I love a good mug cake and this makes for a perfect cozy breakfast or dessert whenever I'm craving something a lil extra that's still low effort! I bought a few new jars of Biscoff spread while in England on my summer holiday so this is just one of many Biscoff-themed recipes that were created as a result of that. Enjoy!
Ingredients:
30g whole wheat flour
10g vegan caramel protein powder
10g granulated sugar
0.5tsp baking powder
9 g vegan butter
65g plant based milk
30g thawed blackberries
1/2tsp cinnamon
a pinch of salt
1 spoonful Biscoff spread
Toppings: Biscoff spread
Walnuts
Blackberries
Method
Mix the flours, protein powder, sugar, baking powder, butter and milk until you have a smooth batter. Mash your blackberries and swirl into the batter. Pour the batter into a mug that’s microwave safe, ensure the mug is not completely filled to the brim, you it to fill no more than ¾ or so of the mug in order to avoid the batter from overflowing as it cooks. Finally, add a spoonful of Biscoff spread to the centre and just push it down so it's completely covered with the mug cake batter. Microwave for 30 seconds, then proceed to cook in 15 second intervals until done. Let it cool for a bit before topping with more berries, some walnuts and a drizzle of Biscoff spread.
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