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Vegan Biscoff Cake

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For the sponge:

  • 450ml oat milk
  • 2tsp apple cider vinegar
  • 150ml sunflower oil
  • 2tsp Vanilla extract
  • 100g smooth Biscoff spread
  • 300g caster sugar
  • 450g Self raising flour
  • 1tsp Baking powder

For the frosting:

  • 250g block of vegan butter
  • 500g icing sugar
  • 150g smooth biscoff spread
  • 12tbsp oat milk

To decorate:

  • 150g smooth Biscoff spread
  • Biscoff biscuits


  1. Preheat the oven to 175c (fan assisted) and grease and line 3 8″ sandwich tins with baking parchment.
  2. In a jug combine the oat milk and apple cider vinegar, set aside for a few minutes to become chunky.
  3. In the bowl of an electric mixer fitted with the paddle attachment add the caster sugar, self raising flour and baking powder, give it a quick mix to combine. Add the milk and vinegar mixture, oil, vanilla and Biscoff spread. Mix until smooth and fully combined.
  4. Pour the batter, evenly into the prepared tins and bake for 30-35 minutes until a skewer inserted into the middle of the cakes comes out clean. Leave to cool for 30 minutes before removing from the tins and placing on a wire rack to cool completely.
  5. To make the frosting add the vegan butter, icing sugar and Biscoff spread to the bowl of an electric mixer fitted with the paddle attachment. Mix until smooth and fluffy. If the frosting is too thick, add the oat milk 1tbsp at a time until you reach the desired consistency.
  6. Place one of the sponges onto a cake stand and spread some of the Biscoff buttercream on top of the cake. Sandwich with the next sponge and repeat. Spread the remaining frosting down the sides and the top of the cake, using your spatular to scrape off excess buttercream from the sides so the sponges are showing through.
  7. Melt the Biscoff spread (see tips) and pipe drips down around the top of the cake.
  8. Pop the cake in the fridge for 10 minutes to set the drip.
  9. Add the remaining buttercream to a piping bag fitted with an open star nozzle and pipe swirls around the top of the cake. Decorate with the Biscoff cookies.


This cake will keep for 3-4 days in an airtight tin

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Vegan