This easy 2 minute biscoff mug cake is the ultimate single serve dessert when you need something sweet but quickly! With a soft and moist cake filled with the spiced cookie flavours of biscoff, this dairy free and vegan mug cake is finished off with a little vegan vanilla ice cream and of course an extra drizzle of biscoff spread!
You guys LOVED my butterscotch mug cake, and rightly so because it’s the ultimate easy, late night dessert. So I wanted to make another version and honestly just couldn’t go past biscoff. I mean, the sweet, caramel, spiced biscoff flavour in a cosy mug cake that takes just 2 minutes? You’re going to love it!
Mug cakes are the dessert you need in your back pocket for nights when you don’t feel like the effort of baking something but want more than just a bit of dark chocolate with your cup of tea.
It’s also the perfect solution for any late night sweet cravings!
Plus this recipe is also dairy free and vegan, especially if you serve it with a scoop of this vegan vanilla ice cream! And of course, melt a little extra biscoff to drizzle on top because we are all about that biscoff drizzle!
If you love biscoff as much as I do, definitely make my vegan biscoff cake, biscoff cupcakes or this easy vegan biscoff fudge.
Key Ingredients
As long as you have a jar of biscoff stashed in your pantry, you should have everything else on hand to make this mug cake when the craving hits!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Biscoff spread – the key to the flavour of this cake! I always use the smooth one to cook with but either smooth or crunchy should work ok in this recipe.
- Canola oil – my butterscotch mug cake uses dairy free butter for flavour, but for this version I opted for oil to ensure a super soft and moist cake. You can use any light tasting vegetable oil.
- Brown sugar – to really enhance the caramel tones of the biscoff and add sweetness and moisture.
- Vanilla extract – you can omit, but just a little again works to enhance the overall flavour.
- Dairy free milk – I use oat milk usually as that’s what I keep on hand, but soy milk or almond milk would also work great.
- Self raising flour – I’m usually making this recipe because I need something quick, so by using self raising flour instead of plain flour we don’t need to add any baking powder keeping the ingredients list minimal and ensuring the cake is still light and fluffy.
Step-By-Step Instructions
Making this biscoff mug cake is super simple. First you’ll need your favourite microwave safe mug as a vessel. Anything that is 200 ml or larger will be perfect. You’ll also need a microwave to cook the cake, of course!
Start by adding your canola oil, biscoff spread, brown sugar and vanilla extract in your mug and use a small whisk or spoon to mix it all together.
Then add in the self raising flour and dairy free milk and mix it up until you have a thick batter. Stop mixing once it comes together as overmixing can result in a rubbery cake which is not what we want.
Finally, and this is optional but its going to ensure your cake has lots of delicious biscoff flavour, add a teaspoon of the biscoff spread into the centre of the batter.
Microwave your cake for about 60 seconds, depending on your microwave, or until it’s just cooked. Undercooked is always better for a mug cake so you can start with less time and then increase as needed.
Serve it immediately while warm, preferably with a scoop of vanilla ice cream. And I also microwave a spoonful of biscoff for about 20 seconds and then drizzle it over the top which I highly recommend. It’s a bit extra but its so delicious and you can’t have too much biscoff!
Recipe FAQs
It is a Belgian biscuit also known as speculoos that is crispy and crunchy with a rich, brown sugar caramel and cinnamon flavour. Biscoff spread is a creamy spread not unlike Nutella or peanut butter that has been made from these biscuits and often called cookie butter.
The most commonly found brand is Lotus Biscoff and you can find not only the biscuits themselves in Australian supermarkets, but also both the smooth and crunchy cookie butter spreads (find them next to the peanut butter).
Biscoff is also completely dairy free and vegan!
More easy dessert recipes:
One Bowl Vegan Chocolate Cake
Vegan Peanut Butter Cookies
Vegan Biscoff Brownies
Biscoff Mug Cake
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon biscoff spread
- 1 tablespoon brown sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon dairy free milk
- 3 tablespoons self raising flour
- 1 teaspoon biscoff spread extra
- Vanilla ice cream to serve
Instructions
- In a mug, add the canola oil, biscoff spread, brown sugar and vanilla and mix together well.
- Add the dairy free milk and self-raising flour and mix just until the batter forms. Add a teaspoon of extra biscoff spread into the centre of the batter.
- Microwave for approx. 60-75 seconds, depending on the microwave, or until the cake is just cooked (it should still be soft but set).
- Serve straight away with a scoop of vanilla ice cream and a drizzle of melted biscoff spread if you want a little more.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Made this recipe? Leave a review!