Vegan Biscoff Layer cake.

Two light and fluffy Biscoff sponge cakes layered with Biscoff buttercream and topped with biscuit crumbs... the ultimate cake for Biscoff lovers!



It's vegan, has added protein and is so easy to make!





Ingredients for the cake 240ml of dairy-free milk (I find soya works the best!)

1 teaspoons of apple cider vinegar

180g of self-raising gluten free flour

30g vegan vanilla protein

100g of coconut sugar

1/2 teaspoon of baking powder

1/2 teaspoon of bicarbonate of soda

1 tsp caramel extract

40g melted coconut oil

20g melted biscoff spread


Ingredients for the buttercream

130g dairy free butter

400g icing sugar

3 tbsp Biscoff spread


Decoration Biscoff biscuits (finely ground)

2 tablespoons of Biscoff spread (melted)







Preheat your oven to 180 degrees c fan and line two, 6 inch loose base / push up cake tins with grease-proof paper.

In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle.

In a large mixing bowl, sift the flour, protein, sugar, baking powder and bicarbonate of soda. Mix well to combine.

Add the coconut oil and biscoff spread to the milk. Add the wet ingredients into the dry ingredients and mix gently - DO NOT OVERMIX.

Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.

Pop the cakes into the centre of the preheated oven and bake for around 25-30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Place the cakes on a cooling rack and allow to cool fully.

In a large mixing bowl, add in the dairy-free butter and Biscoff spread, whip until creamy.

Sift in the icing sugar and whip on high speed for a couple of minutes to incorporate it.

Spread on top of the cake and then pour over melted Biscoff.

Place the second cake layer on top. Press it down gently so it sticks.

Coat the whole cake with the buttercream, swirling it around to create texture with the spatula.

Crumble Biscoff biscuits and sprinkle the crumbs around the top edge of the cake, filling the middle with 2 tablespoons of melted Biscoff spread.

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