5 from 147 votes
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.
Prep Time
1 hr
Cook Time
18 mins
Additional Time
1 hr
Servings:
16
slices
Calories:
500 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 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.