Recipes are always great when they're ready in no time at all and this quick and easy vegan Biscoff mug cake fits that requirement perfectly. You'll only need 7 simple ingredients to make this homely fall treat.
Mug cakes are popular because they're super quick and so delicious. This one takes less than 2 minutes to bake so it's a no-brainer. When I'm feeling spontaneous, but I don't have much time, I often head to the kitchen to make this Biscoff snack.
The cake is so soft, crumbly and filled with the gorgeous flavors of Lotus Biscoff. The extra melted Biscoff spread which is drizzled on top gives this dessert and additional gooey element to it. I can't wait for you to give it a try!
Why You Will Love This Vegan Biscoff Mug Cake
- A Biscoff Lover's Dream - This mug cake has Biscoff spread inside the cake, as well as being topped with Biscoff cookie crumbs and MORE melted Biscoff spread too which is drizzled on top. You're really going to be in Biscoff heaven with this recipe!
- Ready in No Time - I tend to cook it inside the microwave for 70-80 seconds as that brings the best results. I just love how fast the process is and it motivates me to make this recipe often. I have a few other quick recipes such as, my vegan chocolate chip mug cake and vegan lemon poppy seed mug cake. If these of the kind of treats you enjoy, look no further.
- Wonderful Texture - Considering the fact that this is a microwave cake that isn't baked in a regular oven, it tastes so good and the texture is as cake-like as many other cakes that take much longer to make.
- Allergy Friendly & Plant Based - This vegan Biscoff mug cake recipe is completely vegan and dairy free.
- Biscoff spread - I decided to use a generous amount of this for the cake batter to really capture the flavors. It is also a great option for the topping. I love to melt it for drizzling as it makes the cake beautifully gooey. It's a really versatile ingredient that can be used for a lot of things like the glaze on my vegan chocolate banana bread and vegan gingerbread loaf cake.
- All-purpose flour - Regular white flour is the only type of flour that I recommend using for this recipe.
- Brown sugar - I decided to use brown sugar (demerara) as it tastes more caramelized than standard white granulated sugar. As this is a fall treat, I thought that it would be more suitable.
- Soy milk - This type of plant milk definitely works the best but if you'd prefer a different type, you can also use almond milk or oat milk which have worked well for me in the past.
- Biscoff cookies- These can be optional but they're great for sprinkling over the top of the cake as crumbs. The more Biscoff elements the better, right?
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- Even though this is a Lotus Biscoff recipe, you can add other things to it. I often add extra topping and fillings like Oreo crumbs to mine, in place of the Biscoff cookie crumbs to change up the flavors. I added chocolate chips to the batter of my vegan banana mug cake. The options really are endless.
- If there's a little bit too much Biscoff for your liking in this mug cake, perhaps you can remove the Biscoff drizzle and replace it with a regular glaze drizzle, made with powdered sugar and water. This way you can still enjoy a Lotus Biscoff cake which is a little less strong on the speculoos.
How To Make A Vegan Biscoff Mug Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Melt the Biscoff spread inside a large ramekin.
2: Mix in the dry ingredients.
3: Add the wet ingredients and cook in the microwave.
4: Let the mug cake cool. Top with Biscoff cookie crumbs and melted Biscoff spread.
Don't over-mix the batter - Over-mixing the mug cake batter will cause the cake to be dense and inedible. Be patient and fold the flour in with a small spoon until it is all completely combined.
Make sure that you don't over-cook the cake - After the mug cake has been in the microwave for one minute, keep checking on it every 10 seconds. Leaving it in for 70-80 seconds is always the optimal length of time for me. Any longer and you risk it being over-cooked.
Use a microwave-safe mug - Make sure that the mug you wish to use doesn't have any metallic parts as this is a major danger hazard.
A mug cake is literally a cake that you can make inside a mug or a large ramekin. As they are much smaller than ordinary cakes, they require minimal ingredients. You also often cook them inside a microwave for speed as opposed to a conventional oven.
Yes, Biscoff spread is 100% vegan.
If you over-mix the mug cake batter, it may become chewy.
This could be because you left it in the microwave for too long. The mug cake will continue to cook when it exits the microwave so I often advise slightly underbaking them.
No, unfortunately not. This is because Biscoff products are generally not gluten free. So even if you change the flour that is used for the recipe, it still won't be suitable for those dietary requirements.
I recommend that you eat this mug cake, fresh as soon as you cook it. Alternatively, you can cover the mug with plastic wrap and let it sit at room temperature for the rest of the day.
More Delicious Vegan Fall Recipes
If you tried this Vegan Biscoff Mug Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Lotus Biscoff Mug Cake (Vegan)
For the mug cake batter:
- 2.5 Tablespoons Biscoff spread
- 4 Tablespoons all-purpose flour
- 0.5 teaspoon baking powder
- 1.5 Tablespoons brown sugar
- 4 Tablespoons soy milk
- 1 Tablespoon vegetable oil
For the topping:
- Melted Biscoff spread to taste
- Biscoff cookie crumbs to taste
Make the mug cake:
- Add the Biscoff spread to a microwave-safe mug or large ramekin. Melt it inside the microwave for roughly 30 seconds until it melts. It may be a few seconds more (or less) depending on the power of your microwave. It should be runny.
- Next, mix in the all-purpose flour, baking powder and brown sugar until combined.
- Pour in your soy milk and vegetable oil then fold the dry mixture into the wet ingredients. The batter should be just combined.
- Cook the mug cake in the microwave for 70-80 seconds. Once it gets past the 1-minute mark, keep checking on it as every microwave is different. I like mine to be slightly under-baked on top as it will continue to cook as it cools at room temperature.
- Top the mug cake with extra melted Biscoff spread and Biscoff cookie crumbs.
- Over-mixing the mug cake batter will cause the cake to be dense and inedible. Be patient and fold the flour in with a small spoon until it is all completely combined.
- After the mug cake has been in the microwave for one minute, keep checking on it every 10 seconds. Leaving it in for 70-80 seconds is always the optimal length of time for me. Any longer and you risk it being over-cooked.
- Make sure that the mug you wish to use doesn't have any metallic parts as this is a major danger hazard.