5 from 4 votes
Vegan Biscoff Cake
This vegan chocolate gingerbread layer cake is perfect for the holidays and a spectacular celebration cake at time of the year.
Prep Time
20 mins
Cook Time
28 mins
Total Time
48 mins
Servings:
8
Calories:
1116 kcal
Course:
Cake
Cuisine:
European
Ingredients
For the cake
- 120 ml vegetable oil
- 2 tbsp vinegar I used red wine vinegar
- 1 tsp vanilla extract optional
- 320 ml non-dairy milk
- 260 g all-purpose flour plain / all purpose
- 260 g granulated sugar ideally golden caster
- 60 g unsweetened cocoa powder 8 tbsp
- 2 tsp bicarbonate of soda baking soda
- 1 tsp speculaas spice
Frosting and filling
- 375 g icing sugar powdered sugar
- 50 g cocoa powder unsweetened
- 115 g non-dairy spread I used Flora Plant Butter
- 120 ml non-dairy milk slightly warm
- 170 g dark chocolate chips melted and cooled slightly, 1 cup
- 200 g Biscoff spread smooth
Decoration
- 100 g Biscoff spread melted for the drip, smooth
- Biscoff biscuits to decorate, as needed
Instructions
Make the cake layers
- Preheat the oven to 180C (350F). Spray 3x15cm (6in) cake tins with cake release and line the bottoms with baking paper.
- Measure the liquid ingredients (oil, vinegar, vanilla and milk) into a large mixing bowl.
- Sift in the flour, sugar, baking soda, cocoa powder and spice. Use a balloon whisk to mix everything together until you have a smooth glossy batter.
- Divide between the prepared tins and bake for about 28-30 minutes, or until a skewer inserted in the centre comes out clean and the cakes are coming away from the edges of the tins.
- Cool in the tins for 10 minutes then turn out to a wire rack to cool.
Cup of Yum
Make the frosting
- Heat the Biscoff spread in the microwave for 20 seconds until becomes runny and easy to use. You can heat it in the jar, provided you have removed all traces of the foil top.
- Use digital scales to measure the icing sugar, cocoa powder, non-dairy spread, half the milk into a bowl. Add the melted chocolate and Biscoff spread.
- Beat together on low speed to combine. Increase the speed and beat for a few minutes, adding the rest of the milk as needed, until the frosting is glossy and thick, stopping the mixer to scrape the bottom and sides of the bowl.
Assemble The Cake
- Transfer the frosting to a piping bag fitted with a plain round tip.
- Pipe a thin layer of frosting over the bottom cake layer, top with the second, repeat, and then top with the third.
- Add a generous amount of frosting over the top and sides of the cake and smooth using a side scraper and palette knife. Chill the cake for 30 minutes.
- Add a second layer of frosting and smooth over the top and sides of the cake.
- Drip Biscoff spread around the top of the cake letting it drip down the sides.
- Decorate with Biscoff cookies, piping any extra frosting over the top of the cake.
Nutrition Information
Calories
1116kcal
(56%)
Carbohydrates
148g
(49%)
Protein
11g
(22%)
Fat
58g
(89%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
3mg
(1%)
Sodium
393mg
(16%)
Potassium
372mg
(8%)
Fiber
7g
(28%)
Sugar
104g
(208%)
Vitamin A
597IU
(12%)
Vitamin C
1mg
(1%)
Calcium
61mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 1116
% Daily Value*
| Calories | 1116kcal | 56% |
| Carbohydrates | 148g | 49% |
| Protein | 11g | 22% |
| Fat | 58g | 89% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 393mg | 16% |
| Potassium | 372mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 104g | 208% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.