This post may contain affiliate links, view our disclaimer for details.
If you’re as obsessed with cookie butter as I am, this Vegan Biscoff Cake is going to be your new favorite bake. The sponge is made with melted cookie butter and crushed Lotus Biscoff cookies, giving it that signature caramelized flavor in every bite. It’s tender, fluffy, and SO delicious.
If you’re a fan of Biscoff then you’d probably also love my Biscoff Cinnamon Rolls, Biscoff Lava Cookies, and my Biscoff Donuts! I also have an entire post with 20 of the BEST Biscoff recipes.
why you’ll love this Vegan biscoff cake
Well for starters, this cookie butter cake is beyond delicious. I mean who doesn’t love cookie butter?! And cookie butter flavor in cake form…well that’s automatically a winning combo.
Emily’s Recipe Notes:
- Flavor: Sweet with caramel undertones…just like Biscoff cookies!
- Texture: Soft, tender and fluffy.
- Pros: One bowl, dairy-free, eggless and vegan!
- When to Bake It: For any celebration – this would make a fabulous Biscoff birthday cake!
P.S. If you love homemade cake as much as I do, then you have to try out this classic vegan vanilla cake next!
Ingredients
The essentials you’ll need are Biscoff cookies and cookie butter. The rest of the ingredients are pantry staples, so hopefully, you have them on hand! This recipe uses regular granulated sugar, not light brown sugar since the cake batter has melted cookie butter in it.
Cake Flour
I use Swan’s Down Cake Flour in this recipe which has a lower protein content than all-purpose flour. It creates the most tender, light and fluffy texture.
You can use all-purpose flour if you don’t have cake flour but the texture will be slightly more dense.
Biscoff Cookies
I was able to find Biscoff cookie butter and the cookies at my local grocery store and Target in the aisle with the nut butters and jams. If you’re not able to find the cookies in the store, you can order them online.
You can also order the Lotus Cookie Butter online, however, it is more expensive than buying it in-store (about twice as much!).
If you’re not able to find the Lotus brand of cookie butter in stores, Trader Joe’s also sells delicious cookie butter that is very similar in flavor.
the best dairy-free milk
This recipe also calls for dairy-free milk. I’m using unsweetened almond milk but you can use whatever your preferred milk is. Soy milk, cashew milk, flax milk, or rice milk would all be great in this cake.
How to Make this Vegan Biscoff Cake
*Video tutorial is in the recipe card down below*
How to Make the Cake Batter
📌 This recipe makes 3 six-inch cakes that you can stack on top of one another. The recipe card below also includes instructions for 8 inch cake pans!
In a large bowl, beat the oil and granulated sugar together. Add the melted Biscoff cookie butter, dairy-free milk, vinegar, and vanilla extract. Mix until combined.
Sift the cake flour, baking soda, baking powder, and salt onto the liquid mixture. Mix the dry ingredients into the wet until just combined and there aren’t very many lumps of flour left.
Pour the batter into the prepared cake pans (about 1 ½ cups of batter per pan). Sprinkle the crushed Biscoff cookies onto the tops of the batter and press them down into cakes so they’re covered in batter.
Bake on the middle rack for 28-32 minutes at 350F. The cakes should be golden brown on top and around the edges but the center should appear slightly glossy (but not wet).
cooling the biscoff cake
After 10 minutes, remove the cakes from the pans by flipping them gently upside down. If the cakes don’t remove, gently run a knife around the outside of the pan to help loosen them.
Tip: Be sure to cool the cakes completely on a wire rack before frosting!
making the biscoff buttercream frosting
This frosting is made with finely crushed Biscoff cookies. This helps keep the frosting a light and fluffy consistency but gives you all the flavor of the cookies! For this icing, we’ll need the cookies to be a fine powder.
