This easy Biscoff cake is soft, moist and packed with the caramelized flavor of Lotus Biscoff. Biscoff spread is baked right into the fluffy sponge and spooned over the top for even more cookie butter flavor. It's completely vegan, made without eggs or dairy, and is an easy cake to make when you're craving something sweet and a little indulgent.
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❤️ Why You’ll Love This Biscoff Cake
- Packed with Biscoff flavor: Lotus Biscoff spread is baked into the sponge and added on top for plenty of caramelized cookie butter flavor.
- Soft and moist: The sponge has a tender, fluffy texture that stays beautifully moist.
- Easy to make: No complicated layers or piping—just a simple Biscoff cake that's perfect for beginner bakers.
- Egg and dairy free: This cake is completely vegan, but you’d never guess from the rich flavor and soft texture.
- Perfect for Biscoff lovers: If you love Lotus Biscoff biscuits and cookie butter, this cake is definitely for you.
What Is Biscoff Cake?
Biscoff cake is a cake flavored with Lotus Biscoff spread, a smooth cookie butter made from caramelized Biscoff biscuits. It has a rich caramelized flavor with a hint of warm spice.
In this easy Biscoff cake, the spread is baked directly into the sponge and added again on top, giving every slice plenty of Biscoff flavor without the need for buttercream or complicated layers.
What Cake Pan Should I Use?
I make this Biscoff cake in a Bundt pan, which gives it its simple shape and makes it easy to decorate with warm Biscoff spread.
You can also bake the cake in:
- Three 6-inch (15 cm) round pans: Bake for approximately 30–35 minutes.
- Two 8-inch (20 cm) round pans: Bake for approximately 30–35 minutes.
- 9 x 13-inch pan: Bake for approximately 35–40 minutes.
Baking times can vary depending on the pan and your oven, so check the cake toward the end of the suggested baking time. It's ready when a skewer inserted into the center comes out clean or with a few moist crumbs.
🥄 Ingredients for Biscoff Cake
Wet Ingredients
Dairy-free milk: I recommend soy milk for a soft, tender crumb. Another unsweetened dairy-free milk can be used, or whole milk if you don't need the cake to be vegan.
Neutral-flavored oil: Canola or sunflower oil works well and keeps the Biscoff cake soft and moist without adding a strong flavor.
Biscoff spread: This gives the sponge its signature caramelized cookie butter flavor. Warm it slightly so it's easier to mix into the batter, but don't let it get hot.
Apple cider vinegar: Reacts with the baking soda to help the eggless cake rise. Lemon juice or white vinegar can also be used.
Vanilla extract: Adds warmth and rounds out the caramelized Biscoff flavor.
Dry Ingredients
Light brown sugar: Adds sweetness, moisture and extra caramel flavor that pairs beautifully with Biscoff.
All-purpose flour: For the most accurate result, weigh your flour if possible. If it's lumpy, sift it before mixing.
Baking powder and baking soda: These work together to give the cake lift and create a soft, fluffy crumb.
Ground cinnamon: Adds a little extra warmth and complements the lightly spiced Biscoff flavor.
Salt: A small amount balances the sweetness and brings out the other flavors.
To Decorate
Biscoff spread and Biscoff cookies: Warm the spread until pourable, then spoon it over the cooled cake and finish with crushed or whole Biscoff cookies.
👩🏼🍳 How to Make Biscoff Cake
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
1. Prepare the oven and pan. Preheat the oven to 350°F (180°C). Grease and flour your Bundt pan, making sure to coat all the grooves so the cake releases easily.
2. Mix the wet ingredients. In a large bowl, whisk together the dairy-free milk, oil, slightly melted Biscoff spread, apple cider vinegar and vanilla until smooth.
3. Mix the dry ingredients. In a separate bowl, whisk together the brown sugar, all-purpose flour, baking powder, baking soda, cinnamon and salt.
4. Make the batter. Gradually add the dry ingredients to the wet ingredients and gently mix until just combined. Don't overmix. The Biscoff cake batter will be quite runny—this is normal.
5. Bake. Pour the batter into the prepared Bundt pan and bake for approximately 32–35 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
6. Cool. Allow the cake to cool in the pan before carefully turning it out onto a wire rack. Let it cool completely before adding the Biscoff topping.
How to Decorate Biscoff Cake
Once the cake is completely cool, gently warm the Biscoff spread until it is smooth and pourable. Spoon or drizzle it over the top of the cake, allowing some to run naturally down the sides.
Finish with crushed Biscoff cookies for extra crunch and cookie butter flavor. There's no need for buttercream or complicated piping—the warm Biscoff spread makes an easy topping that looks beautiful and keeps this cake simple.
📝 Tips and tricks
- Don't overmix the batter: Mix the wet and dry ingredients only until combined. Overmixing can make the cake denser rather than soft and fluffy.
