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A two-layer delicious chocolate cake, with biscoff buttercream, biscoff decoration and more… the perfect vegan biscoff cake!

It’s been a while since I posted a vegan bake, and I know that needs to change… so here is one of the best cakes I will probably make ever, a vegan biscoff cake! 

I have a few delicious bakes so far; my vegan biscoff cupcakes and my vegan chocolate cake always get rave reviews and I don’t know why I didn’t just think of combining the both together! 

Honestly, just look at this bake – it’s heavenly. All of that chunky delicious chocolate cake topped with a silky smooth frosting, and all the biscoff I could muster at the time. YUM. 


A regular cake is usually eggs, flour, butter and sugar. Unfortunately that doesn’t quite work with vegan baking in my books! I tried endlessly hard to create a bake with as few ingredients possible, and/or as easy to buy ingredients… and this vegan biscoff cake is it! 

  • Flour – As much with classic bakes, I use self raising flour for this cake. It makes it delicately light and delicious.
  • Cocoa powder – most cocoa powders are vegan naturally, but it’s always worth checking – the stronger the better in my opinion. 
  • Sugar – to get a delicious flavour, I use light brown soft sugar – I find it works best with vegan bakes! You can use dark brown soft sugar though, caster sugar or even golden caster sugar for this one. 
  • Raising agents – the raising agents in this bake vary quite a smidge to a regular cake; baking powder, bicarb and white wine vinegar. The bicarb and vinegar react together to create the best texture. 
  • Milk – My favourite vegan milk to use in baking is almond – it’s the dairy free milk I drink the most as well! You can use oat or soya though as good alternatives. 
  • Oil – I switch up and change between sunflower oil and vegetable oil, they both work super well! You want to avoid olive oil or similar however though as they can have a taste. 
  • Flavouring – I used vanilla extract because I love the flavour in amongst bakes, as you are all well aware of now haha! 


The buttercream is so simple, and all it requires from a regular buttercream is swapping the dairy unsalted butter to a vegan alternative! There is a trick to this though as some are far better than others. 

As unsalted butter that contains dairy is a very firm ingredient, you want a dairy free alternative that is as firm as possible – my favourite at the moment is flora plant butter. 

Mix the butter on its own, whack in the icing sugar and mix, and then add the biscoff. You want to avoid adding any liquid as you don’t want the buttercream to soften too much (which is a risk as the butters are naturally softer). 


Decoration on a cake like this is completely up to you and what you want to do! I decided to pipe the buttercream onto my cakes because it made it look pretty, but you can slather it on with a spatula if you wanted, or do a different style of piping. 

I layered the cake with buttercream, then added some melted Biscoff Spread, biscuits and sprinkles to the top of the cake. I melted my biscoff in the microwave in 10 second bursts until it was runny, and just drizzled it on with a spoon – nothing precious. 

If you wanted to level up the decoration you could do whatever you want – but I love this cake the way it is! 

Tips and Tricks

When you are mixing this cake mixture, you really do not want to overmix it. I just use a bowl and a hand whisk, no electrics in sight. If you over mix the mixture, it could make the cake dense which we don’t want. For the buttercream however, and electric mixer is always easier. 

If you can’t have alcohol you can use lemon juice as an alternative to the vinegar, but best results really do come from using a white wine vinegar, or even apple cider vinegar. 

Biscuits do naturally soften if they’re placed on a cake, so if this is something you are fussy about, put them on last minute! 

Vegan Biscoff Cake!

A two-layer delicious chocolate cake, with biscoff buttercream, biscoff decoration and more... the perfect vegan biscoff cake!
Print Pin Rate
Category: Cake
Type: Vegan
Keyword: Biscoff, Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling & Decorating Time: 3 hours 20 minutes
Total Time: 4 hours
Servings: 14 Slices
Author: Jane's Patisserie


Vegan Chocolate Cakes

  • 400 g Self Raising Flour
  • 50 g Cocoa Powder
  • 300 g Light Brown Sugar
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 400 ml Almond Milk (or other dairy free milks)
  • 1 tsp Vanilla Extract
  • 175 ml Vegetable Oil
  • 1 tbsp White Wine Vinegar

Biscoff Frosting

  • 150 g Dairy Free Butter
  • 300 g Icing Sugar
  • 125 g Biscoff Spread


  • Biscoff Biscuits
  • Biscoff Spread
  • Sprinkles


For the Cakes!

