This fluffy, single serving cake is made with creamy cookie butter spread.
Next to Nutella, my favorite spread is cookie butter. Made of speculoos cookies, a crunchy European spiced biscuit cookie, the spread is similar to peanut butter except flavored with speculoos cookies. There are several versions available in the US including a popular version created by Trade Joe’s, though I’m partial to the original Biscoff spread.
INGREDIENTS:
1/4 cup cookie butter spread
4 tbsp milk (I used fat free, but other versions should work)
4 tbsp all purpose flour
1/2 tsp baking powder
DIRECTIONS:
1. In a large, microwave-safe mug, add all ingredients in the order listed. Mix with a small whisk until batter is smooth and no flour lumps remain. Because of the spread, this batter will be a little stiff to mix, so you'll need to use a little more strength than some of my other mug cakes.
2. Cook in the microwave for about 1 minute and 20 seconds or until cake is cooked. Cake will initially rise while cooking and will deflate slightly once it is removed from the microwave. Let cake cool a few minutes before eating.