3-Ingredient Vegan Biscoff Mug Cake - Rhian's Recipes (2024)

FAQs

Why did my mug cake turn out rubbery? ›

This is likely because your mug is too small, or you added too much baking powder. Measure accurately and make sure your mug is at least 10oz in volume. Why is my chocolate mug cake rubbery or dry? A rubbery mug cake is indicative of being overcooked, or incorrect measurements.

You didn't use self-rising flour

This type of flour gives these baked goods a light and fluffy consistency. Without all the right science involved with flour and other ingredients, cakes can be too dense and dry.

Make the cake:

Into a big mixing bowl, add the buttermilk, vegetable oil, kosher salt, vanilla extract, eggs, sour cream, melted biscoff spread, and mix with a whisk. Then into a medium mixing bowl, add the flour, baking soda, and baking powder. Mix with a whisk until combined.

Just like regular sized cakes baked in an oven, the center should be cooked. Gooey in general means undercooked. Not only does that not taste that great in my opinion, it's also safer to fully cook your batter.

It's easy to see why—most classic cake recipes call for two or three eggs and serve at least 10 people. So for a single-serving mug cake, just skip the egg; a whole egg will overpower the small amount of batter (and it's pretty tough to divide an egg in quarters).

If you add too much liquid to your cake batter, it may seem like a good idea to thicken it up again by adding extra flour. Usually, this will only make the problem worse and you'll end up with a gummy, dense vegan cake. To ensure best results, always follow the recipe as closely as possible.

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

Made with non-GMO ingredients, Lotus Biscoff cookies are vegan friendly and contain no artificial colors, no flavors, and no preservatives.

Is all Biscoff vegan? ›

Yes, fortunately, biscoff is vegan! This is because while it needs fat to be made into a paste, the fat of choice is vegetable oil, making it all plant-based as the biscuits themselves are vegan, too. So, add to your toast, porridge, cookies and cakes to your heart's content!

Based in Lembeke, Kaprijke, the company's best known product is Speculoos (known as Biscoff in the United States and the United Kingdom). Other Lotus brands include nākd, TREK, BEAR, Kiddylicious, Peter's Yard, Dinosaurus, Peijnenburg and Annas. Lembeke, Kaprijke, Belgium.

The small size of the treat, particularly the mug you make it in, may limit your ability to properly mix your ingredients together. A regular whisk, for instance, is too big to reach into the space where the wall meets the base, so you might end up with clumps of unmixed dry ingredients at the bottom.

Cook each mug separately and remember they will continue to cook a touch more on standing, so I found 1 minute perfect for my mug-cakes. Touch the centre and if it's firm then your cakes are done. Try not to overcook these or they will go rubbery (the perils of the microwave!)

Are Mug Cakes Safe to Eat? Absolutely! Just make sure that you cook them long enough for all of the ingredients to cook thoroughly. Luckily, this recipe doesn't call for eggs, so no need to worry about them being undercooked.

To fix this problem, you can sprinkle some powdered sugar and ground cinnamon on top of each cupcake to absorb some of the moisture and decorate with red fruits.

If a cake is baked for too long, then it will lose its softness and will get a texture similar to a brick. It will become hard and unfit for consumption. The chances of making it soft using sugar syrup are also less, as the syrup can only absorb the cake to an extent but cannot make it soft.

Overmixing the batter can increase gluten, to a dense and sticky texture. Mix the ingredients until simply combined and keep away from excessive stirring. This guarantees a soft texture and prevents stickiness on the top.