Vegan Biscoff Cake
User Reviews
5
Vegan Biscoff Cake
Description
Vegan Biscoff Cake uses a blend of dry ingredients like flour, baking powder, baking soda, and brown sugar along with wet ingredients including plant-based milk curdled with apple cider vinegar, vanilla, applesauce, and oil. Crumbled Biscoff cookies are folded into the batter to add bursts of cinnamon and caramel flavors complemented by a swirl of melted Biscoff cookie butter on top before baking. The cake is baked in two 8-inch pans, resulting in a tender yet flavorful cake with crunchy cookie pieces distributed throughout.
The texture is moist with a slight chew from the cookie chunks, and the swirled butter adds richness and a glossy touch on the surface. The vegan buttercream frosting typical of biscoff cakes adds an extra layer of smooth sweetness once the cake has cooled. Because the cake does not contain eggs or dairy, using room temperature ingredients and gently mixing prevents a gummy or dense outcome.
This cake works well as a dessert or for celebrations where a vegan option is desired. It can be served in slices with extra Biscoff cookie crumbs or spreads on the side to enhance the spice and caramel notes. Cooling the cake completely before applying the frosting ensures the creaminess holds without melting over the surface.
For best results, measure flour using the spoon-and-level method to avoid dryness. Avoid overmixing the batter to keep the crumb light. Allow the cake layers to cool fully before decorating to maintain the frosting's texture.
Ingredients
- 2 teaspoons apple cider vinegar
- 2 cups plant-based milk soy works best for buttermilk
- 3 cups all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- ½ cup applesauce unsweetened
- ⅔ cup of oil
- 1 package Biscoff cookies divided
- ⅓ cup Biscoff cookie butter spread melted in microwave for 30 seconds
- 1 batch 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 flour by spooning into the cup and leveling to avoid packed flour and dense cake.
- Use room temperature ingredients to prevent a gummy texture in the cake.
- Mix batter gently just until combined, small lumps are acceptable to keep the cake tender.
- Allow cake layers to cool completely before spreading vegan buttercream to prevent melting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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