Biscoffee Cake
- Rosie
- Sep 29
- 1 min read
Biscoff and coffee is the perfect combination and this Biscoffee Cake has four layers of soft sponge sandwiched together with gooey biscoff spread and creamy espresso buttercream. Finished with a biscoff drip topping and crushed biscuits its the perfect celebration cake.
You won't need any eggs or any dairy, and the best part is it's are super simple to make!
Biscoffee Cake
Here’s Why You’ll Love This Biscoffee Cake:
Egg and dairy free: Can be easily adapted for vegans and allergens
Easy to make: perfect for beginner to intermediate bakers
Perfect fall dessert: Rich caramel flavours for a perfect autumnal dessert.
Espresso notes: The espresso in the sponge enhances the caramel notes from the brown sugar
Moist sponge: Dairy free buttermilk and yoghurt keep this cake soft and moist for days!
Make-ahead friendly: The cake layers, buttercream and caramel can be prepped in advance, making assembly easier.
Key Ingredients
Brown sugar: dark and light
Dairy free yoghurt
Salted dairy free butter
Dairy free milk: I find soya the best!
Self raising flour
Levelling agents: baking powder and bicarbonate of soda
Cinnamon
Vegetable oil or light olive oil
Icing sugar
Espresso or espresso powder
Apple cider vinegar
Biscoff or cookie butter spread of choice
Storing tips
Make ahead: the sponge layers can be made the day beforehand and tightly wrapped in cling film until ready to assemble. The buttercream can also be made the day before by wrapping the top of the bowl with clingfilm and storing in the fridge. When ready to serve remove from the fridge and bring to room temperature and then re-whip.
Recipe
