

ingredients for Vegan Biscoff Cake against a white surface
  • Vegan buttermilk: Use a combination of plant-based milk (soy milk works best, though almond milk is fine, too) and apple cider vinegar or white vinegar to make a simple vegan buttermilk replacement.
  • Oil: Use a neutral oil like vegetable/canola oil for a moist cake with a tender crumb.
  • Applesauce: Unsweetened applesauce replaces binding eggs in this eggless Biscoff cake.
  • Biscoff: For plenty of Biscoff flavor in this Biscoff cookie cake recipe, you’ll need creamy Biscoff cookie butter (or similar vegan cookie butter) and a package of Biscoff cookies.
  • Flour: Use all-purpose flour or cake flour for the lightest cake. A 50/50 combination of AP and whole wheat will work, too, for a slightly denser cake.
  • Sugar: Brown sugar perfectly complements the caramelized brown sugar flavor of biscoff. For a less refined option, try coconut sugar.
  • Vanilla extract: Use pure, natural vanilla extract (or paste) for the best flavor.
  • Leavening agents: Combining baking powder and baking soda helps make a lighter, fluffier vegan Lotus Biscoff cake.
  • Salt: Just a little perfectly balances and enhances the various flavors.
  • Biscoff frosting: We used a batch of our homemade biscoff buttercream.

Recipe Variations

  • Vegan chocolate: Sprinkle some of your favorite dairy-free chocolate chips or chunks (white chocolate, milk, or dark chocolate) into the batter for extra decadence.  
  • Chopped nuts: Like pecans, almonds, or walnuts – to add crunch.
  • Cinnamon: A little cinnamon enhances the warmth from the speculoos cookie flavor in this vanilla Biscoff cake.
  • Dairy-free chocolate biscoff cake: Replace about ½ cup of flour with dark cocoa powder.
  • Banana: Make a delicious banana biscoff cake by replacing the applesauce with mashed banana, and optionally adding extra chunks to the batter.
  • Caramel sauce: Use your favorite vegan caramel sauce to drip down the cake.
  • Vegan caramel extract: Another way to make a delicious Biscoff caramel cake is with ½-1 tsp caramel extract in the cake.
  • Strawberry Biscoff cake: Replace the Biscoff buttercream with strawberry buttercream and optional compote. Also, decorate the cake with fresh strawberries.

How to Make Vegan Biscoff Cake

  • 1) First, preheat the oven to 350F/175C and line two 8-inch cake pans with parchment paper (or grease them with oil/vegan butter). Set them aside.
  • 2) Then, in a small bowl, mix the plant-based milk and vinegar and set aside for 5 minutes to curdle into a buttermilk alternative.  
  • 3) Meanwhile, in a large mixing bowl, combine the dry ingredients – flour, sugar, baking soda, baking powder, and salt, and whisk well.
  • 4) In a separate bowl, combine the wet ingredients (the prepared vegan buttermilk, vanilla, applesauce, and oil) and mix well, then pour that into the bowl of dry ingredients and mix until just incorporated, but be careful not to over-mix.
  • 5) Then, crush half the biscoff cookies into quarter-sized pieces and carefully fold them into the batter.

Be careful not to overwork the batter in steps 4 or 5, or you can end up with a dense, chewier textured cake.

  • 6) Divide the batter between the two prepared cake pans. Then microwave the Biscoff cookie butter for 20-30 seconds, stir, and drizzle it between the two pans, swirling it into the batter with a knife, toothpick, or chopstick.
  • 7) Bake the Biscoff cakes for 25-30 minutes, or until a toothpick/knife inserted into the center comes out clean (a few moist crumbs are fine).
  • 8) When ready, allow the cakes to cool in the pans for at least 30 minutes before removing them and leaving them to fully cool on wire cooling racks.
  • 9) While it cools, prepare the Biscoff buttercream. Once cool, frost the cake layers, sides, and top with the buttercream. Finally, crumble the remaining 5 Biscoff cookies to sprinkle over the top of the cake, and enjoy!

Optionally, microwave a little more Biscoff buttercream to create a Biscoff drip cake, pouring it over the top and towards the sides so it drips down the side of the cake.

FAQs

How to get the perfect drip on a cake?

It’s best to do a ‘crumb coat’ for the cake, allow it to cool, then frost over that and chill once more for a perfectly smooth, even surface for the sauce to drip down.

We like to use a squeeze bottle or spoon and start with a small amount to see how far it drips, then adjust the amount we use as we work around the cake.

Can I make a gluten-free vegan Biscoff cake?

Replace the all-purpose flour with a gluten-free all-purpose flour blend, like King Arthur’s or Bob’s Red Mill, and it should work, though it may be slightly denser.  

Can I make a Biscoff sheet cake?

