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Vegan Biscoff Cake

With a beautifully fluffy sponge and the most insanely delicious biscoff buttercream, this vegan biscoff cake is the ultimate showstopper to impress your friends, family, and anyone else lucky enough to get a slice!

A vegan biscoff cake decorated with a biscoff spread drip and topped with buttercream rosettes and lotus biscoff biscuits.

This cake might look complicated, but it’s actually a really easy cake to put together – topped off with melted biscoff and biscuits for an extra indulgent touch. If you’re a fan of all things biscoff (which happens to be accidentally vegan – yesss!), you’ll love this biscoff cake.

Other biscoff goodies you might like include this biscoff tiffin, this vegan biscoff cheesecake, or these viral biscoff brownies!

Want more cake showstoppers? Have a look at this beautiful red velvet cake and this gorgeous spring strawberry cake!

How to make this cake

This recipe makes a three-layer vegan biscoff cake with a light, fluffy sponge and an indulgently cream vegan biscoff buttercream. 

I used three 6-inch cake tins to make this cake (I prefer a cake with a smaller diameter but more height), but you could also use two eight-inch tins instead for a wider but shorter cake.

You’ll start off by preheating your oven and lining your cake tins with parchment paper and greasing the sides to ensure your cakes don’t stick. Next, mix your soy milk with apple cider vinegar (or lemon juice) to create a vegan buttermilk. The mixture will curdle, and this is absolutely fine!

Once you’ve set aside the buttermilk, add your self-raising flour and sugars to a large mixing bowl and combine, then tip in the remaining wet ingredients (oil, vanilla extract, and the milk/apple cider vinegar mixture) and stir until just combined.

Tip the batter evenly into your lined cake tins and bake for 25 – 30 minutes until a skewer comes out clean once inserted into the cakes. Allow them to cool for at least 15 minutes in the tin before removing them from the tins and leaving them on a wire rack to cool to room temperature completely. 

Making your vegan biscoff buttercream

Once your cakes have cooled completely, you can then start decorating! I put my cakes in the fridge for about an hour before decorating as I find this helps the buttercream stick, but it’s not essential.

To make the buttercream, you’ll combine vegan butter, icing sugar, biscoff spread, and a dash of soy milk. That’s it! Beating the ingredients together for 3 – 5 minutes results in the most beautiful, creamy buttercream that tastes insane – you’ll struggle not to lick it off the spoon!

Place your first cake on a cake stand, spread a layer of your biscoff buttercream over the top, and then add your next cake. Repeat if you’re adding a third cake. Next, add a crumb coat all over the sides and top of your cake – this layer doesn’t have to be particularly neat and you can still have some of the cake showing through.

Place the cake in the fridge for at least two hours, and then you can smooth the rest of the buttercream over the sides and top of the cake to give it a beautifully smooth and even finish.

With a beautifully fluffy sponge and the most insanely delicious biscoff buttercream, this vegan biscoff cake is the ultimate showstopper to impress your friends, family, and anyone else lucky enough to get a slice!

Decorating your cake

To decorate this cake, I placed a bowl of biscoff spread in the microwave until it was just melted (not too hot), and poured it over the top of the cake, gently encouraging it to drip evenly over the sides.

Then, pipe your remaining vegan biscoff buttercream in rosettes on the top of the cake and top with biscoff biscuits!

Other biscoff recipes to try:

Storage

This cake should keep beautifully in an air-tight container for 3 – 4 days at room temperature. You can put it in the fridge, but this does tend to dry out the buttercream

You can also freeze this cake to enjoy later. I’d recommend wrapping the cake in foil and then storing it in plastic wrap. Just defrost the cake fully to room temperature before you tuck in!

Frequently asked questions

What is Biscoff and where can I find it?

Biscoff is a type of Belgian biscuit made from cinnamon and brown sugar, often used as a spread or cookie crumb. It is commonly found in grocery stores in the biscuit or spread aisle.

What is a vegan cake?

A vegan cake is a cake that does not contain any animal products, such as eggs, dairy, or honey.

Is Biscoff vegan?

Yes, biscoff is accidentally vegan! That means if you’re vegan, you can still enjoy this delicious product with no alternatives needed.

Can I make this recipe gluten-free?

You may be able to substitute the all-purpose flour with a gluten-free flour blend. However, this may affect the texture of the cake.

Can I freeze this cake?

Yes, you can freeze the cake for up to 2 months. Thaw the cake in the refrigerator overnight before serving.

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time and store it in the refrigerator for up to 3 days. Let the cake come to room temperature before serving.

What can I use instead of soya milk in this recipe?

Any non-dairy milk can be used in this recipe, such as almond milk or oat milk.

