Vegan Lotus Biscoff Cake

5 from 3 votes

This vegan Lotus Biscoff cake is the ultimate treat for Lotus Biscoff fans. It's easy to make and comes topped with Biscoff buttercream and a drizzle of the spread to turn it into a Biscoff drip cake.

Prep Time35

Cook Time20

Total Time55

Course: Dessert

Cuisine: Worldwide

Diet: Vegan, Vegetarian

Servings:

Calories: 586kcal

Author: Jane Coupland

Equipment

3 x 6-inch circular cake tins (see notes for different sizes)

Ingredients

For the Sponge Cakes

200 ml Almond Milk
1 tablespoon Lemon juice
250 g Plain flour all purpose
180 g Golden caster sugar
1½ teaspoons Baking powder
½ teaspoon Bicarbonate of soda baking soda
½ teaspoon Salt
80 ml Vegetable oil or other tasteless oil
125 g Biscoff spread Smooth or crunchy

For the Buttercream

225 g Icing sugar confectionary sugar
100 g Vegan block butter see notes
100 g Biscoff spread Smooth works best

Decoration

5 Biscoff cookies
5 tablespoons Biscoff spread Smooth (no not use crunchy)

Metric - US Customary

Instructions

Make the Sponge Cakes

Preheat the oven to 180C/ 350F/ GM 4
Prepare 3 x 6-inch circular sandwich cake tins: grease well and place a circular disc of baking parchment into the base of each one (do this even if your tins are non-stick)
Begin by mixing the almond milk and lemon juice to create a vegan buttermilk
Mix the dry ingredients together (flour, sugar, salt, baking powder, baking soda) in a large bowl
Pour the wet ingredients (vegan buttermilk, oil & biscoff spread) into the same bowl and use electric beaters to blend everything together until just combined
Divide between the baking tins and bake for around 20 minutes
Once cooked, let rest in the tins for 2 minutes, then turn out onto a wire rack to cool completely

Make the Buttercream

Use electric beaters to cream the vegan block butter, Biscoff spread and icing sugar together
Keep beating until smooth (add a little almond milk if it is too thick)

Assemble and Decorate

Spread a spoonful of Biscoff spread over the top of one layer of cake
Place a generous tablespoon of the buttercream over the top and spread out
Crumble a cookie over the top
Place a second layer of sponge cake on top then repeat the above 3 steps. All three sponge cakes should now be stacked on top of each other
Chill the cake stack for 30 minutes to help the crumbs firm up (it will be easier to ice
Use the remaining frosting to cover the outside and top of the cake. Make the sideasand top as smooth as possible (a benchscrapper will help)
Crush several cookies and use to decorate the side of the cake. Use a knife or your hands to push the crumbs up onto the cake
Heat the Biscoff spread in 10 second bursts on the defrost setting in a microwave until it is just loose enough to pour (do not let it get hot though as it will melt the buttercream when added to the cake)
Place it in a squeezy bottle (or a piping bag) and drizzle the spread around the edge of the cake until it starts to drip down
Finally, crush another cookie and scatter around the edge of the cake top

Notes

Using 8-inch tins

The recipe as listed is enough to create a 2 layer cake using 8-inch tins. To make a third layer then use 1½ times the measures listed (but double the buttercream to ensure there is sufficient to cover the cake). Baking time will need to be extended to approx. 25 minutes.

Any leftover buttercream stores well in the fridge for 1 month.

Expert Tips

Always use digital scales for this recipe as they are so much more accurate than the cup system. Cups are notoriously inaccurate because they can vary in size and one person's method of filling a cup can be quite different to another person's
Use the tin size specified (three x 6-inch round, tins). Trying to spread the batter into a larger tins will affect the cooking time and make each layer much thinner than intended. It's best to scale up the recipe for large tins (see notes at the end of the recipe card)
Preheat the oven and prepare the baking tins before baking commences. This way the cake can go into the oven as soon as it is mixed and the raising agents are activated
Always grease the tins and use a circle of baking parchment to line the bases, even if they are non-stick. Getting your cakes out will be so much easier if you do this
Each ingredient has its place and purpose in this vegan Biscoff cake recipe. Leaving things out is really not advisable
Only make ingredient substitutions if you are an experienced baker and are confident the alternative will work. If in doubt send me a message, I may be able to advise
I've used almond milk because it reacts well with lemon juice to create a vegan buttermilk and it also has a mild taste. Oat milk or soy milk would work just as well
Avoid using coconut milk as it has a slightly thicker texture and the cake may turn out denser than it should be. Coconut milk will also alter the flavour of the cake a little too.
Let the cakes rest in their baking tins for 2 minutes once they are taken out of the oven. They will shrink slightly, pulling away from the edge of the tin. This helps get them out of the tins more easily
This cake is a little more fragile than a traditional sponge cake - treat it gently when removing the baking paper and when decorating it
Wait until the sponge cakes are completely cold before sandwiching with the buttercream (if the cakes are warm the frosting will melt)
Vegan buttercream is best made with vegan block butter alternative rather than a softer spread. Using softer spreads creates a very loose buttercream
Take care not to overheat the Biscoff spread when attempting the drip around the edge of the cake. Heat until it just melts, it does not need to be hot

Freezing Instructions

Simply make and decorate the cake then cut into slices, wrap and freeze (or wrap the entire cake and freeze it). Let defrost fully at room temperature before serving.

Alternatively, make and cool the sponges then wrap and freeze for up to 2 months. Defrost and process to decorate with the buttercream when the cake is needed.

Nutrition