This Biscoff Mug Cake is a single‑serve, egg‑free treat made in just one minute using only a few ingredients. It’s moist, rich, and topped with Biscoff spread, cookies, and vanilla ice cream for extra decadence.
Why I’ll Love This Recipe
I adore how effortlessly this comes together—no mixer, no mess, and microwave‑ready in a flash. It’s ideal when I want a warm dessert without fuss or multiple dishes. Plus, being egg‑free means it keeps a light, tender texture.
Ingredients
(Tip: I’ll always find the full list of ingredients and measurements in the recipe card below.)
-
Biscoff spread (warmed)
-
Brown sugar (optional)
-
All‑purpose flour
-
Full‑fat milk
-
Neutral oil (like vegetable or canola)
-
Baking powder
-
Vanilla ice cream (for topping)
-
Biscoff cookies (for decoration)
Directions
-
I grab a microwave‑safe mug (at least 250 ml capacity) and mix the flour with baking powder first to ensure even distribution.
-
I warm the Biscoff spread briefly so it mixes in smoothly.
-
Into the mug go the warmed cookie spread, optional brown sugar, milk, and oil—I stir until I no longer see flour streaks; a few tiny lumps are okay (I avoid over‑mixing).
-
I microwave it for 1 minute, check with a toothpick, and if the center isn’t done, I zap it for another 20–30 seconds.
-
Once done, I drizzle extra Biscoff spread, top it with a scoop of vanilla ice cream, and add a Biscoff cookie for decoration. Then I enjoy it right away!
Servings and timing
Servings: 1
Prep time: about 1 minute
Cook time: about 1 minute
Variations
I love experimenting with toppings and swaps, such as:
-
Adding chocolate chips or drizzling chocolate sauce.
-
Substituting Biscoff with Nutella or peanut butter for different flavor profiles.
-
Adding a dollop of whipped cream or buttercream on top.
-
Serving with fresh fruits like strawberries, blueberries, or banana for a bright contrast.
Storage/reheating
Mug cakes are best enjoyed immediately, but if I have leftovers, I cover the mug with plastic wrap and store it in the fridge—though I know it won’t taste quite as good later. When I reheat, a few seconds in the microwave help—but it’s not quite the same warm, gooey texture.
FAQs
1. How do I prevent the cake from overflowing when microwaving?
I always use a mug that holds at least 250 ml (1 cup) to give the batter room to expand. I also place a plate underneath the mug to catch any spills.
2. What if my mug cake turns out dry?
I find the culprit is usually over‑mixing or over‑microwaving—so I stir just until the flour disappears and start with a 1‑minute cook, adding time only if needed.
3. Can I substitute the Biscoff spread for something else?
Yes! While it won’t taste like Biscoff anymore, I enjoy using Nutella or peanut butter as creative alternatives.
4. How do I know when the cake is fully cooked?
I insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s done. I prefer slight under‑baking since the cake continues to cook a bit after microwaving.
5. Can I double the recipe for more servings?
Absolutely. I just double all ingredients and use a larger mug or split it between two mugs; it’s still quick, shared‑dessert magic.
Conclusion
I love how this Biscoff Mug Cake delivers a warm, decadent dessert in under two minutes—no mixer, minimal dishes, and maximum flavor. It’s my go-to for instant indulgence, perfect for solo treats or sharing. I’m already dreaming of my next twist—with fruit, chocolate, or extra cookie butter on top. Curious how it turns out when I try a variation next time!
Print
1‑Minute Biscoff Mug Cake
- Total Time: 4 minutes
- Yield: 1 serving
Description
A warm, gooey, single-serve Biscoff cake made in minutes, perfect for satisfying sweet cravings instantly.
Ingredients
4 tbsp all-purpose flour
1/4 tsp baking powder
1 tbsp sugar
3 tbsp milk
1 tbsp vegetable oil (or melted butter)
1 1/2 tbsp Biscoff spread (plus extra for topping)
1 Biscoff cookie, crushed (optional, for garnish)
Instructions
In a microwave-safe mug, whisk together flour, baking powder, and sugar.
Add milk, oil, and Biscoff spread. Stir until smooth and well combined.
Microwave on high for 60–75 seconds, or until the cake has risen and is just set in the center.
Let cool slightly before topping with an extra spoonful of Biscoff spread and crushed Biscoff cookie.
Enjoy warm, straight from the mug.
- Prep Time: 3 minutes
- Cook Time: 1 minute
- Category: Dessert
