3 Ingredient Biscoff Cake (Vegan)
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.
Servings: 4 to 5
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.