Biscoff Vegan Marble Cake

Hey guys! Today let’s make another Vegan Cake!! This time it’s a Biscoff Vegan Marble Cake! I am loving it! Last week I posted a recipe for Vegan Biscoff Macarons, and the obsession with Biscoff is real!

Biscoff Vegan Marble Cake

This was one of the cakes I made for my birthday this year. The other cake was a Vegan Fudge Raspberry Cheesecake.

Do you love Biscoff cookie butter as much as I do? I hope so, because it’s so delicious and addicting!

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biscoff cookie butter vegan marble cake slice

About this Biscoff Vegan Marble Cake, even my husband a proclaimed non-cake-eater, and what I would call the opposite of a vegan (lol), really LOVED this cake! He kept saying: “I can’t believe this is vegan!”

vegan marble cake sliced cross section

What exactly people mean when they say this: can’t believe this is vegan? Like because it’s vegan couldn’t taste or look good? It makes me giggle a little bit. I mean, all diets have delicious food. Keto, paleo, vegan, raw, they all have fabulous recipes out there that will look and taste delicious. And with the internet nowadays, it’s so easy to find amazing recipes that will accommodate each specific diet.

vegan biscoff cake

Let’s get to the point here. How to make the Vegan Marble Cake effect?

Let’s start with our cake ingredients.

Vegan biscoff marble cake wet and dry ingredients

Dry Ingredients:

  • All-purpose flour
  • Cane sugar (or white sugar)
  • Baking soda
  • Salt

Wet Ingredients

  • Avocado oil (or any other vegetable neutral oil)
  • Dairy-free milk (I used almond)
  • Lemon Juice
  • Vanilla extract
  • Biscoff cookie butter

To make the Biscoff Vegan Marble Cake batters:

vegan marble cake batter process pictures
  1. Mix all wet ingredients together.
  2. Add all dry ingredients together with the wet ingredients. Mix until smooth.
  3. Separate the batter into 2 bowls, remove about 1/2 cup of batter from one bowl and add it to the other. So you will have one bowl with less batter, and one with more. Add the Biscoff cookie butter and 3 tablespoons of milk to the bowl with less batter.
  4. Whisk until combined.

If you wish, you can add about 1 tablespoon of sifted cocoa powder to make the color of the Biscoff cake batter darker. I did it, but just for aesthetics reasons, the taste wasn’t altered with the addition of the cocoa powder.

biscoff cake batter

Now let’s learn how to prepare the cake pans to bake the Biscoff Vegan Marble Cakes.

how to prepare cake pans for marble cake baking

Start with about 1/3 cup of batter of vanilla cake batter on the bottom of the cake pan. Pour about 1/4 cup of the Biscoff cake batter right in the middle, in the center of the cake pan, on top of the vanilla batter. Then pour another 1/3 cup of vanilla cake batter on the center in the middle of the pan. Repeat with another scoop of the Biscoff batter, and finish with a scoop of the vanilla batter.

Now repeat this with the other cake pan.

And after baked, it should look like this.

baked biscoff marble cake

Let cakes cool down completely before assembling. And even better if you let them chill in the fridge for a couple of hours before frosting the cake. This is a very fluffy cake, and it might be easier to handle the cakes and spread the frosting if the cakes are a bit cold.

Decorating the Biscoff Vegan Marble Cake

Start by piping a ring of the Biscoff buttercream around the edges of the bottom layer.

piping a ring of frosting around edges of marble cake

Fill the center with Biscoff cookie butter.

how to fill a biscoff layer cake with biscoff

So good, guys! If you have ever tried Biscoff, and if you love it like I do, you are probably thinking how much you’d love to eat that cookie butter with a spoon. But it’s more fun with cake, cmon!

Place the second layer on top.

assembling biscoff layer cake

And frost the entire cake using an offset spatula.

biscoff vegan cake

I also used some Biscoff cookie crumbs to decorate the sides. Simply scoop some cookie crumbs with your hands and press them to the side of the cake.

biscoff vegan marble cake

For the top of the cake, I actually placed some Biscoff cookie butter and buttercream inside of a piping bag to obtain sort of a swirl effect on the decoration on top.

Spread some cookie butter inside of the piping bag, only on one side. Then scoop the buttercream inside. and start piping!

how to make swirl frosting with biscoff butter and buttercream

I just love this marble effect! What do you guys think? Are you a fan of marble cakes too?

biscoff vegan marble cake slice

If you like this recipe for the Biscoff Vegan Marble Cake, make sure to check out my other Vegan Desserts, and Vegan Cakes.

