Sometimes you just need a warm, sweet treat right now. This Biscoff Cookie Butter Mug Cake is the perfect solution for your cravings. It is high in protein and ready in under six minutes. You can enjoy a cozy dessert without any of the guilt.
This recipe is great for a quick snack or a late-night treat. It uses simple ingredients you likely already have in your pantry. You will love how easy it is to satisfy your sweet tooth quickly.
Why This Recipe Is a Winner
This recipe is a winner because it feels like a total indulgence. It is perfect for a healthy reset when you still want dessert. The Greek yogurt keeps the cake incredibly moist and tender. You get that amazing caramelized spice flavor in every single bite.
It is a great way to hit your protein goals easily. You do not need to turn on the oven for this one. It is the ultimate single-serve comfort food for any day of the week.
How to Make Your Biscoff Cookie Butter Mug Cake
Making this mug cake is as simple as it gets. You just whisk the dry ingredients together in your favorite mug. Add the wet ingredients and stir until the batter is smooth. A quick zap in the microwave does all the hard work. Even if you are a beginner, you can master this easy microwave dessert.
Ingredients You’ll Need
You likely have most of these mostly pantry staples ready to go in your kitchen.
- 30g Vanilla Whey-Casein protein powder blend
- 15g Oat flour
- 2g Baking powder
- 15g Non-fat Greek yogurt
- 45ml Unsweetened almond milk
- 15g Lotus Biscoff Cookie Butter
- 1 Lotus Biscoff cookie, crushed
Step-by-Step Directions
- In a standard 12-ounce microwave-safe mug, whisk together the protein powder, oat flour, and baking powder until the dry mixture is homogenous.
- Integrate the Greek yogurt and almond milk into the dry mixture, stirring until a smooth batter with no visible dry spots remains.
- Spoon the Biscoff cookie butter into the vertical center of the batter, pressing it down so it is flush with the surface to create a molten core.
- Microwave the mug on high for 50 to 70 seconds. The timing is critical; stop when the surface is set but the cake still has a slight wobble in the center.
- Allow the mug cake to rest undisturbed for 60 seconds to allow the internal structure to stabilize through carryover heat.
- Garnish the top with the crushed Biscoff cookie and serve immediately.
Best Ways to Enjoy It
Serve this warm right out of the microwave for the best texture. It is perfect for a cozy night in on the couch. You can add a dollop of whipped cream if you like. Pair it with a cold glass of milk or hot coffee. It feels like a fancy cafe treat in your own home.
Storage & Reheating
This cake is best enjoyed immediately while it is fresh. If you have leftovers, cover the mug with plastic wrap. Store it in the fridge for up to 24 hours. To enjoy it later, reheat it gently in the microwave for 10 seconds. It is much better when eaten right away though!
Tips for Best Results
- Use a whey-casein blend for the softest, most cake-like texture.
- Avoid overcooking the cake or it will become rubbery and dry.
- Make sure your baking powder is fresh for a good rise.
- Press the cookie butter deep into the center for a surprise core.
- For a winter treat, add a pinch of extra cinnamon to the batter.
- Please don’t skip the rest period after the microwave stops.
- Swap the almond milk for any milk you have in the fridge.
Ways to Switch It Up
- Use chocolate protein powder for a mocha-style cookie butter cake.
- Swap the almond milk for cashew milk for extra creaminess.
- Make it gluten-free by ensuring your oat flour is certified.
- Add a dash of maple syrup for extra dietary swaps and sweetness.
Common Questions
Can I make this ahead of time?
It is best eaten fresh for the best texture. You can mix the dry ingredients ahead of time to save minutes. Just add the wet ingredients right before you are ready to eat.
Will my kids enjoy this?
Absolutely, this is a very kid-approved dessert because it tastes like a warm cookie. They will love the hidden cookie butter center. It is a much healthier alternative to store-bought sweets.
How do I know when it is done?
The top should look set but still have a tiny wobble. It will finish firming up during the one-minute rest period. If it looks completely dry, it might be overcooked.
I hope this quick treat brings a little sweetness to your day. It is the perfect way to enjoy a healthy reset without missing out on flavor. Happy snacking!
— Alex
Ingredients
- 30 g Vanilla Whey-Casein protein powder blend
- 15 g Oat flour
- 2 g Baking powder
- 15 g Non -fat Greek yogurt
- 45 ml Unsweetened almond milk
- 15 g Lotus Biscoff Cookie Butter
- 1 Lotus Biscoff cookie, crushed
Instructions
- In a standard 12-ounce microwave-safe mug, whisk together the protein powder, oat flour, and baking powder until the dry mixture is homogenous.
- Integrate the Greek yogurt and almond milk into the dry mixture, stirring until a smooth batter with no visible dry spots remains.
- Spoon the Biscoff cookie butter into the vertical center of the batter, pressing it down so it is flush with the surface to create a molten core.
- Microwave the mug on high for 50 to 70 seconds. The timing is critical; stop when the surface is set but the cake still has a slight wobble in the center.
- Allow the mug cake to rest undisturbed for 60 seconds to allow the internal structure to stabilize through carryover heat.
- Garnish the top with the crushed Biscoff cookie and serve immediately.
