Vegan Biscoff Cookie Butter Cake

This cake is pure magic.

It’s soft, moist, and loaded with that sweet spiced Biscoff cookie butter flavor that everyone loves.

No eggs, no dairy—just a rich, fluffy cake that’s so good no one will believe it’s vegan.

The cookie butter adds that caramelized, slightly cinnamon-y vibe, and the creamy Biscoff frosting takes it over the top.

It’s the kind of cake you make once and instantly want to make again.

Why I Love This Recipe

This cake became a favorite the first time I made it. I brought it to a small gathering, and it disappeared in minutes. No one guessed it was vegan—and everyone asked for the recipe. It’s easy, fun to make, and tastes like something from a bakery.

Full of cozy cookie butter flavor in every bite
No fancy tools or mixers needed
You can make it ahead
Tastes even better the next day
The frosting is dangerously addictive

What You’ll Need

1 ¾ cups all-purpose flour
1 cup brown sugar
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 cup unsweetened almond milk
1 tbsp apple cider vinegar
⅓ cup vegetable oil
1 tsp vanilla extract
½ cup Biscoff cookie butter (melted)
½ cup crushed Biscoff cookies (for topping)

For the Frosting:

½ cup vegan butter (softened)
½ cup Biscoff cookie butter
1 ½ cups powdered sugar
1–2 tbsp unsweetened almond milk

Pro Tips

Melt the cookie butter gently so it mixes in easily—microwave for 15–20 seconds.
Use room temp almond milk so it doesn’t mess with the batter texture.
Don’t overmix the batter—just stir until everything is combined.
Let the cake cool completely before frosting or the frosting will slide off.
Crush Biscoff cookies right before serving so they stay crispy on top.

Tools Needed

Mixing bowls
Whisk
Rubber spatula
8-inch round cake pan
Parchment paper
Wire cooling rack
Spoon or offset spatula (for frosting)

Substitutions and Variations

Use soy milk or oat milk instead of almond milk
Swap coconut oil for vegetable oil
Add a layer of jam between two cake layers
Use maple syrup instead of brown sugar (reduce the milk slightly)
Make cupcakes instead—just adjust the baking time to 18–20 minutes

Make-Ahead Tips

Bake the cake the day before, wrap it tightly, and frost the next day
Frosting can be made ahead and stored in the fridge—let it soften before using

Vegan Biscoff Cookie Butter Cake Recipe

Makes: 8 servings
Total Time: About 50 minutes (35 minutes baking, 15 minutes prep)

Step 1: Preheat oven and prep the pan

Preheat your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

Step 2: Mix dry ingredients

In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 cup brown sugar, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon until evenly combined.

Step 3: Combine wet ingredients

In another bowl, whisk together 1 cup almond milk, 1 tbsp apple cider vinegar, ⅓ cup vegetable oil, 1 tsp vanilla extract, and ½ cup melted Biscoff cookie butter.

Step 4: Mix wet and dry

Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined—don’t overmix.

Step 5: Bake the cake

Pour the batter into the prepared pan. Smooth the top. Bake for 32–35 minutes or until a toothpick comes out clean.

Step 6: Cool the cake

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the frosting

In a bowl, beat together ½ cup vegan butter (softened), ½ cup Biscoff cookie butter, and 1 ½ cups powdered sugar. Add 1–2 tbsp almond milk until smooth and creamy.

Step 8: Frost and decorate

Spread the frosting over the cooled cake. Sprinkle ½ cup crushed Biscoff cookies on top and drizzle extra melted cookie butter if you like.

Leftovers & Storage

Store leftovers in an airtight container at room temp for 2 days
Or refrigerate for up to 5 days
Let it come to room temp before serving for best texture
You can also freeze the unfrosted cake for up to 1 month

Why This Recipe Works (Quick Science)

The apple cider vinegar reacts with baking soda to help the cake rise without eggs. Cookie butter adds fat and flavor, acting almost like an egg and oil combo. The result is a soft, tender crumb with great structure.

Common Mistakes

Overmixing the batter = tough cake
Using cold almond milk can cause clumping
Frosting while the cake’s warm melts everything
Not greasing and lining your pan might cause sticking

What to Serve With

A hot cup of coffee or chai
A scoop of dairy-free vanilla ice cream
Fresh strawberries or raspberries on the side
An extra drizzle of warm cookie butter

FAQ

Can I make this gluten-free?
Yes! Just use a 1:1 gluten-free flour blend.

Is Biscoff cookie butter vegan?
Yes—it’s accidentally vegan!

Can I make this as cupcakes?
Totally. Bake at 350°F for 18–20 minutes.

Can I double the recipe?
Yep! Just use two 8-inch pans or one 9×13 pan and adjust baking time slightly.

Final Thoughts

This Vegan Biscoff Cookie Butter Cake is cozy, comforting, and full of rich flavor. It’s simple to make, looks stunning, and tastes even better than it looks. Try it out, and let me know how it goes in the comments—I’d love to hear what you think or help if you have questions!