For SERIOUS cookie butter lovers ONLY! This incredibly soft vegan Biscoff cake (cookie butter cake) uses that ridiculously delicious cookie butter in every component, from the moist, tender vanilla cookie butter cake layers to ribbons of Biscoff rippled throughout a perfectly balanced ‘cream cheese’ Biscoff frosting that you could easily devour on its own. And the best part- no eggs, no dairy, and you’d NEVER know!

This is one of those rare recipes where every bite is BETTER than the last. And if you’re as obsessed with cookie butter as I am, you also have to try my 7-ingredient no-bake vegan Biscoff cheesecake, Biscoff in both the cookie crust and creamy cheesecake filling.

A three-layer cake with tan frosting, biscuit crumbs on top and around, and two whole biscuits on top, sits on a marble surface with a slice removed. Plates and a milk bottle are in the background.

Table of contents

Why you’ll LOVE this Biscoff Cake Recipe:

Listen, I love cake in general. I mean, I’ve made dozens of vegan cake recipes designed to be identical to their traditional counterparts. But this Biscoff cake (or cookie butter cake), truly has me speechless. Here’s why:

  • Incredibly moist & rich. All without being overly sweet. We’re using the reverse creaming method and vegan sour cream to lock in every bit of moisture that we can. The result is a beautifully soft, moist sponge cake that melts in your mouth with every bite filled with pools of cookie butter filling and that irresistibly tangy and sweet dairy free cream cheese Biscoff frosting!.
  • LOADED with cookie butter. I do love my Biscoff stuffed brownie skillet for that large pool of cookie butter that spills out with every scoop. But this vegan Biscoff cake truly tops it in every way. There is cookie butter in quite literally every component: the cake, the filling, and even the dairy free cream cheese Biscoff cookie butter frosting (which I have to say, is something magical!).
  • Simple ingredients. We’re talking mostly pantry staple ingredients. And our vegan swaps for traditional ingredients really easy. Dairy free yogurt for eggs, vegan sour cream for sour cream, vegan butter for butter, and dairy free milk for milk. That’s really it!
  • Easy to make. And even easier to eat! The cake can be baked and assembled the same day that it’s served, BUT you can also make it ahead of time and it will stay so moist and tender!
  • Unbelievably vegan. My whole goal with every recipe on this blog is to show you how incredibly satisfying it can be to bake entirely without eggs and dairy (because choosing compassion does not equate to sacrificing flavor and overall enjoyment!). And this cookie butter cake truly is a testament to that. You won’t be able to detect a hint of anything other than traditional, ridiculously delicious cake.

And if you don’t believe me, just read those reader reviews below 😉

Four-layer cake with brown and white icing, topped with two rectangular cookies and cookie crumbs, sits on a marble surface with a large slice missing. A knife and more crumbs are nearby.

Key cake ingredients:

  • Cake flour: Because I base this recipe off of my MOIST vegan vanilla cake, we’re using cake flour here in lieu of all-purpose flour because cake flour has a slightly lower gluten content, meaning it will produce a much softer, tender cake texture. The weighted gram measurements for cake flour vs. all-purpose flour vary so it’s not necessarily a 1:1 swap if you don’t have cake flour.
  • Dairy free yogurt: This is my favorite vegan egg replacement for cake recipes because dairy-free yogurt has a nice amount of fat that, much like eggs do, creates a soft, buttery texture that just melts in your mouth. I have several other recommendations for vegan egg replacements here, but dairy free yogurt is my absolute favorite for cakes!
  • Vegan sour cream: Along the same line as yogurt, vegan sour cream acts much like how traditional dairy sour cream would in a cake recipe. It both activates the leavening agents even more and creates a soft, tender texture that’s oh so rich.
  • Sugar: I used granulated sugar. Be sure that your sugar if organic to ensure that it’s vegan.
  • Vegan butter: I use a homemade vegan butter that’s coming soon, but for store-bought varieties, I recommend Country Crock’s plant butter sticks.
  • Neutral oil: Much in the same way that oil adds extra moisture to cupcake recipes, like my classic vegan chocolate cupcakes, we’re using a touch more oil, paired with the butter above, to achieve that super moist texture while maintaining the integrity of the cake’s overall structure.
  • Vegan buttermilk: I make my own homemade vegan buttermilk by combining dairy free milk and apple cider vinegar (or lemon juice!). Let it sit for a few minutes to curdle then use in your recipe! I like using a neutral dairy free milk here, like soy milk or my homemade oat milk, that will blend in nicely with the other flavors rather than standing out.
  • Biscoff cookie butter: Of course, we can’t have a cookie butter cake without cookie butter!
A close-up of a three-layer slice of cake with light brown frosting, served on a white plate, with crumbs scattered around and more cake and dishes in the blurred background.

