Ultimate Vegan Biscoff Cake: Moist Layers, Creamy Buttercream & Irresistible Drip

Prepare to enter Biscoff heaven with this truly impressive vegan Biscoff layer cake. It’s a showstopping dessert that combines light, incredibly moist, and fluffy brown sugar Biscoff-infused cake layers with a rich Biscoff buttercream filling. To complete this masterpiece, it’s crowned with a decadent Biscoff drip and adorned with iconic Biscoff cookies. This cake isn’t just a treat; it’s an experience, perfect for birthdays, holidays, or any special celebration throughout the year.

This recipe is tailor-made for serious Biscoff enthusiasts, generously loaded with an astonishing 500g of smooth Lotus Biscoff cookie butter spread throughout the cake layers, buttercream, and decadent drip. Plus, a generous scattering of Biscoff cookies adds the perfect finishing touch. The unique, lightly spiced caramel flavor of Biscoff is intensely addictive and creates a cake that is truly unforgettable. Despite its rich appearance and flavor profile, the cake itself remains wonderfully light and not overly sweet, ensuring every slice is a pure delight. And while it looks like it came straight from a professional bakery, you’ll be pleasantly surprised by how straightforward it is to achieve this stunning result in your own kitchen!

Why You’ll Love This Vegan Biscoff Cake

This isn’t just another cake; it’s a celebration of all things Biscoff, crafted to be completely plant-based without compromising on flavor or texture. Here’s why this recipe will become your go-to for special occasions and sweet cravings:

• Irresistibly Biscoff-Packed: From the moist cake layers to the creamy buttercream and the glorious drip, every element is infused with that signature spiced caramel goodness. This cake delivers a quadruple dose of Biscoff, ensuring every bite is bursting with flavor.
• Remarkably Moist & Fluffy: Our special combination of ingredients, including brown sugar and a precise balance of leavening agents, ensures a cake crumb that is incredibly tender, airy, and never dry, despite being entirely vegan and dairy-free.
• Showstopper Appeal, Simple Execution: Don’t let its elegant, layered appearance intimidate you. We’ve broken down each step to make the baking and decorating process approachable and enjoyable for home bakers of all skill levels, allowing you to create a professional-looking dessert with ease.
• Perfect for Any Celebration: Whether it’s a birthday, an anniversary, a holiday gathering, or just a treat-yourself moment, this Biscoff cake is guaranteed to impress and delight everyone, becoming the centerpiece of any dessert table.
• Dairy-Free and Delicious: Enjoy all the richness, depth, and satisfying flavor of a traditional layer cake, with the added benefit of knowing it’s made with ethical, plant-based ingredients, making it suitable for a wider range of dietary preferences.

Essential Ingredient Details for the Perfect Vegan Biscoff Cake

Crafting this exquisite vegan Biscoff cake begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why it matters, ensuring you get the best possible results:

