This heavenly Biscoff mug cake is the perfect single-serving dessert! A great way to satisfy your craving for a Biscoff treat!
Whenever a major craving kicks in, I want to make something that’s super quick and easy! Mug cakes are perfect for such an occasion! And if you love Biscoff recipes, you'll love this Biscoff mug cake recipe!
This Lotus Biscoff mug cake is absolutely delicious and it’s so easy to whip up in no time!
Love Biscoff spread as much as I do? Check out some more Biscoff recipes here!
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WHY THIS RECIPE WORKS
- It’s quick. This mug cake recipe is ready in under 5 minutes!
- Only has a few ingredients. You only need a handful of ingredients!
- It’s moist, fluffy and tender. This mug cake is not hard or rubbery. You’ll really be surprised!
- It’s eggless. This recipe is without any eggs, so it’s perfect for anyone who doesn’t eat eggs or is allergic to them! Also, I never add eggs to my mug cakes because I find they become too rubbery and a bit smelly!
- Perfect dessert for one. If you only want to make a single serving, this recipe is ideal.
What does this Biscoff mug cake taste like?
This lotus mug cake is light, fluffy and moist. It’s not at all dense, hard or rubbery. What I love the most, though, is the amazing Biscoff flavor - that incredible caramelly, cookie butter combination! I like adding some whipped cream on top!
WHAT YOU NEED TO MAKE THIS RECIPE
Biscoff mug cake ingredients
- Biscoff cookie butter: I use Lotus Biscoff cookie spread, the creamy kind. You can also use the crunchy version. If you can’t find Biscoff spread, you can replace it with a similar cookie butter or Speculoos brand.
- Sugar: I use light brown sugar, but you could use regular sugar, instead. Brown sugar pairs so well with Biscoff!
- Flour: I use all purpose flour. You could use self-rising flour, in which case you wouldn't need the baking powder.
- Oil: I use light vegetable oil to make the cake moist.
- Baking powder: I use a little to help give the cake a nice lift.
- Milk: I use regular milk, but you could also use plant-based milk.
- Salt: I use a bit to balance all the flavors.
You also need a mug, of course! I like using a large mug so that the cake doesn't overflow.
TOP TIP
Did you know that Lotus Biscoff spread and cookies do not contain any animal products? That means they’re suitable for vegetarians and vegans!
HOW TO MAKE THIS RECIPE
Step-by-step instructions
STEP 1
Put all the ingredients in a mug and stir well. You don't need to melt the Biscoff spread first. I like using a fork to mix everything.
STEP 2
Then cook it in the microwave until the cake is set. My microwave oven is 1000 watts and it took 1 minute and 30 seconds.
Recipe notes
Serving Tips
- Like I said, I love this mug cake with some whipped cream on top, but it is also amazing with a scoop of vanilla ice cream!
- For more texture, add 1 or 2 Lotus Biscoff cookies to the batter before putting it in the microwave.
- You could also just add some more melted Biscoff spread and some crushed Biscoff cookies on top, of course!
Storage Tips
I never have any leftovers with this dessert so I don’t store it. However, you could store it in the refrigerator for up to a day and reheat it in the microwave the next day for about 10 seconds.
I have never frozen a mug cake before so I’m not sure if it’s suitable for freezing. Mug cakes are so easy to make that there’s no real need to freeze them, in my opinion.
VARIATIONS
Make it vegan!
For a vegan Biscoff mug cake, just replace the milk with your favorite plant-based milk.
Make it chocolatey!
- Drizzle some homemade chocolate syrup on top!
- Add a tablespoon of Nutella to the cake batter!
- Stir some mini chocolate chips in the batter before cooking!
Make it nutty!
Add some chopped nuts to the batter or on top after it’s cooked. Walnuts or pecans would go nicely!
Make it spicy!
A touch of cinnamon or some freshly grated nutmeg will give it a spicier flavor.
TIPS FOR SUCCESS
- For best results, use a digital scale or measuring spoons for all the ingredients.
- Don’t overcook it in the microwave or it’ll get hard!
- Make sure you don't overfill your mug! Pick a mug that has a capacity of at least 7-8 oz. (200-230g).
- This recipe is based on my microwave oven which is 1000 watts and it took 1.5 minutes. If your microwave is more than 1000 watts, you may need to reduce the cooking time by 20-30 seconds.
- Since all microwaves are different, make sure you keep an eye on the mug cake so it doesn’t spill over.
TOP TIP
No microwave? No problem! Put it in an oven safe bowl and bake it in the oven at 350F for about 10 minutes, or until a toothpick inserted in the middle comes out clean.
FREQUENTLY ASKED QUESTIONS
Biscoff spread or speculoos spread is a sweet spread made with Lotus Biscoff cookies. It looks like peanut butter, but it has a very rich caramel flavor that's similar to butterscotch.
The small amount of vegetable oil really helps to keep this cake moist.
The cake batter will have puffed up and risen, just like a regular cake.
OTHER BISCOFF RECIPES YOU'LL LOVE!
Let me know how this Biscoff mug cake turns out for you in the comments below! I’d love to hear from you!
Enjoy!
~Voula
Recipe
Biscoff Mug Cake (No Egg)
Ingredients
For the mug cake
- 2 tablespoons light vegetable oil
- 3 tablespoons milk
- 1½ tablespoons light brown sugar
- ½ teaspoons baking powder
- 3 tablespoons all purpose flour
- 3 tablespoons Lotus Biscoff spread (cookie butter)
- a pinch of salt
Instructions
- Put all the ingredients in a mug and stir well. You don't need to melt the Biscoff spread first. I like using a fork to mix everything.
- Microwave it until the cake is set. My microwave oven is 1000 watts and it took 1 minute and 30 seconds.
- Top with some whipped cream and some more Lotus Biscoff spread (or your favorite toppings), if desired.
- Serve immediately.
- Enjoy!
Notes
- This recipe is based on my microwave oven which is 1000 watts and it took 1 ½ minutes. If your microwave is more than 1000 watts, you may need to reduce the cooking time by 20-30 seconds.
Kim kusserow
The cookies are really good. They have them on the airplane flights.
Voula
Hi, Kim! Yes these cookies are delicious! Many cafes in Europe serve them with coffee!