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–+ servings
A loaf of my vegan biscoff banana cake, already sliced with a thick layer of biscoff glaze poured on top.
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5 from 2 votes

Easy Vegan Biscoff Banana Cake

This vegan Biscoff banana cake is one of the softest cakes you'll ever try. Spoon the Biscoff glaze over the top and enjoy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Biscoff Banana Cake
Diet: Vegan
Servings: 12 Slices
Calories: 242kcal
Author: DJ

Ingredients

For the cake:

  • 200 ml soy milk
  • 1 teaspoon apple cider vinegar
  • 2 large very ripe bananas mashed
  • 200 g all-purpose flour sifted
  • 150 g granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 1 teaspoon salt
  • 25 g Biscoff biscuit crumbs* sifted and superfine see notes*
  • 50 ml canola oil rapeseed
  • 1 teaspoon vanilla extract

Biscoff Glaze:

  • 160 g powdered sugar
  • 2 tablespoons soy milk
  • 20 g Biscoff spread melted
Metric - US Customary

Instructions

Make the cake:

  • Preheat your oven to 177 Celsius (350F).
  • Grease two 20cm x 10cm loaf cake tins with cold vegan butter. Set aside.
  • First, make your vegan buttermilk. Mix the vinegar into the soy milk and set aside for 7-8 minutes so that it can curdle. Measure out the other ingredients in the meantime.
  • To a mixing bowl, add the bananas, flour, sugar, baking powder, baking soda, salt. Also sift in the biscoff biscuit crumbs so that they are superfine. Mix well to combine.
  • Pour in the curdled soy milk, as well as the oil and vanilla extract. Gently fold the cake batter instead of mixing it until it is smooth and there are no lumps of flour.
  • Equally, pour the banana cake batter between the two greased cake tins and bake in the center of the oven for 20-25 minutes. A skewer should come out clean when it’s ready.
  • Let the two cake loafs cool in the tins for 15 minutes, then remove the cakes from the tins and transfer them to a cooling rack to cool fully.

Make the glaze:

  • Add the powdered sugar to a bowl, followed by the soy milk. Mix together.
  • Add the melted Biscoff spread. Mix again until combined.
  • Spoon the glaze over the cooled cakes.

Video

Notes

  • One more reminder to use the right kind if bananas. Ripe ones. Not only will this give you a beautiful flavor which will infuse the cakes but they will also help the texture of the banana cake greatly.
  • Make sure the Biscoff cookie crumbs are superfine when you add them to the cake batter. This way you won't have large chunks of cookie inside the cake. Instead, you'll have a nice subtle flavor of speculoos alongside the banana. If the crumbs don't pass through a sieve, they're not fine enough.
  • Just like you would for any ordinary banana bread, fold the flour into the wet ingredients. Mixing too much will activate the gluten, making it stronger. This will result in you having a dense, unappetizing vegan Biscoff banana cake.

Nutrition

Calories: 242kcal | Carbohydrates: 46g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 337mg | Potassium: 124mg | Fiber: 1g | Sugar: 29g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg