Description
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.
Ingredients
WET INGREDIENTS:
1 3/4 cups (440 g) dairy-free milk. I recommend soy milk for a tender crumb.
2/3 cup (165 g) 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
crushed Biscoff cookies
Instructions
Preheat the oven: Set it to 350°F (180°C). Grease and flour your pan of choice:
- 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. Finish off the decorating with crushed or whole lotus cookies on the top. Enjoy!
Notes
PREVENT A DOMBED CAKE: If your cake forms a dome while baking, don't worry! Once it cools, simply trim off the top of the cake with a serrated knife to create a flat surface. This ensures an even spread of Biscoff buttercream and helps stack layers neatly if you are 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 just until combined to avoid a dense cake. Overmixing can cause the cake to lose its fluffy texture.
- Category: Baking, Desserts
- Method: Bake
- Cuisine: American