Okay, this Vegan Lotus Biscoff Cookie Butter Cake is everything. It’s tender, fluffy, and sweet with rich caramelly Biscoff cookie butter flavor throughout.
This homemade Biscoff cake has three layers of cookie butter-flavored sponge with Biscoff buttercream in between. The cake is topped with a creamy layer of Biscoff buttercream, a spoonful of melted cookie butter, and a sprinkle of crushed Biscoff cookies!
why you’ll love this Vegan lotus biscoff cake
Well for starters, this Cookie Butter Cake is beyond delicious. I mean who doesn’t love cookie butter?! And cookie butter flavor in cake form…well that’s automatically a winning combo.
this cake is:
- tender
- fluffy
- sweet
- and full of flavor.
It’s also dairy-free and eggless, so it’s allergy and vegan-friendly. BUT I promise you can’t tell.
If you’re looking for something to bake for a celebration, this would make a fabulous Biscoff birthday cake too!
If you’re a fan of Biscoff then you’d probably also love my Biscoff Cinnamon Rolls, Biscoff Lava Cookies, and my Biscoff Donuts! I also have an entire post with 20 of the BEST Biscoff recipes.
the ingredients
This tiered layer cake has a few main ingredients. The essentials you’ll need are Biscoff cookies and cookie butter.
The rest of the ingredients are pantry staples, so hopefully, you have them on hand! This recipe uses regular granulated sugar, not light brown sugar since the cake batter has melted cookie butter in it.
you’ll want to gather the following:
- Vegetable Oil
- Granulated Sugar
- Cookie Butter, Biscoff brand or another
- Biscoff Cookies
- Dairy-Free Milk
- Vinegar, apple cider vinegar or white vinegar
- Vanilla Extract
- Cake Flour, or all purpose flour
- Baking Powder & Soda
- Salt
where to buy Biscoff cookies
I was able to find Biscoff cookie butter and the cookies at my local grocery store and Target in the aisle with the nut butters and jams. If you’re not able to find the cookies in the store, you can order them online.
You can also order the Lotus Cookie Butter online, however, it is more expensive than buying it in-store (about twice as much!).
If you’re not able to find the Lotus brand of cookie butter in stores, Trader Joe’s also sells delicious cookie butter that is very similar in flavor.
TIP: This recipe uses about 1/2 a jar of the smooth cookie butter, so you’ll have lots left over for other recipes that call for Lotus spread! Or you can use it to eat with fruit like sliced apples (my fav).
the best dairy-free milk
This recipe also calls for dairy-free milk. I’m using unsweetened almond milk but you can use whatever your preferred milk is. Soy milk, cashew milk, flax milk, or rice milk would all be great in this cake.
helpful tools
- Digital Scale: for measuring the ingredients accurately
- Measuring Scoops: to help measure out everything
- Cake Pans: can’t have cake without a cake pan!
- Hand Mixer: to make the frosting
STEP-BY-STEP INstructions
*Video tutorial is in the recipe card down below*
This easy cookie butter cake recipe is great because you can make the cake batter in one bowl! (Fewer dishes, hooray!) The cake batter is made with melted cookie butter and crushed Biscoff cookies to make sure the cake layers have that distinct Lotus Biscoff flavor.
This recipe makes 3 six-inch cakes that you can stack on top of one another. The recipe card below also includes instructions for 8 inch cake pans!
This is the perfect sized cake because it still makes 8 large slices, but its small size makes it easy to assemble and store!
How to Make the Cake Batter
STEP 1: Preheat your oven to 350F and prep your cake pans.
STEP 2: In a large bowl, beat the oil and granulated sugar together. Add the melted Biscoff cookie butter, dairy-free milk, vinegar, and vanilla extract. Mix until combined.
STEP 3: Sift the cake flour, baking soda, baking powder, and salt onto the liquid mixture. Mix the dry ingredients into the wet until just combined and there aren’t very many lumps of flour left.
STEP 4: Pour the batter into the prepared cake pans (about 1 ½ cups of batter per pan). Sprinkle the crushed Biscoff cookies onto the tops of the batter and press them down into cakes so they’re covered in batter.
STEP 5: Bake on the middle rack for 28-32 minutes at 350F. The cakes should be golden brown on top and around the edges but the center should appear slightly glossy (but not wet).
Remove the cakes from the oven and let them cool in the pans for 10 minutes.
cooling the biscoff cake
After 10 minutes, remove the cakes from the pans by flipping them gently upside down. If the cakes don’t remove, gently run a knife around the outside of the pan to help loosen them.
TIP: Be sure to cool the cakes completely on a wire rack before frosting!
the lotus biscoff buttercream
This frosting is made with finely crushed Biscoff cookies. This helps keep the frosting a light and fluffy consistency but gives you all the flavor of the cookies! For this icing, we’ll need the cookies to be a fine powder.
- Using a food processor, pulse the Biscoff cookies until they are a fine powder.
