This Biscoff Cake is made entirely from Lotus Biscoff cookies, using just 4 ingredients. We are huge fans of Lotus Biscoff cookies, and they are my favorite cookies to enjoy with a cup of my afternoon coffee. The combination of a crunchy texture and a rich, caramelized taste of the Biscoff cookies has captivated the taste buds of cookie lovers worldwide in recent years.
The cookies’ versatility is another reason for their growing popularity. They can be enjoyed on their own as a delicious snack with a cup of tea or coffee, or they can be used as a versatile ingredient in various desserts, such as cheesecakes, milkshakes, and ice creams. This simple teatime Biscoff Cake is one such Lotus Biscoff cookie creation.
Lotus Bakeries, the company behind Lotus Biscoff, prides itself on using natural ingredients, without any artificial colors or preservatives, ensuring a wholesome and authentic taste. I feel great about using good clean ingredients to make a special Biscoff Cake treat for my family and friends.
I absolutely love the simplicity of this Biscoff cake. With just 4 ingredients, we are giving a chance for the rich biscoff cookie taste to shine through. It is also extremely easy and quick to make. Once you have the cookies crushed in the food processor, it takes less than 5 minutes for the batter to come together. So make this Biscoff cookie cake the next time you need to whip up a teatime cake in a jiffy. I recently made this Biscoff cake for my mom and she loved it!
With just four ingredients, including the beloved Biscoff cookies themselves, you can create a moist and flavorful cake that will impress both family and friends. Get ready to experience the magic of Biscoff in every bite. Let’s get started.
Ingredients used to make Biscoff Cake recipe
4 ingredients used to make this easy Biscoff cake are:
- 350 gm Lotus Biscoff cookies
- 2 ½ teaspoons Baking powder
- 1 ½ cups Whole Milk
- ½ cup Lotus Biscoff spread
How to make 4 ingredient Lotus Biscoff Cake
- Preheat oven to 350 degrees Fahrenheit.
- Prepare an 8-inch round cake pan by greasing it properly and adding a round piece of parchment to the bottom of the pan.
- Add the lotus biscuits to a food processor and pulse till you get fine crumbs. Depending on the size of your food processor, you may have to do this in 2-3 steps.
- Add the fine cookie crumbs to a large bowl. Add baking powder to the cookie crumbs and mix well with a large spoon.
- Now add milk to the cookie crumb mixture and mix well. Immediately pour the batter into the prepared cake tin. Tap the cake tin a couple of times to remove any air bubbles.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Wait for 10 minutes to cool before taking it out of the pan and cooling completely on a wire rack.
- Once completely cooled on the wire rack, place the cake on the serving plate or cake stand, flat side up.
- Add the biscoff spread to a microwave-safe bowl. Heat the spread in increments of 15 seconds, stirring in between until completely melted.
- Pour the biscoff spread on the cake. Use a spatula or a butter knife to evenly spread the biscoff spread all over the cake. You will have some drips down the side.
- It will take a couple of hours for the spread to set. Enjoy the cake at room temperature.
Recipe tips – Biscoff Sponge Cake
- Since the cookie crumbs are the “flour” for the biscoff cake, ensure that the crumbs are fine and there are no large cookie pieces that did not get processed.
- I have used a food processor to crush the biscoff cookies, but you can also use a blender to do the job.
- The cake sponge is slightly on the less sweet side but with the addition of the Biscoff spread on top the sweetness is perfect for my taste. If you like your desserts very sweet, you can add 2 tablespoons of sugar to the cake batter.
- Be careful while microwaving the biscoff spread or it can burn quickly. Microwave in increments of 15 seconds, stirring in between.
- Ensure that the cake is completely cooled before you add the Biscoff spread to it.
- The cake can be stored in an airtight container at room temperature for 2 days and then in the refrigerator for up to a week. It is best enjoyed at room temperature.
FAQs – Biscoff cake
Lotus biscoff biscuits are European but are widely available all over the world now in supermarkets. I buy it at my local grocery store and sometimes I also find it in Costco. If you are unable to find it locally, you can find it on Amazon also.
Yes, Lotus Biscoff cookies are generally considered vegan-friendly. The original Lotus Biscoff cookies, known as Speculoos, are made without animal-derived ingredients, such as eggs, milk, or butter. They typically contain wheat flour, sugar, vegetable oils, leavening agents, and spices. However, it’s always important to check the specific ingredients and labeling of the product you are purchasing, as formulations may vary slightly between different regions.
Yes absolutely! In this recipe, if you replace Whole milk with any plant-based milk, you can make the Biscoff Cake vegan.
Other favorite eggless teatime cake recipes
Recipe Card- Biscoff Cake
Biscoff Cake – 4 ingredient eggless recipe
Teatime cake using Lotus Biscoff cookies
12
servings20
minutes30
minutesIngredients
350 gram Lotus Biscoff cookies (See note)
2 1/2 teaspoons Baking Powder
1 1/2 cups Whole Milk
1/2 cup Lotus Biscoff spread
Method
- Preheat oven to 350 degrees Fahrenheit. Prepare an 8-inch round cake pan by greasing it properly and adding a round piece of parchment to the bottom of the pan.
- Add the lotus biscuits to a food processor and pulse till you get fine crumbs. Depending on the size of your food processor, you may have to do this in 2-3 steps.
- Add the fine cookie crumbs to a large bowl. Add baking powder to the cookie crumbs and mix well with a large spoon.
- Now add milk to the cookie crumb mixture and mix well. Immediately pour the batter in the prepared cake tin. Tap the cake tin a couple of times to remove any air bubbles.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Wait for 10 minutes to cool before taking it out of the pan and cooling completely on a wire rack.
- Once completely cooled on the wire rack, place the cake on the serving plate or cake stand, flat side up.
Add the biscoff spread to a microwave-safe bowl. Heat the spread in increments of 15 seconds, stirring in between until completely melted. - Pour the biscoff spread on the cake. Use a spatula or a butter knife to evenly spread the biscoff spread all over the cake. You will have some drips down the side.
It will take a couple of hours for the spread to set. Enjoy the cake at room temperature.
Recipe Video
Tips
- 350 grams of Biscoff cookies is 1 250 grams package + 13 cookies.
- Since the cookie crumbs are the “flour” for the biscoff cake, ensure that the crumbs are fine and there are no large cookie pieces that did not get processed.
- I have used a food processor to crush the biscoff cookies, but you can also use a blender to do the job.
- The cake sponge is slightly on the less sweet side but with the addition of the Biscoff spread on top the sweetness is perfect for my taste. If you like your desserts very sweet, you can add 2 tablespoons of sugar to the cake batter.
- Be careful while microwaving the biscoff spread or it can burn quickly. Microwave in increments of 15 seconds, stirring in between.
- Ensure that the cake is completely cooled before you add the Biscoff spread to it.
- The cake can be stored in an airtight container at room temperature for 2 days and then in the refrigerator for up to a week. It is best enjoyed at room temperature.
Wow recipe
Thank you!
Nice recipe. Will try. I don’t have biscoff spread, what else can i use to frost. Let me know. I have the biscoff biscuits but not the spread. Don’t wanna buy the spread. Very expensive. Kindly help. Thank you.
Hi! Yes, of course I understand. The cake is delicious on its own without the spread. Eat it as sponge cake with tea or coffee.