If you adore the warm, spicy sweetness of Biscoff spread paired with the comforting texture of a classic coffee cake, then you are going to fall head over heels for this Vegan Biscoff Coffee Cake Recipe. This cake combines the rich caramelized flavor of Biscoff with tender, fluffy layers and a crumbly cinnamon topping that’s absolutely irresistible. It’s a perfect treat for morning brunch, afternoon tea, or any time you need a little cozy indulgence in vegan form. Trust me, once you try it, this cake will quickly become a beloved favorite you’ll want to bake again and again.
Ingredients You’ll Need
The secret to a fantastic Vegan Biscoff Coffee Cake Recipe is in the simplicity and quality of its ingredients. Each one plays an important role, from the creamy Biscoff spread that gives the cake its signature flavor, to the vegan yogurt and buttermilk that keep it moist and tender, and finally to the cinnamon-scented crumble that adds the perfect crunchy contrast.
- Biscoff spread: Melted to infuse the batter and the crumble with its unique spiced caramel flavor.
- Vegan butter: Melted to enrich the crumble topping, providing that buttery texture without any dairy.
- All-purpose flour: The structural base for both the cake and crumble layers, giving the cake its soft but sturdy crumb.
- Brown sugar: Adds sweetness with a hint of molasses, enhancing the depth of flavor throughout.
- Ground cinnamon: Gives the crumble topping a warm and aromatic spice that complements the Biscoff perfectly.
- Baking powder and baking soda: These leavening agents help the cake rise beautifully and achieve that airy texture.
- Sea salt: Balances the sweetness and intensifies the flavors.
- Vegan Greek-style yogurt: Provides moisture and tenderness while keeping the cake vegan-friendly.
- Olive oil: Adds a subtle richness and keeps the crumb soft over time.
- Vanilla extract: Enhances all the other flavors with its sweet floral notes.
- Vegan buttermilk: Ensures the batter remains tender and helps activate the baking soda for a perfect rise.
- Powdered sugar: Key ingredient in the smooth, glossy glaze for that final decadent touch.
- Non-dairy milk: Used in the glaze to adjust consistency while keeping everything completely plant-based.
How to Make Vegan Biscoff Coffee Cake Recipe
Step 1: Preparing Your Pan and Oven
Start by lining your 7.5 or 8-inch springform pan with parchment paper on the base and sides. This simple prep ensures your cake will lift out perfectly without sticking. Then, preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional so it’s ready when you are.
Step 2: Making the Crumb Topping and Filling
Combine all the crumble ingredients in a bowl and use your fingertips to rub them together until you get a sandy, crumbly texture. This crumb topping will provide the delightful crunch and cinnamon-spiced contrast against the soft cake layers.
Step 3: Mixing the Dry Ingredients
Sift together the flour, baking powder, baking soda, and sea salt into a bowl. Mixing these first helps ensure your cake rises evenly and achieves a tender crumb without lumps.
Step 4: Mixing the Wet Ingredients
In a large bowl, whisk together the melted Biscoff spread, brown sugar, vegan yogurt, olive oil, vanilla extract, and vegan buttermilk. The combination of these wet ingredients will give your batter the perfect balance of moisture and flavor.
Step 5: Creating the Batter
Add the dry ingredients to the wet mixture in two batches, folding gently after each addition. Folding carefully prevents overmixing, which is key to a tender, fluffy cake. Stop mixing as soon as everything is just combined.
Step 6: Assembling the Cake
Pour half of the batter into your prepared pan and smooth it out evenly. Sprinkle half the crumble topping over the batter, then gently dollop the remaining batter over the crumble layer and spread carefully to cover. Finish by scattering the last of the crumble on top for an irresistible crunchy finish.
Step 7: Baking the Cake
Bake your coffee cake for 50 to 60 minutes. Use a skewer to check doneness by inserting it into the center — it should come out mostly clean with just a few moist crumbs attached. If you see wet batter, bake for a few more minutes. Once baked, cool the cake in the pan for 15 minutes before lifting it out onto a wire rack to cool completely.
Step 8: Making and Adding the Glaze
Whisk together the glaze ingredients—powdered sugar, Biscoff spread, non-dairy milk, and vanilla extract—until smooth and creamy. Once the cake has cooled fully, drizzle this luscious glaze all over to add that extra layer of sweet, spiced goodness that will have everyone asking for seconds.
How to Serve Vegan Biscoff Coffee Cake Recipe
Garnishes
To elevate your Vegan Biscoff Coffee Cake Recipe even more, sprinkle chopped toasted pecans or walnuts over the glaze for added crunch and a nutty contrast. A dusting of cinnamon or cocoa powder over the top also adds a subtle extra hint of warmth and color that makes the cake look as good as it tastes.
Side Dishes
This cake pairs beautifully with a cup of rich, freshly brewed coffee or a cozy tea. For a breakfast or brunch spread, serve alongside fresh berries or a simple fruit compote to balance the sweetness with a bright, juicy contrast. Plant-based whipped cream or a scoop of dairy-free vanilla ice cream can turn this cake into a decadent dessert as well.
