If you love Biscoff then this delicious sweet treat is perfect for you. Our Easy Biscoff Mug Cake is ready in under 5 minutes, cooked in the microwave and made with ingredients you probably already have in your kitchen. A single serving dessert that is perfect for when you want something indulgent without making the effort.
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We love mug cakes! When those cake cravings hit, but you don't have the time or the energy to make a whole cake, mug cakes are the ideal solution and this Biscoff version is next level.
Made using kitchen staples and just 2 minutes in the microwave, it may just be one of the easiest desserts you make. Minimal cleaning up too, as it is all done in one mug.
A light, fluffy and moist cake that is full of caramelised biscuit flavour and topped with some cream and extra Biscoff to make it a little bit more special.
If you are looking for another mug cake recipe to try, then why not try our Healthy Chocolate Mug Cake Recipe?
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What is Biscoff?
If you are reading this recipe, then chances are you already know what Biscoff is and you are already a big fan.
Biscoff is a peanut butter like spread that is made from speculoos cookies and gets its name from the combination of the words biscuit and coffee. Speculoos are buttery, brown sugar and spice-flavoured cookies and these are turned into an amazing spread.
Why You Will Love It
- Perfect for when you want dessert fast - When you get a craving for freshly baked cakes, but can't be bothered to wait hours for making, baking and cooling, a mug cake is what you need and this Biscoff Mug Cake is our favourite.
- Single serving - If I make a whole cake, there is a very good chance that I am going to eat a whole cake. Making a mug cake means you just make as much as you need and nothing goes to waste.
- Made using cupboard staples - There is no need for specialist ingredients for this recipe. If you make cakes, then you probably have all the ingredients in already.
- So easy - No mixing bowls needed, just a mug. You mix everything in the mug and cook it all in the mug in the microwave.
- Adaptable - There are a few ways that you can adapt the cake itself, but also the toppings that can be added.
Ingredients and Substitutions
- Biscoff - This is the star of the recipe. For the best flavour, use official Biscoff. However, many supermarkets now do their own version which is really tasty and much cheaper.
- Flour - We used plain white flour for this. We wouldn't recommend using wholewheat as it would make the cake too dense.
- Sugar - We used light brown sugar because it just adds to the caramel flavour that you already get from the Biscoff. You could use regular granulated sugar if that's all you have. If you don't like overly sweet cakes, then you could leave out the extra sugar as there is sugar from the Biscoff.
- Vanilla - Vanilla works the same way in sweet dishes as salt does in savoury. It really enhances all the other flavours.
- Milk - This helps to loosen up the mixture and add moisture. You can use any milk.
- Egg - This adds structure to the cake. We used a medium sized egg.
- Vegetable oil - This helps the cake to stay really moist, because unlike butter it doesn't solidify at room temperature. But you could use melted butter instead.
- Baking powder - This helps the cake to rise and get nice and fluffy.
Variations
This is a fairly simple recipe, so there are not too many different ways that you can adapt it. However, here are our favourite ways to switch it up:
- You can swap the Biscoff for Nutella or peanut butter.
- If you still wanted to have some chocolate flavour, but keep the Biscoff then you could stir in some chocolate chips. Milk, dark or white chocolate chips would work. You could also add some fudge pieces.
- If you really love Biscoff, then chop some biscuits up into chunky pieces and stir it into the mixture. This will add lots of texture to the cake.
- You could add some cocoa powder to the mix (just 1 tbsp) for some chocolate flavour.
- We added brown sugar for some extra caramel flavour, but you could use granulated sugar instead if that's all you have. You could also leave out the extra sugar if you don't like overly sweet desserts, as the Biscoff gives it some sweetness already.
How to Make Biscoff Mug Cake
One: In a large mug, melt the Biscoff until it has softened and become slightly runny.
Two: Add the rest of the ingredients to the mug and mix so that everything is combined. Be careful not to over-mix.
Three: Microwave on high for 1 minute 30 seconds, then an additional 30 seconds, if required.
Four: Top with whipped cream and crushed Biscoff biscuits (all optional).
Serving Suggestions
You can leave the cake as it is, as it is pretty indulgent just as the cake. But, we LOVE Biscoff so we wanted to make it a bit extra. Plus, it made it look nicer for the photos. Top the cake with some cream, yoghurt or vanilla ice cream, and this will help with the moistness.
