15 Healthy Mug Cake Recipes » LeelaLicious (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.

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.

You're overfilling the mug

Any size will do, as long the mug has enough room to get all your ingredients in without overfilling it. Most recipes are designed for mugs this size, so if you only have smaller mugs, you'll need to cut down on the ingredients a bit.

Many protein mug cake recipes suffer from dryness because they don't contain enough fat. They use wheat or oat flour, protein powder, and no eggs or oils. Naturally, it's going to be very dry with these ingredients.

Without eggs, which add moisture as well as height, the mug cake needs something saucy—nut butter, caramel sauce, or chocolate sauce—to give it a moist, rich texture and pack in more flavor.

undercooked cake can and do make peolpe sick. reason being that it is not well cooked and the mixture of the raw ingredient can be very harmful to the body.

Remember that baking soda is 3-4 times stronger than baking powder, so you'll need a lot more baking powder to get the same leavening action. As a general rule, triple the amount of baking powder for the amount of baking soda called for in a recipe. For example, 1 teaspoon baking soda = 3 teaspoons baking powder.

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).

If you are generally eating a healthy diet and exercising regularly, then having a slice of cake once in a while is unlikely to derail your progress. However, if you are struggling to lose weight or have specific health goals, then it may be best to avoid cake or other unhealthy treats.

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 . . .

Why does my mug cake taste like flour? ›

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

A mug cake offers a quick on-the-spot delicacy and is so simple you really don't even need a kitchen. So don't throw away your cake pans or your KitchenAid, but under the right circ*mstances, when it comes to cake, give your mug a shot.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

How to Make a Chocolate Mug Cake – Step By Step Photos. Add 2 Tbsp flour, 1 Tbs unsweetened cocoa powder, 2 tsp sugar, 1/4 tsp baking powder, and a pinch of salt to a microwave-safe mug. Stir them together very well. Add 2 Tbsp milk and 1 Tbsp oil, then stir until it forms a batter.

A cake that's wet in the middle, in most cases, has not baked long enough. Put it back in the oven for 10 to 15 minutes. Be sure to check every 5 minutes with the toothpick test for any changes. If sliced, cover with aluminum foil to prevent the top from browning even more.

Overmixing

Overworking the batter, especially if it contains gluten, will result in a tough, chewy cake. You'll often see the instructions, “mix until just combined,” in cake recipes. This means to stop mixing as soon as you see that all ingredients are evenly incorporated.

Over mixing cake batter can result in a heavy, closed rubbery texture. Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake.

This cake layer was made with too much flour and was over-mixed. The crumb isn't tender or soft, and the texture is dense with an oddly gummy center. It causes the cake layer to almost look underbaked once it's leveled, even though it's cooked through.