“Breathe in, breathe out. Now, brew some tea and treat yourself to a slice of this magical Vegan Hazelnut-Speculoos Cake. It’s like an instant upgrade for your day!”
Picture this: the warm, cozy spices of speculoos biscuits mixed with the rich, nutty flavour of hazelnuts, all wrapped up in one irresistible dessert. It’s the kind of cake that makes you want to curl up under a blanket with a slice (or two) and savour every bite while sipping on a soothing cup of tea or hot chocolate. Whether you’re sharing it with friends or keeping it all to yourself, (no judgment!) this vegan hazelnut-speculoos cake is like a little slice of holiday magic any time of year. Trust me, once you try it, you’ll wonder how you ever lived without it!
What is speculoos?
In Austria, it’s quite common in traditional coffee houses to get a little biscuit on the side when you order a coffee. One of my favourites is speculoos — a spiced cookie that originally comes from Belgium and the Netherlands. It’s thin, super crispy and full of cozy flavours like cinnamon, nutmeg, clove, and ginger. While speculoos is tied to the holidays in its home countries, it’s become so loved that you’ll now find it year-round, often as the perfect little treat next to a cappuccino or espresso.
Main ingredients for Vegan Hazelnut-Speculoos Cake
This speculoos cake is made with a handful of simple ingredients that work perfectly together. The star, of course, is speculoos spread which brings that caramelized, spiced flavour into every bite. I’ve balanced it with flour, plant milk, baking powder and a little sugar to create a soft, fluffy texture. I’ve tested and tweaked this recipe until it turned out just right, so I definitely recommend following it closely to recreate the same delicious result at home.
- Flour (I used spelt flour)
- Soy Milk
- Oil (I used rapeseed oil)
- Sugar (I used cane sugar)
- Raw Cocoa
- Ground Hazelnuts
- Baking Powder
- Salt
- Vanilla
- Apple Cider Vinegar
- Speculoos Spread
- Speculoos biscuits
FAQ regarding this cake:
What can I use as a vegan substitute for eggs?
For a moist and fluffy vegan Hazelnut-Speculoos cake, you can swap eggs with flaxseed or chia seed eggs, applesauce or mashed bananas. Ultimately, they all work well and keep the texture just right!
Are all speculoos cookies vegan?
Most speculoos cookies are actually vegan, but it’s always good to double-check the label. Common brands like Lotus Biscoff are a safe bet!
What’s the best plant-based milk to use in this cake?
I’ve discovered that soy milk works great in cakes because it’s packed with proteins that help substitute the egg, making the cake super fluffy. However, almond or oat milk are also solid choices, it all depends on what you have on hand and your personal taste, just make sure to use one of these egg substitutes for the perfect texture.
What’s the best way to balance the sweetness and spice in a Vegan Hazelnut-Speculoos Cake?
You might notice that I often use less sugar in my recipes compared to others. That is simply because I’m not a fan of overly sweet baked goods. Specifically, in this cake, the speculoos cream already adds plenty of sweetness, so I chose to reduce the sugar in the batter. As a result, this adjustment creates a great contrast between the cake and the cream when they melt together in your mouth. However, if you prefer a sweeter taste, feel free to tweak the sugar level to suit your preference. I’ll always encourage you to find what works best for you!
How do I prevent the cake from being too dense?
To keep the cake light, avoid overmixing the batter. Also, don’t skip the leavening agents like baking powder or soda, as they’re essential for a good rise. Finally, watch the baking time closely to prevent the cake from becoming dry.
What could I serve alongside my Vegan Hazelnut-Speculoos Cake?
I can highly recommend trying out either my cold cocoa or cold brew recipes for a chilly drink to serve along this delicious cake. On the other hand a warm cup of tea in colder months also works nicely. These will all complement this cake perfectly and add to the ultimate cozy moment of indulgence we all crave and deserve sometimes!
Epic Vegan Hazelnut-Speculoos Cake, easy and so delicious
Ingredients
Cake batter ingredients
- 400 ml/ 1 ⅔ cups soy milk
- 4 tsp apple vinegar
- 200 grams/ 1 ½ cups flour e.g. spelt flour
- 160 grams/ ¾ cups sugar or up to 200 grams if you prefer it sweeter
- 100 grams/ 1 cup ground hazelnuts
- 100 grams/ 1 cup cocoa powder
- pinch salt
- 1 tsp bourbon vanilla sugar
- 4 tsp baking powder
- 110 grams/ ½ cup oil e.g. rap-seed oil
Cake Cream ingredients
- 200 ml/ ¾ cup vegan whipped cream alternative
- 4 tbsp Biscoff spread adapt to your liking
Garnishing Options
- hazelnuts
- Biscoff biscuits
- grated dark chocolate
Instructions
Cake batter instructions
- Preheat your oven to 180°C (350°F). We will start by creating a vegan buttermilk. In a bowl, mix the soy milk with apple vinegar and let it sit for 5 minutes to curdle.
- Now mix the dry ingredients. In a separate bowl, whisk together the flour, sugar, ground hazelnuts, cocoa powder, salt, vanilla sugar and baking powder.
- The next step is combining the wet ingredients. Add the oil to the vegan buttermilk and stir until well combined.
- Gradually pour the wet mixture into the dry ingredients, stirring until the batter is smooth and lump-free.
- It's baking time! Pour half of the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick comes out clean. Repeat this process with the other half of the batter, so you get two layers of cakes.
- Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before decorating them with speculoos cream and garnishing it to serve it.
Biscoff/Speculoos spread for between the two cake layers
- Once your cakes have completely cooled, spread around 3 tablespoons of Biscoff spread on top of one of the cakes. You can add more to your liking but remember that you will also add cream on top. Once you are done, place the other cake on top of this one.
Cake Cream instructions
- In a large bowl, whip the vegan whipped cream alternative until light and fluffy. Don't overdo it though as this can ruin the cream (speaking of experience).
- Now add the Biscoff spread into the whipped cream and blend it in nicely until fully combined and smooth.
- Place the Biscoff cream in the fridge for at least 15 minutes to firm up slightly.
- Once your hazelnut speculoos cake is completely cooled, spread the Biscoff cream evenly over the top.
Optional Garnish
- For extra flair, you can garnish with crushed Biscoff cookies or grated chocolate.
Storage and Freezing Tips
This cake actually keeps really well. On the counter, it’ll stay fresh for about 2–3 days if you pop it in an airtight container. If you want it to last a bit longer, just keep it in the fridge and it’ll be good for up to 5 days. And yes, you can totally freeze it! I usually wrap slices in a bit of foil or pop them in a freezer bag, that way I can grab one whenever I crave it. It’ll keep in the freezer for up to 2 months and still taste just as good once it’s thawed. That being said…whenever I bake it for birthdays, it doesn’t survive a single day anyway.
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂
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