Gingerbread Biscoff Mug Cake
Gingerbread Biscoff Mug Cake takes about 9 minutes, allowing 5 minutes preparation, about 2 minutes for microwave cooking and checks, and 2 minutes standing. Microwave time varies; check the cake rather than relying on the clock alone. Soft, warm, and topped with sweet Biscoff for an easy single serve treat.
One mug, one serving, and no oven to preheat. Ground ginger and cinnamon flavor this small cake, white chocolate chips go into the batter, and the spoonful of Biscoff is saved for the top. The spread softens against the warm cake while it stands.
Measure the flour and vanilla protein powder separately: this version uses three tablespoons of flour plus one tablespoon of protein powder. Stir right down to the bottom of the mug so no dry pockets are left behind. A microwave-safe mug of at least 10 ounces leaves space for the batter to rise.
Microwaves do not all cook at the same speed, so the first minute is a checkpoint rather than a guaranteed finish. Continue in short bursts until the center is set, then handle the mug with a dry towel or oven mitt. Give the cake its two-minute standing time before taking a bite; the topping can be hotter than it looks.
Questions you may have about this recipe
How much protein powder does this version use?
Use 1 tablespoon vanilla protein powder together with the 3 tablespoons of flour listed below. This batter is written with both ingredients; do not replace the protein powder with an extra 2 tablespoons of flour.
Is this recipe cooked in the microwave?
Yes. These directions are for a microwave-safe mug. An oven version would need its own baking directions, so follow the microwave method below.
What type of mug should I use?
Use a microwave safe mug that holds at least 10 oz.
Can I add chocolate chips?
The recipe already includes 1 tablespoon of white chocolate chips. Stir that measured tablespoon into the batter before microwaving.
How do I know when it is done?
The top and center should be set, with no wet batter visible. Microwave power and mug shape affect cooking time, so check after the initial minute and continue in short bursts as needed. Avoid touching the hot cake or mug.
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
Use a microwave-safe mug that holds at least 10 oz. Add the flour, protein powder, brown sugar, baking powder, ginger, and cinnamon.
Stir until evenly combined, breaking up any lumps.
Pour in the milk and melted butter.
Mix until no dry pockets remain, including at the bottom of the mug.
Stir in the measured 1 tablespoon of white chocolate chips. Leave room for the batter to rise.
Microwave on high for 60 seconds, then check. Continue in 5- to 10-second bursts as needed until the center is set with no wet batter visible. The 60- to 75-second range is a starting estimate; microwave wattage and mug shape affect cooking time.
Carefully remove the hot mug using a dry towel or oven mitt. Top with the Biscoff spread and let stand for 2 minutes before eating. Serve warm, not scalding hot.
Tips
Do not overfill the mug to avoid spills.
Start with 60 seconds on high, then check in 5- to 10-second bursts until the center is set. The 2-minute cooking field is an allowance, not an instruction to microwave uninterrupted for 2 minutes.
Use room temperature milk for a smoother batter.
Let the cake stand for 2 minutes before eating, then enjoy warm for the best texture. The mug and topping can be very hot.
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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Gingerbread Biscoff Mug Cake
Gingerbread Biscoff Mug Cake with warm spices and a soft texture, topped with melted Biscoff for a quick cozy dessert.
Ingredients
- 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
Instructions
- Use a microwave-safe mug that holds at least 10 oz. Add the flour, protein powder, brown sugar, baking powder, ginger, and cinnamon.
- Stir until evenly combined, breaking up any lumps.
- Pour in the milk and melted butter.
- Mix until no dry pockets remain, including at the bottom of the mug.
- Stir in the measured 1 tablespoon of white chocolate chips. Leave room for the batter to rise.
- Microwave on high for 60 seconds, then check. Continue in 5- to 10-second bursts as needed until the center is set with no wet batter visible. The 60- to 75-second range is a starting estimate; microwave wattage and mug shape affect cooking time.
- Carefully remove the hot mug using a dry towel or oven mitt. Top with the Biscoff spread and let stand for 2 minutes before eating. Serve warm, not scalding hot.
Notes
Allow about 9 minutes: 5 minutes preparation, an approximate 2-minute allowance for microwave cooking and checks, and 2 minutes standing. Do not microwave for 2 minutes uninterrupted; start with 60 seconds, then check in short bursts until set. Use a microwave-safe mug of at least 10 oz and leave space for rising. This formula uses both 3 tablespoons flour and 1 tablespoon vanilla protein powder; do not replace the powder with an extra 2 tablespoons flour. The white chocolate chips are already included, not an extra addition. These directions are for the microwave version, not an oven conversion. The mug, cake and topping may be very hot.
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