Ingredients
Crumb Topping and Filling
- 65 g Biscoff spread (melted)
- 3 tablespoons vegan butter (melted)
- 80 g all-purpose flour
- 50 g brown sugar
- 1 tablespoon ground cinnamon
Dry Ingredients
- 240 g all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 130 g Biscoff spread (melted)
- 150 g brown sugar
- 120 g vegan Greek-style yogurt
- 120 ml olive oil
- 1 tablespoon vanilla extract
- 1 batch vegan buttermilk (typically 1 tablespoon vinegar or lemon juice mixed with plant milk, let sit for 5-10 minutes)
Glaze
- 80 g powdered sugar
- 65 g 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 to prevent sticking. Preheat your oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional setting.
- Crumb topping and filling: Combine the crumb topping ingredients in a mixing bowl. Use your fingertips to rub the mixture together until it reaches a sandy, crumb-like consistency. Set this mixture aside for layering later.
- Mix dry ingredients: Sift together the flour, baking powder, baking soda, and sea salt into a bowl. Stir gently to evenly combine and set aside.
- Mix wet ingredients: In a large bowl, whisk together the melted Biscoff spread, brown sugar, vegan Greek-style yogurt, olive oil, vanilla extract, and prepared vegan buttermilk until the mixture is smooth and fully combined.
- Make the batter: Add the dry ingredients to the wet ingredients in two separate additions. Gently fold them in after each addition, taking care not to overmix the batter to keep the cake tender.
- Assemble: Spread half of the batter evenly in the prepared springform pan, smoothing the surface with a spatula. Evenly sprinkle half of the crumb topping over the batter. Carefully dollop the remaining batter on top and gently spread it to cover the crumble. Finish by scattering the remaining crumb topping evenly over the surface.
- Bake: Place the pan in the oven and bake for 50 to 60 minutes. Check doneness by inserting a skewer into the center of the cake—it should come out mostly clean with just a few moist crumbs. If wet batter sticks to the skewer, bake for additional 5-minute intervals until done. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Make the glaze: In a medium bowl, whisk together powdered sugar, Biscoff spread, non-dairy milk, and vanilla extract until smooth. Once the cake is fully cooled, drizzle the glaze evenly over the top to finish.
Notes
- Vegan buttermilk can be made by mixing 1 tablespoon of lemon juice or apple cider vinegar with enough plant-based milk to make 1 cup, allowing it to curdle for 5-10 minutes before adding.
- Ensure all wet ingredients, especially the vegan butter and Biscoff spread, are melted to blend smoothly.
- Do not overmix the batter to maintain a tender crumb texture.
- If you don’t have vegan Greek-style yogurt, use any thick plant-based yogurt as a substitute.
- Use parchment paper to avoid sticking and facilitate easy cake removal from the springform pan.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
