Ingredients
Instructions
1. Place Biscoff spread into a large mug and microwave for 20 seconds to melt.
2. Add the oil, vanilla, and milk and mix into the Biscoff spread. Then add brown sugar, cinnamon, salt, baking powder, and flour and mix together with a fork.
3. Microwave for 60 to 70 seconds, depending on your microwave. Stop at about 60 seconds when it starts to reach maximum height, then add another 10 seconds if needed, until just the top still looks a little wet in the middle.
4. Allow to cool slightly before topping or eating.
Notes
Do not overcook this mug cake. Having it slightly wet in the middle is okay because it will continue to cook as it cools.
Try not to over-mix the cake batter or it will make it less tender.
Make sure your mug is big enough to allow the cake to grow. Before cooking, the mug should only be about half full of batter.
Use a neutral oil such as canola or coconut oil. Avoid strongly flavored oil such as olive oil because it can change the flavor.
Brown sugar gives a richer caramel flavor, but granulated sugar works too.
Top with ice cream, more Biscoff spread, or Biscoff cookies if desired.
You can also bake this mug cake at 350°F for about 10 minutes.
- Prep Time: 3 minutes
- Cook Time: 1 minute
- Category: Vanilla & Spice Mug Cakes
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 598
- Sugar: 38 g
- Sodium: 510 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 71 g
- Fiber: 1 g
- Protein: 6 g