Vegan Biscoff Mug Cake – Quick & Easy

Are you craving a delicious, warm, and indulgent dessert but don’t want to spend hours baking? This vegan Biscoff mug cake is your solution! Made in under five minutes with rich and creamy Biscoff spread and 4 other simple ingredients, it’s the perfect plant-based treat to satisfy your sweet tooth.

I drizzled it with melted biscoff butter and topped it with crushed biscoff biscuits to make it even more flavourful with the bisciff flavour. Mmm, so yummy. Whether you’re short on time or just want a single serving dessert on a cosy night, this Biscoff mug cake is here to save the day! Keep reading to find out how you can whip up this mug cake with minimal effort and maximum taste. If you love Biscoff treat, find more on the Biscoff recipe page!

Main ingredients and substitutions

To make this vegan Biscoff mug cake, you’ll only need 5 simple ingredients you probably already have in your kitchen. Each one plays a key role in making this mug cake rich and flavourful. Here’s what you’ll need:

*Use room temperature ingredients unless otherwise instructed.

Plain flour: For this recipe, I used plain flour to create a light and fluffy texture. You can swap this for a 1:1 gluten-free flour, almond flour, or oat flour if you don’t have plain flour in your pantry. I think almond flour would add a nice nutty taste and work well!

Biscoff spread: The star ingredient that makes this mug cake extra indulgent, Biscoff spread! I used smooth but you can use crunchy too, it just adds a slightly crunchy texture. You can also use any other vegan-friendly cookie butter, like Speculoos, but I love Biscoff’s caramelised flavour with nice cosy spices.

Soy milk: It provides moisture and helps bind the ingredients together. Any other plant milk, like almond or oat milk, works perfectly here too.

Coconut oil: Coconut oil adds richness and moisture to the cake and keeps it soft as well. Feel free to substitute with any other mild-flavoured oil like vegetable oil or rapeseed oil. Melted coconut butter or regular vegan butter would work too.

Baking powder: Don’t forget to add your baking powder, it ensures that your mug cake rises nicely and has a fluffy texture!

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Microwave-safe mug: Choose a standard-size mug that can hold at least 12 oz to avoid overflowing. I bought mine at a pound shop!

Spoon or small whisk: You’ll need either a small spoon or a small whisk to mix the ingredients together until smooth. I have a small whisk and it works better than a spoon so I recommend using a whisk! 

Microwave: This Biscoff mug cake is made in a microwave, but if you don’t have one then you can use an oven too.

How to make vegan biscoff mug cake

Step 1:Prepare the wet mixture

Start by adding the melted biscoff spread, soy milk, and coconut oil directly into your microwave-safe mug. No need to dirty extra bowls and wash them later! Mix everything until very smooth right in the mug for minimal cleanup. 

Step 2: Make the batter

Add the plain flour and baking soda to the wet mixture. Using a spoon or a small whisk, stir the ingredients together until they form a smooth batter. Be careful not to over mix but make sure to scrape the sides and bottom to ensure no lumps remain. Here you have your cake batter in less than 3 mins!

Step 3: Microwave the batter

Place the mug in the microwave and cook on high for 1 minute. You may need to cook longer depending on the strength of your microwave so the safe way to do it is to start with 1 minute and check if the cake has risen and the centre is set by inserting a toothpick in the middle. If it’s still gooey, microwave it again in 10-second increments until done.

Step 4: Let it cool & enjoy

Once your mug cake is cooked, let it cool for a minute before digging in. The mug can be very hot so be careful when taking it out of the oven! I suggest using an oven mitten if you have one. Once it’s cooled a little bit, drizzle more melted Biscoff spread and sprinkle some crushed Biscoff biscuits to make it more flavourful! You can also transfer it to a plate if you want to.

Serving tips and ideas

• Add a dollop of vegan whipped cream on top and make the mug cake a decadent treat! Creamy whipped cream pairs perfectly with the Biscoff cake.
• Pair it with fresh fruit like strawberries, raspberries, blackberries, blueberries, or banana slices to add a refreshing contrast to the sweetness of the cake.
• This is one of my favourite ways to have a mug cake – top it with a scoop of vegan vanilla ice cream! The melty ice cream on a warm Biscoff cake tastes just so magical. Other flavours like chocolate, caramel, etc. would be great with the cake too.

