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Biscoff Coffee Cake

Biscoff Coffee Cake
Biscoff Coffee Cake


This cake HAS TO... we repeat... HAS TO be baked by you.

Every mouth should be blessed to a slice of our delicious dairy free biscoff coffee cake at least once in it's life time.

We love biscoff biscuits and we love the spread even more! That's why we decided to make a delicious coffee cake with this magic ingredient. Can you believe its a completely vegan cake recipe too??

This cake is so tasty, it will satisfy all your friends and family! It's a really easy cake recipe too, so what are you waiting for?




For the cake

  • 180g plain flour
  • 180g whole wheat flour
  • 100g light brown sugar
  • 200g white sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 140ml coconut oil (melted)
  • 2 ripe bananas
  • 2 tbsp biscoff spread
  • 1 double espresso (room temperature)
  • 250ml plant based milk
  • 6 biscoff biscuits

For the icing

  • 50g biscoff biscuits
  • 60g dairy free butter
  • 2 tbsp dairy free milk
  • 1 tbsp maple syrup
  • 450g icing sugar

For decorating

  • 10 biscoff biscuits


  1. 1.

    You will need..

    Preheat oven to 200*C | 2x20cm cake tins greased & lined with baking paper

  2. 2.

    Pour the flours, sugars, salt and baking powder into the mixing bowl and mix together with a fork

  3. 3.

    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

  4. 4.

    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

  5. 5.

    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, dairy free 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

  6. 6.

    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

  7. 7.

    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