– In a mug you can use in the microwave, whisk together the dry ingredients — flour, sugar, and baking powder. – Combine milk, oil, and vanilla into the mug. Stir in sprinkles! – Microwave for 45 seconds to 1 minute until firm to the touch. – Top with some frosting, vanilla ice cream, or whipped cream and enjoy!
Can you replace milk with water in mug cake?
In a pinch, if milk is not available, water may be substituted. To replace 1 cup of whole milk in a cake recipe, you can use 1 cup of water and 1 1/2 teaspoons of butter, according to Colorado State University Extension.
How do you make a mug cake not rubbery?
Step 2Stir in Melted Butter & Milk
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. I prefer almond milk, but you can use any milk (or milk alternative) you prefer.
How do you make a mug cake better?
6 Tips for Making the Best Ever Mug Cake
- Try out different containers.
- Use self-rising flour.
- Don’t over fill the mug.
- Microwaving for too little time is better than too much.
- Enjoy immediately!
- Add a topping for better flavor.
What is mug cake made of?
Vanilla Mug Cake in 3 Easy Steps:
Add the dry ingredients to a microwave safe mug; flour, sugar, baking powder, and salt. Stir in the wet ingredients: milk, melted butter, and vanilla. Add sprinkles, if desired. Microwave for 70-90 seconds.
Is it necessary to add milk in cake?
Is it necessary to add milk in a cake? It’s necessary to add liquid to a cake, so if the recipe calls for milk, it’s best to use milk. There are also cake recipes that call for water, buttermilk, sour cream or a combination of things that will make up the liquid ratio.
What can I use instead of milk in cake?
If you’re just running low on milk and don’t want to head to the store, use these swaps to save your baking.
Why did my mug cake explode?
Yes, I get it, you want a lot of cake. But overfill the mug and that cake will explode over the vessel’s sides, leaving you with a big mess. If you want a larger portion, simply double the recipe and cook it in a medium-sized microwave-safe bowl. (Because bowl cake is totally the new mug cake anyway.)
Are microwave mug cakes safe?
Are Mug Cakes Safe to Eat? Yes! Mug cakes are safe to eat as long as you microwave them long enough to thoroughly cook the flour and any egg that may be in the recipe.
Are mug cakes any good?
Microwave mug cakes are not as good as real cakes. But they are awesome in a different way: You can make them fast enough to satisfy an emergency homemade treat craving without an oven, and eat them in their entirety without feeling comatose afterward.
How does cake in a mug work?
The waves excite water molecules in the food, heating it up. A turntable continually rotates the dish, evenly distributing microwave energy throughout its contents.
Why are mug cakes so good?
Why are they so popular? They are popular because they’re easy to make and it is single-serving. When you are craving cake, you don’t want to have to whip out all your baking equipment, let alone bake an entire cake. A mug cake is a great alternative to nip that craving in the bud!
Why are mug cakes spongy?
Egg is what makes the mug cake spongy. If you think about it, when you bake a full-sized cake, you typically use 1 or 2 eggs…for a mug cake to use 1 egg is A LOT! Self-rising flour?
Is baking soda and baking powder the same?
You’re probably tempted to use baking powder and baking soda interchangeably, but baking soda and baking powder are not the same. While baking powder contains bicarbonate of soda, aka baking soda or sodium bicarbonate, the two react differently in cooking and cannot be substituted equally.
Do you need baking powder for cake?
Assuming that you aren’t all that familiar with baking, then you’ll need to understand that baking powder helps the cakes to rise and it’s necessary if you want your cake to be light and fluffy. When you want to bake a light and fluffy cake, it’s going to be crucial to have some type of chemical reaction.
Do mug cakes actually taste good?
Regardless, depending on the recipe you use, microwave mug cakes taste fine and the big advantage is you get to eat a cake that is as freshly made as possible. There’s no substitute for that “fresh out of the oven” taste, so if you have that last minute craving for a fresh warm cake, it’s a good way to go.
How do you make a cupcake in a mug?
How do you make a cake without milk?
Easy No-Milk Vanilla Mug Cake Recipe (Beginner Recipe)
All mug cakes begin with flour, but not nearly as much as you might expect; a few teaspoons is frequently plenty.A sprinkle of baking powder is added to the batter to help it rise, and an egg is added to bring the mixture together.Here’s some advice: However, although most internet recipes ask for one egg for any mug cake, only the egg yolk is actually required; the egg white is purely optional.That’s the most delectable bit, isn’t it?
Nothing is more important than remembering to add two teaspoons of sugar.If you’re already feeling bad, you may substitute whatever zero-calorie sweetener you choose; they’ll all work just fine in mug cakes.The devil, as they say, is in the details, and in this instance, the devil is in the minutiae of vanilla.A few drops of vanilla extract are all that’s needed, and while this is a fast and simple mug cake, you should use real vanilla extract since it’s the finest investment you can make in your life.Artificial vanilla isn’t pleasant, and you don’t want to know where they obtain their supply of it from.
