Low Calorie Biscoff Microwave Jar Cake

This recipe for low calorie Biscoff microwave jar cake is one of my new favorite low calorie indulgent desserts.

This cake is only 200 calories, with an optional topping that is only 20 extra calories.

This cake is light, fluffy, and packed with Biscoff flavor, and you won’t believe the calorie count is so low.

Read on to learn how to make it yourself.

Why You Will Love This Low Calorie Biscoff Jar Cake

Once you taste this cake, you’re going to want to make it all of the time. That is totally understandable. It is also one of my new favorites.

• Low Calorie

This cake only has 200 calories in total, plus 20 more calories if you choose to include the topping.

Most mug cakes will run you about 500-600 calories and that is before any extra toppings are included!

This lower calorie version is packed with the same Biscoff flavor, but more than half the calories.

This recipe is perfect for you if you are counting calories for weight loss but don’t want to blow all of your available calories in a dessert.

• It is so easy

This entire cake comes together in about 5 minutes tops and is out of the microwave in a minute.

It’s the perfect dessert if you don’t feel like firing up the oven and just want something that tastes delicious and you want it FAST.

• No eggs

This recipe does not use eggs. I love eggs and I do use them in most recipes for cakes for structure and moisture, but not this one. This recipe does not need eggs.

• No oil

This recipe does not require any extra oil, which is great if you are trying to save on calories. This cake is moist and delicious without any extra oil.

One tablespoon of vegetable oil contains 120 calories, so no worrying about oil this time.

• No butter or milk

This recipe does not also use milk or butter. The cake comes together with just water!

• It uses angel food cake mix

The secret behind this recipe is angel food cake mix.

I actually keep my angel food cake mix in a bag because there is so many ways you can use it in these types of low calorie recipes.

Definitely consider getting yourself a box and keeping it in a Ziploc bag for future use!

What Exactly is Biscoff?

If you are reading this recipe, you probably already know what Biscoff is, but you also might have stumbled upon this recipe not knowing what Biscoff is.

Lotus Biscoff is a delicious, crispy, caramel flavored cookie similar in flavor to gingerbread that has become quite popular in recent years.

I discovered Biscoff cookies last year after hearing all of the hype and ever since they have become one of my all time favorite cookies. The flavor is unmatched.

The cookies originated in Belgium in the 1930s, and are now enjoyed all over the world.

But Biscoff isn’t just a cookie. It’s also the name of a brand that makes a variety of products using the cookie’s signature flavor, including spread, ice cream, and even coffee.

If you’ve never tried Biscoff before, I highly recommend giving it a try. It’s a sweet treat that’s sure to satisfy your cravings like never before.

Ingredients

This recipe only uses three ingredients. I say this because I do not consider the 2 tablespoons of water an ingredient.

• Angel food cake mix

As I stated earlier, this cake uses angel food box mix as its base.

I love using cake mixes for quick easy desserts and desserts in general.

I used to be very anti-box mix, but now as time has went on I have found so many ways to doctor them up and use them and you honestly cannot tell the recipe comes from a box mix.

Not to mention, it’s just plain easy! We all want easy and fast, but also very tasty.

• Biscoff cookies

Instead of opting for the Biscoff spread in this recipe, I use just two cookies for the cake itself.

You can crush the cookies and make a paste out of them which gives you the same flavor with way less calories than are in the Biscoff spread.

I’ll talk more about how to do it below.

Now, I do use Biscoff spread on the top, only because I have it on hand.

If you do not have Biscoff spread for the topping, just use a Biscoff cookie or even half of one, and make a paste out of the cookie using almond milk or even water to use instead.

• Cinnamon

Don’t skip on the cinnamon. It is essential in this recipe and makes the flavor of the cookies pop even more.

This recipe only requires 1/4 teaspoon, so you don’t need a ton.

How To Make It

The first thing you want to do is find yourself a jar, ramekin, or some kind of small mug or cup.

It does not need to be gigantic. Just a small one the size of a tea cup is fine. I use a little glass butter jar.

You can give your jar or mug a light spray of baking spray or cooking oil to prevent sticking, but I did not do this and quite honestly, mine did not stick.

You then take your two Biscoff cookies and add them to a Ziploc sandwich bag. Crush them in the bag either using your hands or the bottom of the jar.

Crush the cookies until they are a fine powder. The more crushed they are, the easier it will be to incorporate them and make a Biscoff paste.