Expert tips and tricks

Mix thoroughly but not too much

Make sure to combine the ingredients well so the batter has no lumps at the bottom of the mug, but be careful at the same time to not over mix. This ensures an even rise and texture when cooked in the microwave.

Don’t overcook

Mug cakes can overcook quickly, so start with a shorter cooking time like 1 minute and check every 10 seconds. The centre should be set but still soft for a perfectly fluffy and moist texture.

Customise the sweetness

If you prefer your cake less sweet, reduce the amount of Biscoff spread slightly or skip the biscoff drizzle on top. If you want it even sweeter, feel free to add more Biscoff spread to the batter to adjust the sweetness.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Add 1/2 tablespoon of cocoa powder or 1 tbsp of melted chocolate to the batter for a chocolatey twist! A biscoff and chocolate combo is always a win.
• Mix in a tablespoon of chopped nuts like almonds or pecans for extra texture and crunch. 
• Use 1 tbsp Biscoff spread and 1 tbsp vegan caramel to make a biscoff caramel mug cake! This makes such a decadent dessert.

How to store

• Refrigerating: Mug cakes are best served immediately but if you want to save it for later, place your mug cake in an airtight container or cover it tightly with clingfilm and store it in the fridge for up to 1-2 days. Before serving, reheat it in the microwave for about 10~ seconds to enjoy that warm, fresh-baked feel. The texture may be slightly different from a freshly baked one but should still taste good!

• Freezing: I don’t recommend freezing the mug cake as it can spoil the texture.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

You will LOVE vegan Biscoff cookie butter mug cake because it is:

• quick and easy to make
• moist and fluffy
• perfect for a quick snack and dessert

Want more recipes like this?

Try my other delicious Biscoff and cake recipes you might enjoy!

• Biscoff doughnuts
• Biscoff cupcakes
• Biscoff brownies
• Caramel cake
• Brownie cake
• Biscoff cheesecake cups
• Peanut butter mug cake

Visit the Biscoff page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card

Vegan Biscoff Mug Cake – Quick & Easy

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• Author: Maiko
• Total Time: 4 minutes
• Yield: 1 mug
• Diet: Vegan

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Description

This vegan Biscoff cookie butter mug cake is the ultimate quick fix for dessert cravings! Ready in just 5 minutes with only 5 simple ingredients, it’s fluffy, moist, and packed with the irresistible flavour of Biscoff. This recipe is bound to become your new favourite go-to sweet treat – it’s decadent, indulgent, and absolutely delicious!

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Ingredients

• 1/4 cup (30g) plain flour
• 2 tbsp Biscoff spread
• 3 tbsp soy milk
• 1 tbsp coconut oil
• 1/4 tsp baking powder
• Melted biscoff spread and crushed Biscoff biscuits for topping (optional)

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Instructions

1. Add the melted biscoff spread, soy milk, and coconut oil directly into your microwave-safe mug and mix until very smooth.
2. Add the plain flour and baking soda to the wet mixture. Using a spoon or a small whisk, stir the ingredients together until they form a smooth batter.
3. Place the mug in the microwave and cook on high for 1 minute. You may need to cook longer depending on the strength of your microwave.
4. Once your mug cake is cooked, let it cool for a minute before digging in. Once it’s cooled a little bit, drizzle more melted Biscoff spread and sprinkle some crushed Biscoff biscuits. Enjoy!

Notes

Be careful not to over mix the batter but make sure to scrape the sides and bottom to ensure no lumps remain.

Start cooking for 1 minute and check if the cake has risen and the centre is set by inserting a toothpick in the middle. If it’s still too gooey, microwave in 10-second increments until done.

• Prep Time: 3 mins
• Cook Time: 1 mins
• Category: Mug cake
• Method: Microwave