Vegan Biscoff Drip Cake Recipe

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This Vegan Biscoff Drip Cake recipe is the ultimate dessert for Lotus Biscoff lovers. This impressive three-layer vanilla sponge is filled with creamy Biscoff buttercream and melted Biscoff spread, before being covered in more Biscoff frosting and finished with a beautiful Biscoff drip and crunchy biscuits. If you love the caramelised flavour of Biscoff, this is the perfect celebration cake.

TL;DR

• Three layers of soft vegan vanilla sponge.
• Filled with creamy Biscoff buttercream and melted Biscoff spread.
• Finished with a stunning Biscoff drip and whole Biscoff biscuits.
• Perfect for birthdays, celebrations and Biscoff lovers.
• Easy to make ahead and decorate.
• Makes 16 generous slices.

Vegan Biscoff Drip Cake Recipe

Ingredients

For the sponge

• 600g self raising flour
• 375g caster sugar
• 2 tsp bicarbonate of soda
• 112g golden syrup
• 173g vegetable oil
• 600ml soya milk
• 1 tsp vanilla extract

For the filling

• 150g smooth Biscoff spread

For the Biscoff buttercream

• 300g vegan baking block
• 100g vegan baking spread
• 1 tsp vanilla extract
• 1kg icing sugar
• 100g smooth Biscoff spread

For the decoration

• 150g smooth Biscoff spread
• 250g Biscoff biscuits

How to Make Vegan Biscoff Drip Cake Recipe

Step 1: Bake the sponge

Preheat your oven to 160°C (320°F). Grease and line three 8-inch round cake tins.

In a large mixing bowl, combine the self raising flour, caster sugar and bicarbonate of soda.

In a jug, whisk together the golden syrup, vegetable oil, soya milk and vanilla extract.

Slowly pour the wet ingredients into the dry ingredients while mixing until smooth.

Divide the batter evenly between the three tins and bake for around 30 minutes. Check during the final five minutes by inserting a skewer into the centre. If it comes out clean, the cakes are ready.

Allow the cakes to cool completely.

Step 2: Make the Biscoff buttercream

Beat the vegan baking block until smooth.

Add the vegan baking spread and vanilla extract, then beat again until light and creamy.

Mix in the Biscoff spread.

Gradually sift in the icing sugar in two batches, mixing well after each addition until you have a smooth buttercream.

Step 3: Assemble the cake

Trim the tops of each sponge so they are level.

Place the first sponge onto a cake board or serving plate.

Spread approximately 1cm of Biscoff buttercream over the top, then use a palette knife to create a shallow well in the centre, leaving a border of buttercream around the edge to hold the filling in place.

Melt the 150g Biscoff spread in the microwave for around 30 seconds until pourable. Pour half into the centre of the buttercream.

Repeat with the second sponge layer, buttercream and remaining Biscoff spread.

Place the final sponge on top upside down to give a perfectly flat finish.

Step 4: Crumb coat

Spread a thin layer of buttercream over the entire cake.

Refrigerate for at least 30 minutes.

Step 5: Final coat

Cover the cake with a thicker layer of buttercream and smooth the sides and top using a cake scraper.

Refrigerate for 5 minutes.

Step 6: Add the Biscoff drip

Melt the remaining 150g Biscoff spread until smooth.

Pour a small amount onto the top of the chilled cake and use an offset palette knife to gently push it over the edges to create drips. Alternatively, transfer it to a piping bag fitted with a small round nozzle and pipe the drips individually.

Refrigerate for another 10 minutes to set.

Step 7: Decorate

Transfer the remaining buttercream to a piping bag fitted with a large open star nozzle.

Pipe 16 swirls around the top of the cake.

Finish each swirl with a Biscoff biscuit.

Top Tips

• Level the sponge layers for a professional-looking cake.
• Chilling between stages makes decorating much easier.
• The buttercream border helps stop the melted Biscoff filling from escaping.
• Test one drip on the back of the cake first to check the consistency.
• Warm the Biscoff spread gently so it’s pourable but not hot.

