Biscoff Mug Cake (No Egg)
This easy microwave Biscoff mug cake is moist and packed with spiced cookie butter flavor. It’s the ultimate single-serving, quick dessert!
Ingredients
- 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
Instructions
- 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!
Notes
*Coconut oil (melted) should work as a substitution for the butter if desired.
**The cook time will depend on the shape and size of your mug.
Oven Baking Instructions: Alternatively, you can bake this cake in an oven-safe ramekin at 350 degrees Fahrenheit (176 degrees Celsius) for about 8 minutes, until set.
As a note, I tested a similar version of this recipe with an egg yolk (and less milk), and it wasn't nearly as good flavor-wise or texture-wise. So you're not missing out on anything by not using an egg here! :)