Make this incredibly easy 3 Ingredient Biscoff Cake that is vegan, made in 1 bowl and so amazing! It is so moist, so buttery, rich, decadent, fluffy and so good it doesn’t even need frosting.
3 INGREDIENT VEGAN BISCOFF CAKE
This recipe will seriously blow your mind! It totally blew mine and I’m the one who made it, lol. It is the easiest cake I’ve ever made, incredibly DELICIOUS, and so great if you need a cake, like really fast or last minute for a birthday or holiday.
You literally only need 3 ingredients. Now, I’ve seen lots of biscoff cake recipes out there, but they all rely on using the biscoff cookie butter spread and eggs usually, too. For this vegan biscoff cake, all you need is 1 package of vegan biscoff cookies (they are vegan!), plant-based milk, and baking powder. THAT’S IT.
Now, this of course is a more indulgent dessert than the majority of my vegan dessert recipes. However, like I mentioned with this vegan oreo cookie pie, I get a little more excited about desserts around the holidays. I don’t believe in eating perfect and find these special occasion desserts fun and enjoyable.
INGREDIENTS NEEDED
- 1 package of vegan biscoff cookies
- Warm plant-based milk: The warm milk helps to soften the cookie texture a bit so the batter is smooth and not gritty.
- Baking powder
HOW TO MAKE BISCOFF CAKE
Step 1. Process the cookies into a flour.
Step 2. Add the ground cookies to a bowl with the baking powder and warmed milk.
Step 3. Bake the cake for 30-35 minutes until a toothpick is clean.
Leave as is or decorate with extra crumbled cookies! You could even add biscoff spread on top if you really want it rich. I found the cake to be plenty rich, moist and buttery. But the cookie crumbles on top add a lovely crunch texture in contrast to the super soft cake.
MORE EASY CAKE RECIPES
- 6 Ingredient Lemon Cake
- 7 Ingredient Vanilla Cake
- Vegan Funfetti Birthday Cake
- 5 Ingredient Chocolate Fudge Cake
- Almond Butter Cake
3 Ingredient Biscoff Cake (Vegan)
Ingredients
- 1 8.8 oz (250g) package biscoff cookies (get 2 packages if you want extra cookies to crumble on top of the cake)
- 3/4 cup + 2 tablespoons (210g) warmed plant-based milk (I used the Malk brand)
- 1 1/2 teaspoons baking powder (NOT soda)
- optional: extra cookies to crush for a topping or biscoff spread or whipped cream
NOTE
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and reduces room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- NOTE: I loved the cake as is with crumbled cookies on top and found it plenty sweet like that. My daughter wanted it more sweet, with biscoff spread on top. So, if you like a more sweet cake or have kiddos that want a stronger, sweet taste, then add biscoff spread or a frosting.
- Preheat the oven to 350°F (177°C) and spray a 6 inch round cake pan with nonstick spray and then place a round piece of parchment paper on the bottom for easy removal.
- Add the package of cookies to a food processor and process until the cookies are ground into a fine flour. You don't want any chunks remaining. Don't over-process though either, or it will turn too oily.
- Add the ground up cookies to a large bowl.
- Add the baking powder and whisk until mixed through.
- Heat the milk up for 20 seconds in the microwave until it's lukewarm. The warm milk helps to soften the cookie texture a bit so the batter is smooth and not gritty.
- Add the milk to the cookies and use a whisk to mix until a smooth batter forms. It should be smooth, but on the thicker side, like pictured.
- Pour the batter into the pan and smooth out the top. Bake on the center rack for 30-35 minutes, until a toothpick comes out completely clean from the center. Mine was perfect at 33 minutes. The cake will have risen beautifully and be a warm golden color.
- IMPORTANT! Cool 30 minutes in the pan and then carefully turn it out onto a plate and cool another 30 minutes to an hour in the fridge! This cooling process is necessary to set the cake, so don't skip it! This cake is delicate, so trying to cut it too soon or before chilling and it will crumble. NOTE: If wanting to add cookie crumbles to the top, add them while the cake is still in the pan and warm, so they stick. Simply add a few cookies to a ziplock bag and pound into crumbs. If you forget to add them, you can brush a little nonstick spray on the top of the cake and then add the crumbles.
