With less than a month until my 23rd birthday, I’ve made it my mission to bake (and eat) as many vegan cake recipes as I can. I kickstarted this endeavour with Baked by Clo’s vegan Biscoff Cake, and am glad I did.
In today’s blog post, I’ll be reviewing the recipe so that you know what to expect when making this cake.
Let’s start with the ingredients. In her recipe, Chloe calls for soy milk, but I used almond milk and the cake turned out perfect. So choose any non-dairy milk you prefer! Just make sure it’s unsweetened. Chloe also adds cinnamon to her cake, but does note that it is optional. I chose to add it in, and it make the cake taste almost like carrot cake – yum! This recipe also calls for vegan butter in the cake and frosting. I’ve been using Becel unsalted plant-based bricks for 6 months now and it’s my go-to vegan butter.
As for the instructions, Chloe provides very straight forward instructions that were easy to follow. When I was making the frosting, I opted to cream the vegan butter and cookie butter together rather than whisking it in, as cookie butter can be very thick. When adding the icing sugar I also opted to use an electric mixer rather than a whisk to save time.
For my assembly, I levelled each cake so they were relatively flat, and then constructed it on a flat plate. A cake stand would be the most appropriate, but I didn’t have one sadly. I then spread an even layer of frosting onto the first layer of cake using a small offset spatula. I repeated this step with the other 2 layers and then did a final layer of frosting to create a smooth exterior. I then transferred the remaining frosting into a piping bag and piped some details onto the top of the cake and added extra Biscoff cookies to decorate.
Now, let’s talk about the cake itself. Tastewise, this cake is delicious and a solid 9/10. However, I wouldn’t be able to eat a large slice of this, as the frosting is very decadent and creamy. The cake is not too sweet, which I enjoyed, however I think adding the cookie crumbs made the cake denser and drier than if the crumbs were left out. That being said, the cookie crumbs add a beautiful speckled detail to the cake, so I wouldn’t omit those.
Altogether, this cake was easy to make and tastes delicious. The frosting is the perfect consistency to decorate with and I will definitely be making this again! The recipe below is for a full-sized, 3-layered cake, but I halved the recipe to made a mini version and it worked perfectly!
Here’s the recipe:
For the Cake
- 1 ¼ cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 2 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup sugar
- ¾ cup Becel plant-based butter, melted and cooled
- 1 tsp vanilla
- 10 Biscoff cookies crushed or 3/4 cup Biscoff cookie crumbs
For the Frosting
- 1 cup Biscoff cookie butter
- 1 cup Becel plant-based butter
- 4 cups icing sugar
- 2 tbsp unsweetened almond milk
- Preheat oven to 350oF. Grease and line three 6-inch cake pans.
- Combine the milk and apple cider vinegar and set aside to curdle for 5-10 minutes. (This creates a vegan buttermilk).
- In a large bowl, whisk together the flour, sugar, baking soda, and cinnamon.
- After 5-10 minutes, add the “buttermilk”, melted butter, and vanilla extract into the dry ingredients and mix until just combined and no dry lumps of flour remain. Then stir in the cookie crumbs.
- Divide the batter evenly among the 3 cake pans, level the surface of each cake, and bake at 350oF for 15-18 minutes.
- Remove the cakes from the oven and allow to cool for 10 minutes in the pan, then flip them out and allow them to cool completely on a cooling rack before frosting
- To make the frosting, cream together the vegan butter and cookie butter, then slowly incorporate the icing sugar. Add the almond milk as needed.
- Once the cakes are cooled, level them so that each layer is flat, then decorate as desired. I added extra cookies on top and cookie crumbs around the sides!