Here are some Vegan Cakes you might enjoy:

vegan biscoff marble cake

And here are some more Vegan Desserts ideas you may like, these are some recent vegan dessert recipes on the blog.

vegan biscoff cake

I hope you enjoyed today’s recipe! I had a really fun time making this Biscoff Vegan Marble Cake, and it was delicious too!

Also check out my friend Holly’s awesome blog, where she has a ton of Vegan recipes with Biscoff, like this Ultimate Biscoff Cake recipe.

vegan biscoff cake

I am really happy you stopped by! Thanks for reading and following my blog! I appreciate each and everyone of you! Have a wonderful day, wherever you are. Happy baking!

vegan biscoff marble cake
Biscoff Vegan Marble Cake

Biscoff Vegan Marble Cake

Biscoff Vegan Marble Cake, filled with cookie butter, frosted with Biscoff Buttercream. A dreamy cake even for non-vegans!
4.56 from 9 votes
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, vegan
Servings 14 people
Calories 240 kcal


Cake batter
  • 3 cups all-purpose flour (13.5 oz, 382 gram)
  • 1 3/4 cups cane sugar (12.35 oz, 350 grams)
  • 2 1/2 tsp baking soda
  • 1/8 tsp fine sea salt
  • 1 1/2 cup almond milk or any other dairy-free milk (360 ml)
  • 3/4 cup avocado oil or another neutral vegetable oil of choice (150 ml)
  • 1/4 cup lemon juice (50 ml)
  • 1 tsp vanilla extract
For Biscoff Batter
  • 1/3 cup Biscoff cookie butter (2.33 oz, 66 grams)
  • 2 1/2 tbsp almond milk (37 ml)
  • 6 tbsp vegan butter (3 oz, 85 grams)
  • 2 tbsp vegetable shortening (0.88 oz, 25 grams)
  • 2 tbsp Biscoff cookie butter (0.92 oz, 26 grams)
  • 3 cups powdered sugar sifted (13.2 oz, 375 grams)
  • 1 tsp vanilla extract
  • 1-2 tbsp almond milk or milk of choice
To assemble
  • 1/3 cup Biscoff cookie butter (2.33 oz, 66 grams)
  • 1/2 cup Biscoff cookie crumbs
  • A few biscoff cookies


  • Pre-heat oven to 350F.
  • Grease and flour 2 8” cake pans, or spray with oil spray and line with parchment paper.
  • In a large bowl, mix all-purpose flour, sugar, baking soda, and salt.
  • In another bowl mix the almond milk, avocado oil, lemon juice, and vanilla extract together.
  • Add dry ingredients to wet. Whisk gently until smooth.
  • Separate the batter into 2 different bowls. You can divide the batter evenly between the two bowls. Then remove about 1/2 cup of batter from one bowl and put on the other bowl.
  • The bowl with more batter will be the vanilla plain cake batter.
  • To the bowl with less batter, add the Biscoff butter, and the almond milk.
  • Whisk until incorporated.
To bake
  • Pour about 1/3 cup of batter of vanilla cake batter on the bottom of a cake pan, right in the middle. On top, put about 1/4 cup of the Biscoff cake batter, again in the center of the pan. Repeat this until you used up half of each batter.
  • Move on to the other cake pan and do the same. Start with a vanilla layer, and then put Biscoff batter on top. Repeat until all batter is gone.
  • Refer to the post above to see pictures on how to do this.
  • Bake cakes for about 20-25 min, rotating cakes around in the oven in between, to ensure even baking.
  • Cakes will be done when you can gently touch the top of the cake, and it will spring back. Or use a toothpick to poke the cake, and if it comes clean without any wet batter, your cakes are done baking. Another sign to tell when your cake is done baking, is that the cake will be coming off from the sides of the pan.
  • Remove cakes from the oven. Let them cool for 10 minutes and flip them onto a cooling rack. Let them cool all the way before frosting, and even better, let them sit in the fridge for a couple of hours and up to a day before you frost. This is a fluffy cake, so might be easier to frost if it’s cold from the fridge. But remember to wrap it in plastic wrap if you choose to store it in the fridge for a while, so it doesn’t get dry.
To make the frosting
  • Place vegan butter, shortening, and cookie butter in a bowl of an electric mixer.
  • Cream on medium high speed for 1 minute.
  • With the mixer off, add sifted powdered sugar.
  • Mix on low until combined.
  • Raise speed to medium high and cream for 1 or two minutes until creamy. Add vanilla. Add milk if necessary to adjust consistency. If frosting seems too stiff, add a little bit of milk at a time. If frosting seems too runny, add a bit more sifted powdered sugar until you achieve the desired consistency, which should be smooth.
To assemble
  • Place one layer of cake on a cake plate.
  • Pipe a ring of Biscoff frosting around the edges of the cake.
  • Spread about 1/4-1/3 cup of Biscoff cookie butter in the middle.
  • Place the other cake layer on top.
  • Cover with the frosting, using an offset spatula or scraper to smooth the edges.
  • Use your hands to attach some cookie crumbs to the sides of the cake.
  • Pipe swirls on top of the cake and Biscoff cookies on top, if you want to.
  • Store this cake in the fridge for up to 4 days, covered.
  • I haven’t tried freezing it, but I don’t see why it wouldn’t work. I would package it really well before freezing, and only leaving it in the freezer for up to 1 month or so.
Keyword biscoff

