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–+ servings
Dairy Free Kitchen

Dairy Free Biscoff Cake

This crowd-pleasing dessert is rich, flavorful, and completely irresistible. It makes a stunning centerpiece that will impress guests at any celebration.
Dairy Free Biscoff Cake
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 787 kcal
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Equipment

  • two 8-inch round cake pans
  • electric mixer

Ingredients

For the Cake
  • 1 cup Unsweetened Almond Milk, Room Temperature
  • 1 tbsp Apple Cider Vinegar
  • 2 1/2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 3/4 cup Dairy Free Butter, Softened
  • 1/2 cup Biscoff Cookie Butter
  • 1 cup Packed Light Brown Sugar
  • 1/2 cup Granulated Sugar
  • 3 Large Eggs, Room Temperature
  • 2 tsp Vanilla Extract
For the Frosting
  • 1 cup Dairy Free Butter, Softened
  • 1/2 cup Biscoff Cookie Butter
  • 3 1/2 cups Powdered Sugar, Sifted
  • 1 tbsp Unsweetened Almond Milk
  • 1 tsp Vanilla Extract
  • 1/8 tsp Salt
For Decorating
  • 1/3 cup Biscoff Cookie Butter, Melted
  • 12 Biscoff Cookies, Divided

Instructions

  1. Preheat the oven to 350°F, then grease two 8-inch round cake pans and line the bottoms with parchment paper. Stir the almond milk and vinegar together and set aside for 5 minutes.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, beat the butter, cookie butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes until fluffy. Add the eggs one at a time, then beat in the vanilla.
  4. With the mixer on low, add the flour mixture in three additions, alternating with the almond milk mixture, beginning and ending with the flour. Mix just until combined.
  5. Divide the batter between the pans and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  6. For the frosting, beat the butter and cookie butter until smooth and creamy. Gradually add the powdered sugar, then add the almond milk, vanilla, and salt and beat on medium-high for 3 minutes until fluffy.
  7. Place one cake layer on a serving plate, spread with frosting, and top with the second layer. Frost the top and sides, press 4 crushed cookies around the bottom edge, and chill for 20 minutes to firm up the frosting.
  8. Spoon the melted cookie butter around the top edge, letting it drip down the sides, and spread the rest over the top. Stand the remaining whole cookies in the frosting on top before slicing.

Nutrition

Serving: 1servingCalories: 787kcalCarbohydrates: 103gProtein: 6gFat: 39g
Course Dessert
Cuisine American
Keyword biscoff cake, cookie butter cake, dairy free, layer cake

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