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Vegan Biscoff Coffee Cake Recipe

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★★★★★

4.5 from 135 reviews

This Vegan Biscoff Coffee Cake combines the rich, caramelized flavors of Biscoff spread with a tender, moist crumb. Featuring a cinnamon-infused crumble topping and a luscious Biscoff glaze, this plant-based cake is perfect for coffee time or dessert. It’s dairy-free, egg-free, and bursting with warm spices and sweet notes, making it a delightful treat for any occasion.

Ingredients

Scale

Crumb Topping and Filling

  • 65 g Biscoff spread (melted)
  • 3 tablespoons vegan butter (melted)
  • 80 g all-purpose flour
  • 50 g brown sugar
  • 1 tablespoon ground cinnamon

Cake Batter

  • 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)

Glaze

  • 80 g powdered sugar
  • 65 g Biscoff spread
  • 2 tablespoons non-dairy milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preparation: 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.
  2. Crumb topping and filling: Combine all crumb topping ingredients in a mixing bowl. Use your fingertips to rub the mixture together until it resembles sandy, crumb-like texture. Set aside for later use.
  3. Mix dry ingredients: Sift together the flour, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.
  4. Mix wet ingredients: In a large bowl, whisk the melted Biscoff spread, brown sugar, vegan Greek-style yogurt, olive oil, vanilla extract, and vegan buttermilk until smooth and fully combined.
  5. Make the batter: Add the dry ingredients to the wet ingredients in two additions. Gently fold each addition until just combined, careful not to overmix to keep the cake tender.
  6. Assemble: Spread half the batter evenly into the prepared pan using a spatula. Sprinkle half of the crumb topping evenly over the batter. Dollop the remaining batter on top, then carefully spread it out to cover the crumble. Finally, scatter the remaining crumb topping over the surface.
  7. Bake: Place the pan in the oven and bake for 50 to 60 minutes, or until a skewer inserted into the center comes out mostly clean with a few moist crumbs. If wet batter remains, continue baking in 5-minute intervals until done. Let the cake cool in the tin for 15 minutes before carefully removing it and transferring to a wire rack to cool completely.
  8. Make the glaze: In a medium bowl, whisk together the powdered sugar, Biscoff spread, non-dairy milk, and vanilla extract until smooth. Cover and set aside. Once the cake is fully cooled, drizzle the glaze generously over the top.

Notes

  • *Vegan Greek-style yogurt can be substituted with any plant-based yogurt that is thick and creamy.
  • *Vegan buttermilk can be made by combining 1 tablespoon lemon juice or apple cider vinegar with 240 ml plant-based milk, letting it sit for 5-10 minutes until it curdles.
  • Use an 8-inch springform pan for best results and even baking.
  • Fan-forced ovens may cook faster; check doneness towards the end of baking time.

Keywords: Vegan Biscoff Coffee Cake, Biscoff dessert, Vegan coffee cake, Plant-based cake, Cinnamon crumble cake, Dairy-free dessert

Find it online: https://foodbylina.com/vegan-biscoff-coffee-cake-recipe/