- It’s a family of beavers.
- Be mindful that each microwave oven is unique; so you should only cook your mug cake for a minute and then check its consistency.
- It’s possible that you’ll need to cook it for another one or two minutes to get it just perfect.
- There’s raw egg in that mug, so do anything you can to make sure it’s completely cooked through!
How To Make Chocolate Mug Cake Without Milk?
If you’re baking, you don’t have to be concerned about milk. One cup of whole milk can be substituted with one cup of water + one cup of sugar in favor of one cup of whole milk. This recipe calls for five teaspoons of butter to be used.
Why Did My Mug Cake Explode?
I understand your need for a large quantity of cake. The cake will blast out of the cup if it is overfilled, leaving you with a messe to clean. If you want a larger serving, you may cook it in a medium-sized microwave-safe bowl (since bowl cake is the new mug cake, too.)
Are Mug Cakes Safe To Eat?
You should consume your mug cake immediately after it has been ‘baked’ in the microwave since mug cakes are not intended to be prepared in advance – they are intended to be consumed when you ‘want cake, need cake now.’ Oh, and they’re aesthetically unappealing. It’s OK because your stomach doesn’t seem to mind.
How Do You Know When A Mug Cake Is Done?
They are done when you gently touch the top with your fingers, even if they are just faintly stuck together. If your cake didn’t cling to the pan, you nuked it for too long. It will get somewhat sticky and wonderful if you put it back in the microwave for 5-10 seconds if it is still entirely moist at this point.
What Can I Use Instead Of Milk In A Cake?
- You may choose between cream and half-and-half.
- Dairy products that have been evaporated or powdered
- You may make sour cream or plain yogurt
- both are delicious.
- Water (or water and butter) are the primary components.
- Milk flavored with almonds
- Milk that is derived from soy
- A kind of milk derived from oats
- Rice milk is a kind of dairy product.
Can You Replace Milk With Water In Cake?
Water. Although using water in recipes is not recommended, there are some that may be created using it. Cakes prepared with water will have a less thick and moist texture, but they will still be tasty in their own right. If you want the greatest results, add a tablespoon of melted butter to each cup of milk when making the pudding.
How Do You Keep A Mug Cake From Overflowing?
The following step involves adding a tablespoon of water to the top of the container. It is necessary to add a small amount of water to your cake in order to prevent it from overbaking and drying out (and becoming rubbery). There’s no reason to be concerned because it happens every time.
Are Mug Cakes Bad?
When it comes to taste, there is no comparison between microwave cup cakes and actual cakes. The fact that they can be produced quickly enough to fulfill an emergency handmade treat desire without the use of an oven, and that you can eat them all in one bite without feeling comatose, makes them fantastic.
How Do You Make A Mug Cake Better?
- Experiment with different containers.
- If you want to create your own bread, you can use self-rising flour.
- Make certain that you do not overfill the mug.
- It is preferable to microwave for a short length of time than to microwave for an extended period of time.
- Take advantage of it right immediately!
- …
- If you add a topping, the flavor will be improved even further.
Can You Eat Mug Cakes Cold?
Even though this activity is completely safe, we always advocate using common sense and exercising general caution. For example, the cakes will be hot when they come out of the microwave, so don’t consume them immediately after they are taken out.
Why Does My Mug Cake Taste Bitter?
You will get a metallic, bitter flavor if you mistakenly (or purposely) substitute baking soda for baking powder in a recipe that hasn’t been changed otherwise. In order for baking soda to be effective, it must be raised and neutralized to eliminate the bitter flavor.
What Makes A Mug Cake Rise?
Without the addition of an egg, baking powder is sufficient to assist the batter in rising up the sides of the mug. If you don’t have any eggs, you may use anything saucy in lieu of them to give the cake more moisture and height. Try nut butter, caramel sauce, or chocolate sauce for a moist, rich texture and a more strong taste.
Vanilla Vegan Mug Cake – No egg, No milk
The most delicious Vanilla Vegan Mug Cake ever! It takes only 2 minutes in the microwave to make this eggless vanilla cup cake recipe. If you have a yearning for a light and fluffy vanilla cake, this recipe will satisfy your cravings immediately!
What’s a mug cake?
The word ″mug cake″ refers to a cake that is cooked in a coffee cup.What makes mug cakes so wonderful and popular is that they are one-bowl, no-preparation cakes that can be made in the microwave in under five minutes.All you have to do is toss the ingredients in a mug, stir them together, then pop it in the microwave!This does not rule out the possibility of following a recipe!
When making an excellent mug cake, it’s vital to have the right proportions of wet and dry components.But once you’ve got it, it’s as simple as pie!
