Biscoff Mug Cake
An easy Biscoff mug cake made without eggs is the easiest dessert you will ever make. Biscoff cake in a mug is made in less than 5 minutes and there is no mess or ton of cleaning.
Equipment
- Microwave
- Microwave safe mug
Ingredients
- 2 tablespoons Biscoff cookie butter
- 1 tablespoon melted butter
- 4 tablespoon all-purpose flour
- ¼ teaspoon baking powder
- 4 tablespoons milk
- 1 tablespoon sugar
- ⅛ teaspoon salt
Instructions
- Select your microwave safe mug, add butter and cookie butter spread to the mug, and microwave for about 20- 30 seconds or until melted.
- Add the remaining ingredients to the mug and whisk well with a spatula or a whisk.
- Microwave for 60 seconds, then adds 30 seconds. Insert a toothpick into the center; if it comes out clean, it is done. The cake will also pull away from the mug when it is done. Allow to cool slightly, add toppings and serve.
Notes
Expert Tips
1. Since every microwave differs, start with the lowest cake baking time. After that, microwave at 30 seconds intervals until the cake is done.
2. You need a mug that can hold about 250ml of liquid for this recipe. Always remember to use a bigger mug to prevent the cake from overflowing.
3. Don’t overfill the mug. You want the mug to be filled halfway to prevent overflowing.
4. Self-rising flour can be used as a shortcut in mug cakes and replace flour, salt, and baking powder.
5. Enjoy the cake immediately. Mug cakes are best eaten when it is fresh from the microwave. Allow the cake to cool a bit, add toppings and enjoy. The recipe can be doubled and baked in an oven. If you do not have a microwave, you can still bake the cake in a ramekin bowl and bake in the 350F oven for about 15-18 minutes.
1. Since every microwave differs, start with the lowest cake baking time. After that, microwave at 30 seconds intervals until the cake is done.
2. You need a mug that can hold about 250ml of liquid for this recipe. Always remember to use a bigger mug to prevent the cake from overflowing.
3. Don’t overfill the mug. You want the mug to be filled halfway to prevent overflowing.
4. Self-rising flour can be used as a shortcut in mug cakes and replace flour, salt, and baking powder.
5. Enjoy the cake immediately. Mug cakes are best eaten when it is fresh from the microwave. Allow the cake to cool a bit, add toppings and enjoy. The recipe can be doubled and baked in an oven. If you do not have a microwave, you can still bake the cake in a ramekin bowl and bake in the 350F oven for about 15-18 minutes.
Nutrition
Calories: 470kcalCarbohydrates: 54gProtein: 7gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 37mgSodium: 510mgPotassium: 126mgFiber: 1gSugar: 25gVitamin A: 447IUCalcium: 141mgIron: 2mg
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