This Biscoff Coffee Cake is soft, buttery, and bursting with warm cinnamon and caramel flavor from crushed Biscoff cookies baked right into the batter. A thick layer of cookie crumble topping melts into every bite, giving the cake that perfect bakery-style texture — moist on the inside and slightly crisp on top. Drizzle it with a touch of powdered sugar glaze for the ultimate cozy treat. Whether you’re serving it for brunch, dessert, or alongside your morning coffee, this cake is guaranteed to impress every cookie lover.
Ingredients
Biscoff Coffee Cake
- 1 cup almond milk or oat milk (regular milk works too)
- ½ cup melted vegan butter (or regular butter)
- 2 teaspoon vanilla extract
- 1 cup maple syrup
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour (or gluten-free all-purpose flour; King Arthur Measure-for-Measure recommended)
- 3 teaspoon cinnamon
- ½ cup crushed Biscoff cookies (see FAQs for gluten-free options)
Crumble Topping
- ? cup crushed Biscoff cookies
- 2 tablespoon melted butter or coconut oil
- ¼ cup sugar
- ? cup flour
Glaze
- ½ cup powdered sugar (optional, for drizzle)
- 1 tablespoon powdered sugar
Biscoff Cake Instructions
Preheat the oven to 350°F (175°C). Lightly grease a square (8x8-inch or 9x9-inch) or round (10-inch to 12-inch) baking dish with nonstick spray.
Make the batter: In a large mixing bowl, whisk together the melted butter, maple syrup, milk, and vanilla until smooth. Add the baking powder, baking soda, flour, and crushed Biscoff cookies. Stir until just combined — do not overmix.
Transfer to the pan: Pour half of the batter evenly into the prepared baking dish. Top with cinnamon and then pour the remaining half of the batter on top evenly.
Prepare the crumble: In a small bowl, mix together the crushed Biscoff cookies, sugar, flour, melted butter, and milk until crumbly. Sprinkle evenly over the batter.
Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze: Let the coffee cake cool slightly before drizzling with powdered sugar glaze. Slice and serve warm!
Frequently Asked Questions
Store the coffee cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm individual slices in the microwave for 10–15 seconds before serving.
Yes! Use a gluten-free all-purpose flour blend like King Arthur Measure-for-Measure and swap the Biscoff cookies for gluten-free speculoos-style cookies or crushed cinnamon graham crackers for a similar flavor.
Biscoff cookies are not gluten-free as they contain wheat. If you're looking for gluten-free replacements with a similar spiced flavor, here are some specific brand recommendations:
Schär Gluten-Free Speculoos Cookies
These are one of the closest replacements for Biscoff cookies. They're spiced and crisp, perfect for desserts or eating on their own.
Simple Mills Sweet Thins (Honey Cinnamon or Chocolate Brownie)
While not speculoos cookies, their Honey Cinnamon flavor has a similar warm spice profile.
Partake Cookies (Ginger Snap)
Gluten-free, vegan, and allergen-friendly. These cookies are spiced and crispy, making them a great substitute for recipes or snacking.
Trader Joe’s Gluten-Free Ginger Snap Cookies
These have a spiced flavor and are crisp, like Biscoff.
Yes! Try our Biscoff Cookie Banana Bread here!
Biscoff Coffee Cake
Ingredients
Biscoff Coffee Cake Ingredients
- 1 cup almond or oat milk regular milk will also work
- ½ cup melted vegan butter regular butter will also work
- 2 teaspoon vanilla extract
- 1 cup maple syrup
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 cup all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup crumbled biscoff cookies or gluten-free alternative
- 3 teaspoon cinnamon
Coffee Cake Crumble
- ⅔ cup crushed biscoff cookies
- 2 tablespoon melted butter or coconut oil regular or vegan
- ¼ cup sugar
- ⅓ cup regular all purpose flour
Frosting
- ½ cup powdered sugar
- 1 tablespoon milk regular or non-dairy
Instructions
Biscoff Coffee Cake Instructions
- Preheat oven to 350. Grease your baking pan with non-stick spray.
- Prepare the crumble topping in a small mixing bowl by mixing the crushed biscoff cookies, sugar, melted butter, and flour together.
- In a large mixing bowl, mix almond or oat milk, melted butter, vanilla, maple syrup, baking soda, and baking powder together.
- Then, mix in flour. Pour biscoff cookie crumbles on top of the batter and use a spoon to fold it in. Pour half of the batter into a sqaure or round cake pan, top with cinnamon, and then pour the remaining batter on top. Pour the crumble over the entire unbaked cake.
- Bake the biscoff coffee cake for about 30 minutes until it is golden or until you can stick a toothpick into the center and it comes out clean.
- Let the cake cool for about 5 or 10 minutes and then drizzle the frosting on top.
Samantha says
Coffee cake tasted amazing! I was shocked it contained no egg.
I had to cook it for nearly 55 minutes in a glass 8x8 pan though, for it to cook through. The center was nowhere near cooked at 35 minutes. To avoid burning, I covered the top with tinfoil, but the bottom became overcooked and slightly chewy. The rest was perfection.
My mother likes Biscoff cookies now 🙂