You could bake it into a 9×13-inch sheet pan instead, using a toothpick to test for doneness. You won’t need as much frosting for this method.

Can I make cupcakes from this recipe?

Yes, just divide the batter into lined cupcake trays and bake for about 18-20 minutes, testing with a toothpick for doneness.

Can I make a three-layered cake?

Yes, you can divide the batter between three 6-inch cake pans OR make an extra half batch of the batter, then divide the total amount between 3 8-inch pans (the layers will be slightly thinner).

Pro Recipe Tips

  • Measure the flour correctly: Fluff it up in its bag, spoon it into the measuring cup, and level it with the back of a knife (rather than scooping the cup into the bag) to avoid using too much and ending up with dense, dry cake.
  • Use room temperature ingredients: This will help you avoid a gummy cake.  
  • Don’t overmix the batter: Otherwise, you can end up with a dense, unrisen cake. Mix the batter just enough to incorporate the ingredients – a few small lumps are fine.
  • Leave them to cool before decorating: Otherwise, the vegan buttercream will melt.
completed Vegan Biscoff Cake against a white surface

Storage Instructions

Store vegan Biscoff cake in a cake container at room temperature for up to 2 days or in the refrigerator for 3-5 days.

You can also freeze the cake frosted or unfrosted (we prefer unfrosted), whole or sliced, for up to 3 months. If unfrosted, wrap tightly in plastic wrap, then place in a Ziplock/Stasher bag. If frosted, flash freeze it on a tray until solid, then transfer it to a freezer-safe bag/container.

Leave it to thaw in the refrigerator overnight or at room temperature.

More Easy Vegan Cake and Cupcake Recipes

Photos by Alfonso Revilla

completed sliced Vegan Biscoff Cake against a white surface

Vegan Biscoff Cake

5 from 42 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 1 cake
This Biscoff cake is moist, fluffy, absolutely loaded with Biscoff flavor, & topped off with a creamy, decadent Biscoff buttercream – with no eggs, milk, or dairy (not that you can tell!).

Ingredients 

  • 2 teaspoons of apple cider vinegar
  • 2 cups of plant-based milk (soy works best for buttermilk)
  • 3 cups of all purpose flour
  • ¾ cup of brown sugar
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 2 teaspoons of vanilla extract
  • ½ cup of unsweetened applesauce
  • cup of oil
  • 1 package of Biscoff cookies, divided
  • cup Biscoff cookie butter spread melted in microwave for 30 seconds
  • 1 batch of Biscoff Buttercream

Instructions 

  • Preheat the oven to 350 degrees F. Line the bottoms of two 8-inch pans with oil and parchment paper and set aside.
  • In a small bowl, add the plant-based milk and apple cider vinegar. Mix well and set aside for 5 minutes until it curdles and becomes like buttermilk.
  • In a large bowl, add the flour, sugar, baking soda, baking powder, salt, and mix well.
  • In a separate bowl, mix the vegan buttermilk, vanilla, applesauce, and oil. Mix well and add to the bowl with the dry ingredients. Mix until fully incorporated.
  • Grab half of the Biscoff cookies and crumble them into chucks the size of a quarter. Fold the broken up cookies into the batter, but do not overmix. Evenly distribute the batter into the two prepared cake pans.
  • Put the Biscoff cookie butter in the microwave for 20 to 30 seconds. Mix well and drizzle half of the Biscoff butter on one pan and the other half on the other pan. With a knife or a chopstick, swirl the melted Biscoff butter around the cake batter.
  • Bake for 25 – 30 minutes, or until a knife or toothpick comes out just clean.
  • When ready, remove the cakes from the oven and let them cool for 30 minutes on a cooling rack. Carefully remove them from the pans and place them on a cooling rack.
  • Once completely cool, layer, and frost the cakes.

Notes

  • Measure the flour correctly: Fluff it up in its bag, spoon it into the measuring cup, and level it with the back of a knife (rather than scooping the cup into the bag) to avoid using too much and ending up with dense, dry cake.
  • Use room temperature ingredients: This will help you avoid a gummy cake.  
  • Don’t overmix the batter: Otherwise, you can end up with a dense, unrisen cake. Mix the batter just enough to incorporate the ingredients – a few small lumps are fine.
  • Leave them to cool before decorating: Otherwise, the vegan buttercream will melt.

Nutrition

Calories: 6217kcalCarbohydrates: 796gProtein: 71gFat: 305gSaturated Fat: 62gPolyunsaturated Fat: 62gMonounsaturated Fat: 136gCholesterol: 1mgSodium: 6564mgPotassium: 1129mgFiber: 19gSugar: 298gVitamin A: 437IUVitamin C: 1mgCalcium: 1330mgIron: 33mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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    1. Hi! Yes, just divide the batter into lined cupcake trays and bake for about 18-20 minutes, testing with a toothpick for doneness. 🙂