Serving Suggestions

This Vegan Biscoff Drip Cake is perfect for birthdays, celebrations, afternoon tea or any special occasion. Serve each slice with a hot coffee, vegan latte or a scoop of vegan vanilla ice cream for an extra indulgent dessert.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days if your kitchen is warm.

Allow chilled slices to come to room temperature before serving for the softest sponge and creamiest buttercream.

The undecorated sponge layers can be frozen for up to 3 months. Defrost fully before assembling and decorating.

FAQs

• Are Biscoff Biscuits vegan?
• Is Biscoff Spread Vegan?
• What other Biscoff Products are vegan?

Recipes Similar to Vegan Biscoff Drip Cake Recipe

• Biscoff Cheesecake
• Biscoff Cupcakes
• Biscoff Cookie Pie

Vegan Biscoff Drip Cake

Difficulty: Medium

Servings

16

servings

Prep time

2

hours 

10

minutes

Cooking time

35

minutes

Total time

2

hours 

45

minutes

Vanilla sponge, Biscoff frosting, Biscoff spread filling and a Biscoff drip. You couldn't fit more Biscoff into this cake if you tried!

Ingredients

• For the Sponge

• 600g Self Raising Flour

• 375g Caster Sugar

• 2 tsp Bicarbonate of Soda

• 112g Golden Syrup

• 173g Vegetable Oil

• 600ml Soya Milk

• 1 tsp Vanilla Extract

• For the Filling

• 150g Smooth Biscoff Spread

• For the Icing

• 300g Baking Block

• 100g Vegan Baking Spread

• 1 tsp Vanilla Extract

• 1kg Icing Sugar

• 100g Smooth Biscoff Spread

• For the Decoration

• 150g Smooth Biscoff Spread

• 250g Biscoff Biscuits

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and grease and line three 8 inch round cake tins with baking paper.
• In a large bowl mix the flour, sugar and bicarb using a hand or stand mixer.
• In a separate bowl mix together the golden syrup, vegetable oil, soya milk, and vanilla extract.
• Slowly pour the wet ingredients into the dry ingredients while mixing.
• Divide the cake batter between the 3 cake tins and bake for 30 minutes, checking in the last five minutes. The cake is cooked when you can insert a skewer and it comes out clean. Remove from the tins and allow to cool completely.
• To make the Icing
• Beat the Baking Block with a hand or stand mixer until smooth.
• Add in the vegan margarine and vanilla extract and beat again until well combined and smooth.
• Mix in the Biscoff spread
• Sieve in half of the icing sugar and carefully mix in.
• Sieve in the other half of the icing sugar and mix until there are not butter streaks left.
• To assemble
• Slice the tops off all three of the sponge layers to give them a flat top.
• Place one layer of sponge on a cake board or flat plate. Put a layer of the Biscoff Icing on top about 1 cm thick. Using a palette knife make an indent into the icing. You want there to be a 'wall' of icing around the edge to keep in the Biscoff spread.
• Melt the 150g Biscoff spread in the microwave for 30 seconds and pour half into the well you have just made.
• Place the second layer of cake on top of this and repeat with the icing and the remaining Biscoff Spread.
• Put the last layer of cake on upside down to create a flat top.
• Use a large palette knife to coat the whole cake in a thin layer of the icing and refrigerate for at least 30 minutes.
• Now coat the cake again with more icing and use a cake smoother to smooth out the sides and top.
• Refrigerate for 5 minutes while you melt the 150g Biscoff spread in a microwavable bowl for 30 seconds. Mix it so it is smooth.
• Get the cake out of the fridge and pour a little Biscoff bread on top. Use an offset tapered palette knife to push the Biscoff spread a little at a time over the edge of the cake to create drips. Alternatively you can put it in a piping bag with a small round tip and pipe drips.
• Refrigerate for 10 minutes.
• Put the remaining Icing into a piping bag with a large open star tip. Take the cake out of the fridge and pipe 16 girls onto the top of the cake.
• Top each swirl with a Biscoff Biscuit.

Comments

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