Vegan Biscoff Drip Cake
If you are a fan of Biscoff, get ready to fall in love with this indulgent Vegan Biscoff Drip Cake. This cake is the ultimate treat for anyone who craves that signature caramelised biscuit flavour wrapped in a soft, fluffy vanilla sponge. Every bite is packed with warmth and sweetness, thanks to layers of moist cake, rich Biscoff spread filling, and a luscious Biscoff buttercream frosting. Finished with a dramatic Biscoff drip and a crunch of biscuits on top, this cake is as beautiful as it is delicious.
What makes this cake extra special is its balance of textures and flavors. The vanilla sponge provides a light and airy contrast to the creamy, spiced sweetness of the icing and filling. The drip, made from melted Biscoff spread, adds a stunning finish that drapes elegantly over the edges. If you are serving this cake for a celebration, trust me – it is a guaranteed showstopper.
A pro tip when decorating is to only place the Biscoff biscuits on top if you are serving the cake the same day. While they add a lovely crunch and extra visual appeal, they tend to absorb moisture from the frosting overnight and can go soft. To keep them crisp, wait until just before serving to add them.
Whether you are making this Vegan Biscoff Drip Cake for a birthday, a special gathering, or just because you love Biscoff (and who doesn’t?), this recipe is a must try. Best of all, it is completely plant based, so almost everyone can enjoy a slice. So grab your ingredients and let’s get baking. This cake will not last long!
If you love Biscoff as much as me you might want to try some of my other Biscoff recipes –
- Mini Biscoff Cheesecakes
- Biscoff Cheesecake
- Biscoff Cupcakes
- Biscoff Cookie Pie
Vegan Biscoff Drip Cake
Difficulty: Medium16
servings2
hours10
minutes35
minutes2
hours45
minutesVanilla 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.