How to make a vanilla mug cake in the microwave?
- Microwave mug cakes are a quick and easy cake recipe that allows you to get your baking fix in less than two minutes. There are a few things to keep in mind while making microwave cup cakes to ensure that they always turn out fluffy and moist: In order to get the best results, make sure your microwave is set to high power 800W. If your microwave isn’t capable of reaching that temperature, you’ll have to increase the baking time in 20-second bursts.
- Use a regular-sized coffee cup with a diameter of 8cm (3 inches) and a minimum height of 5cm wherever possible (1.9 inches). Because a broader microwave-safe ramekin would require less baking time, you would need to reduce the baking time. Otherwise, the cup cake would be very dry
- yet,
- Baking time – For a microwave mug cake, 90 seconds is the ideal baking time when using an 800W microwave and a normal coffee cup, according to the manufacturer. I recommend starting the mug cake baking for only 60 seconds if you have to make any adjustments to any of the other parameters listed. Check the texture and bake in 20-second bursts until the center is set, moist, and fluffy, then remove from the oven. This will prevent the mug cake from becoming overbaked, resulting in a chewy, dry cake that will be unpleasant to eat.
How to make a vanilla mug cake from scratch?
- Making your own vegan vanilla cup cake is one of the simplest desserts you can make. You can whip up this simple vegan dessert in 90 seconds and satisfy any sweet tooth yearning. All that is required is that you combine all of the ingredients in your coffee mug straight. Check read my narrative on how I made the vegan vanilla cup cake to get a different perspective on the recipe. No additional mixing dish is required, which is a huge convenience. The following are the primary components for making an eggless vanilla cup cake: Flour — you may use whatever type of white flour you like, including all-purpose white flour, gluten-free flour mix, spelt flour, and white whole wheat flour. The use of oat flour is also acceptable, although the batter will be more brittle and less fluffy as a result. It is important to note that almond flour and coconut flour will not work in this recipe
- thus, do not attempt to substitute them.
- A cup of unsweetened almond milk (or any other nondairy milk you enjoy, such as oat milk, soy milk, or rice milk)
- A teaspoon of baking powder (or half a teaspoon of baking soda, if you prefer)
- Vanilla extract or vanilla essence is a type of flavoring.
- For a sugar-free mug cake, use coconut sugar, white sugar, or erythritol instead of regular sugar. In vegan mug cake recipes, I do not encourage the use of maple syrup or any other liquid sweetener. They bake cakes that are very thick and dense.
- Coconut oil – or any light oil such as avocado oil or almond oil – can be used. When it came to making an oil-free mug cake, I had wonderful luck with apple sauce.
Then, bake your vegan vanilla mug cake in the microwave for 90 seconds at 800W for around 15 minutes. Once you’ve finished, serve immediately from the cup, being care to wait 1 or 2 minutes before digging in! It’s really hot in the middle, and you don’t want to burn your skin on the way out.
How to serve your vegan cake in a mug?
- This is a light and fluffy vanilla mug cake that is reminiscent of vanilla cupcakes in texture and flavor. It is even more delicious when topped with icing. In addition to being quick and easy to create, the following are the finest vegan frosting ideas for mug cake: Vegan chocolate chips and a dollop of dairy-free coconut yogurt make a delicious dessert.
- To finish, pour on nut butter of your choice — my favorites are peanut butter or almond butter
- Buttercream Chocolate frosting: Combine 2 tablespoons vegan butter, 2 tablespoons icing sugar, and 1 teaspoon cocoa powder in a mixing bowl until smooth.
- It is not a frosting, but rather a tasty and easy method to elevate your vegan cake in a cup to a higher degree of sophistication. Make vanilla ice cream using protein powder or vanilla ice cream prepared with non-dairy milk such as coconut milk or almond milk. They are quite tasty, especially when topped with vegan chocolate chips.
With this beginner’s guide to the vegan diet, you may learn more about how to get started on your vegan diet.
Can I bake this easy vanilla mug cake?
It goes without saying that using a microwave to bake food is not the best way since it might damage certain important nutrients in the food being baked. You may also bake this vanilla mug cake in the oven at 180C (350F) for 10-12 minutes, which is a wonderful alternative. Make careful to use an oven-safe ramekin for this recipe!
Some ideas to boost your mug cake flavors!
- You may make several modifications to this recipe in order to get distinct vanilla mug cake vegan recipe tastes from the same base recipe. Listed below are some suggestions. Banana bread mug cake may be made by substituting 1 tablespoon of mashed banana for the oil and adding a few drops of banana essence. Making an oil-free vegan mug cake with this recipe will also be an excellent choice for you.
- Chocolate vegan microwave cake: To make a chocolate vegan microwave cake, use 2 teaspoons cacao powder or cocoa powder with a splash additional non-dairy milk in the batter. This selection will satisfy any chocolate cake cravings you may have.
- Make a vegan chocolate chip mug cake by combining 1 tablespoon vegan chocolate chips.
- Lemon mug cake (substitute 2 teaspoons of almond milk with lemon juice)
- Cinnamon roll (substitute 1 teaspoon of ground cinnamon)
- Lemon mug cake (substitute 2 quantities of almond milk with lemon juice)
- Lemon mug cake (substitute 2 tablespoons of almond milk with lemon juice)
- Peanut butter mug cake – instead of using oil, use 1 tablespoon of peanut butter or almond butter to reduce the amount of saturated fat in the cake. In addition, 1 tablespoon of non-dairy milk should be added.
- Protein mug cake: To make a protein mug cake, add 2 teaspoons of protein powder and 2 tablespoons of milk. However, depending on the kind of protein powder used, the mug cake batter may become too dry. In order to obtain a cake batter that looks and feels like ordinary cake batter and is not too dense, always add additional non-dairy milk.
More quick vegan mug cake recipes
For those who think this mug cake is too little for them, try my vegan vanilla cupcake recipe instead!.It makes 12 fluffy, delicious vanilla cupcakes that may be ready in 30 minutes or less!If you prepare this single-serving vegan microwave cake recipe, please share your thoughts with me in the comments section below and rate it!I’d love to hear your thoughts and build a relationship with you.
You may also use the hashtag #taggingme on Instagram to post a photo of your creation.I’ve looked through all of your photos and will get back to you!I’m talking about your pal, Carine
Vegan vanilla mug cake
- 1 teaspoon Vanilla
- 4 tablespoons All-purpose Flour – unbleached, whole-wheat flour, or all-purpose gluten-free flour
- 14 teaspoon Baking Powder
- 2 tablespoons Coconut Sugar – or white sugar or sugar-free erythritol
- 3 tablespoons Almond Milk – (at room temperature) or any plant-based milk of your choice
- 1 tablespoon Coconut Oil – melted, or apple sauce for the oil-free version
- 1 teaspoon Vanilla
- 4 tablespoons All
- In a microwave-safe mug, combine the flour, baking powder, coconut sugar, almond milk, melted coconut oil, and vanilla extract. Microwave on high for 30 seconds. Approximately 3 inches (8 cm) in diameter, and a minimum height of 1.9 inches (50 mm) is the size of my coffee cup (5 cm). Using this method, the batter is kept from spilling.
- The ingredients should be whisked together until they create a homogeneous batter with no lumps
- Microwave for 90 seconds @ 800 watts for 90 seconds. You may need to extend the baking time by 20-second bursts if your microwave operates at a lower power setting. It is possible that if your cup is low and wide, your mug cake will bake more quickly, and you will need to bake it for only 60 seconds at first, then modify the baking time by 20-second bursts
- Eat it right away with dairy-free coconut yogurt and vegan dark chocolate chips on top, or leave it plain.
Oven baking
In an oven-safe greased ramekin, bake for 10-12 minutes at 180°C (350°F) or until golden brown.
100 Calorie Chocolate Mug Cake (No egg, no milk!)
While this fast and simple chocolate cup cake recipe does not call for the use of eggs or butter, you would never guess.It’s moist and fluffy, and it just takes a minute to put together.With fewer than 100 calories per serving, it’s the EASIEST chocolate fix that can be produced with only a few basic ingredients.Everyone requires a chocolate fix from time to time, especially as we spend more and more of our time at home.
This QUICK and EASY chocolate cup cake is the solution.It was inspired by my recipe for this insanely delicious chocolate cake, but it is a single-serving variation.There will be no eggs.There is no butter.There will be no milk.
- It is simple to make sugar-free.
- It’s made using cupboard staples and happens to be sneakily healthful, as well as delicious!
1 Minute Chocolate Mug Cake
Make no mistake, this chocolate mug cake takes less than a minute to whip up in the microwave.There is also no need for mixing bowls; you can simply combine everything in a cup or ramekin and microwave it.Because not everyone has access to or uses a microwave, I’ve included instructions on how to prepare it in the oven as well, just in case.It’s vegan, gluten-free, and dairy-free by nature, but you’d never know it from the taste.
What about the texture?When you undercook it even little, it becomes moist as a result of the light, fluffy texture.What about the flavor?Sweet, rich, and oozing with chocolate flavor, this dessert is a winner.With the addition of a few chocolate chips, the recipe only gets marginally better…
How to make a chocolate mug cake from scratch
The Ingredients
- All-purpose flour, often known as ordinary flour, is a type of flour that may be used for a variety of purposes. If your flour includes clumps, be sure to sift it well before using it.
- Sugar OR sugar alternative– If you want to keep the calories as low as possible while still making the mug cake sugar-free, use a sugar substitute (granulated). If you don’t mind a little sugar, any kind will do-brown, white, coconut sugar, and so on.
