The Best Biscoff Vegan Marble Cake You’ll Ever Bake

Moist, tender, and laced with ribbons of spiced cookie butter and cocoa, this vegan marble cake is the perfect centerpiece for dessert lovers who want something elegant and plant-based. With no eggs or dairy, it delivers indulgence with clean, simple ingredients—ideal for tea time, brunch, or a sweet afternoon treat.

Why You’ll Love This Recipe

Beautiful Swirls: A mix of rich chocolate and spiced cookie butter in every slice.
Completely Plant-Based: No eggs or dairy—just wholesome, cruelty-free ingredients.
Simple to Make: Easy batter, one pan, and no fancy tools required.
Soft and Moist: Bakes up perfectly with the ideal crumb every time.

Ingredients

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• ¾ cup unsweetened non-dairy milk (like almond or oat)
• 1 tsp apple cider vinegar
• ½ cup brown sugar or coconut sugar
• ⅓ cup neutral oil (like avocado or canola)
• 1 tsp vanilla extract

Flavor Add-Ins

• ¼ cup cookie butter (melted slightly if firm)
• 2 tbsp unsweetened cocoa powder
• 1–2 tbsp non-dairy milk (only if needed to thin batters)

Instructions

Prepare the Pan and Oven

• Preheat oven to 350°F (175°C).
• Line a loaf pan with parchment or lightly grease it.

Mix Wet and Dry Ingredients

• In a small bowl, combine non-dairy milk and vinegar. Let sit for 5 minutes to curdle.
• In a larger bowl, whisk together flour, baking powder, baking soda, and salt.
• Stir in sugar, oil, vanilla, and milk mixture until just combined. Don’t overmix.

Divide and Flavor the Batter

• Divide the batter evenly into two bowls.
• Stir the melted cookie butter into one bowl.
• Mix the cocoa powder into the other bowl. Add a tablespoon of milk if too thick.

Layer and Swirl

• Alternate scoops of each batter into the loaf pan.
• Use a knife or skewer to gently swirl through the batter for a marble effect.

Bake

• Bake for 45–50 minutes or until a toothpick comes out clean from the center.
• Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Information (Per Slice, Approximate)

Calories: 210 | Carbs: 28g | Protein: 2g | Fat: 10g | Fiber: 1g | Sugar: 12g

Tips for Success

• Use Runny Cookie Butter: If it’s too thick, microwave it briefly to make swirling easier.
• Don’t Over-Swirl: Too much mixing will muddy the pattern—go lightly.
• Check Early: Ovens vary—check for doneness at 45 minutes.
• Store Smart: Wrap tightly and store at room temperature for up to 3 days, or freeze slices for later.

Why This Recipe Works

• Perfect Texture: The vinegar and baking soda help create lift and lightness without eggs.
• Flavor Harmony: The spiced cookie butter and cocoa balance each other with sweet, earthy notes.
• Visual Appeal: Each slice is uniquely marbled, making it as pretty as it is tasty.
• Crowd-Friendly: Whether you’re vegan or not, this cake wins everyone over.

This Biscoff-inspired vegan marble cake is your answer to an elegant, rich dessert that doesn’t rely on animal products. With beautiful swirls and crave-worthy flavor, it’s the kind of cake that feels special yet easy enough to make any day of the week.