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!
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!
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!”
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.
Let’s get to the point here. How to make the Vegan Marble Cake effect?
Let’s start with our cake ingredients.
- All-purpose flour
- Cane sugar (or white sugar)
- Baking soda
- 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:
- Mix all wet ingredients together.
- Add all dry ingredients together with the wet ingredients. Mix until smooth.
- 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.
- 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.
Now let’s learn how to prepare the cake pans to bake the Biscoff Vegan Marble Cakes.
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.
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.
Fill the center with Biscoff cookie butter.
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.
And frost the entire cake using an offset spatula.
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.
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!
I just love this marble effect! What do you guys think? Are you a fan of marble cakes too?
Here are some Vegan Cakes you might enjoy:
- Raspberry Vegan Cake (also paleo, gf)
- Vegan German Chocolate Cake (also paleo, gf)
- Chocolate Peanut Butter Vegan Cake (refined sugar free, gf)
- Vegan Coconut Cake (paleo, gf)
- Banana Caramel Cashew Bundt Cake (paleo, gf)
And here are some more Vegan Desserts ideas you may like, these are some recent vegan dessert recipes on the blog.
- Vegan Peanut Butter Banana Donuts
- Vegan Chocolate Chip Cookies with Pistachios
- Vegan Graham Crackers
- Vegan S’mores Cupcakes
- Vegan S’mores Donuts
- Vegan Biscoff Macarons
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.
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!
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Biscoff Vegan Marble Cake
- 3 cups all-purpose flour
- 1 3/4 cups cane sugar
- 2 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 1/2 cup almond milk or any other dairy-free milk
- 3/4 cup avocado oil or another neutral vegetable oil of choice
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
For Biscoff Batter
- 1/3 cup Biscoff cookie butter
- 2 1/2 tablespoons almond milk
- 6 tablespoons vegan butter
- 2 tablespoons vegetable shortening
- 2 tablespoons Biscoff cookie butter
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons almond milk or milk of choice
- 1/3 cup Biscoff cookie butter
- 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.
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.
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.