How many servings does this recipe make?

This recipe is for a six-inch, 3-layer vegan biscoff cake. It should serve around 8 – 12 people, depending on how big a slice you want!

Can I make cupcakes instead of a cake?

Yes, you can make cupcakes with this recipe. Simply fill cupcake liners about 2/3 of the way full and bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.

More vegan cakes and desserts:

A vegan biscoff cake decorated with a biscoff spread drip and topped with buttercream rosettes and lotus biscoff biscuits.

Vegan Biscoff Cake

Yield: 8 - 12 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 45 minutes

An absolute showstopper of a cake, this vegan biscoff cake not only looks amazing but also tastes divine. Fluffy sponge pairs perfectly with a creamy biscoff buttercream.

Ingredients

  • 450ml soya milk
  • 2 tsp apple cider vinegar
  • 600g self-raising flour
  • 2.5 tsp baking powder
  • 300g caster sugar
  • 225g soft light brown sugar
  • 300ml neutral oil
  • 2 tsp vanilla extract

Vegan biscoff buttercream

  • 130g vegan butter
  • 100g biscoff spread
  • 380g icing sugar
  • 2 tbsp soy milk

To decorate:

  • 4 - 5 tbsp smooth biscoff spread, melted and cooled
  • 6 - 7 biscoff biscuits

Instructions

  1. Preheat your oven to 350 degrees F | 180 degrees C and line three six-inch springform cake tins with baking paper and grease the sides.
  2. In a jug, measure out your soya milk and add in the apple cider vinegar. Set aside.
  3. In a large mixing bowl, combine your flour, baking powder, and sugars.
  4. Create a well in the middle of the dry ingredients, and add in the buttermilk mixture, oil, and vanilla extract. Stir until just combined.
  5. Tip the cake batter evenly into your baking tins and bake for 25 - 30 minutes, or until a skewer comes out clean when inserted into the cakes.
  6. Allow the cakes to cool in the tins for 10 - 15 minutes before removing from the tins and allowing the cakes to cool completely to room temperature on a wire rack.

To make the vegan biscoff buttercream

  1. In a large mixing bowl, beat the softened vegan butter, and then add in your biscoff spread and icing sugar.
  2. Use a stand mixer or electric mixer to beat the ingredients together, and then slowly add your milk while combining.
  3. Continue to beat the buttercream together for 3 - 5 minutes until smooth and creamy.

To decorate your cakes:

  1. Even out your cakes so that they will stack nicely on top of each other. Place your first cake on a cake stand or plate and spread a layer of buttercream over the top.
  2. Place your next cake on top and repeat this step, adding your third and final layer.
  3. Next, apply a thin crumb coat to the top and sides of the cake, filling in any gaps between the layers. This can be a thin layer and the cake doesn’t need to be fully covered at this point.
  4. Place your cake in the fridge for at least two hours so the buttercream hardens and makes it easier for the next layer of buttercream sticks. If you refrigerate the leftover buttercream, make sure you allow it to come to room temperature before using it.
  5. Spread an even layer of your remaining buttercream over the sides and top of the cake. Using a palette knife to smooth the buttercream equally. 
  6. Melt 20g of biscoff spread until just soft (not too hot), and slowly pour it over the top of the cake bit by bit, encouraging the spread to drip down the sides.
  7. If you have any remaining buttercream, pipe it in rosettes on top of the cake, and top with biscoff biscuit crumbs and biscoff biscuits.

Notes

This vegan biscoff cake is best stored in an airtight container for up to 3 - 4 days. You can also freeze this cake for up to 2 months in foil, being sure to defrost fully before serving.

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Vegan Biscoff Cheesecake | No-Bake Recipe - By The Forkful

Wednesday 8th of February 2023

[…] you’re interested, you might also like this beautiful vegan biscoff cake for extra […]

Vegan Biscoff Brownies Recipe | By The Forkful

Wednesday 8th of February 2023

[…] kind of day. It’s still vegan, of course, but this recipe is all about indulgence. Like my vegan biscoff cake recipe, we are all about making a dessert a dessert over […]

Adrian

Tuesday 7th of February 2023

Delish! This cake is sooooo indulgent and creaaaamy ooooh

By The Forkful

Wednesday 8th of February 2023

Thank you! So glad you enjoyed

Chan

Tuesday 7th of February 2023

This cake is absolutely delicious and aesthetically pleasing also. The creamiest and smoothest Biscoff cake that I've ever had. It's fluffy and melt in your mouth goodness. It goes well with an Early Grey cup of tea to balance the sweetness. I highly recommend baking and trying it!

By The Forkful

Wednesday 8th of February 2023

Thank you so much! So glad you liked it

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