This cake features deliciously moist and perfectly spiced pumpkin cake layered with the creamiest Biscoff buttercream and crumbled Biscoff cookies between every layer. It’s full of Autumn flavor, quick and easy to make, and has the most deliciously soft texture.
Vegan Pumpkin Biscoff Cake
This Pumpkin Biscoff Cake features moist and spiced pumpkin layers, creamy Biscoff buttercream, and crumbled Biscoff cookies between each layer. Perfect for Autumn!
Pumpkin Biscoff Cake
Ingredients
Pumpkin Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup light brown sugar packed
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 1 cup vegetable oil or melted coconut oil
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup plant-based milk almond, soy, or oat
- 1 cup unsweetened applesauce
- 2 tsp vanilla extract
Biscoff Buttercream:
- 1 cup dairy-free butter softened
- 1 cup Biscoff spread
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Filling and Topping:
- 1 cup Biscoff cookies crumbled
Instructions
Prepare the Pumpkin Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground allspice.
- In another bowl, mix the vegetable oil, canned pumpkin puree, plant-based milk, applesauce, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Biscoff Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Add the Biscoff spread and mix until well combined.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of Biscoff buttercream over the cake layer.
- Sprinkle a layer of crumbled Biscoff cookies over the buttercream.
- Repeat with the second cake layer.
- Place the third cake layer on top.
Frost the Cake:
- Spread the remaining Biscoff buttercream evenly over the top and sides of the cake.
- Sprinkle additional crumbled Biscoff cookies on top for decoration.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, spiced, and indulgent Pumpkin Biscoff Cake!
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Biscoff Spread: Ensure the Biscoff spread is at room temperature for easy mixing.
- Spices: Adjust the spices to your preference. You can add a pinch of ground cloves or cardamom for additional warmth.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy and moist texture.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.