  • Preheat your oven to 180ºc/160ºfan, and line two 8"/20cm cake tins with parchment paper on the bottom.
  • In a large bowl, add the flour, sugar, cocoa powder, baking powder and bicarbonate of soda.
  • Whisk them together so they're evenly distributed.
  • Pour in the milk, vanilla, oil and vinegar.
  • Mix the mixture until smooth - try not to over mix however. I just use a spatula/whisk.
  • Split evenly between the two tins, and bake for 30-35 minutes.
  • Once baked, leave to cool in the tins for 10-15 minutes, and then move on to a wire rack to cool fully. Be careful when handling the sponges as they will be very soft and could break easily.
  • Once cooled, refrigerate the cakes for 10-15 minutes before decorating to make them easier to handle.

For the Frosting!

  • Beat your butter on its own briefly to smooth it.
  • Add in your icing sugar and beat again until smooth.
  • Add in the biscoff, and beat again!

To Decorate!

  • Add your first sponge to a plate/boad, and pipe/spread 1/2 of the frosting onto the first cake.
  • Add the second cake and pipe on the rest of the frosting
  • Decorate with biscoff biscuits, spread and sprinkles! Enjoy!


  • This recipe will last for 3 days! Can be kept at room temperature, but fridge will do - it will just go quite solid!
  • You can use any dairy free milk, and any dairy free spread!
  • I used this piping tip for decoration
  • I use these 8" tins in the bake


Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Moniek on April 16, 2024 at 5:39 pm

    5 stars
    Loved it! Very light, easy to make and taste great.
    Many thanks from the Netherlands!

  2. Heather on March 24, 2024 at 3:19 pm


    I’m looking to make this cake but can’t get white wine vinegar where I live. Do you know what I can use as a replacement?


  3. Jayne Ashberry on July 13, 2023 at 6:23 pm

    5 stars
    Made this today with gluten free self raising flour. Very easy to make and looked wonderful when finished. Used the vegan cream filled biscoff biscuits for a different look. Can’t vouch for the taste as sent off with my son as a congratulations on degree. Hope to hear soon on what they thought.

  4. Sam on July 9, 2023 at 6:16 pm

    Hi can you freeze this with the buttercream?

  5. Ashley on April 2, 2023 at 7:50 pm

    Hello, can I make this cake with gluten free flour? And can I just use the same amount as normal flour?

    • Jane's Patisserie on April 5, 2023 at 9:41 am

      Yes this should be fine! Enjoy! x

  6. Jessica on November 8, 2022 at 5:02 pm

    Hi Jane I want to make this but I want to ice the whole thing . Do you thinknots to delicate to crumb coat and fully cover with buttercream ?

    • Jane's Patisserie on November 16, 2022 at 9:51 am

      Hiya! As long as you chill the cake well first, it should be fine! Hope this helps! x

  7. Emily p on September 16, 2022 at 6:12 pm

    5 stars
    This recipe was absolutely fantastic. It did not taste like any vegan cake I’d eaten before. The sponge was perfect and light and the buttercream was to die for. I love all things biscoff and loved baking this! I’m not vegan, but made it for a vegans birthday, and I tell you what, I could definitely turn vegan for this cake!!!

  8. Lynn on August 29, 2022 at 7:02 pm

    I’m planning on making this for the weekend. Could I use the same recipe amounts for cupcakes instead of a large cake?

    • Jane's Patisserie on August 30, 2022 at 11:39 am

      Hiya! take a look at my vegan biscoff cupcake recipe! Hope this helps! x

  9. C. on August 7, 2022 at 4:39 pm

    3 stars
    I made this today and it was ok. It was very crumbly though, even for a vegan cake. The frosting is good but it was hard to spread on the cake though.

    • Jane's Patisserie on August 12, 2022 at 12:25 pm

      Hiya! The sponge is very delicate due to the recipe, but if you refrigerate you cake before decorating this should help! Hope this helps! x

    • Lauren on August 25, 2022 at 9:20 pm

      So I read this comment and had a think. I added a small mashed banana to mine plus 20ml more oil. I was making cupcakes and it worked perfectly, my husband was shocked they were vegan as vegan cakes are usually more crumbly.

  10. Teyanne on August 2, 2022 at 2:53 pm

    Would it be possible to make this without cocoa powder so that it isn’t chocolate flavour?

    • Jane's Patisserie on August 5, 2022 at 8:59 am

      Hiya! Take a look at my Vegan Victoria sponge recipe! Hope this helps! x

  11. Jasmine on July 30, 2022 at 2:46 pm

    Can I freeze this (without buttercream obviously)??

    • Jane's Patisserie on August 5, 2022 at 9:11 am

      Yes absolutely you can! Enjoy! x

  12. Jas on July 9, 2022 at 9:57 pm

    How do I make this cake (or any/most of your other 2 tier 8” cakes), into a smaller 6” cake?
    Thanks x

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