Biscoff!
If you’ve ever had a caramelised biscuit alongside your coffee, chances are it was Biscoff. With its warm, spiced flavour and crisp texture, this Belgian classic has become a firm favourite in the U.K., and it’s accidentally vegan. While Lotus Bakeries is the original maker of Biscoff, you can now find similar speculoos biscuits from other brands in most supermarkets. Biscoff spread, made from these iconic biscuits, adds a rich, sweet flavour to vegan bakes, making it perfect for cakes, brownies, or simply spreading on toast. Its festive, spiced flavour makes it an easy way to add a seasonal twist to your baking, ideal for those who aren’t fans of traditional Christmas cake or figgy pudding, or for children who may not enjoy those classic festive flavours. Did you know that, as it’s traditionally served with coffee, the name Biscoff comes from… combining “biscuit” and “coffee”!
The Biscoff Cake Recipe
I’ve kept the recipe and ingredients as simple as possible, so you won’t have to hunt around different supermarkets or speciality stores! You’ll need Biscoff, ideally both the spread and biscuits, but just the spread will do, smooth is best, though crunchy will work if that’s all you can find. If you can only get the biscuits, you can easily make your own spread in a high-speed blender using any type of Lotus biscuits. For the rest, you’ll need flour, baking powder, sugar, and butter. The recipe also calls for yogurt, milk, apple cider vinegar, and bicarbonate of soda. I used unsweetened oat milk and plain sugar-free yogurt, but feel free to use any alternatives that work for you.
Soft sponge made with Biscoff spread, sandwiched with Biscoff, topped with Biscoff…
- 170 ml milk
- 100 ml yogurt
- 1 teaspoon apple cider vinegar
- 50 g butter
- 150 g sugar
- 240 g plain flour
- 3 teaspoons baking powder
- 3/4 teaspoon bicarbonate of soda
- Pinch of salt
- 100 g Biscoff spread
- * optional biscoff, chocolate spread, buttercream, biscuits for decorating
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Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
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Cream the butter and sugar in a large bowl.
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Tip the yogurt mixture into the butter and sugar, then mix until roughly combined.
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Sieve in the flour with the baking powder, bicarbonate of soda, and salt. Gently fold in until completely combined. You should have a smooth mixture.
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Add the Biscoff spread to the batter and mix gently, being careful to keep the air in the mixture. Fold until fully combined.
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Immediately pour the batter into a greased or lined baking tin and bake at Gas Mark 4 (350°F / 180°C) for 30-40 minutes, or until a skewer comes out clean.
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Remove from the tin and allow to cool.
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If decorating, once cool, slice the cake in half horizontally and allow to cool fully.
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Sandwich back together with more biscoff, or try buttercream or chocolate spread. You could buy vanilla buttercream (check for vegan ones) and mix the biscoff into it. Do the same with the top (& sides if you wish) and add whole or crushed Lotus/Biscoff biscuits to decorate.
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Enjoy!
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: mixing bowls, spatulas & spoons, cake tins, everything Biscoff and other items which you might need. Much appreciated!
Serving
Serve your biscoff cake as it is, or with a side of biscuits! You could serve with cream, or ice-cream if you wish. Add to your seasonal desserts list – a great alternative for those who don’t eat dried fruit (mince pies/Christmas pudding/Christmas cake etc.) or just make it for part of an afternoon tea!
Storing
The cake will store well for 3-5 days. Ideally in an airtight container, although it would be equally happy just out on the worktop, covered with a piece of kitchen roll. You can of course, slice, wrap well, label and freeze, so you always have cake when you need it! Defrost at room temperature freeze for a maximum of 3 months.
Sharing
This cake is definitely one for sharing! Or not! You could even double the mix and make a much bigger cake with four layers if you wish! If you’re local to me and do make it though – please bring me a slice!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
