Dairy Free Vanilla Biscoff Roll Cake
- Mixing bowls
- Kitchen scale
- Fine-mesh sieve
- 10×15-inch/25×38 cm jelly-roll pan
- Wire rack
INGREDIENTS
- 1/2 cup/150 grams Biscoff Crunch spread, melted
- 3/4 cup/200 grams smooth Biscoff spread, melted (for coating)
- 1.75 ounces/50 grams vegan white chocolate, melted, for drizzle
- 10 Biscoff cookies, finely ground, for sprinkling
Vanilla Sponge:
- 4 large eggs/200 grams
- 1/3 cup + 1 tablespoon/80 grams granulated sugar
- 3 tablespoons/40 grams oil
- ⅚ cup/100 grams all-purpose flour
- 1/2 teaspoon/2 grams baking powder
- Pinch fine salt
- 1 teaspoon vanilla extract or paste
Cream:
- 1 cup + 2 tablespoons/250 grams oat-based whipping cream
- 1 cup + 2 tablespoons/250 grams oat milk
- 2/3 cup/80 grams instant vanilla pudding mix
- 1 tablespoon granulated sugar
- 3 tablespoons Biscoff Crunch spread
INSTRUCTIONS
- Preheat the oven to 355°F/180°C (static). Line a 10×15-inch/25×38 cm jelly-roll pan with parchment and grease the paper.
- In the bowl of a stand mixer or with a hand mixer, beat the eggs and sugar until pale and ribbon-like, about 3 to 4 minutes. Add the oil and vanilla and mix briefly to combine. Sift the flour, baking powder, and salt over the batter and fold gently until smooth and uniform.
- Pour the batter into the prepared pan, spread to an even layer, and bake until the surface is just golden and springs back slightly, about 12–14 minutes. Remove from the oven, place a second sheet of parchment on top, invert onto a work surface, peel off the top paper, and roll the sponge up while still warm. Let the roll cool completely at room temperature, rolled.
- While the sponge cools, whisk the oat- or cashew-based whipping cream, oat or cashew milk, instant pudding mix, sugar, and Biscoff Crunch spread until the mixture thickens to a light, stable cream. Chill briefly if it becomes too soft to spread.
- Unroll the cooled sponge. Brush or spread the melted Biscoff Crunch (the 1/2 cup) thinly over the sponge and let it set for a minute. Spread the chilled Biscoff cream in an even layer, leaving a 1/2-inch border. Re-roll the cake tightly using the parchment to guide it, then wrap and freeze until firm, about 2 hours.
- Set the frozen roll on a wire rack over a tray. Pour the melted smooth Biscoff spread over the frozen roll to coat. Drizzle with melted vegan white chocolate and scatter the ground Biscoff cookies on top. Chill the coated roll in the refrigerator for at least 2 hours to finish setting before slicing.
- Store in an airtight container in the refrigerator for up to 3 days.
FAQ
How do I prevent my Biscoff roll cake from cracking when rolling?
It is important to roll the sponge while it is still warm and pliable, immediately after baking. Once inverted onto parchment paper, roll it up gently with the paper inside and allow it to cool in that shape. This technique helps the cake “remember” its rolled structure, making it easier to fill and reroll later without breaking. If the sponge is overbaked or left to cool flat, it will lose elasticity and crack when rolled.
Can I serve a Biscoff roll cake frozen like an ice cream cake?
Once filled and rolled, keep it in the freezer for at least 4 hours or overnight. Before serving, let it sit at room temperature for 15 to 20 minutes so the sponge softens slightly but the cream remains cold and firm. This method works especially well in warm weather, creating a refreshing dessert. Keep in mind that decoration with melted spreads should be done after freezing.
Can I make this Biscoff roll cake ahead of time?
This cake can be made ahead and stored in the refrigerator for up to 3 days in an airtight container. The best method is to prepare and assemble the roll completely, including the coating and decoration, and let it set in the fridge. If you prefer to prepare earlier, you can freeze the filled but uncoated roll for up to 2 weeks, then thaw in the refrigerator overnight before glazing with melted Biscoff spread and decorating with white chocolate and cookie crumbs.
How do I keep the Biscoff cream filling from becoming too soft?
The Biscoff cream filling relies on instant pudding mix to stabilize the plant-based cream and milk. To ensure it sets properly, whip the mixture until lightly firm but not grainy, then refrigerate for 10 to 15 minutes before spreading on the sponge. Using cold ingredients helps the cream thicken faster. If the filling still seems loose, adding an extra teaspoon of pudding mix can provide more structure. Once the cake is rolled, freezing it before coating also helps the filling stay intact.
Can I decorate the Biscoff roll cake differently?
Instead of pouring melted Biscoff spread, you could cover the roll with a thin layer of dairy-free whipped cream and sprinkle crushed cookies or shaved chocolate on top. Some bakers drizzle dark chocolate instead of white chocolate for contrast. You could also dust it lightly with cocoa powder or cinnamon for a spiced look. The key is to keep decorations light enough not to overwhelm the delicate sponge and cream filling inside.
How do I know when the sponge is baked correctly?
The sponge should be lightly golden and spring back gently when pressed in the center. Overbaking will make the cake dry and prone to cracking, while underbaking will leave it too sticky to roll. Most ovens require about 12 to 14 minutes, but it is best to start checking at 11 minutes. A thin sponge cooks quickly, so stay nearby. Avoid using a toothpick test, since the cake should remain moist and flexible, not completely dry inside.
Can I make the Biscoff roll cake gluten-free?
It is possible to make a gluten-free version of a Biscoff roll cake by replacing the all-purpose flour in the sponge with a 1:1 gluten-free flour blend that contains xanthan gum for structure. Gluten-free flours can sometimes bake faster, so watch the cake closely. Another consideration is the cookies used for garnish, since Biscoff cookies contain wheat. To keep the recipe entirely gluten-free, substitute them with gluten-free spiced cookies or omit them. The spreads are usually gluten-free, but always double-check the label.
What is the best way to slice the cake neatly?
Use a long, sharp serrated knife and dip it in hot water before each cut, wiping it dry afterward. This prevents the melted Biscoff coating from sticking and dragging down the sides. Cutting while the cake is slightly chilled but not frozen gives the best results. Avoid pressing too hard, as this can flatten the layers. Presenting slices about 1-inch thick is typical, showcasing the spiral of cream and sponge without the cake collapsing.
