What if you could combine the delight of a chocolate sponge cake with that of a caramel cookie in a single bake? Look no further! Our Vegan Biscoff Cake combines a soft cake base with a Biscoff spread frosting. Trust us – it’s simply irresistible!
Biscoff spread is made from crumbled biscuits of the same name mixed with flavorings, vegetable oils, and sugar. This cookie butter is typically enjoyed for breakfast on toast, but it’s also great for casseroles like cakes, brownies, and cookies, where it adds creaminess and flavor.
Biscoff is a brand name of the classic Spekulatius Biscuits: thin and crunchy biscuits with a pronounced caramel and cinnamon flavor. They were usually baked for St. Nicholas Day in the Netherlands and Belgium and had pictures on the front.
Now manufactured by Lotus company, you can find these cookies as Lotus Speculoos in Europe or as Lotus Biscoff in the UK and United States. Due to their fame and irresistible taste, these cookies have been turned into a delicious spread that forms the base of our vegan cake.
In our recipe, we used Biscoff spread instead of butter to keep the recipe dairy-free and vegan. And since it’s already sweet, we didn’t add any extra sugar. We added this cookie spread to the cake batter along with flour, cocoa, and vegan “buttermilk.”
We also used the Biscoff spread for the glaze for even more flavor. We mixed it with sugar-free applesauce to create a creamy vegan buttercream. When ready, simply spread it on top of the chocolate cake and there you have it: a delicious, gorgeous cake worthy of a special celebration!