Dessert

Vegan Biscoff Coffee Cake Recipe

Name: Vegan Biscoff Coffee Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Vegan
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 1); 80 g powdered sugar; 65 g biscoff spread; 2 tablespoons non-dairy milk; ½ teaspoon vanilla extract

Byluca Carter December 26, 2025December 26, 2025

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Introduction

This Vegan Biscoff Coffee Cake is a delightful treat combining the warm spices of cinnamon with the rich, caramel flavor of biscoff spread. Perfect for sharing at brunch or enjoying with your afternoon coffee, it’s moist, tender, and topped with a crumbly biscoff glaze that adds the perfect finishing touch.

A two-layer round cake with a golden brown crumb and a light brown thin filling between the layers, covered on top with a thick crumbly brown streusel layer. The cake is generously drizzled with a smooth, shiny caramel sauce in a crisscross pattern that drips down the sides. The cake sits on a white plate lined with parchment paper against a white marbled background, surrounded by brown cookies and a beige striped cloth. A slice is being lifted with a metal spatula showing the soft texture inside. Photo taken with an iphone --ar 4:5 --v 7

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 (note 1)

120 ml olive oil (note 2)
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: Combine the first set of crumble ingredients (65 g biscoff spread, 3 tablespoons vegan butter, 80 g flour, 50 g brown sugar, and 1 tablespoon cinnamon) in a mixing bowl. Use your fingertips to rub the mixture until it forms a sandy crumble texture. Set aside.

Step 3: Sift 240 g flour, baking powder, baking soda, and 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 vegan buttermilk until smooth and well combined.
Step 5: Add the dry ingredients to the wet ingredients in two additions, gently folding after each until just combined. Avoid overmixing.

Step 6: Spread half of the batter evenly in the prepared pan. Sprinkle half of the crumble mixture over it. Dollop the remaining batter on top and spread gently 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 center comes out mostly clean with a few moist crumbs. If wet batter sticks to the skewer, continue baking in 5-minute intervals. Cool in the pan for 15 minutes, then 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. Once the cake is fully cooled, drizzle the glaze evenly over the top.

Tips & Variations

For a tangier flavor, make your own vegan buttermilk by adding 1 tablespoon lemon juice or vinegar to 240 ml non-dairy milk and letting it sit for 5 minutes.
Use vegan Greek-style yogurt or a thick plant-based yogurt to keep the cake moist and tender.
Swap olive oil for a neutral oil like sunflower or canola if you prefer a milder taste.

Add chopped nuts like walnuts or pecans to the crumble for extra texture and flavor.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. When refrigerated, allow the cake to come to room temperature or warm it gently before serving. The glaze may firm up in the fridge but will soften again when at room temperature.

How to Serve

A round, two-layer cake with a golden brown crumb sits on white parchment paper over a white marbled surface, topped with a thick, crumbly dark brown streusel layer. A drizzled caramel glaze in a lattice pattern covers the streusel, dripping down the sides. A slice is being lifted by a metal spatula, showing a moist yellow cake base with a thin, dark brown filling layer in the middle. In the background, there are several rectangular brown cookies and a white tray with a container, all set against the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, regular butter can be used if you are not strictly vegan, but it will slightly change the flavor and texture.

How do I make vegan buttermilk?

Simply mix 1 tablespoon of lemon juice or apple cider vinegar into 240 ml of any non-dairy milk. Let it sit for 5 minutes to curdle; it’s ready to use as a buttermilk substitute.

luca Carter