Biscoff Battenberg is a modern take on a 70s classic

The 1970s came and they wanted to get back to their dessert creativity. As luck would have it, they're now ours, as Battenberg is having his "moment" and now we've discovered a mouth-watering new twist on the iconic cake. Food blogger Beth, who runs an account called Vecreation, has come up with Lotus Biscoff versions of traditional recipes that are not only kitschy, but also delicious. Oh, did I mention it’s vegetarian? But the question is, how to make Biscoff Battenberg cookies?

Biskov has long been a friend of bakers, especially those who try to avoid animal products in their recipes. Whether it's vegan Biscoff gummies, cupcakes, or just plain old cookies themselves, Lotus has all your cruelty-free snacking needs covered.

As you may have guessed, Vecreation's blog is dedicated to vegan recipes, and this cake is one of many exciting treats shared there. There’s also vegan fudge and a vegan Charlie Caterpillar cake.

But back to Battenberg. Like regular Battenbergs, this bake is a bit laborious, as you need to make two sponges to create the checkerboard look. On top of that, you also need to master the art of fondant icing. I can assure you that while this is a slightly time-consuming recipe, it's not too difficult and you'll enjoy your time once it's done.

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raw material:

Biscoff Sponge:

  • 150g plain flour
  • 70g light brown fondant
  • 1/2 teaspoon cinnamon
  • 60g Biscoff sauce
  • 1 teaspoon baking powder
  • 130g oatmeal barista milk
  • 80g Biscoff sauce
  • 2 teaspoons sunflower oil

Vanilla sponge:

  • 150g plain flour
  • 70g caster sugar
  • 60 g Naturli vegan cubes (or butter)
  • 1 1/4 teaspoons baking powder
  • 105g oatmeal barista milk
  • 1 tablespoon Dr Oetker Madagascar Vanilla Extract
  • 1 tablespoon lemon juice

Biscoff Gummies:

  • 220g powdered sugar
  • a pinch of cinnamon
  • 80g Biscoff sauce
  • 60g liquid glucose/glucose syrup
  • 1 tablespoon water
  • 5 tablespoons Biscoff sauce for filling


step 1

Biscoff Sponge:

  1. Preheat oven to 150C
  2. Prepare two 2-pound loaf tins, grease and line with baking parchment. If you don't have loaf tins, you can separate 8-inch square cake tins and line them up so you can bake them in the same tin at the same time.
  3. Add the flour, sugar and cinnamon to a bowl, mix then add 60g Biscoff paste and rub it in with your fingers until the mixture resembles fine crumbs. Add baking powder and mix well.
  4. Over low heat, melt together 130 g of milk and 80 g of Biscoff sauce, stir well, add sunflower oil and stir. Add the wet mixture to the flour and stir until just combined.
  5. Pour the batter into the baking dish and bake until firm to the touch in the center, (about 30 minutes) Do not overbake, the sponge will dry out quickly.
  6. When ready, allow to cool.

Step 2

Vanilla sponge:

  1. Combine the milk, lemon juice and vanilla and stir to curdle the milk.
  2. Add the flour and sugar to a bowl, mix, then add the vegan cubes (or butter) and rub in with your fingers until the mixture resembles fine crumbs. Add baking powder and mix well.
  3. Add the milk mixture to the flour and stir until combined.
  4. Bake and cool as above.

third step


  1. In a bowl, mix together the powdered sugar, cinnamon and biscuits and knead into fine crumbs.
  2. Add the liquid glucose and water and mix by hand (this is a mess, so if you have a blender, use it.)
  3. Knead the mixture until just combined and you have beautiful Biscoff fudge! Cover it or wrap it in plastic wrap.

the fourth step

For the sake of convenience (and this won't descend into complete chaos), it would be better if you watch the assembly instruction video shared on the Vecreation blog.

Now all you need to do is turn on the kettle and start eating.