Biscoff Coffee Cake

Biscoff Coffee Cake

We genuinely can't stop making this one. Biscoff and coffee is one of those combinations that just makes total sense, and when you bake them into a proper layered cake with that dreamy caramelised biscuit frosting, it's next level. The banana keeps everything super moist and tender, and those chunks of Biscoff biscuit folded through the batter give you little pockets of crunch that are absolutely brilliant. It's the kind of cake you bring to a gathering and everyone assumes you've been baking for years. Make this at the weekend and you'll be very popular.

Cook: 40 min
Serves 6

Before You Start

  • Preheat oven to 180°C
  • 2x20cm cake tins greased & lined with baking paper
  • Food processor
  • Mixing bowl
  • Cooling rack

Ingredients

  • 1 tsp salt
  • 4 tsp baking powder
  • 2 tbsp Biscoff spread
  • 180g plain flour
  • 180g wholewheat flour
  • 140ml coconut oil melted
  • 2 bananas ripe
  • 1 double espresso room temperature
  • 6g Biscoff biscuits
  • 250 tbsp plant-based milk
  • 100g light brown sugar
  • 200 sugar
  • 2 tbsp plant-based milk
  • 1 tbsp maple syrup
  • 50g Biscoff biscuits
  • 60 plant-based butter
  • 450 icing sugar
  • 10 Biscoff biscuits

Method

1

Make the cake mixture

  • Pour the flours, sugars, salt and baking powder into the mixing bowl and mix together with a fork
  • Mash the banana with a fork and add it to the bowl along with the melted coconut oil, Biscoff spread, espresso and plant based milk
  • Fold everything together with a spatula to combine
  • Roughly break the Biscoff biscuits into small pieces, pour them into the bowl and fold them into mixture
2

Bake the cakes

  • Transfer equal amounts of the mixture into the cake tins
  • Put the tins in the oven and bake for 20-30 minutes until golden, well risen and a skewer comes out clean
3

Whilst the cakes are baking, make the frosting

  • Put the Biscoff biscuits in a food processor and blitz them into a fine powder
  • Add the dairy free butter, plant-based milk and maple syrup to the processor and blitz them until everything comes together
  • Add the icing sugar to the processor and blitz into a thick icing sugar
4

Decorate and serve

  • Take the cakes out of the oven, transfer them to a cooling rack and let them cool down to room temperature
  • Cut the rounded top off one of the cakes and Spread half the icing on top
  • Put the second cake on top of the first and repeat the spreading stage until all the icing has been used
  • Break the decorative Biscoff biscuits into small pieces into almost breadcrumb sized pieces and sprinkle them over the top of the cake
  • Cut the cake and serve immediately with a cup of coffee

Tips & Variations

  • Use a really ripe banana: The riper the better here. Brown and spotty is exactly what you want. It gives more natural sweetness and blends into the batter much more easily, so you don't get chunks of banana in the finished cake.
  • Don't overmix the batter: Once you add the wet ingredients to the dry, fold gently rather than beating it together. Overmixing develops the gluten and can make the cake a bit tough. A few streaks are totally fine before it goes in the tin.
  • Warm your Biscoff spread slightly: If your Biscoff spread is a bit stiff, give it 10 seconds in the microwave before adding it to the mix. It'll fold in much more evenly and you'll get that flavour running right through the whole batter.

Why This Works

The trick here is using a ripe banana alongside the coconut oil, because between the two of them you get this incredibly moist crumb without any eggs or dairy needed. The espresso doesn't make it taste like a coffee cake in a boring way, it just deepens all the caramel, toffee notes from the Biscoff and makes the whole thing taste more grown-up and complex. Trust us on this one, that combo is the secret weapon.