0 from 147 votes
Vegan Biscoff Cake (Eggless)
3 eggless cake layers sandwiched and covered with creamy dairy-free Biscoff frosting. Perfect for any special occasion!
Prep Time
1 hr
Cook Time
mins
Additional Time
1 hr
Servings: 16 slices
Calories: 500 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 315 ml unsweetened soy milk (1+¼ cups)
- 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 creamy Biscoff spread (1 cup)
- 500 g icing sugar (4 cups)
To top (optional):
- 8 Biscoff biscuits
- 1 Tablespoon creamy Biscoff spread
Instructions
For the Biscoff buttercream frosting:
To assemble:
Notes
- Store the cake covered in the fridge for up to 5 days.
- The consistency of the buttercream will depend on the type of vegan margarine you use. I used Vitalite. If it's too runny, add more icing sugar until you reach your desired consistency. If it's too thick, add some plant-based milk.
- Store the cake covered in the fridge for up to 5 days.