Description
A delicious vegan marble cake combining rich Biscoff cookie butter with fluffy vanilla cake, perfect for any celebration or sweet craving.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans, or line them with parchment paper.
- In a large bowl, mix together the flour, sugar, baking soda, and salt.
- In another bowl, whisk together the almond milk, avocado oil, lemon juice, and vanilla extract.
- Combine the dry and wet ingredients, whisking gently until the mixture is smooth.
- Divide the batter into two bowls; the larger portion will be for vanilla cake, and the smaller portion will become the Biscoff batter.
- In the smaller bowl, add the Biscoff cookie butter and almond milk, whisking until smooth.
- 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.
- Bake for 20-25 minutes. Rotate the pans halfway through. Cakes are ready when a toothpick inserted in the center comes out clean.
- 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.
- 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.
- Place one cake layer on a plate, pipe a ring of frosting around the edges, and spread Biscoff cookie butter in the center.
- 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