- Cocoa Powder– This ingredient is used to give the mug cake its chocolate taste! Make use of high-quality cocoa powder to bring out the full flavor of the chocolate
- Baked baking soda– This is used to give the mug cake some rise and structure!
- Salt– It brings out the sweetness in baked goods, especially cakes!
- Oil of choice– This is important for the cake’s rich texture. Oil can also be used to substitute any butter or margarine that may be used.
- White vinegar– When combined with other ingredients, it acts as a leavening agent.
- In any baked item or cake, vanilla extract is a must-have ingredient!
- WINE– It completely eliminates the need for any milk or other liquids.
- Adding espresso powder to your chocolate can enhance its flavor. This is an optional field that can be left blank.
- If you want to make it more more chocolate-y, add some chocolate chips.
The Instructions
- Using the microwave or the oven to bake this mug cake is a simple and time-saving method of making dessert. Use the microwave– Incorporate your dry ingredients in a microwave-safe dish, ramekin, or cup, and stir well to combine. Mix in your wet ingredients until you have a smooth mixture left after you add your dry ingredients. Cook the batter in the microwave for 1-2 minutes, or until it is thoroughly cooked. Remove the dish from the microwave and let it aside for 2 minutes before consuming it.
- Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Grease a ramekin or small baking dish that may be used in the oven (4 or 6 inches). Follow the microwave directions, then bake for 8-10 minutes in the oven, or until a spear inserted into the center comes out ‘just’ clean. Remove the dish from the oven and let it aside for a minute before serving.
Possible Variations
Are you looking for other methods to make this chocolate cup cake? Here are a few ideas to consider:
Keto chocolate Mug Cake
In its place, try this keto chocolate cup cake or this protein chocolate brownie recipe.
Fat Free Chocolate Mug Cake
- Replace the oil with unsweetened applesauce or mashed overripe bananas instead of the butter.
- Make certain that your cocoa powder has been fat-reduced (dutch processed).
Gooey Chocolate Mug Cake
- 2 tablespoons of water should be added in addition.
- Shorten the cooking time so that the tops are only ″just″ cooked
- Instead of putting chocolate chips on top, place 1-2 teaspoons of them in the center of the mug cake.
Dark Chocolate Mug Cake
- Dark cocoa powder should be used in place of the regular cocoa powder.
- Break up a square of dark chocolate (70 percent or higher) and gently mix it into the batter to combine.
Flourless Chocolate Mug Cake
Instead of using anything else for the flour, try this four-ingredient flourless mug cake recipe instead.
Mug Cake Tips
- Make careful to oil your mug or ramekin thoroughly in order to prevent the mug cake from adhering to the cup.
- If at all feasible, choose a ramekin or mug that is slightly larger than necessary to avoid any overspilling.
- If your flour is clumpy, make sure you sift it before using it. We don’t want any flour pockets in the cup cake
- keep in mind that different microwave models work differently. I’d recommend microwaving your mug cake in 30-second bursts, rather than all at one. If you are still unsure, microwave the cake on half-power for a few seconds (wattage). However, it will take longer, but it will be completely successful.
Can I prepare the mug cake in advance?
Mug cakes should always be cooked fresh to ensure that they are as delicious as possible. Preparing the batter ahead of time will result in it sinking and making it harder to microwave or bake appropriately. The cup cake should not be frozen.
More delicious and healthy mug cakes
- Lemon Mug Cake, Blueberry Mug Cake, Cinnamon Roll Mug Cake, Vanilla Mug Cake, and Coffee Mug Cake are all examples of mug cakes.
- Cooking spray should be sprayed liberally into a microwave-safe dish or ramekin.
- Combine your dry ingredients in a large mixing bowl. In a separate bowl, combine the other ingredients and stir until well combined. If you’re using chocolate chips, fold those in as well.
- Microwave on high for 1-2 minutes, or until the dish is done. Remove the dish from the microwave and let it aside for 30 seconds before serving it.
Oven Instructions
- Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Preparation: Grease a small oven-safe dish or ramekin (4-6 inches in diameter).
- Combine your dry ingredients in a large mixing bowl. In a separate bowl, combine the other ingredients and stir until well combined. If you’re using chocolate chips, fold those in as well.
- For 8-10 minutes, or until the cake seems to be done, bake at 350°F. Remove the dish from the oven and let it aside for 30 seconds before serving it.
* Make sure not to fill the 1/2 teaspoon with vinegar completely.Due to the fact that the chocolate mug cake is created without eggs, it is perfectly OK for your mug cake to be slightly undercooked.To make a moist chocolate mug cake, add an additional 1-2 tablespoons of water to the batter and place chocolate chips in the middle of the cup cake before baking it.In the event that you enjoy muffins, you’ll enjoy these cup cake recipes.
