Biscoff Mug Cake is perfect to fulfil your sweet tooth cravings in an instant. Grab your favourite cup, throw everything together, microwave and voila your gooey, decadent, irresistible mug cake is ready. Serve with vanilla ice cream and a drizzle of warmed Lotus Biscoff spread!
Mug cakes are so amazing when done right. They are the ideal solution to when you are suddenly craving a dessert but don't have time to bake from scratch or run to the store.
Whether it is a midnight treat or post meal dessert, this mug cake will not disappoint you. It comes out so light and moist. It is made with only 5 ingredients and none of them is egg because in my opinion eggs make the cake in such a small quantity very dense.
I love to top this cake with some vanilla or caramel ice cream while the cake is still hot and then also drizzle extra Biscoff spread. The combination of hot and cold is so heavenly.
And if you love Biscoff spread (who doesn't?!) then don't miss out my very popular Lotus Biscoff Freakshake. It is equally irresistible and perfect to beat the Summer heat.
What You Will Need
- Biscoff Spread - I use the smooth Lotus Biscoff spread.
- All-Purpose Flour
- Oil - Use a neutral oil like vegetable or canola.
- Milk - I use the 3.5% milk but you can use whichever you have at hand.
- Sugar - I use brown sugar just for a hint of sweetness but you can totally skip it too as with all the toppings the cake is sweet enough.
- Baking Powder
- Toppings - Vanilla ice cream, Biscoff cookies and some extra Biscoff spread.
How To Make Biscoff Mug Cake
- Grab a microwave-safe mug that holds at least 250 ml of liquid to avoid overflowing.
- Mix the flour and baking powder in it first to distribute the baking powder evenly.
- Warm the Biscoff spread before adding. It will be easier to mix in that way.
- Then throw in the rest of the ingredients into the mug along with the spread and stir until no flour streaks remain.
- Microwave for 1 minute and keep an eye. Microwave additional 20 to 30 seconds if the cake is still not done.
- Top with more Biscoff spread, a scoop of vanilla ice cream and Biscoff cookies. Enjoy warm!
Expert Tips & Tricks
- Use the right sized mug. Too small and the cake will overflow. Too big and the cake will not reach the top.
- Before microwaving, place a plate underneath the mug to catch any spills.
- Do not over mix the batter. Mix just until you cannot see any flour streaks. A few tiny lumps in the batter are fine.
- For a good rise, ensure the baking powder you use is fresh.
- Microwave power differs. Start microwaving at 1 minute so the cake doesn't dry out (as it will also continue to cook once the microwave stops). If undercooked give 20 to 30 seconds more.
Microwave cake tastes best when eaten fresh. In case you have leftovers cover the mug with a cling and put it in the fridge for 24 hours.
Watch How To Make It
More Easy Desserts
Lotus Biscoff Mug Cake
- In a microwave-safe mug that holds at least 250ml of liquid, add the all-purpose flour and baking powder. Mix.
- Then stir in the Biscoff spread, brown sugar, milk and oil until no flour streaks are there. Some tiny lumps are okay.
- Microwave for 1 minute. Insert a toothpick in the centre to check for doneness. Microwave for another 30 seconds if the centre is uncooked.
- Spread some Biscoff spread on the cake, add a scoop of vanilla ice cream and a cookie. Enjoy warm!
PIN IT FOR LATER