Biscoff Mug Cake

5 from 5 votes

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.

Prep Time5

Cook Time1

Total Time6

Course: Dessert

Cuisine: American, Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 299kcal

Author: Anjali Shah

Ingredients

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.

Video

https://youtu.be/z4qIDSxc_rY

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