Gluten Free Biscoff Cookie Butter Cake

If you love Biscoff cookie butter, wait until you try it baked into a cake. This gluten free Biscoff cookie butter cake is rich, warmly spiced, and absolutely delicious.

The cake itself is soft and moist with that signature cookie butter flavor all the way through. And the frosting? It’s basically whipped cookie butter on top of more cookie butter cake. It’s as good as it sounds.

I know that finding gluten free cake recipes that actually taste like the real deal can be frustrating. This one delivers. You wouldn’t even know it’s gluten free if nobody told you.

It’s a perfect cake for birthdays, gatherings, or honestly just a regular weekend when you feel like baking something special.

Let me walk you through how to make it. It’s simpler than you might think.

Why You’ll Love This Recipe

Loaded With Cookie Butter Flavor – Cookie butter is baked right into the cake AND the frosting so every single bite is packed with that warm spiced Biscoff taste.

Incredibly Moist Texture – The combo of almond flour and sour cream keeps this cake super soft and tender for days without drying out.

Tastes Just Like the Real Thing – Nobody will ever guess this cake is gluten free because it tastes just as rich and indulgent as any bakery-style layer cake.

Ingredients

For the Cake

• 2 cups Almond Flour
• 1/2 cup Gluten Free 1-to-1 Baking Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Salt
• 3/4 cup Gluten Free Cookie Butter (such as Lotus Biscoff spread)
• 1/2 cup Brown Sugar, packed
• 3 large Eggs
• 1/2 cup Sour Cream
• 1/3 cup Vegetable Oil
• 1 tsp Vanilla Extract

For the Frosting

• 1/2 cup Unsalted Butter, softened
• 1/2 cup Gluten Free Cookie Butter
• 3 cups Powdered Sugar
• 3 tbsp Heavy Cream
• 1/4 tsp Salt
• Crushed Gluten Free Biscoff Cookies, for garnish

How to Make

Step 1

Preheat your oven to 350 F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2

Whisk together the almond flour, gluten free flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.

Step 3

In a large bowl, whisk the cookie butter and brown sugar together until smooth. Add the eggs one at a time, whisking well after each. Stir in the sour cream, oil, and vanilla until combined.

Pour the dry ingredients into the wet and fold until just combined. Divide the batter evenly between the two prepared pans.

Step 4

Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 5

Make the frosting by beating the softened butter and cookie butter together until creamy and smooth, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the heavy cream and salt, then increase the speed to medium-high and beat for 2 to 3 minutes until light and fluffy.

Step 6

Place one cake layer on your serving plate. Spread a thick layer of frosting on top. Place the second layer on top and frost the top and sides of the entire cake with the remaining frosting.

Step 7

Press crushed gluten free Biscoff cookies around the bottom edge and sprinkle more on top. Refrigerate for 30 minutes to set the frosting before slicing.

My Tips

Warm the Cookie Butter Before Mixing

Cookie butter straight from the jar can be thick and stiff, which makes it hard to whisk smoothly with the brown sugar. Microwave it for about 15-20 seconds so it loosens up and blends easily.

This applies to both the cake batter and the frosting. If the cookie butter is too stiff when you beat it with the softened butter, you’ll get lumps in your frosting that are really hard to smooth out.

Weigh Your Almond Flour

Almond flour packs down a lot in the bag, so scooping it with a measuring cup can give you way more than you actually need. If you have a kitchen scale, 2 cups of almond flour should be around 192 grams.

Too much almond flour will make the cake dense and heavy instead of soft and moist. If you don’t have a scale, spoon the flour into the measuring cup and level it off with a knife instead of scooping directly from the bag.

Fold the Batter Gently

When you add the dry ingredients to the wet mixture, use a spatula and fold everything together with slow, sweeping motions. Stop as soon as you don’t see any dry streaks of flour.

Almond flour doesn’t have gluten to hold things together, and the gluten free baking flour is sensitive to overmixing. If you stir too aggressively or too long, the cake layers will come out flat and gummy instead of tender.

More Tasty Recipes

• Gluten Free Cookie Butter Stuffed Cookies
• Gluten Free Ooey Gooey Butter Cake
• Gluten Free Caramelized White Chocolate Layer Cake
• Gluten Free Dulce de Leche Cheesecake
• Gluten Free Cinnamon Crumb Cake

FAQ

How should I store this cake, and how long does it last?

Because of the sour cream, eggs, and buttercream frosting, this cake should be stored in the refrigerator. Cover it well with a cake dome or loosely with plastic wrap to keep it fresh, and it will last for up to 4 days.

Take it out of the fridge about 20-30 minutes before serving so the frosting softens up and the cake tastes its best. It is much more enjoyable closer to room temperature than straight from the fridge.