Vegan Biscoff Cake Recipe

It’s been a while since posting. With one thing and another, life had just got in the way of posting a recipe that I had filmed back in April!

Christmas has been and gone and it has been my first really relaxed Christmas for a long time. Part of that has been learning to enjoy baking and cooking again, especially for family and friends.

So here is my last post of 2018!

If you are looking for other biscuit based cake recipes, please take a look at my ever popular Chocolate Oreo Cake recipe. My Rose and Pistachio cake is also a winner and my Bakewell slice recipe is perfect for large parties. If you want to make the buttercream for this recipe in advance, take a look at my buttercream recipe for my classic Vegan Victoria Sponge

The written recipe is under the video. Enjoy!

Vegan Biscoff cake recipe

Begin by lining 2 x 8” cake pans and pre-heating the oven to gas mark 5.

1/ Break up 1/2 a packet of Lotus Biscoff biscuits and set to one side

2/ Into a mixing bowl, add

  • 400g Self Raising Flour
  • 120g caster sugar
  • 120g Soft Brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • pinch of salt

stir the dry ingredients until mixed well.

3/ Measure out

  • 400g Soya (or other non-dairy) Milk
  • 160ml Vegetable Oil
  • 1 teaspoon vanilla essence
  • 2 teaspoons Salted caramel flavouring

Pour the wet ingredients into the dry and mix until combined

4/ Add the broken biscuits and mix well

5/ Divide the mixture between the two cake tins and pop into the oven for approx 45 minutes, or until cooked through and golden brown.

6/ Allow the cakes to cool on a wire wrack

7/ make up a portion of vanilla buttercream – for recipe, see the buttercream recipe on my Victoria Sponge blog post

8/ add a thick layer of Lotus biscoff spread to the base layer. Then a layer pf buttercream. Add the top layer, then cover in buttercream. Add the rest of the packet of biscuits, either whole or broken, for decoration

9/ Invite friends over, make coffee and serve the cake. Enjoy.

You can also find me on Youtube as The Grumpy Kitchen, Instagram as @The_Grumpy_Kitchen and facebook as, yes you guessed it, @TheGrumpyKitchen

Breakfast Mug Cake

I’ve got to say that I was intrigued by this recipe. I genuinely like the ‘500 calorie Diet Planner’ made by Woman magazine. A lot of the recipes are easy and different but very rarely vegan. I quite often veganise them for personal use and although I can’t stick to a 500 calorie fast ( the downside of owning a vegan cafe and being constantly surrounded by good food) I do use the recipes.

So the idea of a cake for breakfast really appeals. Specifically, the banana mug cake from the June – Sept 2017 issue. It’s microwaveable in a mug! And 100 calories!! Wowsers, this is the stuff of dreams.

Unfortunately it’s not my favourite mug cake – maybe it’s the banana. I will make this again at some point and possibly use apple and raisins instead of banana. Or maybe raspberries. It definitely needs more flavour, I think.

A breakfast mug cake is such a fabulous idea though. It’s a recipe worth trying as I think it’s easily personalised to taste.  So I will update as I change it.

Anyway the recipe is below. But if you fancy something sweeter but just as easy try one of my other mug cake recipes. There’s a Chocolate banana mug cake, Bakewell in a mug recipe, Chocolate & Raspberry mug cake, Jelly Baby (lemon & raspberry) mug cake, and my absolute favourite White Chocolate & Green Tea Mug cake.

Let me know what you think of this one and if you change it, what you do.

Easy Cinnamon & Apple Pastries

Mmmm….a tray of sticky Apple and cinnamon pastry swirls. Ready in minutes. And vegan.


Chuck away any need for weights or volumes or rules – these cinnamon rolls are pretty much made to taste.

If you don’t have Lotus Biscoff Spread (or shock, horror, just don’t like it) you could use jam of any flavour instead.

Mix it up a bit and add some sultanas to the apple sauce. Or blackberries when they’re in season for a different take on an old English favourite – blackberry and apple pie.

The Video is, I hope, self explanatory. But if you need a more formal typed out recipe, you’ll find it below.



To whip these apple pastries up in no time I use pre-made puff pastry. I’ve not found one that isn’t vegan but its best to check the labels. I used Jus-Rol in the video but all supermarkets have their own brand puff pastry.

General Recipe for pastries

1// Make up some cinnamon sugar. I use 1 teaspoon of ground cinnamon to every 2 tablespoons of brown sugar.

2// Roll out your puff pastry sheet

3// Spread on some warm biscoff spread (or jam)

I heated the biscoff jar in the microwave, on medium power for about 20 seconds.

4// Add your apple sauce

5// Sprinkle on some cinnamon sugar…

                                       ……and roll

6// Carefully cut the pastry roll into 1 1/2 – 2 inch wide pinwheels

7// Place the pinwheels onto a baking tray lined with greaseproof baking paper. Shape the pinwheels and leave a bit of space between each one.

8// Bake at as Gas Mark 5/ 190C for about 10-15 minutes. Until golden brown

9// Make up a drizzle icing with about 1 cup of icing sugar and a dash of water and stir.

10// When baked, drizzle warm biscoff spread (if using) and icing over the pastries.

11// Sprinkle over a bit more cinnamon sugar…

        …..and serve, while warm if possible