Biscoff Mug Cake
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.
Ingredients
- 2 tablespoons Biscoff cookie butter smooth not crunchy
- 3 tablespoons all-purpose flour
- 1 tablespoon brown sugar packed
- ¼ teaspoon baking powder
- 2 teaspoons oil canola oil, vegetable oil or melted coconut oil
- 2 tablespoons milk any milk will work, I used 2%
Instructions
- 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!
Video
Nutrition Facts
Nutrition Facts
Biscoff Mug Cake
Serving Size
1 g
Amount per Serving
Calories
465
% Daily Value*
Fat
28
g
43
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
17
g
Cholesterol
42
mg
14
%
Sodium
322
mg
14
%
Carbohydrates
49
g
16
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.