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  1. 5 stars
    This cake looks absolutely amazing. We don’t get cookie butter here but I need to try to get some or make it from scratch because I really want this cake 🙂

  2. I’m from Belgium, where this stuff was invented. Everybody has a diffrrent recipe using a different speculoos cookie, but this one won an invention contest on tv. After the lady won, her rccipe was used by the Lotus company. And we also have the wholewheat and crunchy variety over here. You could make it from scratch. Speculoos pasta/paste/spread. Also works well with banana (the belgian elvis sandwich) fig or pear… Think autumn fall harvest baking flavours.

    Oh, the link for Holly’s blog does not seem to work.

    1. Hello thank you so much for your comment!! These ideas with banana, fig, or pear sound amazing!! Love the sound of them, and fall baking is truly the best!!!! That’s so interesting to hear about the biscoff butter creation!!! awesome!!! Yes we have the crunchy variety also!!!
      I checked the link for Holly’s blog and seems to be working here, maybe the website was down yesterday or something? Anyway, her blog is called Little Blog of Vegan!
      Thank you again! Have a fabulous day!!

  3. 4 stars
    I made this cake!!! Looked just like yours!!
    While the frosting was a little too sweet for me, the cake was absolutely delicious! Thank you for a great recipe!

  4. 4 stars
    I am a beginner cake maker, this may be the first cake I’ve ever made from scratch myself! It took me forever! It was fun to make though. The flavor of the biscoff kind of faded in the cake in my opinion. I expected pure cookie butter flavor when biting into it but it’s not quite there. But it’s a good cake and I LOVE the texture of it. Dense but fluffy. Definitely sweet. May be good with big cookie crumbles on top. Impossible to make the frosting look as good as the picture and for some reason mine was a slightly darker color of frosting.

  5. 3 stars
    Whole cake crumbled. I’m so bummed Bc the flavor was amazing. And the texture is soft. But the entire cake just falls apart at every layer. Never had this happen before. Going to make cake pops out of it.

  6. Hello! I’d love to make this for my boyfriend’s birthday and the end of the month. Just wondering about the vegetable shortening, where would I find it and what can I use instead if I can’t get my hands on it? Thank you!

    1. you can use all vegan butter instead. but be aware because vegan butter tends to be a bit softer. So I recommend working with cold vegan butter and dont let it get too warm as you are making the frosting and then frosting the cake, because starts melting pretty quickly.

  7. This looks amazing! I can’t wait to make it for the weekend.
    Not sure if this has been asked and answered before, but are you able to provide full nutritional info for the one slice? And how many grams is the slice that is equivalent to 240cal?
    Many thanks!

    1. Hello, I don’t know how many grams a slice would be. And calories will vary a LOT depending on the type of milk you use, even if it’s almond milk, which is what I’ve used, there are several different brands that have from 45 to 100 cal per cup, even the brand of butter you use, probably won’t be the same as mine, and the calories and other nutrition factors vary from brand to brand.
      I recommend inputting the recipe with the specific brands you’ve used to a website such as happy forks, or a calorie calculator app, and find out all the information precisely according to what ingredients you’ve used.

  8. As the requests keep increasing Im trying to venture into more vegan baking! I cant seem to whip up a white cake I’m happy with (why is chocolate cake SO much easier to get the right texture!?)…. I’m struggling with ingredients that give me a product I’m happy with…what kind of Vegan butter do you prefer? Would just plain Crisco work for the vegetable shortening? Or do you prefer something else?
    Thanks in advance!

  9. What would be the best thing to do if I’d want to make a 2 layer 6 inch cake? And can I use water instead of milk in the cake? Thanks in advance.

    1. you can use water. And to make 2 layers of 6 inches id probably make 3/4 of the recipe, kind of a weird math, but this recipe makes about 12 cups of batter, and to make 2 layers of 6 inches each you’d need 8 cups.

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