Satisfy your sweet tooth in just 6 minutes with this super easy 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. This indulgent treat is filled with gooey Biscoff cookie butter and is totally irresistible!
Single-serving desserts like this homemade Biscoff mug cake are the absolute best when you’re craving something sweet! This recipe is also known as speculoos mug cake, because Biscoff spread is made from speculoos cookies. If you think this recipe sounds amazing, you should also try my peanut butter or chocolate vegan mug cake recipes!
This Lotus Biscoff cookie butter mug cake is made in your microwave in less time than it would take you to make almost any other dessert. Its cookie butter flavor and tender cake will make it your new favorite quick dessert!
Grab the details for ingredients and full instructions for this delicious Biscoff mug cake recipe in the recipe card at the bottom of the post.
It is so easy to make this Lotus Biscoff biscuits cake! Here’s how to make homemade mug cake:
Melt Biscoff Spread: Add the Biscoff spread to a microwave-safe mug and heat for 15 seconds until soft and runny.
Mix In Dry Ingredients: Add the flour, sugar and baking powder, stir with a mini whisk or wooden spoon until well combined.
Add Wet Ingredients. Add the almond milk and oil and stir until smooth.
Microwave Cake: Cook in the microwave for 1 minute. Test to see if your Lotus mug cake is cooked by inserting a skewer or a toothpick. If it needs further cooking, microwave in 10 second increments until cooked through.
Cool And Serve. Remove and allow the Lotus Biscoff mug cake to cool for 2 minutes before serving with a drizzle of Biscoff spread and a scoop of regular or vegan ice cream if desired. Serve at room temperature.
Lotus biscoff cake can be made in a variety of different ways, but the base recipe includes Biscoff cookies or Biscoff cookie spread, flour, sugar, eggs, butter, milk, baking powder and vanilla extract. It’s typically a layer cake, with Biscoff buttercream in between the layers of the cake. It has a sweet, vanilla & cinnamon-like flavor.
There are a few reasons why mug cakes can sometimes turn out mushy. Typically, if your mug cake is mushy, you may have added too much of one of the wet ingredients, not used enough flour, or it could be undercooked (or it was cooked at too high a power in the microwave). Try cooking it longer at a lower power, checking the cake in 10 second intervals to complete cooking and avoid overcooking it.
Cooking on too high a power can result in an overcooked outside and undercooked inside for microwaved cakes. This is because microwaves cook from the outside in. So a high power level will result in the outside getting cooked before the inside gets cooked, which gives you a dry, overcooked exterior and mushy undercooked center.
Biscoff spread is like peanut butter or nutella, you can add it to so many different foods! Its sweet, cinnamon-y flavor pairs perfectly with toast, waffles, pancakes, bagels, as a dip for fruit or crackers, or as a filling for cakes (like this easy mug cake), cupcakes or donuts. You can also use it as an ingredient in frosting, ice cream, or even cheesecake!
There are typically 3 reasons why your mug cake isn’t rising:
1) Leavening Agents: If the recipe calls for baking powder or baking soda, make sure they are fresh and have not expired (and don’t leave them out!). If they are too old or if you haven’t used enough baking powder or baking soda, the cake will not rise as it should. If your recipe doesn’t call for baking powder or baking soda, make sure to use self-rising flour instead. (Note: this Biscoff cookie cake calls for 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) Overmixing / Thick Batter: Overmixing the batter could make it too thick, and it might be too heavy for the leavening agents to lift, causing the cake to not rise properly.
Serve this cookie butter cake in a mug with a scoop of vanilla ice cream, drizzled with chocolate sauce, or even with a little bit of extra Biscoff spread on top. Feel free to add whipped cream or whipped coconut cream and a crumbled Biscoff cookie (or a whole cookie) as well!
Mug cakes are really best eaten immediately after being cooked in the microwave – you’ll get the best texture and flavor that way. However, if you have to store this Biscoff mug cake recipe, you can store it in the fridge in an airtight container for up to 2 days. I don’t recommend freezing this cake as it doesn’t taste the same once it’s been defrosted and reheated.