- This cake is so incredibly moist, buttery and absolutely delicious on its own. Therefore, I did not add any frosting. But if you would like yours more fancy, you can spread some biscoff spread or crush some extra cookies to decorate on top of the cake. Since the cake is so moist, the crushed cookies will stick fairly well. They add a lovely crunch texture in contrast to the super soft cake.
- To store the cake, store any leftovers it at room temperature. I find the texture to be best that way. Store on a plate or glass dish lightly covered in foil or something, not sealed in plastic, as it will get too moist like that.
Love, love, love! It was all gone in 2 minutes. One comment: double the recipe or you’ll regret it.
Note: I didn’t have a 6” pan, so I used a cupcake pan. It turned into 6 perfect cupcakes after about 17 minutes of baking. It also cools down much faster so we could eat them within 15 minutes. The best is to eat these while still warm. I also topped my second serving with biscoff butter I had at home, mixed with a little oat milk. Delicious!!
OMG! What a cake! Absolutely amazing, fluffy, delicious… Thanks so much!
I love love hearing this Tamar, thank you!!
I’ll preface by saying this cake was both moist & delicious. However, mine came out only about a half inch thick, if that. It was this flat dainty cake, great for tea time but not as an average size cake. I used Biscoff cookies, organic unsweetened almond milk, & baking powder. I also measured using a scale. The only deviation was I used an 8 inch round cake pan instead of 6 because I didn’t have one. Perhaps the batter was spread out over a larger area causing it to be flatter? I’ll try it again once I find a six inch round cake pan.
Glad you enjoyed it Brian, but yes, because you used too large of a pan that is why the cake was too short. You need to use a 6inch. An 8 inch is adding 2 more inches of space all around that is needed to fill up batter with. So that naturally spreads out the batter flatter. The cake is normal sized with the 6 inch pan 🙂
This cake is so delicious, I am making it for the second time to take to a party. My grandkids devoured it. I melted the biscoff spread to use as the icing.
Oh I’m thrilled to hear this Kelly!!
This Biscoff cake was so tasty and moist! (Don’t over bake or it will be dry.) I love Biscoff cookies so of course I had to make this. It was very easy to make. The hardest part was waiting for it to cool in the pan and then the refrigerator!!It was a wonderful treat with a cup of coffee and a dollop of vegan whip cream on top. Plan to make another one and serve this with our family Christmas evening deserts!
I’m so happy to hear you enjoyed the cake Barbara, thank you so much for the review! Yes, it is so good with coffee and whip, I had the same thing yesterday, haha!
I was lucky enough to make this tonight. My family devoured it. It’s a keeper. Next time I will put some biscoff spread on top.
Thank you so much Cynthia for taking the time to review! I’m so happy your whole family loved the cake!
So sorry to hear you have lost your Mum. I can sympathise and the first Christmas is always hard. Lovely that she’s with you in the kitchen in spirit though.
Can I ask if this cake is ok to make the day before needing it or is it best on the day?
Thanks and all the best
Thank you so much Normie, yes, this Christmas is going to be quite different. I appreciate the kind words. I find the cake to be best the first day but still very good the next as well. Just store it at room temperature lightly covered in foil or something, not sealed in plastic, as it will get too moist like that. I store mine on a plate with foil loosely on top at room temperature. I’m going to add that to the directions as well!
Sounds delicious!! I cannot wait to try this. Brandy you are so strong and we love your recipes. Quick question: Could I use same measurements of regular organic cow’s milk for this recipe? I don’t have the best non dairy milk options available here.
Thank you so much Raj, I really appreciate that! Yes, that should be fine. I wouldn’t use whole or full fat milk though, because this cake is quite moist/rich from the oil in the cookies, so full fat milk might make it TOO moist and/or heavy. Let me know after you try it.
Palm oil is not a good oil, The recipe looked good till I read the ingredients in the biscuits. Its just that I avoid all oils as they have no nutritional value and not good for heart disease
I understand this recipe is not for everyone. But like I mentioned in the post, I go a bit out of my healthier desserts all year long to more indulgent recipes during the holidays. My daughter loves biscoff cookies so this cake is for her and anybody else who loves the cookies!