Healthy Mug Cake Recipe - The Big Man's World ® (2024)

FAQs

Are mug cakes okay to eat? ›

To make a double portion, we recommend using two separate mugs! Are microwave mug cakes safe to eat? Yes! Mug cakes are completely safe to consume.

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.

The unfortunate rubbery texture of some mug cakes usually comes from either too much oil or from overcooking the cake itself. Most recipes call for some sort of milk as well.

Don't overfill your mug with ingredients

Even with the perfect mini whisk, things can still go wrong when making a mug cake. One big mistake involves overfilling the mug. Just like with any other baked good, mug cakes rise during the cooking process.

Let's make this simple: No. Eating uncooked dough or batter can make you severely sick. The primary risk comes from flour.

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.

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 your mug cake is rock hard, it has been over-baked! Next time, lower the amount of time it cooks, because microwaves vary in wattage, causing some to cook faster than others. Also, be sure to use a standard-size regular coffee cup, not a deep mug.

You're not using the right number of eggs

Without eggs, cakes can be dry and flat. However, going overboard can also make the result too eggy, almost as if you created a sweetened omelet. That's probably not the kind of cake you're going for. Usually, just one small egg does the trick in a mug cake.

Therefore, there's generally no printed expiry date to consider. However, if for some reason you have leftover mug cake or you want to make it in advance, it can generally stay fresh for up to 2 days at room temperature, and up to a week if refrigerated.

Can you bake a cake in a ceramic mug? ›

Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.

You want the cake to be puffy and still slightly wet-looking in the center . . . if you have never made a mug cake in your microwave before, I would suggest, checking on it at 45 seconds OR preparing the cake in a large vessel so that there is no risk of an explosion . . .

Increase the Quantity for an Easy Fix. If you know how much extra you added, just increase the other ingredients in the recipe to match the amount of baking soda or baking powder that you used.

If your cake tastes floury, it is usually because there is too much flour or the cake is not fully cooked.

The photos you see on cakes are edible. Yes, they are! These photos are printed on special paper, also known as icing paper or frosting sheets. The ink used is made with edible ingredients, the printer used is of a special kind.

Add flour, sugar, baking powder, and salt to a mug and stir together. Stir in milk, melted butter, and vanilla extract until smooth, being sure to scrape the bottom of the mug. Stir in sprinkles. Cook in microwave for 70-90 seconds* (until cake is just set, but still barely shiny on top).

Great mug treats are carefully blended powders that deliver a warm bite of tender, sweet deliciousness that is nearly as good as a homemade treat. Sadly, many of the mixes fail, delivering yucky, grainy, gummy mouthfuls that don't even deserve to be called “dessert.”

Fat: 8g with oil, or 1.5g without. Carbs: 28g. Cholesterol: 0mg. Sodium: 290mg.