96 calories per serving |13 grams of carbohydrate |2 grams of protein |4 grams of fat |148 milligrams of sodium |
- 3 milligrams of potassium |
- 1 gram of fiber |
- 3IU vitamin A |
- 3 mg vitamin C |
- 3 milligrams of iron |
- 12 grams of NET CARBS
Crazy Cake in a Mug – No Eggs, Milk or Butter, Ready in Minutes
I had a lot of fun experimenting in the kitchen today and came up with a Chocolate Crazy Cake in a Mug!Is Crazy Cake something you’ve never heard of before?AKA Wacky Cake or Depression Cake, this recipe calls for no eggs, milk or butter and doesn’t require any bowls or mixers.It’s a fantastic go-to dish for those who have egg or dairy allergies, and it’s also enjoyable to create with children.
The recipe has been around since the Great Depression.It’s a fantastic cake that’s easy to make and is quite moist and tasty.
READ GREAT REVIEWS FROM PEOPLE WHO TRIED THIS RECIPE ON PINTEREST (PHOTOS)!
Find out more about the Depression-era cake recipe in the section below.Crazy Cake – No Eggs, No Milk, No Butter, No Bowls, No Problem!Never having attempted to bake a cake in a cup in the microwave before, I was skeptical that it would be possible with the Crazy Cake recipe.A lot of recipes for single serving microwave cup cakes have sprung up online, so I thought I’d give it a shot.
In my brief Google search for mug cakes, I discovered a recipe for Microwave Vegan Wacky Cake, which I decided to try.It took a few tweaks and retries, but I finally came up with a fantastic go-to recipe for a single serving Crazy Cake that comes up in minutes and is incredibly moist and absolutely delicious.The nicest aspect is that it is suitable for everyone in my family because it is egg-free.It just took a few minutes to put this cake together and 2 minutes in the microwave to finish it.It’s really moist and wonderful!
- I created the mug cake in the same manner that I made the standard crazy cake, following the same instructions.
- Yes, I was the one who created those obnoxious depressions…
- They are effective, and the cake ALWAYS rises.
Crazy Cake in a Mug
- Recipes may be printed or saved to Pinterest. Ingredients Ingredients that are dry 5 tablespoons all-purpose flour
- 4 1/2 tablespoons sugar
- 2 teaspoons cocoa (unsweetened)
- 1/4 teaspoon baking soda
- pinch of salt
- Ingredients in liquid form 1/2 teaspoon white vinegar (or apple cider vinegar)
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons vegetable oil (or canola oil)
- 4 1/2 tablespoons water
- 1/2 teaspoon white vinegar (or apple cider vinegar).
- Directions *see photographs for a step-by-step guide. Spray the interior of a big microwave-safe mug (16 ounce size mug) with non-stick cooking spray before placing it in the microwave. After that, combine the first five dry ingredients in a cup. After thoroughly combining, form three depressions in the dry ingredients. One depression should contain the vinegar
- another should contain the vanilla bean
- and a third should contain the vegetable oil. Pour water on top of the dish. Using a fork, thoroughly combine the ingredients until they are smooth. Place in the microwave and cook on high for *2 minutes, uncovered, until heated through. Check with a toothpick to see whether it comes out clean before proceeding. Make sure you don’t overbake! Depending on your preference, you may top with powdered sugar, icing, chocolate chips, caramel, or whipped cream. Whether hot or cold, this dish is delicious. TIPS Because each microwave cooks at a different rate, modify the cooking time appropriately! Someone completed the cake in 1 minute 40 seconds, while another completed it in 1 minute 20 seconds.
- Make sure your baking soda and vinegar are both fresh
- these are the ingredients that cause the cake to rise.
To make a neater mug cake, mix the cake mixture in a small basin first, then pour the batter into the mug cake molds.
You can make a particularly rich chocolate cake by mixing in micro chocolate chips to the dough… Alternatively, you could do what I did and sprinkle some on top after you’ve finished cooking it while it’s still warm! Mmm, mmm delicious!
I can’t wait to experiment with additional tastes… Keep an eye out for more information. Thank you for taking the time to visit! Cheers!
Mug Cakes Cookbook: Includes recipes for mug cakes without eggs, without flour, without milk, fruit cakes and vegan variants: Upgrade, Digital: Amazon.nl: Boeken
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Can You Substitute Water for Milk When Baking a Cake?
Even if you do make substitutes, the cake will still turn out perfectly.The image is courtesy of AnnaPustynnikova/iStock/Getty Images We’ve all been in that situation.You’ve begun the recipe, but when you walk to the refrigerator to grab the milk, you discover that someone else has already done it.
Is it necessary to drop everything and go to the shop, or is there a feasible alternative to milk?There’s no reason to be alarmed.As long as you have water and a small amount of butter, you may substitute water for milk while baking your cake.