• Biscoff Spread + Cookies: The undeniable star of our show! It’s absolutely crucial to use smooth Biscoff spread for this recipe. Crunchy spread can introduce unwanted textural inconsistencies into the cake batter and buttercream, and may even throw off the overall moisture balance. You’ll need a substantial amount—a total of 500g for the cake, buttercream, and drip—so plan to purchase two standard jars or one of the larger tubs to ensure you have plenty. The Biscoff cookies are primarily for decoration, adding delightful crunch and visual appeal. The exact quantity you need will depend on your desired level of cookie adornment; one to two packets should be enough to allow for both crushed and whole cookies on top and between layers.
• Non-Dairy Milk: Any unsweetened non-dairy milk will work well here, but I consistently find that soy milk yields the best results in vegan baking due to its slightly higher protein content and creamy texture, which contributes wonderfully to a moist and tender cake. Avoid tinned full-fat coconut milk as its high fat content and distinct flavor are not suitable for this recipe. Good alternatives include unsweetened almond, oat, or cashew milk, just ensure they are plain and unsweetened.
• Neutral Oil + Vegan Block Butter: This strategic combination is key to achieving the ultimate cake texture and flavor. The neutral oil (such as olive oil, sunflower oil, or canola oil) provides essential moisture, contributing to a tender, light crumb that stays fresh longer. The vegan block butter, on the other hand, adds richness and a lovely, authentic buttery flavor without any dairy. For the buttercream, using a firm block variety of vegan butter (like Flora Plant Butter, Miyoko’s Kitchen, or similar) is absolutely essential. Spreadable vegan butter from a tub has a higher water content and will result in a runny, unstable buttercream that won’t hold its shape or whip up light and fluffy. Ensure your block butter is softened to room temperature for the buttercream for optimal whipping and creaming.
• Vinegar: A surprisingly vital component! The vinegar, typically apple cider vinegar or white wine vinegar, plays a crucial role in leavening the cake. It reacts with the bicarbonate of soda (baking soda) to create carbon dioxide gas, which helps the cake rise beautifully, resulting in a wonderfully light, airy, and fluffy texture. This acid-base reaction is fundamental to vegan baking. Lemon juice can be used as an equally effective substitute if you don’t have vinegar on hand.
• Plain Flour and Cornflour (Cornstarch): The foundation of our cake’s structure. Regular plain (all-purpose) flour provides the main framework, while a small but significant addition of cornflour (cornstarch) acts as a secret weapon for an even softer, more delicate, and tender crumb. It works by reducing the gluten formation slightly, mimicking the effect of cake flour. If you don’t have cornflour, you can substitute it with an equal weight of plain flour, but I highly recommend using it if possible for that superior, melt-in-your-mouth texture.
• Baking Powder and Bicarbonate of Soda (Baking Soda): Both these leavening agents are indispensable for optimal rise and a perfectly textured cake. Baking powder provides initial lift and ensures even expansion throughout the baking process, while bicarbonate of soda (activated by the acidic vinegar) works synergistically to further enhance the cake’s airy quality and tender crumb. Using both ensures your cake reaches its full, delicious potential.
• Sugar: For the cake layers, light brown soft sugar or muscovado sugar is ideal. These sugars are not just for sweetness; their rich molasses content adds a deep, complex caramel-like flavor that perfectly complements and enhances the Biscoff notes. For the buttercream, you will need finely ground icing sugar (powdered sugar) to achieve a smooth, lump-free consistency that whips up beautifully. If you can find golden icing sugar, it will impart an even richer, slightly deeper caramel note to your buttercream, making it extra special and visually appealing.
• Vanilla Extract: A good quality vanilla extract is always superior to artificial vanilla essence, offering a deeper, more authentic, and nuanced flavor that elevates the overall taste profile of the cake. For an even more intense vanilla boost and delightful flecks, you can use vanilla bean paste. It subtly enhances the sweetness and complexity, creating a well-rounded flavor.
• Ground Cinnamon: A subtle touch of ground cinnamon in the cake batter significantly enhances the inherent spiced caramel notes of the Biscoff, adding warmth and depth that elevate the entire flavor experience. If you happen to have a speculoos spice blend (which typically includes cinnamon, nutmeg, cloves, and ginger), it would be an excellent substitute for an even more authentic Biscoff-like warmth and complexity.

How To Bake Your Dreamy Vegan Biscoff Cake: Step-by-Step Guide

(For precise measurements and complete instructions, please refer to the detailed recipe card conveniently located at the bottom of this page.)

Part 1: Making the Moist Biscoff Cake Layers

1. Step 1: Prepare the Wet Ingredients. Start by preheating your oven and preparing your cake tins as instructed in the recipe card. In a large mixing bowl, thoroughly whisk together the smooth Biscoff spread and the melted vegan butter. This initial step is vital to loosen the Biscoff spread, ensuring it incorporates smoothly and evenly into the batter without clumping. Next, whisk in the neutral oil and the light brown soft sugar until the mixture is well combined and slightly lighter in color. Finally, add the unsweetened non-dairy milk, vinegar, and vanilla extract, whisking gently until the mixture is uniform and completely smooth. This creates a beautifully flavored and well-emulsified liquid base for your cake layers.