How to make the BEST vegan Biscoff cake:

A glass measuring cup filled with creamy beige sauce being whisked with a wooden-handled whisk, on a white marble surface.
  1. Whisk together the cookie butter, vegan buttermilk, dairy free yogurt, vegan sour cream, and vanilla extract. This will be for our wet ingredients.
A glass bowl filled with flour and a small whisk with a wooden handle, placed on a marble countertop.
  1. Next, the reverse creaming method! Whisk together the cake flour, sugar, leavening agents, and sea salt.
A glass mixing bowl filled with coarse, crumbly dough mixture sits on a white marble surface.
  1. Mix the butter into the flour mixture. This will create a sandy texture. Almost like when you cut butter into pie crust, like in my vegan pie crust recipe!
A glass mixing bowl with flour and a tan liquid partially mixed together, sitting on a white marble surface.
  1. Pour in the wet ingredients. Then we’ll mix until we get an incorporated batter.
A glass mixing bowl filled with light tan cake batter sits on a marble countertop, with a stand mixer paddle attachment resting inside.
  1. Divide and bake: Pour the finished batter into three 8″ cake pans and bake for 28-30 minutes at 350F.
Three round, golden-brown cakes in metal pans are sitting on a white marble surface. The cakes have a smooth, even top and are arranged close together, with some overlapping in the image.
  1. Cool: We’ll need to fully cool the cake layers before assembly.
A glass mixing bowl filled with creamy, light tan cookie dough. A metal beater and spatula rest inside the bowl, which sits on a white marble surface.
  1. Make the frosting. We’ll cream together the vegan butter, vegan cream cheese (you can even use my homemade vegan cream cheese!), and Biscoff cookie butter. Then add in the powdered sugar and mix again until smooth.
A round cake with a thick layer of creamy frosting and smooth caramel sauce on top, displayed on a white surface with cookies and brown sugar in the background.
  1. Assemble the vegan Biscoff cake: Spoon frosting onto one cooled cake layer and spread to the edges of the cake. Then drizzle melted cookie butter on top and repeat with the second cake layer. Finish by placing the third cake layer on top.
A three-layer round cake with light brown frosting between each layer sits on a white cake stand. The top is unfrosted, and baking tools are visible in the background.
  1. Finish frosting. Coat the entire outside of the cake and decorate!
A round cake with light brown frosting is topped with cookie spread and two rectangular cookies, with cookie crumbs scattered on top and around the base. Plates and teacups are in the background.
  1. Slice and serve!

Frequently Asked Questions:

A three-layer cake with brown frosting and biscuit crumbs on top, missing one slice. A cake server is under the removed slice. A bottle of milk is in the background.

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A three-layer cake with light brown frosting and crumbs, topped with rectangular cookies. A large slice has been cut out and sits on a marble surface with scattered crumbs.

MOIST Vegan Biscoff Cookie Butter Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

For SERIOUS cookie butter lovers ONLY! This incredibly soft vegan Biscoff cake (cookie butter cake) uses that ridiculously delicious cookie butter in every component, from the moist, tender vanilla cookie butter cake layers to ribbons of Biscoff rippled throughout a perfectly balanced ‘cream cheese’ Biscoff frosting that you could easily devour on its own. And the best part- no eggs, no dairy, and you’d NEVER know!

