If you love the warm, spiced flavors of Biscoff cookies and are searching for a delightful vegan treat, you are in for a real treat with this Vegan Biscoff Cookie Butter Cake Recipe. This cake is wonderfully moist with a tender crumb, layered with the luscious caramelized notes of Biscoff cookie butter, and topped with a satisfying crunch of crushed cookies. Whether you’re a longtime vegan or simply curious about plant-based desserts, this recipe is irresistibly comforting and surprisingly easy to make. Get ready to indulge in a uniquely delicious cake that will quickly become a beloved favorite.
Ingredients You’ll Need
This recipe calls for a few simple yet essential ingredients, each playing a key role in creating the perfect texture, flavor, and moisture in your cake. From flours that build structure to vegan-friendly dairy substitutes and the star Biscoff cookie butter, this straightforward list is sure to please.
- All-purpose flour: Provides the base and structure for the cake’s tender crumb.
- Almond flour: Adds a subtle nuttiness and enhances the moistness.
- Granulated sugar: Sweetens the cake perfectly without overpowering the Biscoff flavor.
- Baking soda and baking powder: Give the cake the perfect rise and light texture.
- Salt: Balances the sweetness and intensifies the flavors.
- Unsweetened almond milk: Keeps the cake dairy-free and adds moisture.
- Apple cider vinegar: Reacts with baking soda to create lift and tenderness.
- Vegetable oil: Ensures that each bite is rich and moist.
- Vanilla extract: Adds warm, aromatic depth to the overall flavor.
- Biscoff cookie butter (melted): The star ingredient that infuses the cake with its signature caramelized spice.
- Crushed Biscoff cookies: Adds texture and crunchy topping flair.
- Biscoff cookie butter (for drizzle): An extra touch of indulgence that finishes off the cake beautifully.
How to Make Vegan Biscoff Cookie Butter Cake Recipe
Step 1: Prepare Your Ingredients and Pan
Start by preheating your oven to 350°F and greasing an 8-inch round cake pan to ensure your cake won’t stick. Meanwhile, combine the unsweetened almond milk and apple cider vinegar in a small bowl. Let this mixture sit for about 5 minutes so it can curdle, creating a vegan “buttermilk” that helps tenderize your cake.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking soda, baking powder, and salt. Whisking now ensures your leavening agents are evenly distributed, which results in a consistent rise and texture throughout your cake.
Step 3: Add Wet Ingredients
To the dry ingredients, add your almond milk and vinegar mixture, vegetable oil, vanilla extract, and the slightly melted Biscoff cookie butter. Stir gently just until everything is combined and smooth. Be careful not to overmix, as that can make the cake dense rather than delightfully fluffy.
Step 4: Bake to Perfection
Pour the batter into your prepared pan and smooth out the top for an even bake. Place it in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This baking time guarantees a moist center with a slightly golden crust on top.
Step 5: Cool and Decorate
Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before you add your final touches. Drizzle the remaining Biscoff cookie butter over the top and sprinkle with the crushed Biscoff cookies for a crunchy, irresistible finish.
How to Serve Vegan Biscoff Cookie Butter Cake Recipe
Garnishes
Simple garnishes like a light drizzle of Biscoff cookie butter and a sprinkle of crushed cookies add visual appeal and bursts of extra flavor. For a bit of brightness, fresh berries can also complement the caramel notes perfectly.
Side Dishes
This cake pairs beautifully with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. Serve alongside a warm cup of coffee or spiced chai tea to fully capture the cozy essence of the Biscott-inspired flavors.
Creative Ways to Present
For a showstopping dessert, turn this into a layered vegan Biscoff cookie butter cake recipe by doubling the batter and using two pans. Layer with vegan cream cheese frosting infused with cookie butter for a rich, decadent twist sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly at room temperature for up to 2 days, or in the fridge if your kitchen is warm. This helps maintain the moist texture and keeps the Biscoff flavors fresh.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil before freezing to prevent freezer burn. Thaw overnight in the fridge before serving for best results.
Reheating
To enjoy the cake warm, microwave individual slices for 15 to 20 seconds. This nicely melts the cookie butter drizzle, making the flavors even more comforting and cozy.
FAQs
Can I substitute the almond milk with another plant-based milk?
Absolutely! Any unsweetened plant-based milk like soy, oat, or cashew milk will work just as well and keep the recipe vegan and moist.
Is it necessary to use both all-purpose and almond flour?
Using a combination of these flours balances structure and moisture. Almond flour adds tenderness and a subtle nutty flavor, but you can experiment with all-purpose flour alone if needed, though the texture may be slightly different.
Can I make this recipe gluten-free?
You can swap the all-purpose flour for a gluten-free flour blend suitable for baking. Just make sure it contains xanthan gum or a similar binder to help with cake texture.
How do I melt the Biscoff cookie butter correctly?
The best way is to warm it gently in a microwave-safe bowl in short bursts of 15 seconds, stirring in between until smooth and pourable, avoiding overheating and separation.
Can I add a frosting to this cake?
Yes, a vegan cream cheese frosting pairs wonderfully. You can mix vegan cream cheese, powdered sugar, and a little vanilla extract for a rich complement to the cake’s flavors.
Final Thoughts
This Vegan Biscoff Cookie Butter Cake Recipe is a triumph of flavor and simplicity that anyone can make and enjoy. Its combination of cozy spices, sweet cookie butter, and vegan-friendly ingredients make it perfect for every occasion, from casual coffee dates to special celebrations. Trust me, once you try this cake, it will quickly become a go-to recipe that you will want to share with all your friends.
Print
Vegan Biscoff Cookie Butter Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Biscoff Cookie Butter Cake is a delightful dairy-free dessert that combines the rich flavors of Biscoff cookie butter with moist, fluffy cake layers. Perfect for vegans and anyone craving a sweet treat, this cake is baked to perfection and topped with a Biscoff cookie butter drizzle and crushed cookies for an irresistible finish.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter (melted slightly)
Topping and Garnish
- 1/2 cup crushed Biscoff cookies (for topping)
- 1/4 cup Biscoff cookie butter (for drizzle)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan thoroughly to prevent sticking.
- Curdle almond milk: In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Let this mixture sit for 5 minutes to curdle and mimic the texture of buttermilk, which helps tenderize the cake.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking soda, baking powder, and salt until well combined.
- Add wet ingredients: To the dry ingredients, add the curdled almond milk mixture, vegetable oil, vanilla extract, and the slightly melted Biscoff cookie butter. Stir gently until just combined and smooth, taking care not to overmix to maintain the cake’s tenderness.
- Pour and bake: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, ensuring it sets properly and is easy to handle for decorating.
- Decorate and serve: Once cooled, drizzle the remaining 1/4 cup of Biscoff cookie butter over the top of the cake. Sprinkle crushed Biscoff cookies on top for added texture and flavor. Slice and serve your delicious vegan Biscoff cookie butter cake.
Notes
- For a layered cake, double the recipe and bake in two 8-inch pans.
- Enhance richness by adding a vegan cream cheese frosting between layers or on top.
- Ensure cookie butter is smooth and slightly warmed before mixing to facilitate easy blending with other ingredients.
