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Vegan Speculaas

Makes: about 25 biscuits Prep time: 15 minutes (+ chilling 1–2 hours) Bake time: 12–15 minutes
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Ingredients
  

Dry ingredients:

  • 250 g plain flour
  • 1 tsp baking powder
  • 100 g light brown sugar or coconut sugar for deeper caramel flavour
  • pinch salt

Speculaas spice (1 raised tbsp)

  • 1½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground white pepper optional but authentic

Wet ingredients:

  • 100 g vegan butter or margarine cold but pliable
  • 2 tbsp plant milk almond, oat, or soy
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions
 

  • Mix dry ingredients: In a large bowl, combine flour, baking powder, sugar, spices, and salt.
  • Add fat: Rub or cut in the vegan butter with your fingers or a pastry cutter until the texture resembles coarse crumbs.
  • Bind: Stir in the plant milk, syrup, and vanilla until a smooth, firm dough forms.
  • If it feels dry, add 1–2 tsp more milk.
  • Don’t overmix — you want to preserve the crisp texture.
  • Chill: Wrap the dough and refrigerate at least 1 hour (overnight is best — the spices deepen beautifully).
  • Shape:
  • Roll out on a lightly floured surface to 4–5 mm thick.
  • Cut into rectangles or use traditional wooden speculaas moulds.
  • Re-roll scraps once.
  • Bake:
  • Preheat oven to 175 °C (fan 160 °C).
  • Place biscuits on a parchment-lined tray and bake 12–15 minutes, until firm and lightly browned at edges.
  • Cool: Leave on the tray 5 minutes, then transfer to a rack. They crisp fully as they cool.

Notes

Variations
Almond-topped speculaas: Press blanched almond slices onto the tops before baking.
Filled speculaas: Sandwich two thin layers with almond paste (made from ground almonds + sugar + lemon zest + plant milk), bake 5 minutes longer.
Belgian-style speculoos: Replace half the brown sugar with white, omit cloves, and add a pinch more cinnamon for a lighter caramel note.
Storage
Keeps for 2–3 weeks in an airtight tin. Flavour actually improves after a couple of days.
Tried this recipe?Let us know how it was!