Ingredients

Scale

Biscoff cake batter:

  • 1 1/4 cup (300 mL) vegan buttermilk
  • 4 cups (500 g) cake flour (see notes for all-purpose flour or gluten free 1:1 baking flour)
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 1/4 cups (450 g) granulated sugar
  • 1 cup (220 g) salted vegan butter, room temperature
  • 1/4 cup (60 mL) neutral oil, such as avocado oil, olive oil, or sunflower oil
  • 1/2 cup (120 g) dairy free yogurt, room temperature
  • 2/3 cup (160 g) vegan sour cream, room temperature
  • 1/2 cup (120 g) Biscoff cookie butter, melted
  • 2 tbsp vanilla extract

Biscoff filling:

  • 1/2 cup Biscoff cookie butter, melted and cooled to room temperature

Cookie Butter ‘Cream Cheese’ Frosting:

Instructions

  1. Prep: Preheat the oven to 350 F. Grease three 8″ cake pans with cooking oil, and line them with parchment paper. Set aside.
  2. Prepare the vegan buttermilk: Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 3-4 minutes. You can weigh and measure the remaining ingredients during this time.
  3. Melt the cookie butter: For the cake portion, heat the biscoff cookie butter in the microwave for about 15-20 seconds, until melted and drippy but not hot. Whisk: In a large liquid measuring cup, whisk together the vegan buttermilk, melted Biscoff cookie butter, dairy-free yogurt, vegan sour cream, and vanilla extract. Set aside.
  4. Mix the dry ingredients: In the bowl of your stand mixer, whisk together the flour, sugar, baking powder, baking soda, and sea salt.
  5. Mix in the butter: In a stand mixer with paddle attachment or a large bowl with hand mixer, add in the room temperature vegan butter and oil. Begin mixing on low speed, and as the butter incorporates into the flour, turn it up to medium speed. It will create a sandy texture in the flour mixture. There should be no clumps of butter left, just a wet sandy texture.
  6. Finish the batter: Then pour in the Biscoff mixture. Carefully turn the stand mixer onto low speed again to slowly start to integrate the wet ingredients into the batter. Then mix on medium speed until you get a consistent and smooth batter, scraping down the sides and at the bottom of the bowl as needed. Be careful here NOT to over mix- just when you achieve the smooth or near smooth batter, stop. You want to make sure the flour is FULLY incorporated into the wet or the cake won’t bake right- the ingredients will look slightly split, which means you need to keep gently mixing until you get a consistent batter.
  7. Bake: Divide the batter between the three cake pans evenly, and bake for 28-30 minutes in 8″ cake pans, or until the toothpick comes out nearly clean with a few crumbs on.
  8. Cool: Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your buttercream.
  9. Make the frosting. When ready to frost the cakes, follow the instructions for making the frosting, adding the Biscoff cookie butter on high-speed into the remaining frosting, whipping it until it’s thick, fluffy, and glossy.
  10. Crumb coat: Apply about 1/2 cup of frosting between each layer, spooning about 1/4 cup of Biscoff cookie butter on top of the first two layers (see blog post). Then apply a thin layer of frosting on the outside of the entire cake, sealing in the crumbs. Place the cake into the fridge to chill for 20-30 minutes.
  11. Finish the frosting: Remove the cake from the fridge, and apply the glossy frosting on top, piping as desired. Drizzle more melted cookie butter on top if desired. Then chill before serving or slice and serve immediately!

Notes

Biscoff spread & cookies: You can find both in bigger grocery store chains. If you’d like gluten free, there are similar style cookies called Partake, and those are gluten free. You can make your own cookie butter as well that is gluten-free.

Nutrition

  • Serving Size: 1 slice
  • Calories: 620
  • Sugar: 58.1 g
  • Sodium: 174.8 mg
  • Fat: 27.4 g
  • Saturated Fat: 10.1 g
  • Carbohydrates: 88.1 g
  • Fiber: 1.3 g
  • Protein: 7.9 g
  • Cholesterol: 30.4 mg