Once your cookies are crushed, add them to your jar with 1 tablespoon of water and your cinnamon. Now it is time to mix, mix, mix.

Mix the water and Biscoff cookie powder until it resembles a smooth paste. You want to keep mixing until the cookies are completely dissolved.

If you can’t get the cookies to completely dissolve, this will still be okay. Just make sure you were at least able to create a Biscoff paste.

Now you will measure out two level tablespoons of your angel food cake mix and add them along with your second tablespoon of water.

Mix this together until the batter is smooth and there are no clumps in the batter.

Make sure you get into the corners of the bottom of the cup really well so everything gets incorporated. You don’t want any unmixed clumps hanging out at the bottom.

Now it is time for the microwave.

Pop the cake into the microwave and microwave it for 60-90 seconds. This will vary based on your individual microwave and the wattage.

Mine was ready after 1 minute and 10 seconds.

You want to remove the cake from the microwave when it has risen and is just a tiny bit shiny on the top.

Once your cake looks like this, take it out of the microwave.

If you want to add the optional topping, all you need to do is measure out 1/2 teaspoon of Biscoff spread and dollop it on top and let it melt. Spread it around the top with a spoon.

Finish the cake off with 1/4 broken piece of a Biscoff cookie by sprinkling it over the top.

Now it is time to DIG IN.

Related Biscoff Recipes You Will Love: Low Calorie Biscoff Fluff

Low Calorie Biscoff Bread

Low Calorie Biscoff Jar Cake

Tips

• Don’t overcook the cake.

You don’t want to just pop this cake in the microwave for 90 seconds and forget about it until the microwave beeps.

Check the cake after 1 minute, it it is puffed and looks dry on top, it is done. If it becomes overcooked, it will become tough and very dry. Not what you want!

• Don’t undercook the cake.

You do not want to undercook the cake either as the texture will not be as intended. If undercooked, the cake will taste very wet.

If the cake is very wet looking, it likely needs about ten seconds longer in the microwave.

If the cake has a tiny bit of sheen on the top, it is likely done as it will still cook for a tiny bit once you take it out of the microwave.

• Make sure your jar or mug is the correct size.

You do not need a huge jar or soup mug for this cake, but you also don’t need a super small container either or the cake might overflow.

You can use a jar similar to the one pictured with the recipe or a small coffee or tea cup.

If in doubt and you are worried your container is too small, just use a bigger one to be safe.

Make It Even More Low Calorie

There are a few ways you can make this low calorie Biscoff Jar cake even more low calorie, you might want to try some of them out.

• Use one Biscoff cookie instead of two.

You can make this recipe using only one cookie and it will still taste great.

The reason I used two cookies is because I wanted the most Biscoff flavor I could get while also keeping calorie counts low.

Try it using only one cookie. You will save about 37.5 calories by only using one cookie.

• Leave the Biscoff Spread off the top, but keep the cookie crumbs.

If you leave off the one teaspoon of Biscoff spread for the topping and keep only the crumbled cookie as a topping, you will save about 10 calories.

I think the 10 calories are worth it, but if you want to leave them off, go for it.

• Leave the topping off completely.

I love having the topping on this cake, but if you want to make the cake 200 calories instead of 220 calories, you can leave it off.

Frequently Asked Questions:

Does this cake need any additional sugar?

No, this low calorie Biscoff jar cake does not need any added sugar or artificial sweetener. I tested this and it was far too sweet, almost terribly sweet. The cake mix is sweetened as well as the cookie so no extra sweetener or sugar is needed.

Can I freeze this cake?

If you wanted to freeze this cake, you could. You will need to make sure it is covered and it will last for about 2 months in the freezer. Just make sure your mug is freezer safe!

Will regular cake mix work instead of angel food cake mix?

This has not been tested by me as of yet. You can try it for yourself to see if it gives the same texture and rise, but it may contain more calories when finished than if using angel food. If you try this, please let me know if it worked for you!

Other Recipes You Might Like: Low Calorie Sour Cream Vanilla Cake

Low Calorie Chocolate Chip Cookie Cheesecake

Low Calorie Maple Butter Spread

This Biscoff jar cake is so full of Biscoff flavor and is light, fluffy, and satisfying.

At 200-220 calories for a dessert? You can’t go wrong.

If you try it, let me know how you liked it!