Then, for some extra Biscoff flavour, add a drizzle of melted Biscoff and some crushed Biscoff sprinkled on top. But equally, chocolate sauce works really well on this cake, or even melted peanut butter.
To keep it lighter, you could add some Greek yoghurt and fresh chopped berries on top.
Storage
This Biscoff Mug Cake is best eaten straight away. However, if you did have any leftovers, and you hadn't topped it with anything, then it could be kept in an air tight container in the fridge until the next day.
You could then reheat it in the microwave for 30 seconds. We wouldn't recommend freezing it.
Dannii's Top Tips
- Sieve the flour before mixing it all together so the cake is nice and light and fluffy.
- Make sure the baking powder is fresh so you get a good rise in the cake.
- Make sure you don't over mix the cake mixture as you will end up with a very dense cake. You need to make sure that it is just folded together.
- Make sure that the mug you use is suitable for the microwave.
- Don't be tempted to cook the the cake for the whole 2 minutes straight away. Cook it for 1 minute 30 and then check it. Some microwaves will cook the cake in that time, others will need another 30 seconds. You don't want an overcooked cake.
- Be careful when taking the mug out of the microwave, as it will be very hot.
Frequently Asked Questions
Yes, you could make up the batter and keep it in the fridge in the mug covered in clingfilm until you are ready to cook it.
Microwave cooking temperatures can vary greatly, so there will be a little trial and error when you first make this, so you can find the exact cooking time using your microwave. To test if it is cooked, put a toothpick in it and it should come out clean, rather than having batter on it.
In our microwave (which is a powerful 1,000 watts) it takes about 2 minutes and this is what we have found when we have made this in other microwaves when travelling too. But use that as a guide. It will depend on how powerful your microwave is and the type of cup/bowl you use a. No matter what the wattage of your microwave, use the HIGH setting.
Yes, if you don't have a microwave then you can cook this Biscoff mug cake in the oven instead. You can still do it in a mug, or transfer it to a ramekin and cook it in that. Put it in a preheated oven at 190°C/375°F/Gas 5 for 7-8 minutes.
If you have over-mixed the cake mixture, then it will be tough and rubbery when cooked. You should gently fold the ingredients together.
You need to make sure that you are using a mug big enough. When the batter is added, it should only fill half of the mug so there is lots of room for the cake to rise when cooking. We use a large coffee mug.
More Cake Recipes
If you've tried this Lotus Biscoff Mug Cake, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Easy Biscoff Mug Cake
Ingredients
- 1.5 tablespoon of Lotus Biscoff
- 2 tablespoon of Plain flour - sifted
- 1 tablespoon of Light brown sugar
- 0.5 teaspoon of Vanilla extract
- 2 tablespoon of Whole milk
- 0.5 tablespoon of Vegetable oil
- 0.5 Egg - whisked
- 0.25 teaspoon of Baking powder
Instructions
- In a large mug, melt the Biscoff until it has softened and become slightly runny.
- Add the rest of the ingredients to the mug and mix so that everything is combined. Be careful not to over-mix.
- Microwave on high for 1 minute, then an additional 30 seconds (if required).
Recipe Tips
- Sieve the flour before mixing it all together so the cake is nice and light and fluffy.
- Make sure the baking powder is fresh so you get a good rise in the cake.
- Make sure you don't over mix the cake mixture as you will end up with a very dense cake. You need to make sure that it is just folded together.
- Make sure that the mug you use is suitable for the microwave.
- This recipe is based on a 1000W microwave Adjust the time accordingly to suit the power of your microwave. You don't want an overcooked cake.
- Be careful when taking the mug out of the microwave, as it will be very hot.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Patricia Conte/Grab a Plate says
This is awesome! I can never resist Biscoff cookies, and this is a great way to NOT overindulge! Love it!
Heidy says
This Easy Biscoff Mug Cake was outstanding! A definite keeper! Have a great day!
Jen says
This is a really fantastic recipe! Such a great easy treat!
Toni says
I love how easy this is to make! I love biscoff and I will definitely make this more often!
Beth says
This is amazing! I love that I can be enjoying this in under 5 minutes!!
Alisa Infanti says
This recipe is SO good!
Toni says
This was so good! So perfect for midnight cravings!
Mindy Fewless says
This is the perfect "after the kids go to bed" treat for me!! It's so moist too!
Claudia Lamascolo says
Very fun recipe it was delicious will make it again for sure.
Gina says
This is the perfect after dinner dessert when you don't have anything sweet on hand - delicious with some whipped cream on top!