Deliciously Soft Mini Biscoff Cakes for Quick Sweet Cravings

Indulge in these quick and easy Mini Biscoff Cakes, perfect for satisfying sweet cravings with minimal ingredients.

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Prep Time 10

Cook Time 19

Cooling Time 5

Total Time 34

Servings: 2 cakes

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

4 tablespoons Lotus Biscoff Spread Substitution: You can use any similar cookie spread for a varied taste.
1/4 cup Milk Substitution: Swap for non-dairy options like soy or almond milk for a vegan treat.
1/2 cup Plain Flour (All-Purpose) Note: For a gluten-free variation, use gluten-free flour instead.
1 teaspoon Baking Powder No direct substitution suggested.

For the Topping

1 tablespoon Lotus Biscoff Spread Optional: Consider garnishing with Biscoff biscuit crumbs to enhance texture and presentation.

Equipment

Oven
Mixing Bowl
Whisk
Ramekins
baking tray

Method

Step‑by‑Step Instructions for Mini Biscoff Cakes

Preheat your oven to 180°C (160°C fan) or 350°F.
In a mixing bowl, combine the Lotus Biscoff spread, milk, plain flour, and baking powder until smooth.
Divide the batter evenly between the prepared ramekins and bake for 17-19 minutes until golden.
Let the mini cakes cool for about 5 minutes before inverting onto a plate.
Warm an additional tablespoon of Lotus Biscoff spread in the microwave until smooth for drizzling.
Drizzle the warm Biscoff spread over the mini cakes and garnish with biscuit crumbs if desired.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gMonounsaturated Fat: 4gSodium: 100mgPotassium: 100mgFiber: 1gSugar: 8gCalcium: 30mgIron: 0.5mg

Notes

Allow cakes to cool before removing from ramekins to prevent breakage. Store leftovers in an airtight container in the refrigerator for up to three days.

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