It is an easy Lotus biscoff cake recipe that requires only 4 ingredients. Make this crowd-pleasing cake to celebrate your blissful moments!! Enjoy the crunchiness of Lotus biscoff in each bite!
This biscoff cake recipe is inspired by my other Parle G biscuit cake on this blog!
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Background
The Lotus biscoff, famous Belgian biscuits, are so yummy I believe they are an all-time favorite snack! One can keep eating them like anything! But these days, everybody is so obsessed with biscoff cake that I wonder what is so special about this cake that I did not know. So, I decided to make this cake with no cream to get a low-calorie recipe.
The recipe is too simple to make by combining all the ingredients and baking them. The cake is finally covered with a crunchy biscoff spread that gives this delicacy an irresistible caramelized taste of Lotus biscoff and its crunchiness in every bite. The cake is super delicious, and you want to go more. I know you are going to bake it again!
Guys, festive vibes are all around! Especially, a most awaited Christmas is coming nearer. I wonder if you are searching for quick and easy sweet treat recipes. I recommend checking these recipes on the blog; choco pillow bites, coconut rolls, nutty bars, jelly cakes, Christmas tree cake, and rainbow cake for kids!
Reasons you will💖this recipe
- It tastes so crunchy and delicious that you can't resist.
- An egg-free recipe-perfect for vegetarians.
- Low in calories as compared to cream-filled ones.
- No flour, no oil, and only 4 ingredients are enough to make this cake.
- It is an easy recipe that won't take much effort to prepare.
- There is no need to top up with the cream as the cake is so yummy.
- It stays fresh for many days if stored in the refrigerator.
Ingredients
To make a Lotus biscoff cake, you need only 4 ingredients. These are:
- Lotus biscoff spread- I use the crunchy spread for extra crunchiness in this recipe.
- Baking powder - baking powder acts as a raising agent.
- Lotus biscoff - needless to mention the key ingredient of the Lotus cake is this super yummy, crunchy lotus biscoff.
- Yogurt- use full-fat yogurt, as the recipe does not include any other fat source.
See the recipe card for quantities.
Instructions
For the full recipe, check out the video below.
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Here's how to make egg-free Lotus biscoff cake:
- Crush Lotus biscoff into coarse crumbs using a chopper or food processor. Add Lotus biscoff crunchy spread, yogurt and baking powder to it and combine well.
- Pour this mixture into a lined baking tray and bake for 30-35 minutes at 180 degrees centigrade or until an inserted skewer comes out clean. Let it cool down to room temperature.
- Melt Lotus biscoff crunchy spread in a separate bowl using a microwave for a minute. Pour this melted spread over the cooled cake and spread it uniformly.
- Allow it to settle for 20-30 minutes. Cut into slices and serve. (see the image below)
Substitutions
- Instead of yogurt, you can also use milk.
- Use a regular Lotus spread if the crunchy one is unavailable.
Variations
- Decorate the cake with biscoff on top of the cake.
- Sprinkle crushed biscoff over the cake coating if you are using regular biscoff spread instead of crunchy spread for the cake coating.
- Use coconut milk for vegan-friendly options.
- If you like a sweeter and creamier version, cut the cake horizontally into two halves. Sandwich with your favorite cream, and you are ready with a two-layered biscoff cake!!
Storage
Store the cake in the refrigerator. It stays fresh for many days.
Tips
- Crush biscuits to a little coarse to create texture in the cake.
- Cool the cake before removing it from the cake tin.
- Make use of a cooling rack to cover the cake with a spread.
- Always place the parchment paper underneath the cooling rack before pouring the spread over the cake to avoid a mess.
- Warm biscoff spread enough to make it spreadable.
- Spread the melted biscoff spread uniformly and gently with no pressure.
- Give the cake sufficient time to set the spread before serving.
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Recipe
Easy Lotus Biscoff Cake
Equipment
- Blender/ Food processor
- Oven
- Microwave
- mixing bowl
- Baking tin
- Spatula and spoon
- baking sheet
Ingredients
- 250 g Lotus Biscoff
- 1 cup Yogurt
- 100 g Lotus biscoff crunchy spread
- 1 teaspoon Baking powder
- 150 g Lotus biscoff crunchy spread for cake coating.
Instructions
Cake preparation
- Crush Lotus biscoff into coarse crumbs using a chopper or food processor.
- Combine crushed biscoff, spread (100 g), yogurt, and baking powder in a mixing bowl.
- Pour this mixture into a lined baking tray and bake for 30-35 minutes at 180 degrees centigrade or until an inserted skewer comes out clean.
- Cool completely before removing from the tin.
Decorating the cake
- Microwave Lotus biscoff crunchy spread in a bowl for a minute to melt it. Mix well.
- Pour this warm spread over the cooled cake placed on the rack, and spread it uniformly.
- Allow it to set for 20-30 minutes.
- Cut and serve the best ever the crunchiest Lotus biscoff cake!
Video
Notes
- Crush biscuits to a little coarse to create texture in the cake.
- Cool the cake before removing it from the cake tin.
- Make use of a cooling rack to cover the cake with a spread.
- Always place the parchment paper underneath the cooling rack before pouring the spread over the cake to avoid a mess.
- Warm biscoff spread enough to make it spreadable.
- Spread the melted biscoff spread uniformly and gently with no pressure.
- Give the cake sufficient time to set the spread before serving.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 362 |
| % Daily Value* | |
| Total Fat 17.5g | 22% |
| Saturated Fat 5.5g | 28% |
| Cholesterol 2mg | 1% |
| Sodium 223mg | 10% |
| Total Carbohydrate 45.1g | 16% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 25.3g | |
| Protein 4.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 66mg | 5% |
| Iron 0mg | 1% |
| Potassium 72mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Source: Very well | |
| Note: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used. | |
Nutrition
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