Vegan Biscoff Cake (Eggless)

User Reviews

5

147 reviews
Excellent
  • Prep Time

    1 hr

  • Cook Time

    18 mins

  • Additional Time

    1 hr

  • Servings

    16 slices

  • Calories

    500 kcal

  • Course

    Dessert

  • Cuisine

    Vegan

Vegan Biscoff Cake (Eggless)

The Vegan Biscoff Cake is an eggless layered cake made from soy milk, flour, sugar, vegan margarine, and crushed Biscoff biscuits folded into the batter. It’s baked in multiple pans, resulting in soft, moist layers. The cake is finished with a Biscoff buttercream frosting made of vegan margarine, Biscoff spread, and icing sugar, creating a creamy, spiced flavor highlighted by the signature biscuit crumbs and spread, ideal for a dairy-free dessert.

Description

The Vegan Biscoff Cake combines plant-based ingredients including soy milk, apple cider vinegar, plain flour, caster sugar, vegan margarine, baking soda, and optional cinnamon with crushed Biscoff biscuits folded into the batter. The vinegar and soy milk mixture curdles to mimic buttermilk, helping the cake rise and achieve moisture. The batter is divided evenly into three lined 7-inch cake pans and baked until a toothpick comes out clean.

The result is soft, moist cake layers with a subtle spiced flavor and crunchy biscuit texture from the crushed Biscoff biscuits mixed throughout. The cake is layered and frosted with a buttercream made from vegan margarine, Biscoff spread, and icing sugar, delivering sweet, creamy, caramelized spice notes reminiscent of the biscuits.

The cake is best cooled thoroughly before frosting and assembled to maintain texture. It can be refrigerated covered for up to five days. Adjustments to buttercream consistency can be made by adding more icing sugar for thickness or plant-based milk for softness depending on the margarine used.

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Ingredients

Servings
  • 315 ml soy milk 1+¼ cups, unsweetened
  • 1 Tablespoon apple cider vinegar (sub white vinegar or lemon juice)
  • 350 g plain flour (2+⅔ cups)
  • 1 Teaspoon bicarbonate of soda (baking soda)
  • 1 Teaspoon ground cinnamon (optional)
  • 200 g caster sugar (1 cup)
  • 180 g vegan margarine (¾ cup)
  • 1 Teaspoon vanilla extract
  • 10 Biscoff biscuits crushed into crumbs

For the Biscoff buttercream frosting:

  • 250 g vegan margarine (1 cup)
  • 250 g Biscoff spread 1 cup, creamy
  • 500 g icing sugar (4 cups)

To top (optional):

  • 8 Biscoff biscuits
  • 1 Tablespoon Biscoff spread creamy

Instructions

For the Biscoff buttercream frosting:

To assemble:

Notes

  • Store the assembled cake covered in the refrigerator for up to 5 days to maintain freshness.
  • The buttercream consistency depends on the type of vegan margarine; add more icing sugar if too runny or plant-based milk if too thick to reach desired texture.
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User Reviews

Overall Rating

5

147 reviews
Excellent

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