To get that rich speculoos flavor, I chose to put cookie butter-flavored buttercream in between the cake layers and on the outside of the cake. To make this frosting, you only need 4 ingredients:
- Dairy Free Butter
- Powdered Sugar or Icing Sugar
- Crushed Biscoff Cookies
- Dairy Free Milk
This frosting can be made in one bowl. You’ll need a hand mixer or a stand mixer fitted with a paddle attachment to make this frosting.
Place the softened room temperature vegan butter in a large bowl. With your hand mixer or stand mixer, beat the butter until it is slightly lighter in color (about 2 minutes).
Slowly add the powdered sugar, about 1 cup at a time, while mixing on low speed. Beat on medium-high until the frosting is light and fluffy. Add the Biscoff cookies and mix.
Add dairy-free milk as needed to reach a thick yet spreadable consistency.
Frost the cooled cake layers and decorate with melted cookie butter!
cake decoration ideas
1. Melted Cookie Butter
- I chose to spoon melted Biscoff spread onto the top of the cake. This way each slice gets a little extra punch of flavor.
- You could also spoon melted cookie butter in between the layers. If you choose to do this, be sure to only spoon the cookie butter into the center of the cake (so it doesn’t drip out onto the sides).
2. Biscoff Crumbles
- You can also top the cake with more crushed cookies. I sprinkled some onto the melted cookie butter while it was still wet, so they stuck to the cake.
3. Biscoff Cookie Butter Drips
- If you’d like, you can decorate the cake with cookie butter ‘drips’ to make this a Biscoff drip cake.
- To do this, spoon about 1 teaspoon of melted cookie butter along the edge of the cake. Let the cookie butter drip down the side.
How to Store the Cake
- FRIDGE: The cake can be stored in the fridge for 2-3 days if covered or placed in an airtight container.
- FREEZER: After 2-3 days, I recommend freezing the cake to lock in the moisture. Place the cake slices, uncovered, in the freezer for 5 minutes. This will help firm up the frosting. Then, wrap the slices well in plastic wrap and place in a freezer-proof baggie. Place them back in the freezer for up to 3 months.
Tips for the Best Vegan Biscoff Cake
This cake makes a 3 tiered 6″ cake. The recipe will also make a 2 tiered 8 or 9″ cake. The baking time will need to be increased by a few minutes if making a 9″ cake. Bake the cake for 30-35 minutes if using 9″ cake pans.
I was able to find Biscoff cookies at my local grocery store in the aisle with the peanut butter. If you’re not able to find the cookies in the store, you can order them online.
This frosting can be stored in an air-tight container in the fridge for 1 week.
I find that freezing the cake layers before applying the buttercream and whipped cream filling makes assembly SO much easier. The frozen cake helps keep the fillings from sliding around as much. It also helps prevent a bunch of cake crumbs from getting into the buttercream when you’re frosting the cake.
Yes! This cake can be made ahead of time. I recommend making the cake layers ahead of time and storing them in the freezer until you’re ready to assemble the cake. You can make the buttercream ahead of time as well, and store it in an air-tight container in the fridge.
Yes! Most of Lotus’ products are vegan. I have a whole in-depth post about which Biscoff products are vegan friendly here.