- Grease the Bundt pan thoroughly: Make sure you get into all the grooves of the pan so the cake releases cleanly after baking.
- Don't worry about the runny batter: The Biscoff cake batter is quite thin compared with some cake batters—this is normal.
- Let the cake cool completely: Don't add the Biscoff topping while the cake is still warm or it can become too runny and slide straight off.
- Warm the Biscoff spread gently: Heat it only until smooth and pourable. If it gets too hot, the topping will be difficult to control.
- Add the cookies just before serving: If you're decorating with crushed Biscoff cookies, adding them closer to serving helps them stay crunchy.
❓ Biscoff Cake FAQs
Biscoff has a sweet, caramelized cookie flavor with hints of cinnamon and warm spices. Biscoff spread has the same distinctive flavor as Lotus Biscoff cookies but with a smooth, creamy texture.
This Biscoff cake is completely vegan and made without eggs or dairy. I use dairy-free milk and oil to create a soft, moist sponge.
Yes. You can bake the cake a day ahead and store it covered at room temperature once completely cool. For the best presentation, add the Biscoff spread and cookie topping closer to serving.
Store leftover Biscoff cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated slices come closer to room temperature before serving for a softer texture.
Yes. For best results, freeze the undecorated cake. Once completely cool, wrap it well and freeze for up to 3 months. Thaw it overnight, then add the Biscoff spread and cookies before serving.
A dense cake can be caused by overmixing the batter or inaccurate flour measurements. Mix only until the wet and dry ingredients are combined, and weigh the flour if possible for the most consistent result.
More Cake Recipes to Try
If you’re looking for another easy homemade bake, try one of these next:
- Plum Cake Made with Olive Oil – a soft, moist cake with juicy plums and a tender olive oil crumb.
- Dirty Chai Cake – a warmly spiced cake with cozy chai flavors.
- Chocolate Cupcakes – rich, chocolatey cupcakes that are perfect for parties and celebrations.
Biscoff recipes to try next
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Easy Biscoff Cake (Moist & Vegan)
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Vegan
Description
This easy Biscoff cake is soft, moist and packed with the caramelized flavor of Lotus Biscoff. Biscoff spread is baked right into the fluffy sponge and spooned over the top for even more cookie butter flavor. It's completely vegan, made without eggs or dairy, and is an easy cake to make when you're craving something sweet and a little indulgent.
Ingredients
- WET INGREDIENTS:
- 1 ¾ cups (415 mL) dairy-free milk. I recommend soy milk for a tender crumb.
- ⅔ cup (160 mL) neutral flavored oil. Such as canola or sunflower oil.
- ½ cup (120 g) Biscoff spread, slightly melted.
- 1 tablespoon apple cider vinegar. You can use lemon juice or white vinegar.
- 1 teaspoon vanilla extract
- DRY INGREDIENTS:
- 1 ½ cups (300 g) soft light brown sugar
- 3 cups (375 g) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- TO DECORATE:
- 1 cup (240 g) Biscoff spread
- 6 Biscoff cookies, roughly crushed
Instructions
- Preheat the oven: Preheat to 350°F (180°C). Grease and flour your chosen cake pan.
- Mix the wet ingredients: In a large bowl, whisk together the dairy-free milk, oil, slightly melted Biscoff spread, apple cider vinegar and vanilla until smooth.
- Mix the dry ingredients: In a separate bowl, whisk together the brown sugar, flour, baking powder, baking soda, cinnamon and salt.
- Make the batter: Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix. The batter will be quite runny; this is normal.
- Bake: Pour the batter into the prepared pan(s). Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Bundt pan: 32–35 minutes; 3 × 6-inch pans: 30–35 minutes; 2 × 8-inch pans: 30–35 minutes; 9 × 13-inch pan: 35–40 minutes.
- Cool and decorate: Allow the cake to cool completely. Gently warm the Biscoff spread until easily spreadable, then spread or drizzle it over the cake and finish with crushed Biscoff cookies.
Notes
CHECK FOR DONENESS: Baking times can vary depending on the pan and your oven. Start checking the cake toward the end of the suggested baking time. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
ROOM TEMPERATURE BISCOFF SPREAD: For easy spreading, make sure your Biscoff spread is at room temperature. If it's too cold, it won't spread smoothly. If it's too hot, it'll be runny and hard to control.
NO OVER-MIXING: When combining wet and dry ingredients, mix just until combined to avoid a dense cake. Over-mixing can cause the cake to lose its fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking, Desserts
- Method: Bake
Nutrition
- Serving Size: per slice
- Calories: 485 kcal
- Sugar: 39 g
- Sodium: 285 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 5 g
Biscoff is my favorite
It's mine too. x
Let me know if you have any questions. Nikki x