Eggless Biscoff Cake

If you love the spiced, caramel flavor of lotus cookies, you are going to enjoy this homemade dessert.

I wanted to make a soft and tender eggless biscoff cake that anyone can bake for a party or a weekend treat.

Finding good cake recipes without eggs can be tricky, especially when you need them to stay moist and hold their shape.

This recipe uses buttermilk and yogurt to keep the cake soft, giving the crumb an amazing texture without using any eggs at all.

I also top it with a rich cookie butter frosting and crunchy cookie crumbs for extra flavor in every bite.

Why You’ll Love It

Incredible Texture – Buttermilk and yogurt create an extraordinarily soft, moist, and tender crumb without needing a single egg.

Triple Biscoff Flavor – You get rich cookie butter melted into the batter, whipped into the frosting, and drizzled on top.

Luscious Buttercream – The cookie butter frosting whips up exceptionally light, fluffy, and perfectly sweet without feeling greasy.

Ingredient List

For the Cake

• 2 1/2 cups All Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/2 tsp Salt
• 1 1/4 cups Buttermilk, Room Temperature
• 1/2 cup Plain Yogurt, Room Temperature
• 1 cup Light Brown Sugar, Packed
• 1/2 cup Granulated Sugar
• 1/2 cup Vegetable Oil
• 1/2 cup Biscoff Cookie Butter Spread, Melted
• 2 tsp Vanilla Extract

For the Frosting

• 1 cup Unsalted Butter, Softened
• 3/4 cup Biscoff Cookie Butter Spread
• 3 cups Powdered Sugar
• 2-3 tbsp Heavy Cream
• 1/4 tsp Salt

For the Topping

• 1/4 cup Biscoff Cookie Butter Spread
• 10 Biscoff Cookies

Directions

Step 1

Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

Step 3

In a large bowl, whisk the buttermilk, yogurt, brown sugar and granulated sugar until the sugar mostly dissolves. Whisk in the oil, melted cookie butter and vanilla until smooth and glossy.

Step 4

Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula just until no dry streaks remain.

Do not overmix, as this keeps the crumb soft and tender. Divide the batter evenly between the prepared pans and smooth the tops.

Step 5

Bake for 28-32 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely.

Step 6

For the frosting, beat the butter and cookie butter with a mixer for 2 minutes until creamy. Add the powdered sugar and salt, beat on low until combined, then add the heavy cream one tablespoon at a time and beat on high for 2 minutes until light and fluffy.

Step 7

Place one cake layer on a serving plate, spread with a generous layer of frosting and top with the second layer. Cover the top and sides with the remaining frosting and smooth with an offset spatula.

Warm the cookie butter for the topping until pourable and drizzle it over the top, letting it drip down the sides. Crush 4 Biscoff cookies over the top and tuck the remaining cookies into the frosting around the edge.

Tips

Use True Room Temperature Dairy

I recommend pulling your buttermilk and yogurt out of the fridge about an hour before you begin. Since this is an eggless recipe, the wet ingredients need to mix evenly to create a stable crumb.

If they are cold, they will cause the melted cookie butter to harden right back up into small clumps. That keeps the spice flavor from distributing evenly throughout the batter.

Cool the Melted Cookie Butter

You’ll get the best results if you melt the Biscoff spread until it is runny, but let it sit for two minutes before pouring it into the sugars. You want it smooth, not steaming hot.

From my experience, pouring hot spread into the batter can trigger the baking soda too quickly. A warm, fluid spread blends in cleanly without changing the batter temperature.

Be Gentle When Folding the Flour

In eggless cakes, extra stirring quickly leads to a heavy and rubbery texture. Stop stirring the second you no longer see white patches of flour in the bowl.

I’ve found that using a wide rubber spatula works much better than a metal whisk here. It lets you scrape the bottom and sides while keeping the batter light and airy.

Try These Next

• Eggless Biscoff Cookie Butter Pancakes
• Eggless Brown Butter Blondies
• Eggless Cinnamon Crumb Coffee Cake
• Eggless Spiced Carrot Cake
• Eggless Sticky Toffee Pudding

Questions You Might Have

How do I make a buttermilk substitute if I do not have any?

Add one tablespoon plus one teaspoon of lemon juice or white vinegar to a measuring cup, then pour in milk until you reach the 1 1/4 cup mark.

Let the mixture sit at room temperature for five minutes until it looks slightly curdled, and it is ready to use in your batter.