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
Scale
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.