Tip
If you’re baking and discover that you don’t have any milk, there’s some good news: there are alternatives. One cup of whole milk can be substituted with one cup of water + 1.5 tablespoons of butter in the recipe below.
Milk Vs. Water in Baking
According to the United States Department of Agriculture, milk contains 88 percent water.In addition to providing physical support throughout development and adulthood, this nutrient-dense food is also a prevalent element in many of the foods you consume.There is a specific function for each component that you use in your cake.
When making a simple butter cake, creaming the sugar and butter together before adding either to the batter not only makes your cake sweeter, but it also helps to give air to the butter and distribute its fat more evenly throughout the cake batter.The texture of the cake is improved as a result of the finer cell structure.Eggs are a good source of protein, taste, and color.Milk in a cake hydrates the dry ingredients, dissolves the sugar, and aids in the production of carbon dioxide by the baking powder, which raises the cake.
Substituting Water for Milk
The most crucial role that milk plays in baking a beautiful cake is the one that it plays in making the batter moist enough for the chemical reactions to take place in the oven.Alternatively, if milk is not readily accessible, water can be used in its place.According to Colorado State University Extension, 1 cup of whole milk may be substituted with 1 cup of water and 1 1/2 tablespoons of butter in a cake recipe to achieve the same result.
The nutritional content of baked goods is not greatly diminished when water and butter are substituted for milk in the recipe.According to the Mayo Clinic, one cup of whole milk has 7.7 grams of protein and 7.9 grams of total fat, of which 4.6 grams are saturated fat — the ″worst″ sort of fat that can lead to heart disease — in addition to 7.7 grams of protein.It is estimated by the USDA that one cup of water combined with 1 1/2 tablespoons of butter provides zero grams of protein and just 5.5 grams of total fat, of which 3.5 grams are saturated fat.While utilizing the components specified in the recipe is generally preferable for the end product, this is not always practicable in certain circumstances.However, while most kitchens have suitable substitutes for basic components on hand, careful attention should be made to the ultimate result of your final creation.
- In this situation, substituting water with more butter for milk should result in a cake that has little or no discernible variation from the original.
- If the recipe and baking times are followed exactly, the cake should have a same taste, weight, and texture, and there should be no crumbling or dryness in the finished product.
Mug Cake Tips That’ll Change How You ‘Bake’ Cakes Forever
Thousands of mug cake (and bread) recipes may be found online, but not all of them are delicious.Here are some suggestions.Mug cakes offer a warm, moist, and fluffy cake in a matter of minutes and with the least amount of preparation.
However, there are occasions when you are left with a chewy, rubbery mess.Mug cakes, on the other hand, are a guilty joy of mine, and after a slew of failed efforts, I’ve discovered some excellent techniques for making each one flawless.Photo courtesy of Raquel Lynn/Food Hacks Daily I’ll be using the following recipe to demonstrate these simple techniques:
Peanut Butter Chocolate Mug Cake
- 14 cup all-purpose flour
- 14 cup sugar
- 12 tsp baking soda
- 1/8 tsp salt
- 2 tbsp unsweetened cocoa powder
- 2 tbsp melted butter
- 2 tbsp milk
- 1 small egg
- 1 tbsp peanut butter
- 14 cup all-purpose flour
- 14 cup sugar
- 12 tsp baking soda
- 1/8 tsp salt
- 14 cup all-purpose flour
Follow along with my ingredients, or substitute any other recipe you choose (check out our favorites at the bottom of this post).
Step 1: Mix Dry Ingredients
Fill a big broad mug or a small microwave-safe dish halfway with the dry ingredients.Use of tall and slender cups is discouraged since they make it harder for the cake to cook uniformly in the microwave oven.It is almost often the case that the dry components in a recipe will include flour, sugar, sea salt, and baking soda.
This is also the time at which you’ll include the cocoa powder if you’re preparing a chocolate mug cake.Photo courtesy of Raquel Lynn/Food Hacks Daily
Step 2: Stir in Melted Butter & Milk
The reality is that butter always makes things better—and isn’t that the case?Even if your recipe asks for oil, I recommend substituting melted butter in place of the liquid oil.Butter, as opposed to oil, provides the cake a lighter and fluffier texture than oil.
The terrible rubbery feel of certain mug cakes is frequently caused by either using too much oil or overcooking the cake itself during the baking process.The majority of recipes also call for some form of milk.I like almond milk, but you may use whatever type of milk (or milk replacement) that you choose.Photo courtesy of Raquel Lynn/Food Hacks Daily
Step 3: Add the Egg
The egg is sometimes omitted from mug cake recipes, which instead call for baking soda, baking powder, or both to leaven and stiffen the cake in the same manner that an egg would.However, I strongly advise you to include an egg in addition to the soda or powder, as it will make the mug cake much richer.When you do decide to add an egg, make sure to whisk it in well, many times.
