This vegan Biscoff drip cake will make your friends drool with envy. Bite into layers of cookie-studded cake covered in Biscoff Swiss meringue buttercream and topped with a crown of cookie butter drip.
180gaquafaba*, reduced until viscous as needed (⅔ cup)
350gwhite granulated sugar(1 ¾ cup)
⅛teaspoonxanthan gum, optional but recommended
454gfirm vegan unsalted butter, room temperature (2 cups)
100gBiscoff cookies, finely crushed (13 cookies)
120gsmooth Biscoff cookie butter(½ cup)
Garnish + Fillings
60gsmooth Biscoff cookie butter, for the filling (¼ cup)
120gsmooth Biscoff cookie butter, for the drip (½ cup)
finely crushed Biscoff cookies
8Biscoff cookies, either classic or cream-filled sandwich cookie
Instructions
Biscoff Cake
Preheat your oven to 325°F (165°C) and lightly oil 3 6-inch cake pans.
Sift together all the dry ingredients except the Biscoff cookies. Add the margarine to the dry ingredients and mix with a paddle or hand-held mixer on low for 1 minute, or until you reach a crumbly and sand-like texture.
All at once, add the rest of the wet ingredients into the dry ingredients and continue mixing on low until there are no more dry ingredients left. Scrape the sides of your bowl with a silicone spatula to dislodge any dry ingredients stuck in the bottom of the bowl. Add the cookies to the batter and mix on low for 1 minute, or until the cookies are roughly crushed.
Divide the batter equality between the cake pans (approximately 750g of batter per pan) and lightly tap each filled cake pan against your countertop to release any air bubbles. Bake the cakes in the middle rack for about 1 hour, or until a toothpick inserted in the middle of the cake comes out clean and free of crumbs.
Let the cakes rest in their pans for 5 to 10 minutes, before removing them from the pans and leaving them to cool down completely on a wire rack.
With a sharp serrated knife, trim the bottom and top of each cake layer to remove the domed part and to make even and flat cake layers.
Biscoff Swiss Meringue Buttercream
Mix the aquafaba and sugar together and bring to a simmer over medium heat. Transfer into the bowl of a stand mixer with the whisk attachment, add the xanthan if using, and whip on medium-high speed until you get a stiff meringue.
Once the bowl of your stand mixer doesn't feel hot to the touch anymore (slightly warm is ok), cut your room temperature butter into 1-inch cubes and slowly add them one by one, waiting between each addition that the previous cube is almost completely incorporated before adding the next one.
Increase the speed to high and whip for an additional 10 minutes, or until the buttercream is light in color and has a subtle butter taste. Change the whisk for the paddle attachment beat on low for 2 to 3 minutes to remove any air bubbles.
Transfer 130 g (1 cup) of plain buttercream into a small pastry bag with a closed star-shaped pastry tip. I used an Ateco 844 pastry tip.
Add the cookie butter and crushed cookies to the leftover buttercream and paddle on low speed for 2 minutes, or until the icing is a pale tan color with small specks of cookie. Optional: Transfer into a large piping bag with no pastry tip for easy filling and cake decorating.
Assembly
On a cake board, add a small dab of icing to act as glue and place your first cake layer.
Lightly heat the cookie butter for the filling until liquid but not warm to the touch, or about 30 seconds in the microwave.
Spread half of the cookie butter on the cake layer leaving half an inch of free space around the outside of the cake. Add a small layer of frosting on top of the cookie butter and level it out with an offset spatula. Add the next layer of cake on top and repeat the filling process a second time. Finish by placing the last layer of cake on top.
Decorating
Crumb coat the whole cake with Biscoff buttercream and refrigerate until the crumb coat is firm, about 30 minutes
Add a second layer of icing on top of the crumb coat and smooth it out using a metal spatula or cake scraper. Refrigerate until cold and firm, about 1 hour.
Pick up the cold and firm cake by the bottom in one hand and press in crumbles Biscoff cookies all around the bottom of the cake with your dominant hand.
Lightly heat the cookie butter for the drip until liquid but not warm to the touch , or about 30 seconds in the microwave, and pour on top of the center of the cake. Using a small offset spatula, quickly spread it to cover the top of the cake and guide the cookie butter over the edge of the cake to make drips.
Using the plain buttercream your set aside, pipe 8 tall rosettes and place a Biscoff classic cookie, or sandwich cookie, in between each rosette. Add leftover crushed cookies as wanted on top of the cake. Enjoy!
Notes
Aquafaba: Can be replaced with 2.8 g (1 ½ teaspoon) of Versawhip 600K mixed with 190g (¾ cup) of water. No need to use xanthan gum.
Keep in the refrigerator until ready to eat, then pull it out 1 hour before serving to let the cake come back to room temperature.
Can be frozen for up to 2 months if completely covered in plastic wrap or refrigerated for up to 4 days.