Introduction
The Lotus Biscoff Cake Bowl is the ultimate indulgence for those moments when a sudden, intense craving for caramelized spice hits. Combining the convenience of a single-serving mug cake with the irresistible flavor of Lotus Biscoff cookies and spread, this dessert is ready in under five minutes. Unlike traditional baking, this recipe requires no oven, minimal cleanup, and delivers a warm, gooey, spoonable cake that is perfect for a quick midnight treat or a cozy evening dessert. It’s a guaranteed winner for Biscoff enthusiasts everywhere.
Ingredients
- All-Purpose Flour: 45g (1/3 cup)
- Granulated Sugar: 15g (1 tablespoon)
- Baking Powder: 2g (1/2 teaspoon)
- Milk (whole or non-dairy): 60ml (4 tablespoons)
- Vegetable Oil (or melted butter): 15ml (1 tablespoon)
- Vanilla Extract: 5ml (1 teaspoon)
- Lotus Biscoff Spread (for batter): 15g (1 tablespoon)
- Lotus Biscoff Spread (for filling/topping): 30g (2 tablespoons)
- Crushed Biscoff Cookies: 1-2 cookies (for garnish)
Step-by-step Preparation
- Combine Dry Ingredients: In a microwave-safe bowl (approximately 12 oz capacity), whisk together the flour, sugar, and baking powder until thoroughly combined. This prevents pockets of baking powder from forming.
- Add Wet Ingredients: Pour in the milk, vegetable oil, vanilla extract, and the first tablespoon of Biscoff spread. Use a fork to mix vigorously until a smooth batter forms. Ensure there are no dry pockets of flour left at the bottom.
- Create the Molten Core: Slightly warm the remaining 2 tablespoons of Biscoff spread in the microwave for 10 seconds until it is soft and easily spoonable. Dollop one tablespoon of this softened spread directly into the center of the cake batter. This creates the signature gooey center.
- Microwave the Cake: Place the bowl in the microwave and cook on high power for 60 to 90 seconds. Cooking time will vary based on microwave wattage. Start checking at 60 seconds; the cake should look set around the edges but slightly soft and moist in the middle. Tip: Overcooking will result in a tough, dry cake. It’s better to slightly undercook it.
- Garnish and Serve: Carefully remove the hot bowl from the microwave. Drizzle the remaining softened Biscoff spread over the top of the cake. Finish by sprinkling the crushed Biscoff cookies over the spread. Serve immediately while warm.
Nutritional Information
This recipe provides one generous serving. Due to the high content of Biscoff spread and added sugar, this is an indulgent dessert. An estimated serving contains approximately 450-550 calories, 25-30g of fat, and 45-55g of carbohydrates. While it is high in sugar, it is a quick source of comfort and satisfaction, making it a perfect occasional treat.
Storage
The Biscoff Cake Bowl is designed to be eaten immediately while warm. If you find yourself with leftovers, cover the bowl tightly with plastic wrap and refrigerate for up to 24 hours. However, the texture will change significantly and become denser when cold. Reheating is not recommended, as microwaving a second time tends to dry out the cake completely. For the best experience, only prepare the quantity you plan to eat right away.
Conclusion
This cake bowl is the ultimate expression of Biscoff love—quick, warm, and intensely flavored. To elevate the experience, try serving it with a scoop of vanilla ice cream or a dollop of fresh whipped cream, which provides a lovely contrast to the warm, spiced cake. For variations, you could fold in 1 tablespoon of white chocolate chips into the batter, or swap the vegetable oil for coconut oil for a slightly different richness. Enjoy this simple dessert that proves that great things truly do come in small packages!