Biscoff Mug Cake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.The best kind of dessert is the kind you do not have to share, like my Biscoff mug cake. I make this mug cake with creamy Biscoff cookie butter, all-purpose flour, and almond milk for a soft, fluffy dessert that is ready in only 6 minutes! It is rich, gooey in the center, and made entirely in the microwave. This single-serving dessert is the ideal fix for my cravings.
Mug cakes are one of my favorite ways to create warm desserts in minutes. This is a version inspired by my vegan mug cake, which is equally indulgent. Since they are so quick and easy to make, I recommend trying both today! This version highlights the distinctive deep caramelized spice flavor of Biscoff spread in the form of a tender cake.
I first developed this recipe late one night, after everyone had gone to bed. The dessert craving was unreal, but I did not have the time or energy for a sink full of dishes. I appreciate desserts such as this one that balance indulgence with simplicity, much like my chocolate almond milk pudding. I was able to make my Biscoff mug cake quickly and quietly, and enjoy it in solitude. I forgot that my husband has the nose of a bloodhound, and came creeping into the kitchen, lured by the smell of sweet spices. And no, I did not share. I made him his own one. Ha!
👩🏽🍳 Why I Love This Recipe
I love this recipe because it transforms a spoonful of cookie butter into a soft, airy cake in minutes. It is the stuff of magicians! Biscoff mug cake is ideal for late-night cravings, quick celebrations, and as a solo dessert without having to bake an entire cake. The texture is tender with a slightly molten center, making every bite satisfying.
The structure of this mug cake is held thanks to the flour, baking powder, and just enough oil for moisture. I melt the cookie butter first, allowing it to blend into the batter smoothly, creating a well-dispersed flavor. Cooking in short bursts, in the microwave, ensures the center cooks without drying out.
For me, this is the best kind of quick dessert. I also love that I can serve it in individual mugs. A few years ago, at a family celebration, I brought a large dessert for everyone to share. I cannot remember what the dessert was, or even what the occasion was, but what I do remember is my kids arguing over a specific piece that they both wanted. My Biscoff mug cake has made that a problem of the past. Mostly. They are still siblings after all. Ha!
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🥘 Ingredients
For this recipe, I use a handful of ingredients that I almost always have in my kitchen on any given day.
Biscoff cookie butter: This is what holds all the flavor. I melt it to infuse the rest of the cake with the spiced caramel flavor.
All-purpose flour: The flour gives my cake structure and a light crumb.
Brown sugar: I add brown sugar for a deeper sweetness.
Baking powder: This is what I use to ensure my cake rises and becomes fluffy.
Unsweetened almond milk: I use plant milk to bring the batter together while keeping it dairy-free.
Olive oil: I use a light olive oil to keep the cake moist, without an overpowering scent.
🔪 How To Make
I prepare and cook this entire dessert in one mug, which makes cleaning up an absolute dream!
Melt cookie butter: First, I add the Biscoff spread to a microwave-safe mug and heat it briefly until soft and runny.
Mix dry ingredients: Next, I stir in the flour, brown sugar, and baking powder until well combined.
Add wet ingredients: Then, I pour in the almond milk and oil, stirring gently until the batter is smooth.
Microwave carefully: I cook the cake for about 1 minute, then check the doneness with a toothpick. If needed, I continue cooking in 10-second increments until done.
Cool and serve: I let the cake rest for 2 minutes before adding extra cookie butter or a scoop of ice cream.
💭 Expert Tips
My #1 Secret Tip for this Biscoff mug cake recipe is to slightly undercook the cake by a few seconds. Microwave heat continues to cook the center even after it stops. I take it out just before it looks fully set, to keep the center a bit gooey.
Other Tips To Keep In Mind:
- Use large mugs: I choose a mug that holds at least 2 cups to prevent overflow.
- Stir gently: I always keep a light hand when stirring, so that I do not overwork the gluten in the flour.
- Use gloves: Even though I am not using an oven, this cup will still be too hot to touch without heat protection.
- Light oil choice: I always make sure to use an oil with a neutral flavor and smell so that the cookie butter remains the headlining act.
📖 Variations
I have tried and tested several variations of this mug cake recipe, and these are the ones I think you should try:
Go gluten-free: For this version, I replace the flour with ¼ cup of gluten-free baking blend. Biscoff cookie butter is also not gluten-free, so it is best to substitute it with an alternative.
Nut butter center: For a truly molten center, I like adding 1 tablespoon of nut butter into the middle. I like using an almond cinnamon blend, while my kids are more sophisticated and prefer macadamia nut butter.
