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The best kind of dessert is the kind you do not have to share, like my Biscoff mug cake. I make this mug cake with creamy Biscoff cookie butter, all-purpose flour, and almond milk for a soft, fluffy dessert that is ready in only 6 minutes! It is rich, gooey in the center, and made entirely in the microwave. This single-serving dessert is the ideal fix for my cravings.
Mug cakes are one of my favorite ways to create warm desserts in minutes. This is a version inspired by my vegan mug cake, which is equally indulgent. Since they are so quick and easy to make, I recommend trying both today! This version highlights the distinctive deep caramelized spice flavor of Biscoff spread in the form of a tender cake.
I first developed this recipe late one night, after everyone had gone to bed. The dessert craving was unreal, but I did not have the time or energy for a sink full of dishes. I appreciate desserts such as this one that balance indulgence with simplicity, much like my chocolate almond milk pudding. I was able to make my Biscoff mug cake quickly and quietly, and enjoy it in solitude. I forgot that my husband has the nose of a bloodhound, and came creeping into the kitchen, lured by the smell of sweet spices. And no, I did not share. I made him his own one. Ha!
I love this recipe because it transforms a spoonful of cookie butter into a soft, airy cake in minutes. It is the stuff of magicians! Biscoff mug cake is ideal for late-night cravings, quick celebrations, and as a solo dessert without having to bake an entire cake. The texture is tender with a slightly molten center, making every bite satisfying.
The structure of this mug cake is held thanks to the flour, baking powder, and just enough oil for moisture. I melt the cookie butter first, allowing it to blend into the batter smoothly, creating a well-dispersed flavor. Cooking in short bursts, in the microwave, ensures the center cooks without drying out.
For me, this is the best kind of quick dessert. I also love that I can serve it in individual mugs. A few years ago, at a family celebration, I brought a large dessert for everyone to share. I cannot remember what the dessert was, or even what the occasion was, but what I do remember is my kids arguing over a specific piece that they both wanted. My Biscoff mug cake has made that a problem of the past. Mostly. They are still siblings after all. Ha!
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🥘 Ingredients
For this recipe, I use a handful of ingredients that I almost always have in my kitchen on any given day.
Biscoff cookie butter: This is what holds all the flavor. I melt it to infuse the rest of the cake with the spiced caramel flavor.
All-purpose flour: The flour gives my cake structure and a light crumb.
Brown sugar: I add brown sugar for a deeper sweetness.
Baking powder: This is what I use to ensure my cake rises and becomes fluffy.
Unsweetened almond milk: I use plant milk to bring the batter together while keeping it dairy-free.
Olive oil: I use a light olive oil to keep the cake moist, without an overpowering scent.
🔪 How To Make
I prepare and cook this entire dessert in one mug, which makes cleaning up an absolute dream!
Melt cookie butter: First, I add the Biscoff spread to a microwave-safe mug and heat it briefly until soft and runny.
Mix dry ingredients: Next, I stir in the flour, brown sugar, and baking powder until well combined.
Add wet ingredients: Then, I pour in the almond milk and oil, stirring gently until the batter is smooth.
Microwave carefully: I cook the cake for about 1 minute, then check the doneness with a toothpick. If needed, I continue cooking in 10-second increments until done.
Cool and serve: I let the cake rest for 2 minutes before adding extra cookie butter or a scoop of ice cream.
My #1 Secret Tip for this Biscoff mug cake recipe is to slightly undercook the cake by a few seconds. Microwave heat continues to cook the center even after it stops. I take it out just before it looks fully set, to keep the center a bit gooey.
Other Tips To Keep In Mind:
- Use large mugs: I choose a mug that holds at least 2 cups to prevent overflow.
- Stir gently: I always keep a light hand when stirring, so that I do not overwork the gluten in the flour.
- Use gloves: Even though I am not using an oven, this cup will still be too hot to touch without heat protection.
- Light oil choice: I always make sure to use an oil with a neutral flavor and smell so that the cookie butter remains the headlining act.
📖 Variations
I have tried and tested several variations of this mug cake recipe, and these are the ones I think you should try:
Go gluten-free: For this version, I replace the flour with ¼ cup of gluten-free baking blend. Biscoff cookie butter is also not gluten-free, so it is best to substitute it with an alternative.
Nut butter center: For a truly molten center, I like adding 1 tablespoon of nut butter into the middle. I like using an almond cinnamon blend, while my kids are more sophisticated and prefer macadamia nut butter.
Chocolate surprise: I stir in 1 tablespoon of dairy-free chocolate chips for added richness. I make a marbled version for my husband, which uses dark and white chocolate chips.
🍽 Serving Suggestions
This Biscoff mug cake pairs perfectly with a scoop of my caramel nice cream. I make sure to add it on top and let it soak into the cake for a lovely cake pudding hybrid. Or if I want something to wash it down with, a warm cup of my Biscoff latte is what I am reaching for. This is made to be paired with this mug cake. You must try it!
Last 4th of July, I decided to lay out a buffet of desserts best suited to individual containers. Along with the variety of mug cakes, I also served my peanut butter chia pudding for a healthy dose of fiber, my protein powder mug cake for those wanting to hit the gym the next day, and frozen wine slushies for the grown-ups. There was plenty enough for everyone, but that did not stop my friend from attempting to grab one of each at the same time. I am pretty sure I even saw her try to put one in her pocket. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftovers, if any, covered in the refrigerator for up to 2 days, though it tastes best fresh.
Freezing: I do not recommend freezing this dessert as the texture changes after thawing.
Reheating: I warm it in the microwave for 10 to 15 seconds to soften it before serving.
❓Recipe FAQs
This is usually a result of overmixing or overcooking. Overmixing develops too much gluten in the flour, which leads to a dense texture. This is why I make sure to stir gently and cook in short bursts.
I like to reintroduce moisture to my dry cake by soaking it in a kind of glaze. What I do is heat a ¼ of plant-based milk, with ½ teaspoon of sugar, and a speck of vanilla extract. Then I prick holes in my cake and brush my milk mixture over it until it is absorbed.
No, this cookie butter is not gluten-free. But if I am making a gluten-free version, I substitute the all-purpose flour for a gluten-free flour blend, intended for baking cakes. Then, instead of the Biscoff cookie butter, I use 3 tablespoons of my homemade gluten-free vegan Nutella.
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📋 Recipe Card
Biscoff Mug Cake
The best kind of dessert is the kind you do not have to share, like my Biscoff mug cake. I make this mug cake with creamy Biscoff cookie butter, all-purpose flour, and almond milk for a soft, fluffy dessert that is ready in only 6 minutes! It is rich, gooey in the center, and made entirely in the microwave. This single-serving dessert is the ideal fix for my cravings.
Servings: 2 people
Calories: 299kcal
- My #1 Secret Tip for this Biscoff mug cake recipe is to slightly undercook the cake by a few seconds. Microwave heat continues to cook the center even after it stops. I take it out just before it looks fully set, to keep the center a bit gooey.
- Use large mugs: I choose a mug that holds at least 2 cups to prevent overflow.
- Stir gently: I always keep a light hand when stirring, so that I do not overwork the gluten in the flour.
- Use gloves: Even though I am not using an oven, this cup will still be too hot to touch without heat protection.
- Light oil choice: I always make sure to use an oil with a neutral flavor and smell so that the cookie butter remains the headlining act.
Serving: 0.5cake | Calories: 299kcal | Carbohydrates: 35g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 34mg | Potassium: 83mg | Fiber: 0.5g | Sugar: 19g