This is a cozy twist on my classic vegan coffee cake - incredibly fluffy, moist, and packed with cookie caramel flavor. All without any eggs or dairy!
🧾 Ingredients
Here's everything you need to make this eggless coffee cake. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Biscoff cookie butter spread: A smooth, spreadable paste made from Biscoff cookies (also known as speculoos).
Vegan buttermilk: A quick mix of non-dairy milk and apple cider vinegar. It helps tenderise the cake and creates a softer, more delicate crumb. Just let it sit for a few minutes before using so it has time to curdle slightly.
Vegan Greek yogurt: A thick Greek-style variety works best to give the cake structure and moisture. I like using Alpro protein skyr, but vegan sour cream or a rich coconut yogurt are great alternatives too. Just make sure it's unsweetened and has a thick consistency to keep the batter balanced.
Brown sugar: I use light muscovado sugar, but you can use regular soft brown sugar or coconut sugar if you prefer.
Olive oil: Helps keep the cake incredibly moist, even after a few days in the fridge. I love using extra virgin olive oil for its rich flavor, but if you prefer a more neutral taste, sunflower and canola oil are alternatives that won't overpower the cake.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of this biscoff crumb cake. Please refer to the detailed card at the end of this page for full written instructions.
Make the crumble topping. You'll need to rub the ingredients together with your fingertips until you get that perfect sandy texture. It should hold together slightly when pressed, but still be nice and crumbly. Set that aside; it'll go in the middle and on top of the cake for that signature crunchy layer.
For the batter, make sure to sift the dry ingredients (flour, baking powder, baking soda, and salt). Sifting helps keep the crumb light and even, especially since we're folding everything together by hand later on. In another bowl, whisk your wet ingredients until smooth.
When adding the dry to the wet, work in two batches and fold gently. This helps avoid overmixing, which can make the cake dense. Stop folding once you no longer see dry streaks.
To assemble, layer half the batter into your pan and smooth it out. Sprinkle on half the crumble, then add the remaining cake batter on top. It helps to dollop it in spoonfuls before spreading, so the crumble underneath stays in place. Finish with the rest of the crumble on top - it'll turn beautifully golden and crisp as it bakes.
Bake until a skewer comes out with just a few moist crumbs clinging to it. If there's any wet batter, give it a little longer and check in 5-minute bursts. Once done, let the coffee cake cool in the tin for 15 minutes before moving it to a wire rack.
When the cake is completely cool, whisk up your simple biscoff spread glaze and drizzle it generously over the top. The contrast of the sweet glaze with the spiced crumble and soft cake is seriously addictive!
💬 FAQs
This cake stays wonderfully soft and flavorful, making it perfect for prepping ahead. Store it in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It will last at room temperature for up to 2 days, or in the fridge for up to 1 week.
If refrigerated, let the cake sit at room temperature for about an hour before serving so the Biscoff layers and crumb soften up nicely.
Yes! Slice the cake into portions and store them in an airtight container or freezer-safe bag. It freezes well for up to a month. To serve, thaw at room temperature for a few hours or overnight in the fridge
🍰 More Coffee Cakes
📖 Recipe
Vegan Biscoff Coffee Cake
Ingredients
Crumb Topping & Filling
- 65 g (¼ cup) biscoff spread melted
- 3 tablespoons vegan butter melted
- 80 g (⅔ cup) all-purpose flour
- 50 g (¼ cup) brown sugar
- 1 tablespoon ground cinnamon
Cake
- 240 g (2 cups) all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 130 g (½ cup) biscoff spread melted
- 150 g (⅔ cup) brown sugar
- 120 g (½ cup) vegan Greek-style yogurt *note 1
- 120 ml (½ cup) olive oil *note 2
- 1 tablespoon vanilla extract
- 1 batch (240 ml /1 cup) vegan buttermilk
Topping (optional)
- 80 g (⅔ cup) powdered sugar
- 65 g (¼ cup) biscoff spread
- 2 tablespoons non-dairy milk
- ½ teaspoon vanilla extract
Instructions
- Preparation: Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper. I use an 8-inch pan in the images. Preheat the oven to 160°C (320°F) fan-forced, or 180°C (356°F) conventional.
- Crumb topping and filling: Add all the crumble ingredients to a mixing bowl. Use your fingertips to rub the mixture together until it forms a sandy, crumb-like texture. Set aside.
- Mix dry ingredients: Sift the flour, baking powder, baking soda, and sea salt into a bowl and stir until combined. Set aside.
- Mix wet ingredients: In a large bowl, whisk together the biscoff spread, brown sugar, yogurt, olive oil, vanilla, and vegan buttermilk until smooth and well combined.
- Make the batter: Add the dry ingredients to the wet in two additions, gently folding after each one until just combined. Be careful not to overmix.
- Assemble: Spread half of the batter evenly into the prepared pan, smoothing it out with a spatula. Sprinkle half of the crumble mixture over the batter in an even layer. Gently dollop the remaining batter on top, then carefully spread it out to cover the crumble. Finish by scattering the remaining crumble over the surface.
- Bake: Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out mostly clean with just a few moist crumbs. If there's wet batter on the skewer, return the pan to the oven and bake in 5-minute intervals, checking again as needed. Once baked, allow the cake to cool in the tin for 15 minutes. Then carefully lift it out and transfer to a wire rack to cool completely.
- Make the glaze: In a medium bowl, whisk together the glaze ingredients until smooth. Cover and set aside until ready to use. Once the cake is completely cool, drizzle the glaze all over the top.
Notes
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Olive Oil: Replace with a neutral oil such as sunflower or rapeseed/canola if preferred.
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