Mug cakes are single-serving desserts. Just as cakes are baked in different flavors, there are different types of mug cakes. This mug Cake is made with Biscoff cookie butter and is ready in less than 10 minutes. These types of cakes are very suitable for gatherings. Here is the Biscoff mug cake recipe.

About This Recipe

It does not matter if it is late at night and you really bad craving for cake or have an uninvited guest? Biscoff mug cake will be ready to serve in a short time. All you need is a little flour, milk, baking powder, salt, sugar, and cookie butter. You read that right, this mug cake is baked without eggs.

What do You need to Make Biscoff Mug Cake?

• Biscoff cookie butter: The main flavor of this cake is Biscoff cookie butter, which gives a sweet, spicy, and caramel taste to the mug cake.
• Flour: I used all-purpose flour for this recipe.
• Baking powder: Baking powder ensures that your mug cake rises and fluffs.
• Milk: You can use dairy or non-dairy milk.
• Vegetable oil: The oil in the recipe helps to moisturize the texture of the cake.
• Sugar: The cookie butter itself is sweet, so you do not need to add too much sweetener. A spoonful of sugar or maple syrup is enough. I used brown sugar which has a mild sweetness.
• Extra cookie butter and ice cream for topping.

How to Make This Mug Cake?

Add Biscoff spread into a microwave-safe mug. Microwave Biscoff spread for 20 – 30 seconds. It should be soft and runny. Add flour, baking powder, and salt into the mug and mix well. Add milk, oil, sugar, and mix until just combined. Microwave for 90 to 120 seconds. Remove from the microwave and top with a scoop of ice cream and drizzle warm Biscoff cookie butter.

Did you like the lotus Biscoff mug cake recipe? Try my Biscoff truffles recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 

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