Vegan Biscoff Layer Cake
Vegan Biscoff Layer Cake
If you’ve ever eaten Biscoff straight from the jar with a spoon… we’re already friends.
Now imagine that caramelized, spiced cookie flavor turned into a soft, fluffy, completely vegan layer cake. With creamy Biscoff frosting. And maybe a dramatic drip moment if you’re feeling bold.
This Vegan Biscoff Layer Cake is rich, cozy, slightly indulgent, and 100% plant-based. No eggs. No dairy. No compromises. Just layers of cookie-butter happiness stacked proudly like they know they’re the main character.
Let’s build something dangerously good.
Why This Recipe Is Awesome
First: Biscoff flavor everywhere. In the cake. In the frosting. Possibly in your thoughts for the next week.
Second: the texture. Soft, moist, tender crumb. Not dry. Not dense. Just right.
Third: it looks impressive. Three layers? Creamy swirls? People will assume you spent all day. You didn’t. You just followed instructions like a legend.
And obviously—it’s vegan. So everyone at the table can grab a slice without asking awkward ingredient questions.
Ingredients You’ll Need
We’re building layers. Stay focused.
For the Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup granulated sugar
- ¾ cup neutral oil
- 1 cup unsweetened plant milk
- ½ cup Biscoff spread (cookie butter)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
For the Biscoff Frosting:
- 1 cup vegan butter (softened)
- ¾ cup Biscoff spread
- 3–4 cups powdered sugar
- 2–3 tablespoons plant milk
- 1 teaspoon vanilla extract
Optional toppings:
- Extra melted Biscoff for drips
- Crushed Biscoff cookies
- Whole cookies for dramatic garnish
Step-by-Step Instructions
1. Preheat and prep.
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans (or two, if you prefer thicker layers).
2. Mix dry ingredients.
In a large bowl, whisk flour, baking powder, baking soda, and salt. Simple. Set aside.
3. Mix wet ingredients.
In another bowl, whisk brown sugar, granulated sugar, oil, plant milk, Biscoff spread, vinegar, and vanilla.
Whisk until smooth and creamy. No lumps of cookie butter hiding in there.
4. Combine.
Add dry ingredients to wet mixture.
Stir gently until just combined. Do not overmix. Overmixing makes dense cake and we don’t want that energy.
5. Bake.
Divide batter evenly into pans.
Bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely before frosting. Completely. I’m serious.
6. Make the frosting.
Beat vegan butter until fluffy (about 2–3 minutes).
Add Biscoff spread and mix until smooth.
Gradually add powdered sugar, one cup at a time.
Add plant milk as needed to reach a smooth, spreadable consistency.
Beat until fluffy and creamy.
7. Assemble.
Place one cake layer on your serving plate.
Spread a generous layer of frosting.
Repeat with remaining layers.
Frost the top and sides. Smooth it out—or go rustic and dramatic.
Optional: drizzle melted Biscoff over the top and let it drip down the sides. Sprinkle crushed cookies.
Step back and admire your creation.
Common Mistakes to Avoid
Frosting warm cake.
Warm cake melts frosting. Then you cry. Let it cool.
Overmixing the batter.
Gentle mixing = soft cake.
Adding too much powdered sugar at once.
You’ll create a sugar cloud explosion. Add gradually.
Using cold vegan butter.
Softened butter = smooth frosting. Cold butter = lumpy chaos.
Skipping the leveling step.
If your layers dome too much, trim them for stable stacking.
Alternatives & Substitutions
- Gluten-free option? Use a 1:1 gluten-free flour blend.
- Less sweet frosting? Reduce powdered sugar slightly and add a pinch of salt.
- Extra filling? Add a thin layer of straight Biscoff between cake layers before frosting.
- Cupcake version? Bake for 18–22 minutes and pipe frosting on top.
- Chocolate twist? Add mini dairy-free chocolate chips to the batter.
IMO, a pinch of sea salt in the frosting makes the caramel flavor pop even more.
FAQ (Frequently Asked Questions)
Does it really taste like Biscoff?
Yes. It’s basically a cookie butter celebration in cake form.
Is it very sweet?
It’s sweet—but balanced. You can reduce frosting sugar slightly if needed.
Can I make it ahead of time?
Absolutely. Bake layers a day ahead and frost the next day.
Can I freeze it?
Yes. Freeze unfrosted layers wrapped tightly for up to 2 months.
What if I only have two cake pans?
Bake in batches. Just keep the remaining batter covered while waiting.
Does it taste obviously vegan?
Nope. It tastes like cake. Period.
How do I store leftovers?
Store covered at room temperature for 2 days or refrigerate up to 5 days.
Final Thoughts
This Vegan Biscoff Layer Cake is bold, indulgent, and slightly dangerous—because once you taste it, self-control becomes optional.
Soft spiced cake layers. Creamy cookie butter frosting. Crunchy cookie topping. Zero dairy.
Make it for birthdays. Make it for celebrations. Make it on a random Tuesday because you felt like it.
Then slice yourself a big piece and enjoy every caramelized, spiced bite.
You didn’t just bake cake. You made a Biscoff masterpiece.