Creative Ways to Present
Slice the cake into generous wedges and arrange on a rustic wooden board for a charming coffee break presentation. For parties, make mini versions of this cake in muffin tins for individual servings. Layering pieces with vegan cream cheese frosting and Biscoff spread can transform this into an elegant layered coffee cake parfait.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Biscoff Coffee Cake Recipe leftovers fresh by storing them in an airtight container at room temperature for up to three days. For longer storage, refrigeration extends freshness up to a week but bring the cake back to room temperature before serving to enjoy the best flavor and texture.
Freezing
This coffee cake freezes wonderfully if you want to prepare it in advance. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving and you can refresh it with a quick zap in the oven if desired.
Reheating
Warm your slices gently in the microwave for 20 to 30 seconds or pop them in a preheated 150°C (300°F) oven for about 10 minutes. Reheating brings back the moistness and helps your Vegan Biscoff Coffee Cake Recipe taste like it just came out of the oven.
FAQs
Can I use a different type of spread instead of Biscoff?
While Biscoff spread is the star of this recipe, you can experiment with other spiced spreads or smooth nut butters for a different but still delicious flavor. Just keep in mind the unique caramelized flavor of Biscoff is hard to replicate exactly.
What can I substitute for vegan Greek-style yogurt?
If you don’t have vegan Greek-style yogurt on hand, you can use regular unsweetened plant-based yogurt or a blend of silken tofu and lemon juice for similar moisture and texture.
Is it possible to make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum. However, texture might slightly change, so keep an eye on the batter consistency and baking time.
Can I make this cake nut-free?
Absolutely. This recipe naturally avoids nuts, but ensure your Biscoff spread and vegan yogurt brands are nut-free to keep the cake allergy-friendly.
How long does the glaze stay fresh on the cake?
The glaze will stay smooth and delicious for up to three days when stored in the fridge. Make sure to cover the cake loosely with plastic wrap to prevent drying out.
Final Thoughts
If you have been dreaming of a show-stopping vegan dessert to wow your friends or simply need a cozy homemade treat, I cannot recommend this Vegan Biscoff Coffee Cake Recipe enough. It’s a perfect blend of familiar comfort and unique flavor that’s both easy to make and delightful to eat. So go ahead, bake a batch today and enjoy every luscious bite!
Print
Vegan Biscoff Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Biscoff Coffee Cake is a decadent and flavorful treat perfect for any occasion. Featuring layers of rich biscoff spread and a crumbly cinnamon topping, this cake combines tender vegan batter with a luscious biscoff glaze. Made without dairy or eggs, it uses vegan Greek-style yogurt and olive oil for moisture, resulting in a moist and tender crumb. The cake is baked to perfection and finished with a smooth biscoff glaze drizzle, making it a delightful dessert for vegans and biscoff lovers alike.
Ingredients
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
- 240 g all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 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 below)
Glaze
- 80 g powdered sugar
- 65 g biscoff spread
- 2 tablespoons non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preparation: Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper for easy removal later. Preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional to ensure even baking.
- Crumb topping and filling: Combine melted biscoff spread, melted vegan butter, flour, brown sugar, and ground cinnamon in a mixing bowl. Use your fingertips to rub the ingredients together until the mixture has a sandy, crumb-like texture. Set this aside for layering later.
- Mix dry ingredients: Sift the all-purpose flour, baking powder, baking soda, and sea salt into a bowl. Stir to combine evenly and set aside.
- 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 the mixture is smooth and well blended.
- Make the batter: Gradually add the dry ingredients to the wet ingredients in two additions, folding gently after each addition. Mix just until combined to avoid overworking the batter and maintaining a tender crumb.
- Assemble the cake: Spread half of the batter evenly into the prepared springform pan, smoothing the surface with a spatula. Sprinkle half of the crumb mixture evenly over the batter. Then, dollop the remaining batter over the crumble and carefully spread it out to cover the crumb layer. Finish by sprinkling the remaining crumble evenly on top.
- Bake: Place the cake in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a skewer into the center; it should come out mostly clean with just a few moist crumbs attached. If wet batter sticks to the skewer, bake in additional 5-minute intervals, checking after each. After baking, let the cake cool in the pan for 15 minutes, then gently remove from the pan and transfer to a wire rack to cool completely.
- 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. Once the cake is fully cooled, drizzle the glaze evenly over the top for a glossy, flavorful finish.
Notes
- Vegan Buttermilk: To make vegan buttermilk, combine 1 cup of non-dairy milk with 1 tablespoon of lemon juice or apple cider vinegar. Let it sit for 5 to 10 minutes to curdle before using.
- This cake is best served at room temperature and can be stored covered in the refrigerator for up to 4 days.
- The choice of vegan Greek-style yogurt adds tanginess and moisture; if unavailable, a plain unsweetened vegan yogurt can be used as a substitute.