Chocolate surprise: I stir in 1 tablespoon of dairy-free chocolate chips for added richness. I make a marbled version for my husband, which uses dark and white chocolate chips.
🍽 Serving Suggestions
This Biscoff mug cake pairs perfectly with a scoop of my caramel nice cream. I make sure to add it on top and let it soak into the cake for a lovely cake pudding hybrid. Or if I want something to wash it down with, a warm cup of my Biscoff latte is what I am reaching for. This is made to be paired with this mug cake. You must try it!
Last 4th of July, I decided to lay out a buffet of desserts best suited to individual containers. Along with the variety of mug cakes, I also served my peanut butter chia pudding for a healthy dose of fiber, my protein powder mug cake for those wanting to hit the gym the next day, and frozen wine slushies for the grown-ups. There was plenty enough for everyone, but that did not stop my friend from attempting to grab one of each at the same time. I am pretty sure I even saw her try to put one in her pocket. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftovers, if any, covered in the refrigerator for up to 2 days, though it tastes best fresh.
Freezing: I do not recommend freezing this dessert as the texture changes after thawing.
Reheating: I warm it in the microwave for 10 to 15 seconds to soften it before serving.
❓Recipe FAQs
Why did my mug cake turn out rubbery?
This is usually a result of overmixing or overcooking. Overmixing develops too much gluten in the flour, which leads to a dense texture. This is why I make sure to stir gently and cook in short bursts.
What do I do if my cake is too dry?
I like to reintroduce moisture to my dry cake by soaking it in a kind of glaze. What I do is heat a ¼ of plant-based milk, with ½ teaspoon of sugar, and a speck of vanilla extract. Then I prick holes in my cake and brush my milk mixture over it until it is absorbed.
Is Biscoff cookie butter gluten-free?
No, this cookie butter is not gluten-free. But if I am making a gluten-free version, I substitute the all-purpose flour for a gluten-free flour blend, intended for baking cakes. Then, instead of the Biscoff cookie butter, I use 3 tablespoons of my homemade gluten-free vegan Nutella.
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🎥 Watch How to Make It
Biscoff Mug Cake
The best kind of dessert is the kind you do not have to share, like my Biscoff mug cake. I make this mug cake with creamy Biscoff cookie butter, all-purpose flour, and almond milk for a soft, fluffy dessert that is ready in only 6 minutes! It is rich, gooey in the center, and made entirely in the microwave. This single-serving dessert is the ideal fix for my cravings.
Servings: 2 people
Calories: 299kcal
Ingredients
- 3 tbsp biscoff spread
- 4 tbsp all-purpose flour
- 2 tbsp brown sugar
- ¼ tsp baking powder
- 3 tbsp unsweetened almond milk
- 1 tbsp light tasting olive oil
Instructions
- Add the biscoff spread to a microwave safe mug and heat for 15 seconds until soft and runny.
- Add the flour, sugar and baking powder, stir until well combined.
- Add the almond milk and oil and stir until smooth.
- Cook in the microwave for 1 minute. Test to see if the mug cake is cooked by inserting skewer or toothpick. If it needs further cooking, cook in 10 second increments until cooked.
- Remove and allow the mug cake to cool for 2 minutes before serving with a drizzle of biscoff spread and a scoop of ice cream if desired.
Notes
- My #1 Secret Tip for this Biscoff mug cake recipe is to slightly undercook the cake by a few seconds. Microwave heat continues to cook the center even after it stops. I take it out just before it looks fully set, to keep the center a bit gooey.
- Use large mugs: I choose a mug that holds at least 2 cups to prevent overflow.
- Stir gently: I always keep a light hand when stirring, so that I do not overwork the gluten in the flour.
- Use gloves: Even though I am not using an oven, this cup will still be too hot to touch without heat protection.
- Light oil choice: I always make sure to use an oil with a neutral flavor and smell so that the cookie butter remains the headlining act.
Nutrition
Serving: 0.5cake | Calories: 299kcal | Carbohydrates: 35g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 34mg | Potassium: 83mg | Fiber: 0.5g | Sugar: 19g
I love everything about this! So quick and easy!
Thank you Jess! 🙂
I love biscoff spread and can’t wait to share this with my family and it’s perfect for small dinner party!
Yes! You will love this recipe Whitney!
Biscoff has to be one of the best flavors ever! Love this mug cake. It was a hit with our family this past weekend. Thanks for an awesome recipe!
So happy to hear that Dana!! Thanks for letting me know!
I have so much love for this recipe, it’s unreal! Perfect dessert for one when I cannot be bothered to cook anything big!
Yes!! Thanks Ieva – glad you liked it!