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Vegan Biscoff Coffee Cake Recipe

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★★★★★

4.5 from 108 reviews

This Vegan Biscoff Coffee Cake is a delightful, moist, and flavorful treat perfect for coffee breaks or dessert. Featuring layers of luscious Biscoff spread combined with a cinnamon crumb topping, this cake blends the cozy warmth of cinnamon with the rich caramel notes of Biscoff. Made entirely vegan with plant-based yogurt and butter substitutes, this cake is both indulgent and suitable for a vegan diet. The cake is finished with a smooth Biscoff glaze that adds the perfect sweet touch.

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

Dry Ingredients for Cake Batter

  • 240 g all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt

Wet Ingredients for Cake Batter

  • 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)

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 to prevent sticking. Preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional for an even bake.
  2. Crumb topping and filling: In a mixing bowl, combine all crumb topping ingredients. Use your fingertips to rub the mixture together until it forms a sandy, crumb-like texture. Set aside for later assembly.
  3. Mix dry ingredients: Sift the flour, baking powder, baking soda, and sea salt into a bowl, then stir them until well combined. This ensures even leavening throughout the cake batter.
  4. Mix wet ingredients: In a large bowl, whisk together the melted biscoff spread, brown sugar, vegan Greek-style yogurt, olive oil, vanilla extract, and vegan buttermilk until smooth and well combined to create the cake’s wet base.
  5. Make the batter: Add the dry ingredients to the wet ingredients in two portions, gently folding after each addition until just combined. Avoid overmixing to keep the cake tender and light.
  6. Assemble: Spread half of the cake batter evenly into the prepared springform pan, smoothing it with a spatula. Sprinkle half of the crumb topping evenly over the batter. Next, carefully dollop the remaining batter on top and spread it gently to cover the crumbs. Finish by scattering the remaining crumb mixture evenly over the surface for a crunchy topping.
  7. Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a skewer into the cake’s center; it should come out mostly clean with a few moist crumbs. If wet batter sticks to the skewer, bake for additional 5-minute intervals, checking after each. Once done, let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
  8. Make the glaze: In a medium bowl, whisk together powdered sugar, biscoff spread, non-dairy milk, and vanilla extract until smooth. Cover and set aside. After the cake has completely cooled, drizzle the glaze generously over the top, enhancing both flavor and presentation.

Notes

  • Note 1: Vegan buttermilk can be made by adding 1 tablespoon of lemon juice or apple cider vinegar to 1 cup (240 ml) of non-dairy milk (such as almond or soy milk), letting it sit for 5-10 minutes until it curdles slightly.
  • Ensure all melted ingredients are cooled to room temperature before mixing to prevent altering the texture of the batter.
  • Use a springform pan for easy removal and clean edges.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • For a nuttier flavor, consider topping with chopped nuts in the crumb.

Keywords: Vegan Biscoff Cake, Coffee Cake, Vegan Dessert, Biscoff Spread, Vegan Baking, Cinnamon Crumble Cake

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