Vegan Biscoff Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan chocolate and ginger layer cake with a Biscoff spread frosting and chocolate ganache. Rich and indulgent, it's a showstopping celebration cake that happens to be completely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 120 ml (½ cup) vegetable oil
- 2 tbsp vinegar (I used red wine vinegar)
- 1 tsp vanilla extract (optional)
- 320 ml (1 ⅓ cups) non dairy milk
- 260 g (2 ¼ cups) flour (plain / all purpose)
- 260 g (1⅓ cup) sugar (ideally golden caster )
- 60 g (8 tbsp) unsweetened cocoa powder
- 2 tsp bicarbonate of soda (baking soda)
- 1 tsp speculaas spice
- 375 g (3 cups) icing sugar (powdered sugar)
- 50 g (½ cup) unsweetened cocoa powder
- 115 g (½ cup) non-dairy spread (I used Flora Plant Butter)
- 120 ml (½ cup) non dairy milk (slightly warm)
- 170 g (1 cup) dark chocolate chips (melted and cooled slightly)
- 200 g (1 cup) smooth Biscoff Spread
- 100 g (½ cup) smooth Biscoff Spread (melted for the drip)
- Biscoff biscuits (to decorate, as needed)
At a glance
PER SERVING · TIME 48M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 28m
- Sodium
- 519mg
- Total sugar
- 96g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 379mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 519MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.