Biscoff Mug Cake

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!

Course Dessert

Cuisine Australian

Prep Time 1

Cook Time 1

Total Time 2

Servings serving

Calories 373kcal

Author Sally

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

Flour: this recipe uses self-raising flour which is a common ingredient in Australian and UK homes. It already has a leavener added meaning the recipe doesn’t need baking powder added. If you only have plain flour or all purpose flour, then you’ll need to add baking powder. The ratio to make self-raising flour is, 1 cup plain flour + 1 ½ teaspoons baking powder. Mix well together then measure out your 3 tablespoons.

Nutrition