- If you don’t have a food processor, you can finely chop the cookies. Or you can place them in a ziplock baggie and crushed them with a heavy object.
making the biscoff buttercream frosting
To get that rich speculoos flavor, I chose to put cookie butter-flavored buttercream in between the cake layers and on the outside of the cake. To make this frosting, you only need 4 ingredients:
This frosting can be made in one bowl. You’ll need a hand mixer or a stand mixer fitted with a paddle attachment to make this frosting.
STEP 1: Place the softened room temperature vegan butter in a large bowl. With your hand mixer or stand mixer, beat the butter until it is slightly lighter in color (about 2 minutes).
STEP 2: Slowly add the powdered sugar, about 1 cup at a time, while mixing on low speed. Beat on medium-high until the frosting is light and fluffy.
STEP 3: Pour the Biscoff cookies into the frosting and mix at low speed until incorporated. The buttercream will be very thick.
STEP 4: Add in 1 tablespoon of dairy-free milk at a time until you reach your desired consistency (I found 3 tablespoons was perfect, but this will depend on the moisture content of your butter).
cake decoration ideas
1. melted cookie butter
- I chose to spoon melted Biscoff spread onto the top of the cake. This way each slice gets a little extra punch of flavor.
- You could also spoon melted cookie butter in between the layers. If you choose to do this, be sure to only spoon the cookie butter into the center of the cake (so it doesn’t drip out onto the sides).
2. biscoff crumbles
- You can also top the cake with more crushed cookies. I sprinkled some onto the melted cookie butter while it was still wet, so they stuck to the cake.
3. biscoff cookie butter drips
- If you’d like, you can decorate the cake with cookie butter ‘drips’ to make this a Biscoff drip cake.
- To do this, spoon about 1 teaspoon of melted cookie butter along the edge of the cake. Let the cookie butter drip down the side.
TIP: Be sure the cookie butter isn’t scalding hot or it will melt the buttercream. It should be melted but cooled.
putting it all together
Once your cakes have cooled, it’s time to assemble all the components!
- If you’d like you can carefully cut the domed tops off of 2 of the cake layers with a serrated knife, so the layers stack easier. Place the first layer on a piece of parchment paper on a plate or cake stand.
- Spread a layer of buttercream on top of the cake, focusing more buttercream toward the outer edges.
- Stack the next layer of cake on the buttercream with the cut or domed side facing up. Spread more buttercream on this layer. Top it off with the 3rd cake layer with the domed side facing up.
- Apply a crumb coat of frosting to the cake layers. Then apply an even layer of frosting to the cake, starting at the top and working your way to the sides. Once frosted, spoon 1-2 tablespoons of melted Biscoff cookie butter on the center of the top layer. Decorate with Biscoff cookies.
I find that freezing the cake layers prior to frosting and assembling makes the whole process a lot easier. Working with cold buttercream also helps make the assembly easier.
Storage Tips
- FRIDGE: The cake can be stored in the fridge for 2-3 days if covered or placed in an airtight container.
- FREEZER: After 2-3 days, I recommend freezing the cake to lock in the moisture.
- To freeze the cake, place the cake slices, uncovered, in the freezer for 5 minutes. This will help firm up the frosting. Then, wrap the slices well in plastic wrap and place in a freezer-proof baggie. Place them back in the freezer for up to 3 months.
biscoff cake tips & tricks
Here are a few tips & tricks to help make this vegan Biscoff cookie butter cake!
This cake makes a 3 tiered 6″ cake. The recipe will also make a 2 tiered 8 or 9″ cake. The baking time will need to be increased by a few minutes if making a 9″ cake. Bake the cake for 30-35 minutes if using 9″ cake pans.
I was able to find Biscoff cookies at my local grocery store in the aisle with the peanut butter. If you’re not able to find the cookies in the store, you can order them online.
This frosting can be stored in an air-tight container in the fridge for 1 week.
I find that freezing the cake layers before applying the buttercream and whipped cream filling makes assembly SO much easier. The frozen cake helps keep the fillings from sliding around as much. It also helps prevent a bunch of cake crumbs from getting into the buttercream when you’re frosting the cake.
Yes! This cake can be made ahead of time. I recommend making the cake layers ahead of time and storing them in the freezer until you’re ready to assemble the cake. You can make the buttercream ahead of time as well, and store it in an air-tight container in the fridge.
Looking for more vegan cakes?
Did you make Vegan Lotus Biscoff Cookie BUtter Cake?
I’d love to know! Leave a star rating and comment below!
Vegan Lotus Biscoff Cookie Butter Cake
Yield:
6-8 slices
Prep Time:
30 minutes
Cook Time:
30 minutes
Additional Time:
30 minutes
Total Time:
1 hour 30 minutes
This Lotus Biscoff Cookie Butter Cake is fluffy, sweet, and flavored with cookie butter and Biscoff cookie chunks. This cake is topped with a creamy cookie butter-flavored buttercream.
It’s dairy-free, eggless, & vegan too (but I promise you can’t even tell!).
