This Biscoff mug cake is the perfect indulgent treat for one and only takes 5 minutes in the kitchen. This perfect soft and fluffy mug cake is filled with Biscoff spread, tastes amazing is so easy.
Ingredients
- ¼ cup Biscoff spread (65g / 2 ⅓oz)
- 1 large egg
- 1 ½ tablespoons vegetable oil or extra virgin olive oil (notes 1)
- 2 ½ tablespoons brown sugar (notes 1)
- 35 g plain flour (all-purp flour) (¼ cup / 1 ¼oz)
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 Biscoff biscuit / cookie, optional
- Extra Biscoff spread for drizzling warmed
For best results, always weigh ingredients where a weight is provided
Equipment
- 1 Builders mug (1 ½ cup capacity)
- Fork or mini whisk
Instructions
- Add the egg and Biscoff spread to a large mug (like a builders mug / 1 ½ cup capacity mug). Use a fork to beat them together until smooth.
- Add the oil and brown sugar and mix in well.
- Add the flour, baking powder and cinnamon and mix until just combined.
- Cook in the microwave on high for 1 minute and 15 seconds.
- Press a cookie into the top and drizzle with a little warmed Biscoff spread if you like, then serve.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- I use a standard Australian tablespoon which is 20ml (or 4 teaspoons). Check yours as many countries use a 15ml tablespoon.
- Makes 1 big mug cake or divide into 2 ramekins for a smaller dessert.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
