Biscoff Cake

By Jen Booker

August 26, 2019

  • Prep: 16 mins
  • Cook: 30 mins


For the cake

180g plain flour

180g whole wheat flour

100g light brown sugar

200g white sugar

1 tsp salt

4 tsp baking powder

140ml coconut oil (melted)

2 ripe bananas

2 tbsp biscoff spread

250ml plant based milk

6 biscoff biscuits

For the icing

50g biscoff biscuits

60g dairy free butter

2 tbsp dairy free milk

1 tbsp maple syrup

450g icing sugar

For decorating

10 biscoff biscuits


1Preheat oven to 200*C

2Prepare 2x20cm cake tins greased & lined with baking paper

3Pour the flours, sugars, salt and baking powder into the mixing bowl and mix together with a fork

4Mash the banana with a fork and add it to the bowl along with the melted coconut oil, biscoff spread, and plant based milk

5Fold everything together with a spatula to combine

6Roughly break the biscoff biscuits into small pieces, pour them into the bowl and fold them into mixture

7Transfer equal amounts of the mixture into the cake tins, put the tins in the oven and bake for 20-30 minutes until golden, well risen and a skewer comes out clean

8Whilst the cakes are baking, make the frosting

9Put the biscoff biscuits in a food processor and blitz them into a fine powder

10Add the dairy free butter, dairy free milk and maple syrup to the processor and blitz them until everything comes together

11Add the icing sugar to the processor and blitz into a thick icing sugar

12Take the cakes out of the oven, transfer them to a cooling rack and let them cool down to room temperature

13Cut the rounded top off one of the cakes and Spread half the icing on top

14Put the second cake on top of the first and repeat the spreading stage until all the icing has been used

15Break the decorative biscoff biscuits into small pieces into almost breadcrumb sized pieces and sprinkle them over the top of the cake


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