Vegan Biscoff Cake

5 from 42 votes

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!).

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cake

Calories: 6217kcal

Author: Toni Okamoto

Equipment

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
⅔ cup of oil
1 package of Biscoff cookies, divided
⅓ 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