Biscoff Cake (V)

My obsession with Biscoff spread has embarrasingly only just started (HOW HAS THIS JUST COME INTO MY LIFE). For those of you that haven’t tried biscoff spread before, it’s like eating a spoonful of thick, toasty, biscuity caramel joy, and I would highly recommned hunting some down. Oh, and it’s also vegan friendly too!


A few weeks ago my brother Michael asked me to bake him something that  wasn’t healthy, my favourite brief ever. Although there was one catch – my bake had to be vegan-friendly, as he has recently ventured to go completely plant-based.


And the VF Biscoff cake was born.

The sponge of this cake is a recipe I’ve treid and tested before from the Tesco Real Food wesbite, and it’s so lovely and light. I tweaked it slightly and substitued some caster with Muscovado sugar, to give it a deeper caramel flavour, to compliment the Biscoff frosting.


The frosting itself is a smooth, thick, beeeeeeautiful buttercream – made from vegan butter, icicng sugar, vanilla, biscoff, and a sprinkling of sea salt.


I hope you enjoy this recipe as much as I did, and please comment below with any queries or questions ❤ Love, Sofia xoxoxoxo

Ingredients: (I made mine into a 3-tier cake, and doubled up on the sponge ingredients)

  • 400g self-raising flour
  • 1 1/4 tsp bicarbonate of soda
  • 100g caster sugar
  • 150g Muscovado sugar
  • 115ml (3 3/4oz) sunflower oil
  • 400ml (14fl oz) soya or nut milk
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 300g vegan butter or spread
  • 400g icing sugar
  • 3/4 jar of Biscoff
  • 1/2 tsp salt
  • lotus biscuits for decoration


1. Preheat the oven to gas 4, 180°C, fan 160°C, and grease 2 (9 inch) loose-bottomed cake tins.

2. Sift the flour, bicarbonate of soda and sugars into a large mixing bowl and mix.

3. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then beat well for 2 minutes until thick and creamy.

4. Spoon the mixture into the prepared cake tins and bake for 30–40 minutes until golden brown and springy to the touch.

5. Remove from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.

6. Whilst your cakes are cooling, it’s time to make the buttercream. Sift your icing sugar into a large bowl, then add the remainging ingredients.

7. Beat together until a smooth thick buttercream is achieved – this make take a few mins.

8. To assemble – spread a layer of biscoff buttercream in between the layers of sponge, and then completely cover in frosting (if you haven’t eaten it all).

  • I also finished mine with a sprinkling of biscoff biscuit crumbs too!

DEVOUR ❤ xxxx

26 thoughts

    1. Bischoff could be replaced with a chocolate spread, peanut butter or Nutella, depending on your preference and whether you’re vegan or not 🙂 The golden syrup can be replaced with 2tbsp. of either soy milk or maple syrup ❤ enjoy xxx


  1. Hi, this looks so good!
    I just wondered if it was dark or light muscovado sugar you used? Also, what brand of vegan friendly butter/spread did you use for the icing? I’ve had trouble finding a decent replacement for butter in my buttercream. Many thanks.


    1. Hi Caroline, I haven’t tried this recipe yet but I do an awful lot of baking! I was so pleased to find out the Stork Baking Block is vegan! All other vegan butter substitutes or spreads I have used have been okay but lacking a little bit of flavour and usually makes a slightly slacker icing.


  2. Hi just wondering if I could use normal butter and milk as I’m not vegan but want to give this a go, as it looks delicious and sound like my kind of cake


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  4. Made this cake on Easter Sunday and it was delicious 😋 I used dark brown sugar instead of the sugar in the recipe as I didn’t have any. I also didn’t have any icing sugar so I blended some granulated sugar in a blender and it came out as powdered sugar! Was mind blown by this little trick! Recommend this recipe, easy and delicious!! The cake rises so well xx


  5. Hi Sofia,

    This looks incredible, thanks for sharing 🙂

    Can I just ask – is it light or dark muscavado? and also are the measurements you’ve listed for three tiers?


  6. Absolutely amazing, made this 3 times and it’s been a huge hit all 3 times! Has anyone has experience making this recipe into cupcakes?


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