Vegan Biscoff Cake
User Reviews
5.0
126 reviews
Excellent
Vegan Biscoff Cake
Report
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!).
Share:
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.
Equipments used:
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 Information
Show Details
Calories
6217kcal
(311%)
Carbohydrates
796g
(265%)
Protein
71g
(142%)
Fat
305g
(469%)
Saturated Fat
62g
(310%)
Polyunsaturated Fat
62g
Monounsaturated Fat
136g
Cholesterol
1mg
(0%)
Sodium
6564mg
(274%)
Potassium
1129mg
(32%)
Fiber
19g
(76%)
Sugar
298g
(596%)
Vitamin A
437IU
(9%)
Vitamin C
1mg
(1%)
Calcium
1330mg
(133%)
Iron
33mg
(183%)
Nutrition Facts
Serving: 1cake
Amount Per Serving
Calories 6217 kcal
% Daily Value*
| Calories | 6217kcal | 311% |
| Carbohydrates | 796g | 265% |
| Protein | 71g | 142% |
| Fat | 305g | 469% |
| Saturated Fat | 62g | 310% |
| Polyunsaturated Fat | 62g | 365% |
| Monounsaturated Fat | 136g | 680% |
| Cholesterol | 1mg | 0% |
| Sodium | 6564mg | 274% |
| Potassium | 1129mg | 24% |
| Fiber | 19g | 76% |
| Sugar | 298g | 596% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 1330mg | 133% |
| Iron | 33mg | 183% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
Other Recipes
You'll Also Love
