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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

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

Find it online: https://thebananadiaries.com/vegan-biscoff-cake/