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
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
- 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.