   

2. Step 2: Combine Wet and Dry Ingredients. Sift the plain flour, cornflour, baking powder, bicarbonate of soda, ground cinnamon, and salt directly into the bowl with your wet ingredient mixture. Sifting is a crucial step that helps to aerate the dry ingredients and prevents any lumps, which contributes to a finer, lighter cake crumb. Using a balloon whisk, gently fold and stir the ingredients together until they are just combined and no dry pockets of flour remain visible. It’s very important not to over-mix the batter at this stage, as overworking the flour can develop the gluten too much, leading to a tough and dense cake texture.

   

3. Step 3: Bake and Cool the Cake Layers. Divide the prepared cake batter evenly between your two greased and lined 20cm (8-inch) round cake tins. Gently smooth the tops with a spatula to ensure even baking. Bake in your preheated oven for approximately 25-30 minutes. The cakes are ready when they feel firm to the touch in the center, and a wooden skewer or toothpick inserted into the very middle comes out clean or with just a few moist crumbs attached (but absolutely no wet batter). Allow the cakes to cool in their tins for about 15 minutes on a wire rack before carefully inverting them out onto the rack to cool completely. This crucial cooling period prevents them from sticking and helps to retain their lovely moisture.

   

Part 2: Crafting the Decadent Biscoff Buttercream

4. Step 4: Prepare the Buttercream. In a large mixing bowl, using an electric mixer, cream together the softened vegan block butter and the smooth Biscoff spread until they are thoroughly combined, light, and fluffy. Gradually sift in the icing (powdered) sugar, starting on a low speed to avoid a cloud of sugar escaping. Once all the icing sugar is incorporated, increase the mixer speed to medium-high and whisk for a good few minutes (at least 3-5 minutes). This prolonged whipping is essential to incorporate plenty of air, resulting in a wonderfully light, airy, and fluffy Biscoff buttercream that’s easy to spread, pipe, and utterly delicious.

   

Part 3: Assembling and Decorating Your Biscoff Masterpiece

5. Step 5: Level and Layer the Cakes. Once your cake layers are completely cool to the touch, use a long serrated knife to carefully trim the tops if they are domed, creating perfectly flat, level surfaces. Place one cake layer on your chosen serving plate or cake stand. Spread an even, generous layer of the luscious Biscoff buttercream over its top, extending almost to the edge. On this layer, sprinkle a handful of crushed Biscoff cookies, making sure to keep them slightly away from the very edges to prevent them from spilling out when the next layer is added.

   

6. Step 6: Stack the Cake Layers. Carefully place the second cake layer directly on top of the first, ensuring the buttercream-coated side is facing downwards. Gently press down on the top layer to secure the layers together, creating a stable and even foundation for the rest of your cake. This step helps to sandwich the filling perfectly and prepares the cake for its outer coating of frosting.

   

7. Step 7: Crumb Coat and Final Frosting. Using a palette knife or offset spatula, generously cover the top and sides of the stacked cake with the remaining Biscoff buttercream. For the best, smoothest finish, I recommend applying a thin initial layer, known as a “crumb coat,” to trap any loose crumbs. Once applied, place the cake in the fridge to chill for 10-15 minutes, allowing the crumb coat to set. After chilling, apply the remaining buttercream, striving for a smooth and even finish across the entire cake. Don’t worry if it’s not absolutely perfect; the upcoming drip and cookies will add plenty of charm and character!

   

8. Step 8: Create the Signature Biscoff Drip. Gently warm the extra 100g of smooth Biscoff spread in short bursts (15-30 seconds) in the microwave until it’s runny but crucially, not hot. It’s important to let it cool slightly to a warm, thick, pourable consistency. If the spread is too hot, it will melt your beautifully frosted buttercream; if it’s too thick, it won’t drip elegantly. Spoon the cooled, runny Biscoff onto the top edge of the chilled cake, using the back of the spoon to gently coax it to drip elegantly over the sides. Once you’ve created your desired drip effect around the edges, fill in the center of the cake with the remaining Biscoff spread. Place the cake back in the fridge for another 10-15 minutes to allow the drip to set firmly.

