Biscoff Fault Line Cake Recipe


for the cake

  • 480ml of dairy-free milk (I use unsweetened almond milk)
  • 2 teaspoons of apple cider vinegar
  • 420g of self-raising flour 
  • 2 tablespoons of cocoa powder
  • 470g of golden caster sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 120g of coconut oil (melted)

for the buttercream

  • 210g of dairy-free butter
  • 600g of icing sugar
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of dairy-free milk (I use unsweetened almond)
  • Cocoa powder
  • Biscoff spread (melted)



  1. Preheat the oven to 180 degrees Celsius and oil three 6 inch cake pans.
  2. Whisk together the dairy-free milk and apple cider vinegar in a mixing bowl until thoroughly blended. Allow 10 minutes for the curd to curdle. As a result, a vegan ‘buttermilk’ is created.
  3. Sift together the flour, cocoa powder, sugar, baking powder, and bicarbonate of soda in a large mixing basin. To blend, whisk everything together thoroughly.
  4. In a separate bowl, mix together the melted coconut oil and the ‘buttermilk.’
  5. Combine the wet and dry ingredients in a mixing bowl.
  6. Fill the lined cake pans with equal quantities of batter. Remove any air bubbles by tapping the tins on the surface.
  7. Place the cakes in the middle of a preheated oven and bake for 28-30 minutes. When you stick a knife or skewer into them and it comes out clean, and they are springy to the touch, you know they’re done.
  8. Allow the cakes to cool completely on a cooling rack. Place them in a covered container once they’ve cooled to preserve them fresh before icing.


  1. Cream the butter on high in a bowl/stand mixer, then add the icing sugar and vanilla extract.
  2. Separate the buttercream into two bowls.
  3. To prepare the chocolate buttercream for the filling, add some cocoa powder to one of the bowls.
  4. Stack the cake and fill it with chocolate buttercream. Drizzle some Biscoff in between the layers and serve (optional).
  5. Crumb cover the entire cake in chocolate buttercream and chill until firm. It will take around one hour to complete this task.

How to create the fault line with buttercream

  1. Apply a thick layer of buttercream to the cake’s exterior center.
  2. Break apart Biscoff cookies and press them into the creamy buttercream. Altering them such that they precisely fit next to one other.
  3. Apply a thick layer of buttercream to the top and bottom of the cake, leaving the cookies visible, and smooth down the buttercream with a cake scraper or big spatula. To avoid scraping the cookies, the buttercream should be thick.
  4. Use edible gold to paint the buttercream’s borders (the fault line) (optional). To finish, I piped swirls around the top of the cake using leftover buttercream and a piping bag equipped with a medium open star tip nozzle, then sprinkled on more Lotus cookies and cookie crumbs. Serve immediately or store in an airtight jar in the refrigerator; the buttercream will thicken up as it cools. It’s best if you consume it within a few days!

Source: The Little Blog Of Vegan

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