Ingredients
Scale
- 3 tablespoons Biscoff cookie butter
- 4 tablespoons milk
- 1 tablespoon vegetable oil
- 4 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon vanilla extract
- A pinch of salt
Instructions
- In a 10-12oz microwave-safe mug, mix together the Biscoff cookie butter, milk, and oil until it’s well combined.
- Add the sugar and give it a good stir.
- Sift in the flour, baking powder, vanilla extract, and a pinch of salt. Gently stir until everything is combined, making sure to scrape the edges and bottom of the mug.
- Clean up the edges of the mug, then microwave it on high for 60-90 seconds (I find 80 seconds perfect for this cake).
- Serve it warm, and for an extra treat, spread some more Biscoff cookie butter on top!