Vegan Biscoff cake is a lush, rich chocolate cake with delicious ingredients. Biscoff spread is both in the cake batter and as a frosting together with vegan whipped cream.
Biscoff Spread Chocolate Cake – a sweet flavor match
I’ve always loved Lotus Biscoff Cookies, crunchy and flavorful cookies perfect with afternoon tea or coffee and amazing in baking too. Biscoff spread is a yummy vegan cookie butter made of Lotus Biscoff cookies and a few other ingredients. The ingredient list is surprisingly short.
In my opinion it’s the best vegan store bought spreads (at least what we can buy here in Finland). I never really loved store bought vegan “Nutellas”. I’d rather make my own version. But cookie butter is a bit more complicated to make (although not impossible) so being able to buy it from the store makes me happy.
Biscoff spread makes anything ordinary taste like a treat: toast, porridge, piece of banana bread.. And it is simply divine in baking! I’ve already made cupcakes with Biscoff filling and frosting and simple cakes in a jar. Now it’s time for chocolate cake!
Biscoff and chocolate really are an amazing flavor match ♥ This cake has Biscoff both in the cake batter and as a thick frosting. The dark rich chocolate tones with sweet caramelly Biscoff is simply mouthwatering.
Vegan Biscoff Cake Recipe
Vegan Chocolate Cake
- 250 ml or 1 cup oat milk (or other mildly sweet plant-based milk), room temperature
- 0,5 tbsp apple cider vinegar
- 50 grams vegan milk chocolate
- 50 grams vegan dark chocolate
- 45 grams or 3 tbsp Biscoff spread
- 40 grams or 3 tbsp coconut oil
- 100 grams flour
- 40 grams almond flour
- 25 grams cacao powder
- 150 grams coconut sugar (regular sugar is fine too)
- 1 tsp baking powder
- 0,5 tsp baking soda
- 0,5 tsp salt
- ~1/2 cup Biscoff spread
- ~1/3 cup vegan whipped cream (or use as much as you like, the more you have whipped cream, the fluffier the frosting is).
- Preheat oven to 180 Celsius / 356 F. Line a springform pan with parchment paper and grease the edges. If you don’t have parchment paper, grease the bottom of the pan too. I’m using coconut oil to grease it. The pan is about 21 cm / 8,5 inches in diameter.
- Mix together plant-based milk and apple cider vinegar.
- Melt chocolates in a water bath and combine with Biscoff spread and coconut oil. Mix with a spoon until you have a silky smooth mixture.
- Whisk dry ingredients together in a bowl: flours, cacao powder, sugar, baking powder, baking soda and salt.
- Combine plant milk-ACV and chocolate mixture to the dry ingredients.
- Gently mix the batter and pour in the springform pan.
- Bake in the lower rack of the oven for about 40 minutes.
- Check the cake with a toothpick test at around 35 minutes. If the middle part feels firm and only a few crumbs (not too wet) stick to the toothpick, you can take the cake out.
- The cake gets more firm as it cools. You can keep it in the fridge overnight so that the cake becomes very firm.
- Prepare cake frosting by whipping up vegan cream and Biscoff either with a hand mixer or spoon.
- Spread on top of cake and enjoy!
- This delicious Biscoff cake keeps well in the fridge for about 4 days.
- I recommend taking the cake out of the fridge about 30 minutes prior to serving so that it softens a little.
Do you need more baking inspiration? More popular chocolate cake recipes from the blog:
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