What does Biscoff taste like?

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.

Is Biscoff cake vegan?

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.

Can I make Biscoff cake ahead of time?

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.

How should I store Biscoff cake?

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.

Can you freeze Biscoff cake?

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.

Why is my Biscoff cake dense?

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.

Easy Biscoff Cake (Moist Vegan Lotus Cake)

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

Units Scale

WET INGREDIENTS:
1 3/4 cups (415 mL) dairy-free milk. I recommend soy milk for a tender crumb.
2/3 cup (160 mL) neutral flavored oil. Such as canola or sunflower oil.
1/2 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 1/2 cups (300 g) soft light brown sugar
3 cups (375 g) all-purpose flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
TO DECORATE:
1 cup (240 g) Biscoff spread
6 Biscoff cookies, roughly crushed

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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