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Satisfy your sweet tooth in just 6 minutes with this super easy Biscoff mug cake recipe! All you need is a handful of simple ingredients and a microwave to make this soft, fluffy mug cake for one. This indulgent treat is filled with gooey Biscoff cookie butter and is totally irresistible!
Single-serving desserts like this homemade Biscoff mug cake are the absolute best when you’re craving something sweet! This recipe is also known as speculoos mug cake, because Biscoff spread is made from speculoos cookies. If you think this recipe sounds amazing, you should also try my peanut butter or chocolate vegan mug cake recipes!
This Lotus Biscoff cookie butter mug cake is made in your microwave in less time than it would take you to make almost any other dessert. Its cookie butter flavor and tender cake will make it your new favorite quick dessert!
👩🏽🍳 Why This Recipe Works
- Easiest dessert ever!
- Vegan recipe
- Perfect sweet treat for cake cravings
- Total comfort food
- Can be made gluten free
- Family friendly
- Prep and cooking time under 7 minutes
- Single serving indulgence
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Grab the details for ingredients and full instructions for this delicious Biscoff mug cake recipe in the recipe card at the bottom of the post.
- Biscoff Cookie Butter Spread: Biscoff spread is a cookie butter spread that is similar to peanut butter but made from crushed Lotus speculoos biscuits. Lotus Biscoff spread has a brown sugar cinnamon spice flavor.
- All-Purpose Flour: All cake needs flour for structure and rise. We used all purpose flour to give you the most fluffy cake texture for your Biscoff microwave cake.
- Brown Sugar: Add brown sugar to this Lotus Biscoff cake recipe for an even richer, sweet, and decadent flavor.
- Baking Powder: Baking powder helps this cake rise and become fluffy. Don’t skip this ingredient or you will end up with a flat cake!
- Unsweetened Almond Milk: Almond milk is used to combine all of the ingredients. Any milk can be used – regular milk, low fat milk, coconut milk – as long as it’s unsweetened and unflavored. Use a plant based milk to keep this a vegan Biscoff mug cake.
- Olive Oil: Oil helps moisten this easy recipe for microwave mug cakes. Make sure to use a light tasting oil that won’t overpower the flavor of the cake. You can also use coconut oil, melted butter, melted vegan butter or melted ghee.
It is so easy to make this Lotus Biscoff biscuits cake! Here’s how to make homemade mug cake:
Melt Biscoff Spread: Add the Biscoff spread to a microwave-safe mug and heat for 15 seconds until soft and runny.
Mix In Dry Ingredients: Add the flour, sugar and baking powder, stir with a mini whisk or wooden spoon until well combined.
Add Wet Ingredients. Add the almond milk and oil and stir until smooth.
Microwave Cake: Cook in the microwave for 1 minute. Test to see if your Lotus mug cake is cooked by inserting a skewer or a toothpick. If it needs further cooking, microwave in 10 second increments until cooked through.
Cool And Serve. Remove and allow the Lotus Biscoff mug cake to cool for 2 minutes before serving with a drizzle of Biscoff spread and a scoop of regular or vegan ice cream if desired. Serve at room temperature.
💭 Expert Tips
- Use a large mug! Ensure the mug you’re using is microwave safe (no metallic parts) and can hold at least 1½-2 cups of liquid.
- You can add a nonstick spray to your mug before adding the mixture to prevent sticking.
- You can use other oils, such as vegetable oil for this recipe. Just make sue it is a light-tasting oil or it will take over the flavor of your blondie mug cake.
- Don’t forget to melt your cookie butter spread. Melting the spread for 15 seconds makes it easier to mix it into the flour mixture.
- Adjust cooking time for your microwave, don’t overcook. All microwaves cook differently and with different strengths, so it’s best to start cooking the cake for 1 minute and then cook in additional 10 second increments. I cooked mine for 1 minute and 20 seconds however you may need to cook slightly longer or shorter depending on your machine.
- For best results, don’t overmix! You’ll end up with a tough cake if you overmix the batter.
- Gluten Free Mug Cake: To make this recipe gluten free, all you need to do is substitute gluten free flour blend for the all purpose flour. Make sure to use a flour meant for baking cakes!
- Reduce The Sugar: Use a sugar substitute for the brown sugar such as stevia or monk fruit. If you do use a sugar substitute, I recommend starting with half the amount of sugar called for and increasing as needed, since sugar substitutes are typically sweeter than regular sugar.