More Vegan Cakes to Try
Vegan Biscoff Cookie Butter Cake (Soft & Fluffy)
Rate this RecipeIngredients
For the Cake:
- ½ cup vegetable oil, or melted vegan butter 96g
- 1 ¼ cup granulated sugar, 250g
- ½ cup melted Biscoff cookie butter, 120g
- 1 cup unsweetened plain soy milk, 240g or other dairy-free milk like oat milk
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 2 ½ cups cake flour, 300g – spooned (not scooped) into the measuring cup from the bag and leveled off
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 10 Biscoff cookies, roughly chopped, optional
Biscoff Buttercream:
- ¾ cup softened salted vegan butter, 160g (1 ½ sticks) or regular
- 4 ½ – 5 ½ cups powdered sugar, 540g – 660g (see notes)
- 3 tbsp dairy-free milk, 45g – like soy milk or coconut milk
- 6-8 Biscoff cookies, finely crushed
- 1 pinch salt
Biscoff Decoration:
- 1-2 tbsp Biscoff smooth cookie butter, melted (but not scalding hot)
- 6 Biscoff cookies, to decorate
Instructions
Make the Cake
- Preheat oven to 350°F. Grease 3 (6-inch) or 2 (8-inch) round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the oil and sugar. Add melted Biscoff cookie butter, soy milk, vinegar, and vanilla. Mix until combined.½ cup vegetable oil, 1 ¼ cup granulated sugar, ½ cup melted Biscoff cookie butter, 1 cup unsweetened plain soy milk, 1 tsp apple cider vinegar, 2 tsp vanilla extract
- Sift flour, baking soda, baking powder, and salt into the bowl. Stir until just combined to form a pourable batter.2 ½ cups cake flour, 1 tsp baking soda, 2 tsp baking powder, ½ tsp salt
- Divide batter between pans (about 1 ½ cups per pan). Sprinkle crushed Biscoff cookies on top and gently press them into the batter.10 Biscoff cookies
- Bake 28–33 minutes for 6" pans or 35-40 minutes for 8" pans. The cake should be golden on top. Cool in pans for 10 minutes. Run a knife around the edges, then turn cakes out onto a wire rack to cool completely.
Make the Biscoff Buttercream
- In a large bowl, beat the softened vegan butter with a mixer for about 2 minutes until lighter in color.¾ cup softened salted vegan butter
- Add powdered sugar 1 cup at a time, mixing on low until incorporated. Then beat on medium-high for 2–3 minutes until fluffy.4 ½ – 5 ½ cups powdered sugar
- Mix in dairy-free milk, 1 tablespoon at a time, until desired consistency (about 3 tablespoons works well). Mix in the finely crushed Biscoff cookies and a pinch of salt to taste.3 tbsp dairy-free milk, 6-8 Biscoff cookies, 1 pinch salt
- Frost cooled cake layers with buttercream. Top with 1–2 tablespoons melted Biscoff cookie butter and decorate with extra cookies.1-2 tbsp Biscoff smooth cookie butter, 6 Biscoff cookies
Recipe notes
- This recipe calls for cake flour. You can substitute all-purpose flour. The result will be equally as delicious but slightly less tender.
- Be sure to accurately measure the flour with the spoon and level method or with a scale.
- The amount of powdered sugar needed for the buttercream will depend on the moisture level of the butter you’re using. Different brands of vegan butter are softer than others.
- Adding 1 cup of powdered sugar at a time helps prevent adding too much. You’re looking for a light, fluffy consistency.
- To melt the cookie butter, place it in a heat-proof bowl and microwave for 30 seconds to 1 minute.
- Let the melted cookie butter rest at room temperature for about 5 minutes before spooning it onto the top of the cake (to prevent it from melting the buttercream).
Other Cake Pan Sizes:
- This cake makes a 3 tiered 6″ cake.
- The recipe will also make a 2 tiered 8″ cake. The baking time will need to be increased by a few minutes if making a 8″ cake.
- To make a 3 tiered 9″ cake, you’ll need to 1.5x the ingredients.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
Can the Biscoff cake be made with dairy milk and butter?
Yes, the dairy-free milk and melted vegan butter can be exchanged 1 for 1 with dairy milk and butter. I hope that helps!
Wow, this vegan Biscoff cake looks absolutely dreamy—soft, fluffy, and so flavorful! I love how you’ve used simple pantry ingredients to recreate that cookie butter magic. I’m excited to try this and maybe swap the almond milk for oat milk just to see the difference. Thanks for sharing such a delightful recipe ❤️
which is better – almond milk or soy milk for this recipe?
Also I was wondering, in the picture, your milk looks very thick, almost like coconut cream?
Hi there! Soy milk works great here. I originally tested this recipe with dairy-free yogurt (pictured in the photos, which I need to update!) but have since tested it with dairy-free milk which resulted in a lighter, fluffier texture.