Easy Vegan Biscoff Cake
Enjoy a simple yet satisfying vegan Biscoff Cake that combines the rich flavors of Biscoff cookies and espresso. Made with everyday ingredients like plant-based milk and vegan margarine, this cake is finished with a smooth Biscoff butter topping. Easy to make and sure to please, it's a delightful twist on a classic dessert.
Equipment
- 1 Food processor (affiliate link)
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!
Tried this recipe?Let us know how it was!