- Different Filling: You can use this exact recipe and replace the Biscoff spread with vegan nutella, peanut butter, almond butter, or this white chocolate hazelnut spread!
- Toppings: For more decadence, add a handful of dark chocolate chips or milk chocolate chips, crumble some Lotus Biscoff cookies on top of the cake along with a drizzle of chocolate sauce or caramel sauce, or try crushed nuts or even coconut shavings! This moist cake also tastes great with ice cream! Try it with classic vanilla ice cream, caramel nice cream, chocolate banana ice cream, or even lychee ice cream!
Lotus biscoff cake can be made in a variety of different ways, but the base recipe includes Biscoff cookies or Biscoff cookie spread, flour, sugar, eggs, butter, milk, baking powder and vanilla extract. It’s typically a layer cake, with Biscoff buttercream in between the layers of the cake. It has a sweet, vanilla & cinnamon-like flavor.
There are a few reasons why mug cakes can sometimes turn out mushy. Typically, if your mug cake is mushy, you may have added too much of one of the wet ingredients, not used enough flour, or it could be undercooked (or it was cooked at too high a power in the microwave). Try cooking it longer at a lower power, checking the cake in 10 second intervals to complete cooking and avoid overcooking it.
Cooking on too high a power can result in an overcooked outside and undercooked inside for microwaved cakes. This is because microwaves cook from the outside in. So a high power level will result in the outside getting cooked before the inside gets cooked, which gives you a dry, overcooked exterior and mushy undercooked center.
Biscoff spread is like peanut butter or nutella, you can add it to so many different foods! Its sweet, cinnamon-y flavor pairs perfectly with toast, waffles, pancakes, bagels, as a dip for fruit or crackers, or as a filling for cakes (like this easy mug cake), cupcakes or donuts. You can also use it as an ingredient in frosting, ice cream, or even cheesecake!
There are typically 3 reasons why your mug cake isn’t rising:
1) Leavening Agents: If the recipe calls for baking powder or baking soda, make sure they are fresh and have not expired (and don’t leave them out!). If they are too old or if you haven’t used enough baking powder or baking soda, the cake will not rise as it should. If your recipe doesn’t call for baking powder or baking soda, make sure to use self-rising flour instead. (Note: this Biscoff cookie cake calls for baking powder.)
2) Microwave Power: If the microwave power is too high, the cake may cook too quickly and not have enough time to rise.
3) Overmixing / Thick Batter: Overmixing the batter could make it too thick, and it might be too heavy for the leavening agents to lift, causing the cake to not rise properly.
Serve this cookie butter cake in a mug with a scoop of vanilla ice cream, drizzled with chocolate sauce, or even with a little bit of extra Biscoff spread on top. Feel free to add whipped cream or whipped coconut cream and a crumbled Biscoff cookie (or a whole cookie) as well!
Mug cakes are really best eaten immediately after being cooked in the microwave – you’ll get the best texture and flavor that way. However, if you have to store this Biscoff mug cake recipe, you can store it in the fridge in an airtight container for up to 2 days. I don’t recommend freezing this cake as it doesn’t taste the same once it’s been defrosted and reheated.
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Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
Biscoff Mug Cake
- 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.
- Ensure the mug you’re using is microwave safe and can hold at least 1½ cups of liquid.
- To make this for one person, cut all of the ingredients by half and follow the instructions as written.
- Mug cakes are best eaten as close to being cooked as possible however they can be stored, covered in the fridge for up to 2 days.
- Serve mug cakes with optional toppings such as a drizzle of biscoff spread, ice cream, whipped cream, whipped coconut cream or on its own.
- To make this mug cake vegan friendly use a vegan friendly topping to serve.
- Melting the spread for 15 seconds makes it easier when mixing it into the flour mixture.
- Any plant based or dairy milk will work in this recipe.
- Light tasting olive oil has a neutral taste and won’t overpower the mug cake however you can substitute coconut oil, melted ghee or melted butter.
- All microwaves cook differently and with different strengths so it’s best to start cooking the cake for 1 minute and then cook in additional 10 second increments. I cooked mine for 1 minute and 20 seconds however you may need to cook slightly longer or shorter depending on your machine.
- Coconut sugar or white sugar can be used instead of brown sugar.