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Biscoff has taken the world by storm – or at least it has taken my little corner of the world by storm 🙂

I love using Lotus Biscoff spread and biscuits in my baking recipes and this Vegan Biscoff Cake adds chocolate into the mix… Just SO YUMMY!

It makes for an excellent vegan birthday cake that’s also perfect for those avoiding dairy and eggs due to allergies or intolerances.

What’s more it’s one of the easiest cakes to make – you don’t even need a mixer! Simply mix the ingredients in a bowl and away you go.

Slice of Biscoff Chocolate Cake on a black plate with Biscoff biscuit crumbs

Ingredients and Useful Tools

Neutral oil such as sunflower or melted coconut oil.
Vinegar – I used red wine vinegar but any type can be used apart from malt vinegar.
Coconut milk or any non dairy milk such as Wunda Plant Based Not Milk.
Plain (all purpose) flour, caster sugar, baking soda and speculaas spice.
Cocoa powder – use a good quality dark unsweetened cocoa powder.
Unsalted vegan baking spread such as Flora Plant Butter for the frosting.
Smooth Biscoff spread (you can buy the Lotus spread and biscuits on Amazon). Alternatively you can use Trader Joe’s Speculoos Spread.
Icing sugar (powdered sugar) for the frosting.
Chocolate chips – I used dark (semi-sweet) chips. Check the ingredients to make sure they are vegan.
Digital scales– I use a scale for all my bakes but it is especially useful for mastering tricky skills like macarons or mirror cakes
Measuring spoons are essential for baking – regular spoons do not provide accurate measures.
An Electric Hand Mixer is needed for the frosting.
I used three Six Inch cake tins for this cake. You can also use two 8 inch cake tins.
A Cake levelleris very useful for ensuring even cake layers although you probably will not need it in this recipe.
Cake lifter– for transferring cakes safely
Piping Tips and bags for the frosting

How to Make This Vegan Biscoff Cake

↓ For the full ingredients and detailed method, jump to the recipe card.

Make the cake layers. Preheat the oven to 180C (350F). Spray 3x15cm (6in) cake tins with cake release and line the bottoms with baking paper.

Measure the liquid ingredients (oil, vinegar, vanilla and milk) into a large mixing bowl.

Milk, oil and vinegar in a large mixing bowl

Sift in the flour, sugar, baking soda, cocoa powder and spice. Use a balloon whisk to mix everything together until you have a smooth glossy batter.

mixing vegan chocolate cake batter in a bowl

Divide between the prepared tins and bake for about 28-30 minutes, or until a skewer inserted in the centre comes out clean and the cakes are coming away from the edges of the tins. Cool in the tins for 10 minutes then turn out to a wire rack to cool.

Make the frosting. Use digital scales to measure the icing sugar, cocoa powder, non-dairy spread, half the milk into a bowl. Add the melted chocolate and Biscoff spread.

preparing Biscoff frosting in a mixing bowl

Beat together on low speed to combine. Increase the speed and beat for a few minutes, adding the rest of the milk as needed, until the frosting is glossy and thick, stopping the mixer to scrape the bottom and sides of the bowl.

beating biscoff frosting with an electric hand mixer

Assemble The Cake. Transfer the frosting to a piping bag fitted with a plain round tip.
Pipe a thin layer of frosting over the bottom cake layer, top with the second, repeat, and then top with the third.

Pipe a generous amount of frosting over the top and sides of the cake and smooth using a side scraper and palette knife. Chill the cake for 30 minutes.

Add a second layer of frosting and smooth over the top and sides of the cake. Drip Biscoff spread around the top of the cake letting it drip down the sides. Decorate with Biscoff cookies, piping any extra frosting over the top of the cake.

Recipe Notes

If you have any urgent questions please ping me a message on Instagram or Facebook and I will do my best to answer any queries!

Make sure to use unsalted vegan butter for the Biscoff Frosting. Add as much milk as needed to create the right consistency.
Heat the Biscoff spread in the microwave for 20 seconds until becomes runny and easy to use. You can heat it right in the jar, provided you have removed all traces of the foil top.
The cake layers can be made up to a day in advance if preferred and kept, covered, at room temperature. Do not store unfrosted cakes in the fridge as they will dry out and become stale.
The frosted and assembled cake will keep nicely in a cool spot in a covered cake container.

You Will Also Love My Other Biscoff Recipes

HAVE YOU MADE MY VEGAN BISCOFF CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!