Only five ingredients are needed to make this delicious Lotus Biscoff Mug Cake. Serve it with ice cream and a big dollop of warm Biscoff spread. Yum!
Made in just over a minute in the microwave you can have comfort food at your fingertips – any time you want.
This is a quick fix pud for when you can’t be bothered to bake or have a craving and want something sweet right away.
There is something rather wonderful and comforting about mug cakes. Not only do they take literally two minutes to make they are fun to put together, have endless flavour combinations and make a pretty darn impressive dessert.
I fiddled with this recipe for a day or two until it made a perfect, tasty and moist mug cake. I’ve whittled it down to as few ingredients as possible because I know that when you want to make a quick mug cake you don’t want to have to go searching for a load of different ingredients.
Hopefully, you all have flour, baking powder, milk, veg oil and of course Lotus Biscoff spread in your kitchen cupboards. As that’s all you’ll need to make this quick and fun treat.
Make it vegan
Lotus Biscoff Spread and the original Biscoff biscuits are a gift from the vegan food Gods. I can confirm that the new Biscoff Cremes are indeed vegan and they are delightful.
So to make this mug cake vegan, all you’ll need to do is substitute the cow’s milk for a dairy-free alternative and serve it with vegan ice cream.
Mug cake top tips
- Make sure your mug is microwaveable. I know this probably goes without saying but please don’t use anything with metal on.
- Warm the Biscoff spread on its own before you add the other ingredients as room temp Biscoff is difficult to stir. You’ll get a better cake batter by doing it this way.
- Don’t over mix the cake batter or you’ll end up with a tough cake.
- Mix the ingredients with a fork until they are just combined and you can no longer see streaks of flour.
- Use a spoon to smooth the top so you get a nice, even mug cake.
- Only fill your mug ¾ full otherwise it might erupt and spillover while it’s cooking.
- Depending on the wattage of your microwave, timings will vary. I suggest checking your mug cake after one minute of cooking time.
- You’ll know the mug cake is ready when it feels dry and springy to the touch.
- Mug cakes are best eaten immediately while they are still warm.
Now go forth and make your lovely Lotus Biscoff Mug Cake. I hope you enjoy it!
More Lotus Biscoff recipes you’ll love
If you make this recipe, I’d love to know how it went. Feel free to post a pic on my Facebook Page or tag me @amytreasureblog so I can share your wonderful creations on social media!
I would really appreciate it if you could rate the recipe below and leave me a comment. Thank you so much x
Lotus Biscoff Mug Cake
- 3 tablespoons Lotus Biscoff spread warmed
- 4 tablespoons plain flour
- 0.5 teaspoon baking powder
- 4 tablespoons milk
- 1 tablespoon vegetable oil
- 1-2 scoops vanilla ice cream
- 1 tablespoon Lotus Biscoff spread warmed
- 1 Biscoff Creme
- Add the Biscoff spread into the mug and microwave for 30 seconds to loosen. Next, add the flour, baking powder, milk and vegetable oil. Use a fork to mix the ingredients together until a batter has formed and white streaks of flour are no longer visible.
- Microwave for 1 min and 30 seconds (see notes)
- Remove from the microwave and top with a couple of scoops of vanilla ice cream and a bit more warm Biscoff spread.
- Eat immediately. Enjoy!
- Don’t forget to warm your Biscoff spread, otherwise the batter will be difficult to mix and will result in you over mixing.
- I used semi-skimmed cow’s milk but whole milk or any dairy-free alternative will also work perfectly.
- Use any flavourless oil such as vegetable, canola or groundnut oil.
- If your cake batter feels very thick add another splash of milk to loosen it.
- Microwave timings will vary depending on the wattage of your microwave. Check for doneness after 1 minute. When it’s ready the mug cake will be dry and springy to the touch.
- Best served immediately.