Description
A delightful vegan cake combining rich Biscoff cookie butter and a fluffy vanilla base, perfect for any occasion.
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 (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
- 6 tbsp vegan butter
- 2 tbsp vegetable shortening
- 2 tbsp Biscoff cookie butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp almond milk
- 1/3 cup Biscoff cookie butter
- 1/2 cup Biscoff cookie crumbs
- A few Biscoff cookies
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a bowl, combine flour, sugar, baking soda, and salt.
- In another bowl, whisk almond milk, avocado oil, lemon juice, and vanilla extract.
- Combine dry and wet ingredients and mix until smooth.
- Divide the batter into two bowls; add Biscoff cookie butter and almond milk to one bowl.
- Layer batters in the cake pans, alternating between vanilla and Biscoff mixtures.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool cakes for 10 minutes, then transfer to a cooling rack.
- Make frosting by creaming vegan butter, shortening, and Biscoff cookie butter, then mix in powdered sugar and vanilla.
- Frost the cooled cake layers and decorate with cookie crumbs and Biscoff cookies.
Notes
Store the cake in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cake, marble cake, Biscoff dessert