🍰 Biscoff Vegan Marble Cake 🍰
A dreamy and indulgent vegan marble cake, marbled with rich Biscoff cookie butter and topped with a luscious Biscoff buttercream. This cake is so decadent, even non-vegans will fall in love!
Ingredients:
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 🍦
For Biscoff Batter:
1/3 cup Biscoff cookie butter 🍪
2 1/2 tbsp almond milk 🥛
For Frosting:
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 🥛
To Assemble:
1/3 cup Biscoff cookie butter 🍪
1/2 cup Biscoff cookie crumbs 🍪
A few Biscoff cookies 🍪
Instructions:
1️⃣ Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans, or line with parchment paper.
2️⃣ Mix dry ingredients: In a large bowl, combine flour, sugar, baking soda, and salt.
3️⃣ Mix wet ingredients: In a separate bowl, whisk together almond milk, avocado oil, lemon juice, and vanilla extract.
4️⃣ Combine dry and wet ingredients, whisking gently until smooth.
5️⃣ Divide the batter: Separate the batter into two bowls. The bowl with more batter will be the vanilla cake, while the smaller portion will become the Biscoff batter.
6️⃣ Prepare Biscoff batter: Add Biscoff cookie butter and almond milk to the smaller portion of batter and whisk until smooth.
To Bake:
7️⃣ Pour 1/3 cup of vanilla batter in the center of a cake pan. Follow with 1/4 cup of Biscoff batter on top. Repeat until both batters are used. Do the same for the second pan.
8️⃣ Bake for 20-25 minutes, rotating the pans halfway through. Cakes are ready when a toothpick inserted in the center comes out clean.
9️⃣ Let the cakes cool for 10 minutes in the pans, then flip onto a cooling rack to cool completely. Chill in the fridge for a couple of hours before frosting.
To Make the Frosting:
🔟 Cream vegan butter, shortening, and cookie butter in a mixer for 1 minute. Gradually add powdered sugar, then vanilla extract. Adjust consistency with almond milk if needed.
To Assemble:
1️⃣1️⃣ Place one cake layer on a plate, pipe a ring of frosting around the edges, and spread Biscoff cookie butter in the center.
1️⃣2️⃣ Place the second cake layer on top and frost the entire cake. Decorate with cookie crumbs and Biscoff cookies on top.
Storage: Store the cake in the fridge for up to 4 days, or freeze for up to 1 month.