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–+ servings
Biscoff mug cake topped with whipped cream, drizzled biscoff cookie butter and crushed biscoff cookies.
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5 from 1 vote

Biscoff Mug Cake

This biscoff mug cake is seriously delicious! It is light and fluffy and loaded up with biscoff cookie butter flavor. Ready in 5 minutes!
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 1
Calories: 636kcal
Author: Alison

Ingredients

  • 4 Tablespoons All Purpose Flour
  • 2 Tablespoons White Granulated Sugar
  • ¼ teaspoon Baking Powder
  • ⅛ teaspoon Salt
  • 4 Tablespoons Milk
  • 1 Tablespoon Canola Oil or Vegetable Oil
  • 2 Tablespoons Biscoff Cookie Butter Melted
  • ½ teaspoon Vanilla Extract

For Serving (Optional):

Instructions

  • Add all purpose flour, white granulated sugar, baking powder and salt to a mug. Mix together.
  • Add milk, oil, melted biscoff cookie butter and vanilla extract and whisk into a batter. Use a spoon to scrape the bottom and sides of the mug to make sure there is no dry flour stuck to the bottom.
  • Place into the microwave and microwave on high for 90 seconds (*see notes). The top should look set and done.
  • Let it cool and then serve topped with whipped cream, melted biscoff cookie butter and crushed biscoff cookies (optional).

Notes

  1. Biscoff cookie butter - is usually easy to find in the same section of the store as the peanut butter. If you don't find it locally then you can definitely get it online. Trader Joe's Speculoos Cookie Butter is also perfect to use if you're in the USA.
  2. Make It Dairy-Free: For a dairy-free mug cake use soy milk or almond milk.
  3. Don't over-mix the batter. If you over-mix the batter the cake can become rubbery. So it's important to mix it 'just' enough but not too much. I recommend using a mini whisk if you have one, briefly, to remove any lumps. But then take a teaspoon and make sure you scrape the bottom and sides well so that there isn't any dry un-mixed flour stuck to the bottom or sides.
  4. Use a coffee mug. If you choose a small teacup then this cake will overflow it! Make sure that there is plenty of space for your mug cake to expand while cooking. It generally will rise up a lot and then sink back down as it cools.
  5. Baking Time. This biscoff mug cake took exactly 90 seconds in our 800 watt microwave. If you have a more powerful microwave it will take less time. If you have a less powerful microwave it will take more time. I recommend you check out this microwave calculator that will help you adjust the microwave time depending on the strength of your microwave.
  6. Don't over-bake. It's best to err on the side of under-baking rather than over-baking. The top should look done but remember it will continue to cook for a few seconds after it comes out of the microwave as well. 

Nutrition

Serving: 1Serve | Calories: 636kcal | Carbohydrates: 80g | Protein: 8g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 411mg | Potassium: 241mg | Fiber: 1g | Sugar: 42g | Vitamin A: 97IU | Calcium: 127mg | Iron: 2mg