Name: Vegan Biscoff Coffee Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: European
Ingredients: 65 g Biscoff spread (melted); 3 tablespoons vegan butter (melted); 80 g all-purpose flour; 50 g brown sugar; 1 tablespoon ground cinnamon; 240 g all-purpose flour; 2 ½ teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon sea salt; 130 g Biscoff spread (melted); 150 g brown sugar; 120 g vegan Greek-style yogurt*; 120 ml olive oil*; 1 tablespoon vanilla extract; 1 batch vegan buttermilk (see note); 80 g powdered sugar; 65 g Biscoff spread; 2 tablespoons non-dairy milk; ½ teaspoon vanilla extract

Ingredients

65 g biscoff spread (melted)

3 tablespoons vegan butter (melted)

80 g all-purpose flour

50 g brown sugar

1 tablespoon ground cinnamon

240 g all-purpose flour

2 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon sea salt

130 g biscoff spread (melted)

150 g brown sugar

120 g vegan Greek-style yogurt

120 ml olive oil

1 tablespoon vanilla extract

1 batch vegan buttermilk

80 g powdered sugar

65 g biscoff spread

2 tablespoons non-dairy milk

½ teaspoon vanilla extract

Instructions

Step 1: Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper. Preheat the oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional.

Step 2: Prepare the crumb topping and filling by combining 65 g melted biscoff spread, 3 tablespoons melted vegan butter, 80 g flour, 50 g brown sugar, and 1 tablespoon ground cinnamon in a mixing bowl. Rub together with your fingertips until you get a sandy, crumb-like texture. Set aside.

Step 3: Sift 240 g flour, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ¼ teaspoon sea salt into a bowl and stir to combine. Set aside.

Step 4: In a large bowl, whisk together 130 g melted biscoff spread, 150 g brown sugar, 120 g vegan Greek-style yogurt, 120 ml olive oil, 1 tablespoon vanilla extract, and the prepared vegan buttermilk until smooth and well combined.

Step 5: Add the dry ingredients to the wet in two batches, folding gently after each addition just until combined. Avoid overmixing to keep the cake light.

Step 6: Spread half of the batter evenly into the prepared pan, smoothing it with a spatula. Sprinkle half the crumble mixture over the batter. Dollop the remaining batter on top and gently spread to cover the crumble. Finish by scattering the remaining crumble over the surface.

Step 7: Bake for 50 to 60 minutes, or until a skewer inserted in the centre comes out mostly clean with a few moist crumbs. If wet batter remains, continue baking in 5-minute intervals. Let the cake cool in the tin for 15 minutes, then remove and transfer to a wire rack to cool completely.

Step 8: To make the glaze, whisk together 80 g powdered sugar, 65 g biscoff spread, 2 tablespoons non-dairy milk, and ½ teaspoon vanilla extract until smooth. Cover and set aside. Once the cake is cool, drizzle the glaze evenly over the top.

Tips & Variations

Use vegan Greek-style yogurt for a tangy flavor and moist texture; if unavailable, substitute with plain vegan yogurt.

For a nuttier crunch, add chopped walnuts or pecans to the crumble topping.

Adjust the cinnamon amount based on your spice preference to enhance warmth.

Make sure not to overmix the batter to keep the cake tender and airy.

FAQs

Can I use regular yogurt instead of vegan Greek-style yogurt?

Yes, if you are not strictly vegan, regular Greek yogurt can be used as a substitute to maintain moisture and texture.

What is vegan buttermilk and how do I make it?

Vegan buttermilk is a dairy-free alternative made by adding 1 tablespoon of lemon juice or apple cider vinegar to 1 cup of plant-based milk, letting it sit for 5-10 minutes until it curdles. This adds acidity to the batter for better rise and texture.