   

9. Step 9: Final Flourish with Piping and Cookies. Transfer any remaining Biscoff buttercream into a piping bag fitted with your favorite large star nozzle (or any decorative nozzle you prefer). Pipe elegant swirls, rosettes, or a border around the top edge of the cake, directly on top of the set Biscoff drip. Finally, arrange whole and/or crushed Biscoff cookies artfully on top of the piped buttercream and the Biscoff drip. This adds both visual appeal and an irresistible crunch. Your spectacular vegan Biscoff cake is now ready to impress and be devoured!

   

Top Tips for Vegan Biscoff Cake Success

Achieving a consistently perfect vegan Biscoff cake is simple with these expert tips and tricks:

• Use a Digital Scale for Unmatched Accuracy: As with all my baking recipes, I cannot stress enough the importance of using metric measurements with a digital kitchen scale instead of volume-based cup conversions. Volume measurements are notoriously inaccurate and can lead to inconsistent results, especially for cakes where precision in ingredient ratios is key. Using a scale ensures you get the exact amount of each ingredient every single time, leading to a consistently perfect cake texture and flavor, and it’s often much less messy too!
• Ensure Proper Measuring Spoons are Essential: For teaspoon and Tablespoon measurements, it is absolutely vital to use proper, standardized measuring spoons, not just regular kitchen spoons. A true teaspoon measures 5ml, and a Tablespoon measures 15ml. Using incorrect spoons can significantly throw off the delicate balance of your recipe, particularly for leavening agents and flavorings.
• Avoid Over-mixing the Cake Batter: Once you’ve added the dry ingredients to the wet, stir with a balloon whisk until they are just combined and no streaks of dry flour remain. Over-beating the batter develops the gluten in the flour excessively, which can lead to a tough, rubbery, and dense cake texture rather than the desired light and tender crumb. Mix just enough to incorporate.
• How to Tell When Your Cake is Done: The cake is perfectly baked when it feels firm and springy to the touch in the center, and a wooden skewer or toothpick inserted into the very middle comes out completely clean or with just a few moist crumbs clinging to it – but absolutely no wet batter. An overbaked cake will quickly become dry and crumbly, so keep a close eye on it during the last few minutes of baking!
• Ensure Ingredients are at Room Temperature: For the best emulsion and smoothest texture in both the cake batter and especially the buttercream, ensure your non-dairy milk, vegan block butter (for buttercream), and Biscoff spread are all at room temperature before you begin mixing. Cold ingredients can cause the batter to seize or the frosting to become lumpy and difficult to work with.
• Patience with Cooling is Key: Resist the urge to frost warm cakes! It is absolutely essential that your cake layers are completely cool to the touch before attempting to level, stack, or apply any frosting. Attempting to frost a warm cake will inevitably cause the buttercream to melt, slide right off, and ruin all your hard work. Allow ample cooling time on a wire rack.
• Adapting to Alternative Baking Tin Sizes: While this recipe is meticulously optimized for two 20 cm (8-inch) round cake tins to achieve ideal height and baking time, you can also bake it in a larger 23 x 33 cm (9 x 13 inch) rectangular cake tin for a sheet cake style, or in three 15 cm (6-inch) round tins for a taller, more elegant presentation. However, be aware that baking times will vary significantly with different tin sizes, so begin checking for doneness after 20 minutes and adjust as needed, as cooking times can be shorter or longer.

Frequently Asked Questions About Vegan Biscoff Cake

Explore More Delicious Vegan Layer Cakes

If you loved creating and enjoying this magnificent vegan Biscoff cake, you’ll be thrilled to discover these other incredible plant-based layer cake recipes that are just as delightful and perfect for any occasion:

• Vegan Boston Cream Pie
• Vegan Coffee and Walnut Cake
• Vegan Guinness Chocolate Cake
• Vegan German Chocolate Cake
• Classic Vegan Victoria Sponge Cake
• Luxurious Vegan Coconut Layer Cake
• Spiced Vegan Pumpkin Layer Cake
• Indulgent Vegan Chocolate Fudge Cake

If you tried this incredible vegan Biscoff cake recipe, I would absolutely love to hear how it turned out for you! Please take a moment to rate it, leave a comment below, or share your delicious creation on Instagram by tagging @domestic_gothess and using the hashtag #domesticgothess. Your feedback and beautiful photos are greatly appreciated and inspire me to create more delightful vegan recipes!

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