LOTUS CAKE (VEGAN)

This Lotus Cake (Vegan) is a fluffy Biscoff Sponge Cake with a tender crumb and it's covered in Biscoff cookie butter spread. This cake is simple and all about the flavor without the pressure of creating a picture-perfect cake. It’s not overly fancy or complicated – no perfect layers or intricate piping needed. With its rustic, simple charm and Biscoff flavors. Because let’s be honest – sometimes the best cakes aren’t the ones that look perfect, but the ones that taste absolutely divine.

rustic, and simple but delicious 😍 👊🏽

Jump to:

• LOTUS BISCOFF CAKE
• HERE ARE A FEW BISCOFF RECIPES TO TRY NEXT
• 🍰 WHY IS IT CALLED LOTUS CAKE?
• ❤️ HERE'S WHY YOU WILL LOVE THIS CAKE
• PAN SIZES
• 🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
• SERVING SUGGESTIONS
• 👩🏼‍🍳 HOW TO MAKE LOTUS CAKE
• 📝 TIPS AND TRICKS
• ❓ FAQS
• MAKE-AHEAD AND STORAGE
•  

LOTUS BISCOFF CAKE

If you're looking for a good cookie butter cake that’s all about flavor and less about perfection, this Lotus Cake is the dessert you need in your life.

Similar to my dirty chai cake recipe, this cake is simple, rustic, and dripping with Biscoff goodness—literally!

No need for fancy layers, intricate buttercream piping, or Pinterest-worthy perfection. I wish I had the time and patience for that, but I just don't!

This cake is about true, divine Biscoff flavor wrapped up in a totally approachable bake.

HERE ARE A FEW BISCOFF RECIPES TO TRY NEXT

🍰 WHY IS IT CALLED LOTUS CAKE?

Lotus Cake gets its name from the Lotus Biscoff biscuits and Biscoff spread used in the recipe.

These iconic caramelized cookies, made by the Belgian company Lotus Bakeries, have a rich, slightly spiced flavor that pairs beautifully with desserts.

I've made my own 4 ingredient biscoff cookies, you might want to try them next.

Over time, Biscoff spread, made from crushed Lotus biscuits, became a popular ingredient in cakes, brownies, oatmeal, and milkshakes due to its unique flavor.

❤️ HERE'S WHY YOU WILL LOVE THIS CAKE

Eggless + Vegan: Perfect for those who need an egg-free option.

No Fuss: No perfect layers or special piping skills required. Just spread that Biscoff on and let it drip down the sides for a rustic finish.

Delicious bite after bite: it's a crowd-pleaser!

Stress-free baking: there's no pressure here, this cake still looks grand when you decorate it and keep it simple.

🎉 A celebration cake! A Biscoff birthday cake, a cake to say thank you, anniversaries, Christmas holidays, barbeques, or a midweek treat!

PAN SIZES

I used a bundt cake pan, however, the cake will work well in the following:

• 3 x 6-inch (15cm) cake tins for a 3-layer cake. Bake for around 30-35 minutes.
• 2 x 8-inch (20cm) cake tins. Bake the cakes for around 30-35 minutes.
• 9 x 13-inch sheet pan. Bake the cake for around 35-40 minutes.

🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS

WET INGREDIENTS

DAIRY-FREE MILK: Soy milk is your best bet for a soft, tender crumb. Use whole milk if not vegan.

NEUTRAL FLAVORED OIL: Sunflower, canola, or avocado oil. It adds richness and moisture to the cake.

BISCOFF SPREAD: Slightly melted but not hot.

APPLE CIDER VINEGAR: Lemon juice or white vinegar can be used.

VANILLA EXTRACT: This adds more flavor.

DRY INGREDIENTS

SOFT LIGHT BROWN SUGAR: This gives you the best caramel flavor. You can swap it for white granulated sugar.

ALL-PURPOSE FLOUR: Measure accurately! Scales are best. If the flour is lumpy, sift it.

BAKING POWDER + BAKING SODA: Use both - it acts as a leavening agent to make the cake rise.

GROUND CINNAMON: For a little more flavor.

PINCH OF SALT: Enhances the flavors

TO DECORATE

BISCOFF SPREAD + BISCOFF COOKIES

SERVING SUGGESTIONS

Birthday Cake: This cake may not be Pinterest-perfect, but it’s full of character. Add a fun cake topper and serve alongside vanilla ice cream for a no-fuss dessert.

Single Layer: Keep it simple with a 1-layer cake, for those who just want something a little more fancy, layer it up.

👩🏼‍🍳 HOW TO MAKE LOTUS CAKE

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

Preheat the oven: Set it to 350°F (180°C). Grease and flour your pan of choice. The cake will work well in the following:

• Use a bundt pan for a simple lotus cake

• 3 x 6-inch (15cm) cake tins for a beautiful three-layered cake

• 2 x 8-inch (20cm) tins for a double-layered masterpiece

• 9 x 13-inch sheet pan for a larger, single-layer treat

Mix the wet ingredients: In a large bowl, combine the dairy-free milk, oil, melted Biscoff spread, apple cider vinegar (or your choice of vinegar/lemon juice), and vanilla extract. Whisk until smooth.

Combine the dry ingredients: In a separate bowl, whisk together the sugar, flour, baking powder, baking soda, cinnamon, and salt.

Create the batter: Slowly mix the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix! The butter will be quite runny, this is normal.

Bake: Pour the batter into your prepared pan(s) and bake:

• bundt cake tin: 32-35 minutes

• 3 x 6-inch cake tins: 30-35 minutes

• 2 x 8-inch cake tins: 30-35 minutes

• 9 x 13-inch sheet pan: 35-40 minutes

*Test by inserting a toothpick – if it comes out clean, you’re golden!

Cool: Let the cake(s) cool completely before decorating.

DECORATE

Forget about fancy buttercream swirls or perfectly piped edges. Once your cake is cool, simply spread or drizzle the Biscoff spread generously over the top, letting it drip down the sides for that effortless, rustic look. Crumble some Lotus biscuits on top for the finishing touch. Not too fancy, but totally divine.

📝 TIPS AND TRICKS

Prevent a Domed Cake: If your cake forms a dome while baking, don’t worry! Once it cools, simply trim off the top with a serrated knife to create a flat surface. This ensures an even spread of the Biscoff buttercream and helps stack layers neatly if you’re going for a multi-layered cake.

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 Overmixing: When combining wet and dry ingredients, mix until just combined to avoid a dense cake. Overmixing can cause the cake to lose its fluffy texture.

Grease the Pan Well: Use a good amount of butter or non-stick spray to grease your pan, especially if you’re using a bundt pan. You want the cake to slide out easily without sticking to the sides.

Level Cake Layers: If you're making a layered cake, after trimming any domes, you can also flip the cakes upside down to give you a perfectly flat surface to frost.

Drip Technique: To create the perfect Biscoff drip, gently melt the spread (but don’t overheat it) and use a spoon to drizzle it around the edges, letting it cascade down the sides of the cake naturally.

❓ FAQS

MAKE-AHEAD AND STORAGE

MAKE-AHEAD:

Make-Ahead: You can bake the cake up to 2 days in advance. Once completely cooled, wrap it tightly in plastic wrap and store it at room temperature until ready to decorate.

STORAGE:

Storage: After decorating, store the cake in an airtight container. It can last for up to 3 days at room temperature or up to 5 days in the fridge.

Freezing: You can also freeze the undecorated cake for up to 3 months. Wrap it in plastic wrap and foil before freezing. Thaw overnight in the fridge before decorating.

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