Vegan mug cake, or vegan baked oats…whatever you call this sweet and tasty treat is up to you! All I know is that is is one of my new favorite vegan desserts! The sweet combo of brown sugar, chewy oat flour, and cookie crumbles make this dessert irresistible! All of the ingredients are easy, accessible, and relatively healthy!
So let’s take a closer look at this mouthwatering treat!
A Closer Look…
This vegan mug cake is crunchy on the outside and warm and chewy on the inside! The best combination of textures in my opinion!
Yummy!
Oat Flour
For this recipe I used oat flour. I would strongly recommend this flour as it has fiber, protein, and other nutritional value. It also offers a nice chewy cookie texture in a mug cake which is super delicious! You could also consider this recipe baked oats if you baked them in the oven!
Biscoff Cookies and Spread
This recipe is based around the famous Lotus cookie and a new find…the Biscoff Lotus Spread! You can buy the cookies in most local markets or grocery stores but you can also purchase them online here! Look here to find the Biscoff Spread! You can also check Amazon, E-mart, or G-market. In addition, peanut butter or almond butter are potential replacements for the Biscoff Spread but I recommend using the spread. You will not regret it and will have the full Lotus experience!
The Rest is Simple!
The rest of the ingredients are pretty typical for a cake or mug cake. Brown sugar, milk, agave, so on and so forth!
Warm, Pillowy, and Delicious!
This is a really delicious recipe my friends so please give it a try! Let me know what you think in the comments below!
If you love desserts check out some of my other favorites: Pillowy and Delicious Triple Chocolate Vegan Cookies, Vegan Peppermint Chocolate Chip Christmas Cookies, and Sweet and Tart Cranberry Vanilla Christmas Cake.
- Dry Ingredients
- 3/4 cup oat flour
- 1/4 teaspoon baking powder
- Pinch of slat
- 2 teaspoons brown sugar
- Wet Ingredients
- 1 tablespoon Biscoff Spread (If you can’t find use almond or peanut butter)
- 1 teaspoon vanilla
- 1/4 cup nut milk (I used almond)
- 1 tablespoon agave nectar (or maple syrup)
- Topping
- 2 Biscoff cookies (crushed)
- 1 teaspoon Biscoff Spread
- 1/2 teaspoon brown sugar
1
In a small bowl or medium mug, combine the dry ingredients and mix together well with a spoon.
2
Next, add all the wet ingredients to the dry ingredients and stir to combine.
3
For the topping, add all the ingredients to a small bowl and crush/mix to combine. Sprinkle on top of the mug cake.
4
Bake in the microwave for 1 minute – 1 minute 30 seconds (Until the cake has risen and is somewhat firm)
5
Top with an extra lotus cookie and dig in!