Vegan Biscoff Traybake Cake is the perfect treat for anyone craving something sweet and indulgent without any animal products. This cake is trending right now because of its delightful combination of flavors and textures. Imagine a moist, fluffy cake infused with the rich taste of Lotus Biscoff butter, topped with creamy frosting that brings it all together. It’s simple to whip up, making it a go-to recipe for birthdays or just an everyday treat.
What You’ll Need for Vegan Biscoff Traybake Cake
- 1 1/2 cups all-purpose flour (190g)
- 1 cup sugar (200g)
- 1/2 cup vegetable oil (120ml)
- 1 cup plant-based milk (240ml)
- 1/2 cup Lotus Biscoff butter (125g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- Dairy-free Lotus Biscoff butter for frosting
How to Make Vegan Biscoff Traybake Cake
- Preheat the oven to 350°F (175°C) and grease a traybake pan.
- In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the vegetable oil, plant-based milk, Biscoff butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix!
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
- For the frosting, beat the dairy-free Biscoff butter in a bowl until creamy. Spread it over the cooled cake evenly.
- Slice and serve as a delightful birthday cake or treat any day of the week!
Why This Vegan Biscoff Traybake Cake Is So Popular Right Now
People are loving this Vegan Biscoff Traybake Cake for several reasons. First, it’s a fantastic way to enjoy the beloved Biscoff flavor while keeping things plant-based. With more people seeking vegan options, this cake is ideal for gatherings, parties, or simply as a snack at home. It combines a rich, caramel-like taste with an inviting softness, making it an instant favorite.
Best Ways to Serve It
This Vegan Biscoff Traybake Cake shines at any occasion. Serve it as a sweet snack or dessert after dinner. It pairs perfectly with a cup of coffee or tea for an afternoon treat. You can even sprinkle some crushed Biscoff cookies on top for added texture and flavor. If you’re feeling extra indulgent, serve it with some dairy-free ice cream on the side!
Recipe Tips & Variations
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
- Flavor Variations: Try adding some chopped walnuts or pecans for extra crunch, or mix in a handful of dairy-free chocolate chips for a sweet surprise.
- Topping Ideas: Experiment with different frostings, like a simple vegan chocolate ganache, for a fun twist.
Vegan Biscoff Traybake Cake: Frequently Asked Questions
Can I use almond milk instead of plant-based milk?
Absolutely! Any type of non-dairy milk will work just fine in this recipe.
How do I know if the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready!
Can I freeze this cake?
Yes! You can freeze it for up to 2 months. Just make sure it’s well-wrapped to prevent freezer burn.
Enjoy making this Vegan Biscoff Traybake Cake! It’s a delicious dessert that everyone will love, whether they’re vegan or not. Give it a try and savor the delightful flavors right at home!
Vegan Biscoff Traybake Cake
A moist and fluffy cake infused with Lotus Biscoff butter and topped with creamy frosting, perfect for any sweet tooth.
For the Cake
- 1.5 cups all-purpose flour (190g)
- 1 cup sugar (200g)
- 0.5 cups vegetable oil (120ml)
- 1 cup plant-based milk (240ml)
- 0.5 cups Lotus Biscoff butter (125g)
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp vanilla extract
For the Frosting
- to taste Dairy-free Lotus Biscoff butter (For spreading over the cooled cake)
Preparation
- Preheat the oven to 350°F (175°C) and grease a traybake pan.
- In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the vegetable oil, plant-based milk, Biscoff butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix!
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
Frosting
- For the frosting, beat the dairy-free Biscoff butter in a bowl until creamy.
- Spread it over the cooled cake evenly.
- Slice and serve as a delightful birthday cake or treat any day of the week!
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze it for up to 2 months. Sprinkle crushed Biscoff cookies on top for added texture.
