Mug cakes are the ultimate single-serving, quick dessert – but that doesn’t make them any less delicious! This microwave Biscoff mug cake is moist and packed with spiced cookie butter flavor. Plus, it’s super easy to whip up.
So what are you waiting for? This crave-worthy mug cake is calling your name! 😉
Biscoff Cookie Butter Mug Cake
I’ve been on a big Biscoff kick lately (as these mini no bake biscoff cheesecakes and this banana biscoff smoothie can attest!), and I’m pretty sure I’m not alone there. Lotus Biscoff cookies – also known as speculoos biscuits – originated in Belgium and have become massively popular around the world.
Once I discovered that you could buy Biscoff-flavored cookie butter/spread, I couldn’t stop trying to find delicious ways to enjoy it. Those warm Biscoff spices with the caramelized flavor just can’t be beat! Plus, it’s a lot like peanut butter in that it’s easy to add to baked goods and other sweet snacks. Hence: this mug cake!
If you want to make a larger Biscoff cake, try this Biscoff cake with crumb topping.
To make this Biscoff mug cake, here’s what you’ll need:
- Biscoff spread/cookie butter: The essential (delish) flavor of this mug cake! Keep in mind that different brands of cookie butter spread have different levels of sugar, so you may need to adjust based on your tastes. (For example, I used Nuccina brand here, but the Trader Joe’s brand has less sugar in it.)
- butter or coconut oil: Melting the butter or coconut oil in the mug first allows you to stir in the Biscoff spread until it’s nice and smooth, and helps it mix better with everything. It’s also important for a moist-textured cake.
- brown sugar: For added sweetness, and to make sure the cake is a bit fudgy.
- all-purpose flour: For the structure/base of this mug cake. I haven’t tested this recipe with other types of flour yet, but it should work with gluten free all-purpose flour.
- baking powder: To help the cake rise.
- cinnamon: This accentuates the spiced Biscoff flavor.
- milk: This is essential for the proper texture. I haven’t tested this with other types of milk (i.e. non-dairy or plant-based milk), but please let me know if you do!
- salt: Just a pinch to compliment the sweetness and flavors in the cake.
How to Make a Microwave Biscoff Mug Cake
This little cake in a mug couldn’t be simpler to make!
You start by microwaving the butter in 30-second intervals at 50% power until the butter is melted and hot. Add the Biscoff spread and mix well with a spoon or mini whisk until smooth. Then, add the brown sugar and mix until dissolved.
Next, add the flour, baking powder, cinnamon, and salt. Mix until fully combined, but try to avoid over-mixing. Then, pour in the milk and stir until combined.
Lastly, microwave for 1 minute and 30 seconds, or until the cake is set. The mug will be HOT, so be sure to leave it in the microwave for a few minutes to allow it to cool down. Then, add any toppings you want and enjoy!
Biscoff Mug Cake Toppings
Here are some topping ideas that would be fabulous here:
- whipped cream or coconut whip
- crushed Biscoff cookies
- chocolate chips (white, milk, or dark) or melted chocolate drizzle
- a sprinkle of espresso powder
- caramel drizzle
- sliced banana
Can I bake this cake instead?
Yes! To bake this cake in the oven, pour batter into an oven-safe ramekin and bake at 350 degrees Fahrenheit for about 8 minutes, until set.
What type of mug should I use?
Most microwave-safe mugs should do the trick here! You may need to adjust your cook time slightly – it all depends on the strength of the microwave you have and the type of mug you use.
Avoid mugs with any metallic coating or decoration, as those can cause an explosion in your microwave. We definitely don’t want that!
Are mug cakes safe to eat?
Yes! While you can’t eat raw all-purpose flour without heating it, using all-purpose flour in mug cakes is safe as long as it’s heated/cooked enough. The same thing goes for mug cakes with egg in them.
I love having this mug cake recipe on hand for those late-night or last-minute dessert cravings! I hope it comes in handy for you, too. 🙂
More quick dessert recipes:
- Dark Chocolate Filled Raspberries with Coconut
- Chai Custard Toast with Pecan Icing
- Chocolate Avocado Truffles with Pecans
- Churro Custard Toast with Chocolate Drizzle
- No Bake Nutella Thumbprint Cookies
- Biscoff Brownie Truffles (No Bake)
If you try this Biscoff mug cake, I’d love if you shared your thoughts with a rating and comment below!
Biscoff Mug Cake (No Egg)
- 1½ Tbsp unsalted butter (see notes for substitutions*)
- 2 Tbsp Biscoff spread (also known as cookie butter)
- 1 Tbsp brown sugar
- 2 Tbsp all-purpose flour (spooned and leveled)
- ¼ tsp baking powder
- ¼ tsp cinnamon
- pinch of salt
- 3 Tbsp milk
- In a microwave-safe mug, microwave butter in 30-second intervals at 50% power, until the butter is melted and hot.
- Add the Biscoff spread and stir with a spoon (or mini whisk) until smooth. Then, add the brown sugar and stir again until it's dissolved.
- Add the flour, baking powder, cinnamon, and salt. Mix gently until fully combined, until just combined (no more streaks). Avoid over-mixing.
- Pour in the milk and stir until combined and smooth.
- Microwave for 1 minute and 30 seconds**, or until the cake is set on top. If needed, microwave in additional 10-second intervals until done. The mug will be hot, so leave it in the microwave for a few minutes to cool. Add any toppings you want, and enjoy!