This sweet and moist Lotus Biscoff cookie butter mug cake recipe is truly the best! No eggs needed, easily vegan, and ready in less than two minutes, this delicious dessert is amazing in the very best ways.
Why This Recipe Works
Lotus Biscoff cookie butter is one of the best things I've ever had the pleasure of trying. Wouldn't you agree? Imagine sweet and aromatic flavors of Biscoff cookies– but as a mug cake instead!
Whether you're enjoying your tasty Biscoff mug cake with or without a glass of milk, if you love Biscoff cookies, then you will love this warm and soft treat.
This eggless cake recipe in the microwave is filled with exciting flavors that will surely satisfy anyone who has a sweet tooth. No matter what time of the day it is!
There is just something about cooking sweet fluffy treats in mugs that I just love. For instance, my 2-minute pancake in a mug is the perfect breakfast option for whenever you want something warm and comforting.
What better way is there to enjoy the whimsically sweet flavors of Biscoff butter cookies than with this recipe? If you've heard me mention intuitive eating– when we should be free to eat whatever we want, when we want it–then you will understand when I say that you DESERVE this mug cake recipe for any moment that seems fitting.
- Biscoff Cookie Butter: Smooth, creamy, and made with a variety of spices, the flavors of this cookie butter are similar to caramel and shortbread cookies. This spread is inspired by the flavors of the classic Lotus Biscoff cookies. You can find this yummy cookie butter at most well-stocked grocery stores in the
- Flour: I used all-purpose flour for this recipe because it creates the fluffiest consistency!
- Sugar: Packed brown sugar makes this Biscoff mug cake as sweet as can be!
- Baking Powder: A little bit of baking powder is used to make sure this Biscoff mug cake rises just like it should. Be sure to measure it correctly!
- Oil: Any kind of neutral oil will work for this recipe such as coconut, avocado, vegetable oil, etc.
- Milk: Use either dairy or dairy-free milk for this mug cake. I used 2% milk, but to make it vegan, use a plant-based milk.
How to Make this Recipe
First, spread the cookie butter in the bottom of a mug or ramekin and microwave for 15 seconds.
Step Two: Next, add the flour, baking powder, sugar, oil, and milk to the container and mix until fully combined and smooth.
Step Three: If you would like, spray another mug or ramekin with nonstick spray and transfer the cake batter into the clean ramekin.
Finally, microwave the mug cake for one minute and 30 seconds until the cake has risen.
Top the cake with additional cookie butter if you would like. The more the better!
Biscoff cookie butter tastes like the classic Lotus shortbread cookies that are sweet and delicate. This cookie butter is creamy just like peanut butter but way sweeter!
Biscoff cookies taste and feel like shortbread cookies, but they are made with spices and have a flavor that is similar to caramel.
Yes! Although mug cakes do not taste exactly like the types of cakes that are baked in the oven, mug cakes are great for whenever you need just a little taste of something sweet or want a dessert all to yourself.
- Top the Biscoff mug cake with chocolate sauce, whipped cream, ice cream, caramel sauce, etc. There are so many options!
- It is better to undercook the mug cake rather than overcook.
- Every microwave will be different so keep this is mind while making this recipe. Some microwaves may not require as long as a cooking time as this recipe.
- If you have any leftovers, wrap them with plastic or parchment wrap and place in the refrigerator for up to three days.
If you love these fluffy oat flour pancakes, be sure to leave a star rating on the recipe card and leave a comment below telling me what your favorite pancake topping is!
Don't forget to pin it your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
- 2 tablespoons Biscoff cookie butter (smooth not crunchy) (28.3 grams)
- 3 tablespoons all-purpose flour (42.52 grams)
- 1 tablespoon brown sugar, packed (14.3 grams)
- ¼ teaspoon baking powder (.86 grams)
- 2 teaspoons oil (canola oil, vegetable oil or melted coconut oil) (11.8 grams)
- 2 tablespoons milk (any milk will work, I used 2%) (28.3 grams)
Place cookie butter in a 4oz+ mug or ramekin and microwave for 15 seconds.
Add in remaining ingredients and whisk with a fork until mixed and there are no lumps.
Optional but encouraged step, spray a 4oz+ mug or ramekin with non-stick spray and transfer your mug cake batter to the new bowl.
Microwave for 1 minute and 30 seconds.
Top with an additional 1 tbsp of cookie butter if desired and enjoy!
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 28gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 42mgSodium: 322mgCarbohydrates: 49gFiber: 1gSugar: 19gProtein: 5g
Nutrition info is provided for Google. You get to determine what your portion size is each and every day. There is no right or wrong.