Biscoff Vegan Marble Cake

Biscoff Vegan Marble Cake

If you’re looking for a delicious dessert that’s both vegan and indulgent, look no further than this Biscoff Vegan Marble Cake. This cake beautifully combines the rich taste of Biscoff cookie butter with a light and fluffy vanilla cake. Perfect for a celebration or just a sweet treat, this marble cake is sure to impress your friends and family.

Why Make This Recipe

This recipe is perfect for anyone who loves cake but wants to stick to a vegan lifestyle. The Biscoff flavor adds a unique twist that makes this cake stand out. Plus, it’s easy to make and uses simple ingredients that you probably already have at home. Whether you’re hosting a party or satisfying your own sweet tooth, this cake is guaranteed to be a hit.

How to Make Biscoff Vegan Marble Cake

Ingredients:

• 3 cups all-purpose flour
• 1 3/4 cups cane sugar
• 2 1/2 tsp baking soda
• 1/8 tsp fine sea salt
• 1 1/2 cups almond milk (or other dairy-free milk)
• 3/4 cup avocado oil (or other neutral vegetable oil)
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1/3 cup Biscoff cookie butter
• 2 1/2 tbsp almond milk (for Biscoff batter)
• 6 tbsp vegan butter (for frosting)
• 2 tbsp vegetable shortening (for frosting)
• 2 tbsp Biscoff cookie butter (for frosting)
• 3 cups powdered sugar (for frosting)
• 1 tsp vanilla extract (for frosting)
• 1-2 tbsp almond milk (for frosting)
• 1/3 cup Biscoff cookie butter (to assemble)
• 1/2 cup Biscoff cookie crumbs (to assemble)
• A few Biscoff cookies (to assemble)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans, or line them with parchment paper.
2. In a large bowl, mix together the flour, sugar, baking soda, and salt.
3. In another bowl, whisk together the almond milk, avocado oil, lemon juice, and vanilla extract.
4. Combine the dry and wet ingredients, whisking gently until the mixture is smooth.
5. Divide the batter into two bowls. The larger portion will be the vanilla cake, and the smaller portion will become the Biscoff batter.
6. In the smaller bowl, add the Biscoff cookie butter and almond milk, whisking until smooth.
7. Pour 1/3 cup of the vanilla batter in the center of a cake pan. Follow with 1/4 cup of the Biscoff batter on top. Repeat this step using the rest of the batters in each pan.
8. Bake for 20-25 minutes. Rotate the pans halfway through. The cakes are ready when a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes. Then, flip them onto a cooling rack to cool completely. Chill in the fridge for a couple of hours before frosting.
10. In a mixer, cream the vegan butter, shortening, and cookie butter for 1 minute. Gradually add the powdered sugar and the vanilla extract. Adjust the consistency with almond milk if needed.
11. Place one cake layer on a plate, pipe a ring of frosting around the edges, and spread Biscoff cookie butter in the center.
12. Top with the second cake layer and frost the entire cake. Decorate with cookie crumbs and Biscoff cookies on top.

Storage

Store the cake in the fridge for up to 4 days, or freeze it for up to 1 month.

How to Serve Biscoff Vegan Marble Cake

Serve this cake at room temperature for the best flavor. You can slice it into rounds, serve it on a lovely plate, and even add a dollop of whipped coconut cream for extra sweetness. It pairs well with a cup of tea or coffee!

How to Store Biscoff Vegan Marble Cake

To keep your cake fresh, store it in an airtight container in the fridge for up to 4 days. If you need to save it for a longer time, you can freeze it for up to 1 month. Just make sure to wrap it well!

Tips to Make Biscoff Vegan Marble Cake

• Make sure all your ingredients are at room temperature for a smoother batter.
• When swirling the batters, don’t overdo it; you want defined marbles for a beautiful presentation.
• If you want a richer frosting, add more Biscoff cookie butter to the frosting mixture.

Variation

You can swap out the Biscoff cookie butter for any other nut or seed butter if you’re looking for a different flavor. Peanut butter or almond butter could give your cake a unique touch!

FAQs

1. Can I use gluten-free flour?
Yes, you can substitute all-purpose flour with a gluten-free blend, but the texture may change slightly.

2. Can I make this cake without sugar?
You can use a sugar substitute suitable for baking, but keep in mind that it may alter the texture and sweetness.

3. How can I make this cake more chocolatey?
You can add cocoa powder to the vanilla batter to create a chocolate Biscoff marble cake. Just remember to adjust the amount of flour accordingly.

Now you have everything you need to create a delightful Biscoff Vegan Marble Cake at home. Enjoy baking and satisfying your sweet cravings!

Biscoff Vegan Marble Cake

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• Author: krmibk110
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

A delicious vegan marble cake combining rich Biscoff cookie butter with fluffy vanilla cake, perfect for any celebration or sweet craving.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 3/4 cups cane sugar
• 2 1/2 tsp baking soda
• 1/8 tsp fine sea salt
• 1 1/2 cups almond milk
• 3/4 cup avocado oil
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1/3 cup Biscoff cookie butter
• 2 1/2 tbsp almond milk (for Biscoff batter)
• 6 tbsp vegan butter (for frosting)
• 2 tbsp vegetable shortening (for frosting)
• 2 tbsp Biscoff cookie butter (for frosting)
• 3 cups powdered sugar (for frosting)
• 1 tsp vanilla extract (for frosting)
• 1–2 tbsp almond milk (for frosting)
• 1/3 cup Biscoff cookie butter (to assemble)
• 1/2 cup Biscoff cookie crumbs (to assemble)
• A few Biscoff cookies (to assemble)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans, or line them with parchment paper.
2. In a large bowl, mix together the flour, sugar, baking soda, and salt.
3. In another bowl, whisk together the almond milk, avocado oil, lemon juice, and vanilla extract.
4. Combine the dry and wet ingredients, whisking gently until the mixture is smooth.
5. Divide the batter into two bowls; the larger portion will be for vanilla cake, and the smaller portion will become the Biscoff batter.
6. In the smaller bowl, add the Biscoff cookie butter and almond milk, whisking until smooth.
7. Pour 1/3 cup of the vanilla batter in the center of a cake pan, followed by 1/4 cup of the Biscoff batter on top. Repeat this step using the rest of the batters in each pan.
8. Bake for 20-25 minutes. Rotate the pans halfway through. Cakes are ready when a toothpick inserted in the center comes out clean.
9. Let cakes cool in the pans for 10 minutes, then flip onto a cooling rack to cool completely. Chill in the fridge for a couple of hours before frosting.
10. In a mixer, cream the vegan butter, shortening, and cookie butter for 1 minute. Gradually add the powdered sugar and the vanilla extract. Adjust the consistency with almond milk if needed.
11. Place one cake layer on a plate, pipe a ring of frosting around the edges, and spread Biscoff cookie butter in the center.
12. Top with the second cake layer and frost the entire cake. Decorate with cookie crumbs and Biscoff cookies on top.

Notes

Store the cake in the fridge for up to 4 days, or freeze for up to 1 month. Serve at room temperature for best flavor.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: vegan cake, marble cake, Biscoff dessert, vegan baking, indulgent dessert