Biscoff Mug Cake
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!
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
- 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.
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