Easy Vegan Biscoff Cake
Roaming through France’s charming streets, my wife and I discovered a delightful surprise: Biscoff cookies and butter are a steal here! 🤯
Seizing the chance, I dove into the kitchen and whipped up our first dessert in this beautiful country—a scrumptious yet super simple vegan Biscoff cake.
📝 Necessary Ingredients
If you’re anything like me, always on the hunt for a dessert that’s as indulgent as it is vegan-friendly, then today’s your lucky day.
The last few days I’ve been in the kitchen with Cláudia whipping up a vegan Biscoff cake that’s not only drool-worthy but also relatively simple to make. And here’s the kicker: The ingredients list isn’t going to send you on a wild grocery store hunt.
Forget the hard-to-find stuff. We’re keeping it straightforward here:
Biscoff Cookies: The star of the show, adding that unique spiced cookie flavor we all love.
Margarine: Our plant-based alternative to butter, keeping everything moist and rich.
Espresso Shot: A splash of coffee elevates the Biscoff flavor. Trust me on this one.
Soy drink: For that creamy texture, without the dairy.
All-Purpose Flour: The base that holds everything together.
Baking Powder & Baking Soda: The dynamic duo that gives our cake an irresistible rise. Absolutely necessary for vegan cakes!
Granulated White Sugar: A bit of sweetness to balance out the spice and richness.
Biscoff Butter: The secret weapon that takes this cake from good to “Can I have another slice?”
So, grab your mixing bowl and preheat that oven.
We’re about to create a vegan Biscoff cake that’ll have you wondering why you didn’t try this sooner.
🍰 How to Make Vegan Biscoff Cake
Ok, I know I’m repeating myself but making this vegan biscoff cake is super easy, and it’s a pretty quick process, too.
First off, let’s get those Biscoff cookies in a food processor and pulse ’em until they’re finer than beach sand. Yeah, that’s right, we’re starting off strong.
Now, toss in some room-temperature margarine. Hit that blend button and watch the magic happen. Before you know it, you’ve got a paste that’s got the dreamy color of those cookies.
You with me? Awesome. Now, pour in a shot of espresso and blend it one more time. Not only does this wake you up, but it turns your mixture into this creamy, dark caramel-colored delight. You’ll wanna put it on everything, but wait, it’s not done!
Next up, plant-based milk. Make sure it’s room-temp—gives it a nice mixability. Blend it again, and boom! It’s like we’ve just made a Biscoff latte or something. It goes frothy and a bit lighter in color.
Time to show the dry ingredients some love. In a bowl, mix the flour, baking soda, baking powder, and sugar. Then, with the spirit of a gentle summer breeze, fold the wet Biscoff goodness into the dry mix. Just stir enough to make ’em friends; we don’t need any overzealous mixing here.
Pour that glorious batter into a rectangular baking pan and slide it into a preheated oven. About 30 minutes should do the trick, but you know it’s ready when a toothpick comes out cleaner than your conscience after a yoga session.
Ah, while our cake is turning into a masterpiece in the oven, let’s whip up a topping that’s the icing on the… well, cake! Grab your Biscoff butter and a splash of soy drink, and let’s get melting.
Prepare a bain-marie and melt the Biscoff butter while mixing it with the soy drink.
When the cake’s out and cooled down, slather it generously with the melted Biscoff blend. Oh, and for the grand finale, crumble some extra Biscoff cookies right on top. ‘Cause why not?
And there you have it! A Vegan Biscoff Cake so good, it’ll definitely bring your some joy. Dig in! 🍰
💬 FAQs
Is it possible to use a different plant-based milk?
Sure thing! Oat milk should work just as well.
How fresh does this cake stay?
Keep it covered, and you’ve got a delightful treat for the next 2-3 days, easy.
Would I be able to freeze it for later?
Oh, yes. Just wrap it up real tight in some plastic wrap, and you can stash it for up to a month. It’s not gonna taste as good, though.
Easy Vegan Biscoff Cake
Ingredients
Batter:
- 1 cup ground Biscoff cookies (12 Biscoff cookies to be exact)
- 3 tbsps vegan margarine room temperature
- 1 shot espresso
- 1 cup soy drink room temperature
- 1 cup flour
- 1/2 cup granulated white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
Topping:
- 9 tbsp Biscoff butter
- 6 tbsp soy drink
Instructions
- Preheat the oven to 180ºC (356ºF).
- Pulse the cookies in a food processor until finely crushed.
- Add margarine to the mix, and blend.
- Pour in a shot of espresso and blend again. You’ll end up with a creamy, dark caramel-toned concoction.
- Add soy drink and give it another whirl. You’ll notice the mixture turns into a frothy, latte-like liquid.
- In a bowl, mix the dry ingredients: flour, sugar, baking soda, baking powder, and salt.
- Gently fold the wet mixture into the dry ingredients, stirring just enough to combine—no need to overmix.
- Transfer the batter to a rectangular baking pan and pop it into the oven for approximately 30 minutes, or until a toothpick comes out clean.
Topping:
- Mix the Biscoff butter with the soy drink and melt in a bain-marie.
- Pour the topping over the cake and crush a few cookies on top as decoration.
Video
Notes
- If you don’t have a food processor, feel free to use a blender to achieve the same result. If it’s too tricky to crush the cookies with a blender, you can always toss the cookies in a ziplock bag and crush them with a rolling pin. Still gets the job done!
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