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–+ servings
Mini Biscoff Cakes

Irresistibly Soft Mini Biscoff Cakes in Just 4 Ingredients

These mini Biscoff cakes are quick, easy, and delicious treats that satisfy any sweet tooth.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 2 cakes
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 60 g Lotus Biscoff Spread Provides the signature flavor and moisture
  • 90 ml Milk Plant-based milks like almond or soy are great alternatives
  • 45 g Plain Flour Builds the structure of the cake
  • 0.5 tsp Baking Powder Essential for helping the cakes rise
For the Topping
  • 20 g Extra Lotus Biscoff Spread Melting this enhances flavor
  • Biscoff Biscuit Crumbs Optional for a delightful crunch

Equipment

  • mixing bowl
  • whisk
  • ramekins
  • Oven
  • Microwave

Method
 

Step-by-Step Instructions for Mini Biscoff Cakes
  1. Preheat your oven to 180°C (160°C fan) or 350°F.
  2. In a mixing bowl, combine 60 g of Lotus Biscoff spread, 90 ml of milk, 45 g of plain flour, and ½ teaspoon of baking powder. Whisk until smooth.
  3. Pour the batter evenly into prepared ramekins, filling each about three-quarters full.
  4. Bake for 17-19 minutes, checking for doneness with a toothpick.
  5. Allow the cakes to cool for about 5 minutes in the ramekins.
  6. Microwave an additional 20 g of Lotus Biscoff spread for 15-20 seconds until melted.
  7. Run a knife around the edges of each cake, invert onto plates, and drizzle with melted Biscoff spread.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 2mgIron: 8mg

Notes

These mini cakes are vegan-adaptable by substituting milk. They can be stored in an airtight container for up to 2 days at room temperature.

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