Gingerbread Biscoff Mug Cake

Gingerbread Biscoff Mug Cake ready in minutes. Soft, warm, and topped with sweet Biscoff for an easy single serve treat.

I made this mug cake on a chilly afternoon when I wanted a warm dessert without the fuss of baking a full tray. The smell of gingerbread spices filled the kitchen in minutes, and the Biscoff on top melted into a sweet, buttery glaze. It felt like a small treat that came together with almost no effort.

What makes this recipe so nice is how quickly it comes together. You mix a few pantry staples right in the mug, pop it in the microwave, and in a short time you have a soft, warm cake. The gingerbread flavor is gentle and cozy, and the Biscoff adds a smooth sweetness that ties everything together.

When I handed out spoons, the room went quiet. The cake was soft, the topping was rich, and it felt like a proper dessert without the extra dishes. It is the kind of recipe you turn to when you want a warm sweet bite at the end of a long day.

Questions you may have about this recipe

Can I make this without protein powder
Yes. Replace it with 2 tbsp all purpose flour.

Can I bake this instead of microwaving
Yes. Bake in an oven safe ramekin at 350 degrees F for about 12 minutes.

What type of mug should I use
Use a microwave safe mug that holds at least 10 oz.

Can I add chocolate chips
Yes. Stir in 1 tbsp before cooking.

How do I know when it is done
The top should look set and spring back lightly when touched.

What you need to make Gingerbread Biscoff Mug Cake

3 tbsp all purpose flour

1 tbsp vanilla protein powder

1 tbsp brown sugar

1/4 tsp baking powder

1/4 tsp ground ginger

1/8 tsp ground cinnamon

3 tbsp milk

1 tbsp melted butter

1 tbsp Biscoff spread

1 tbsp white chocolate chips

How to make Gingerbread Biscoff Mug Cake

Add flour, protein powder, brown sugar, baking powder, ginger, and cinnamon to a large mug.

Stir until evenly combined.

Pour in milk and melted butter.

Mix until a smooth batter forms.

Stir in white chocolate chips.

Microwave for 60 to 75 seconds until set.

Top with Biscoff spread and serve warm.

Tips

Do not overfill the mug to avoid spills.

Start with 60 seconds and add more time if needed.

Use room temperature milk for a smoother batter.

Serve right away for the best texture.

Reader reviews

⭐⭐⭐⭐⭐ “Warm, soft, and full of cozy spice.” Carol S

⭐⭐⭐⭐ “Nice quick dessert after dinner.” Thomas G

⭐⭐⭐⭐⭐ “The Biscoff on top made it feel extra special.” Irene V

⭐⭐⭐⭐ “Simple ingredients and very easy to mix.” David L

⭐⭐⭐⭐⭐ “Perfect size treat without leftovers.” Patricia E

Printable Recipe

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