Satisfy your sweet tooth in just 6 minutes with this super easy one 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. Filled with gooey Biscoff cookie butter, this delicious treat is absolutely irresistible!
Single serve desserts like this Homemade Biscoff Mug Cake are the absolute best when you’re in the mood for something sweet! This recipe is also known as speculaas mug cake because biscoff spread is made from speculaas biscuits. If you think this recipe sounds amazing, you should also try my Vegan Peanut Butter or Chocolate Mug Cake Recipes!
This Lotus Biscoff Cookie Butter Mug Cake is prepared in your microwave in less time than it would take for almost any other dessert. Its cookie butter flavor and tender cake will make it your new favorite quick dessert!
Check out the recipe card at the end of the post for the ingredient details and full instructions for this delicious Biscoff Mug Cake recipe.
It’s so easy to make this Lotus Biscoff Cookie Cake! How to make homemade mug cake:
Melt Biscoff Spread: Place Biscoff spread in a microwave-safe mug and heat until soft and runny, 15 seconds.
Mix dry ingredients: Add the flour, sugar and baking powder and mix well with a mini whisk or wooden spoon.
Add wet ingredients. Add almond milk and oil and stir until smooth.
Microwave Cake: Cook in the microwave for 1 minute. Test if your lotus mug cake is done by inserting a skewer or toothpick. If it needs further cooking, heat in 10-second increments until cooked through.
Cool and serve. Remove the Lotus Biscoff Mug Cake and let cool for 2 minutes before serving with a squirt of Biscoff spread and a scoop of regular or vegan ice cream, if desired. Serve at room temperature.
Lotus Biscoff Cake can be made any number of ways, but the basic recipe includes Biscoff Biscuits or Biscoff Biscuit Spread, flour, sugar, eggs, butter, milk, baking powder, and vanilla extract. It’s usually a layered cake with Biscoff buttercream between the layers of the cake. It has a sweet, vanilla and cinnamon flavor.
There are a few reasons mug cakes can get soggy at times. If your mug cake is soggy, you may have added too much of one of the wet ingredients, not used enough flour, or it could be undercooked (or it was microwaved on too high a power). Try cooking it longer on lower power and checking the cake at 10 second intervals to complete cooking and avoid overcooking.
Cooking on too high a power can cause microwaveable cakes to overcook on the outside and undercook on the inside. This is because microwaves cook from the outside in. So, a high power level will result in the outside being cooked before the inside is cooked, resulting in a dry, overcooked exterior and a soggy, undercooked interior.
Biscoff spread is like peanut butter or Nutella, you can add it to so many different foods! Its sweet cinnamon flavor is perfect on toast, waffles, pancakes, bagels, as a dip for fruit or crackers, or as a filling for cakes (like this simple mug cake), cupcakes, or donuts. You can also use it as an ingredient in icing, ice cream, or even cheesecake!
There are usually 3 reasons why your mug cake won’t rise:
1) Propellant: If the recipe calls for baking soda or baking soda, make sure they’re fresh and not expired (and don’t leave them out!). If they’re too old, or if you didn’t use enough baking soda or baking soda, the cake won’t rise as it should. If your recipe doesn’t call for baking powder or baking soda, use self-raising flour instead. (Note: This biscoff cookie cake requires baking powder.)
2) Microwave power: If the microwave power is too high, the cake may cook too quickly and not have enough time to rise.
3) Over Mixing / Thick Batter: Over-mixing the batter could make it too thick, and it could be too heavy for the leavening agents to lift, which could result in the cake not rising properly.
Serve this cookie butter cake in a mug with a scoop of vanilla ice cream, drizzled with chocolate sauce or even with some extra Biscoff topping. Feel free to add whipped cream or whipped coconut cream and a crumbled Biscoff cookie (or a whole cookie) too!
Mug cakes really are best eaten immediately after cooking them in the microwave – this way you get the best texture and flavor. However, if you need to store this Biscoff Mug Cake recipe, you can store it in an airtight container in the refrigerator for up to 2 days. I do not recommend freezing this cake as it won’t taste the same once thawed and reheated.