Ingredients
Scale
For the Carrot Cake Base:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1/2 cup non-dairy yogurt (like almond or coconut yogurt)
- 1/4 cup vegetable oil
- 1/4 cup non-dairy buttermilk (mix 1/4 cup non-dairy milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes)
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
For the Cheesecake Layer:
- 1 1/2 cups non-dairy cream cheese (like cashew or almond-based cream cheese, softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Biscoff Drip Topping:
- 1/4 cup Biscoff spread (or any other cookie butter spread)
- 2-3 tablespoons non-dairy milk (as needed for drizzling consistency)
For Decoration:
- Crushed Biscoff biscuits (speculoos cookies for topping)
Instructions
Prepare the Carrot Cake Base:
- Preheat your oven to 350°F (175°C). Grease and line a round cake pan (8-inch diameter).
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, ginger, and salt.
- In another bowl, whisk together non-dairy yogurt, vegetable oil, non-dairy buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots.
- Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
Prepare the Cheesecake Layer:
- In a mixing bowl, beat the non-dairy cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, and beat until well combined and smooth.
Assemble the Cheesecake:
- Once the carrot cake base has cooled completely, spread the cheesecake layer evenly over the top of the cake. Smooth the top with a spatula.
Prepare the Biscoff Drip Topping:
- In a small microwave-safe bowl, heat the Biscoff spread in the microwave for about 20-30 seconds until it becomes a pourable consistency. Stir in non-dairy milk gradually until you achieve a drizzling consistency.
Decorate:
- Drizzle the Biscoff topping over the cheesecake layer. Sprinkle crushed Biscoff biscuits over the top for decoration.
Chill and Serve:
- Refrigerate the cheesecake for at least 2 hours (preferably overnight) to set.
- Slice and serve chilled. Enjoy your egg-free and dairy-free Carrot and Biscoff Cheesecake!