Ingredients
For the Cake:
- ½ cup vegetable oil, or melted vegan butter 96g
- 1 1/4 cup granulated sugar, 250g
- 1/2 cup melted Biscoff cookie butter, 120g
- 1 cup unsweetened dairy-free milk, 240g or regular
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 2 1/2 cups cake flour, 300g (see notes)
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 10 Biscoff cookies, roughly chopped, optional
Biscoff Buttercream:
- 3/4 cup softened salted vegan butter, 160g (1 1/2 sticks) or regular
- 4 1/2 – 5 1/2 cups powdered sugar, 540g – 660g (see notes)
- 3 tbsp dairy free milk, 45g
- 6-8 Biscoff cookies, finely crushed
- Pinch of Salt
Biscoff Decoration:
- 1-2 tbsp Biscoff smooth cookie butter, melted (but not scalding hot)
- 6 Biscoff cookies to decorate
Instructions
This recipe makes a 3 tiered 6” cake which serves 6-8 people. For other cake pan sizes, see the notes below.
To Make the Cakes:
- Preheat your oven to 350F.
- Grease 3 6” cake pans with baking spray. Line the bottoms of the pans with parchment paper.
- In a large bowl, beat the oil and granulated sugar together. Add the melted Biscoff cookie butter, dairy-free milk, vinegar, and vanilla extract. Mix until combined.
- Sift the cake flour, baking soda, baking powder, and salt onto the liquid mixture. Mix the dry ingredients into the wet until just combined and there aren’t very many lumps of flour left. It should form a pourable batter.
- Pour the batter into the prepared cake pans (about 1 ½ cups of batter per pan). Sprinkle the crushed Biscoff cookies onto the tops of the batter and press them down into cakes so they’re covered in batter.
- Bake on the middle rack for 28-32 minutes at 350F. The cakes should be golden brown on top and around the edges but the center should appear slightly glossy (but not wet). If inserting a toothpick or a knife into the center of the cake, it should remove cleanly with only a few cake crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Run a knife along the outer edge to loosen them from the pan, and invert onto a wire cooling rack to finish cooling. Make sure the cakes are completely cooled before frosting.
- Optional- to make frosting easier, after they are fully cooled at room temperature, freeze the cakes for at least 4 hours.
To Make the Biscoff Buttercream:
- Place the softened vegan butter in a large bowl. With your hand mixer or stand mixer, beat the butter until it is slightly lighter in color (about 2 minutes).
- Slowly add the powdered sugar, about 1 cup at a time, while mixing on low speed. Once the sugar is incorporated, beat on medium-high for 2-3 minutes or until the frosting is light and fluffy.
- Using a food processor, pulse the Biscoff cookies until they are a fine powder.
- Pour the Biscoff cookies and pinch of salt into the frosting and mix at low speed until incorporated.
- The buttercream will be very thick. Add in 1 tablespoon of dairy-free milk at a time until you reach your desired consistency (I found 3 tablespoons was perfect, but this will depend on the moisture content of your butter).
Assembling the Cake:
- Optional- carefully cut the domed tops off of 2 of the cake layers, so the layers stack easier.
- Place the first layer on a piece of parchment paper on a plate or cake stand. Spread a layer of buttercream on top of the cake, focusing more buttercream toward the outer edges.
- Stack the next layer of cake on the buttercream with the cut or domed side facing up. Spread more buttercream on this layer. Top it off with the 3rd cake layer with the domed side facing up.
- Apply a crumb coat of frosting to the cake layers. Then apply an even layer of frosting to the cake, starting at the top and working your way to the sides.
- Once frosted, spoon 1-2 tablespoons of melted Biscoff cookie butter on the center of the top layer (see notes). Decorate with Biscoff cookies.
- Once assembled, this cake is best served on the first or second day. I recommend freezing the sliced cake after that to help it stay moist and fresh.
Notes
Flour:
- This recipe calls for cake flour. You can substitute all-purpose flour. The result will be equally as delicious but slightly less tender.
- Be sure to accurately measure the flour with the spoon and level method or with a scale.
Powdered Sugar:
- The amount of powdered sugar needed for the buttercream will depend on the moisture level of the butter you’re using. Different brands of vegan butter are softer than others.
- Adding 1 cup of powdered sugar at a time helps prevent adding too much. You’re looking for a light, fluffy consistency.
Biscoff Cookie Butter:
- To melt the cookie butter, place it in a heat-proof bowl and microwave for 30 seconds to 1 minute.
- Let the melted cookie butter rest at room temperature for about 5 minutes before spooning it onto the top of the cake (to prevent it from melting the buttercream).
Other Cake Pan Sizes:
- This cake makes a 3 tiered 6″ cake.
- The recipe will also make a 2 tiered 8 or 9″ cake. The baking time will need to be increased by a few minutes if making a 9″ cake. Bake the cake for 30-35 minutes if using 9″ cake pans.
- To make a 3 tiered 9″ cake, you’ll need to 1.5x the ingredients.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 324Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 0mgSodium: 236mgCarbohydrates: 33gFiber: 0gSugar: 22gProtein: 2g
Nutritional info is an estimate.
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