If you don’t vigorously whisk the batter, you’ll end up with small particles of cooked egg whites in your cake.You may either whisk the egg before putting it to the mug or pour it directly into the mug—I prefer the latter since it means less dirty dishes for me to clean.Photo courtesy of Raquel Lynn/Food Hacks Daily
Step 4: Mix Well
Stir everything well one more time to ensure that nothing has gotten stuck to the bottom of the mug. *** When stirring the mixture, use a fork rather than a spoon to ensure that the lumps are broken up as evenly as possible. Photo courtesy of Raquel Lynn/Food Hacks Daily
Step 5: Make It Molten
Mug cake is a good seller on its own, but a molten core elevates it to a higher level. To fill the middle of the mug, use chocolate chips, Nutella, or peanut butter. To serve: Make no attempt to press your dollop of goodness into the batter; the filling will naturally sink to the center of the baked cake as it bakes. Photo courtesy of Raquel Lynn/Food Hacks Daily
Step 6: Add a Tablespoon of Water on Top
One very crucial tip: a small amount of water will prevent the top of your cake from overbaking and turning dry (and becoming rubbery). Never fear, it will all evaporate in the microwave, resulting in a perfectly moist texture every time. Photo courtesy of Raquel Lynn/Food Hacks Daily
Step 7: Microwave
Keep in mind that each microwave is different, so it may take a little bit of trial and error to discover the right number for your particular recipe.When your cake is completed ‘baking,’ it should still appear somewhat damp in the middle when you cut into it.Check to see whether it’s finished by gently touching the top with a few fingers: if they stick a little, it’s finished.
If your cake does not adhere to the pan, you may have cooked it for too long.In addition, if it’s still a little moist, reheat it in the microwave in 5-second increments until it’s the right, slightly sticky consistency.Photo courtesy of Raquel Lynn/Food Hacks Daily The most exciting phase is about to begin.Succumb to the richness of the cake and the gooey, molten core!
Recipes to Try
- These helpful hints will assist you in perfecting any of the several delicious mug cake recipes available. Take a look at some of these sophisticated mug cake recipes and ready to be shocked at just how tasty a mug cake can be: Chocolate Molten Lava Mug Cakes by The Kitchen McCabe
- Peanut Butter Chocolate Lava Mug Cake by Something Swanky
- Red Velvet Lava Mug Cake by Kirbie’s Craving
- Triple Coconut Mug Cake by Kirbie’s Craving
- and Molten Chocolate Mug Cake by Half Baked Harvest are some of the other lava mug cakes you can find online.
- Photo courtesy of Raquel Lynn/Food Hacks Daily Please share your favorite mug cake recipe, as well as any extra advice, in the comments section below. Follow Food Hacks Daily on social media platforms such as Facebook, Twitter, and Instagram.
- Follow WonderHowTo on social media platforms such as Facebook, Twitter, and Google+.
More Fun Baking Hacks:
- What You Need to Know About Baking Cupcakes and Muffins Without a Special Pan
- Make your own slice and bake cookies instead of relying on Pillsbury’s products
- Using these 5 expert tips, you’ll be able to make perfect crinkle cookies every time.
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6 Tips for Making the Best Ever Mug Cake
Sometimes you want to bake a cake just for yourself, and you don’t want to share it with anybody else.We at TheBestDessertRecipes.com understand the need for a piece of cake.Our favorite method to fulfill those mid-afternoon sweet tooth cravings is with quick and easy mug cake recipes.
Despite the fact that mug cakes may be made in minutes, the recipes are not always flawless.It might be difficult to bake in the microwave, but our editors have put together some guidelines to help you make the ideal cake in a cup no matter what flavor you choose.
- Experiment with various containers. While baking mug cakes in our test kitchen, we discovered that the mug cakes baked in smaller 4-ounce mugs and the mug cakes baked in shorter, 8-ounce larger cups were the most popular. We discovered that using these cups made it simpler to bake the cake entirely without having any areas that were overly dry as a result. Each microwave cooks differently, therefore we propose that you experiment with different vessels, such as ramekins, paper cups, or anything else that is suitable for the microwave. When it comes to baking a cake in a mug, you may discover that a typical 8-ounce coffee cup is not the best vessel for the job.
- Self-rising flour should be used. Although you may not use self-rising flour very often in your baking, it is an excellent substitute for regular flour in mug cakes. Most mug cake recipes ask for 1/8 teaspoon or 1/4 teaspoon of baking powder to aid in the rising of the cake, however we found that self-rising flour produced the finest results. It produces mug cakes that are consistently light and fluffy. Any mug cake recipe may be converted to self-rising flour by simply omitting the baking powder while maintaining the amount of flour specified in the recipe. Don’t overfill the cup, though. We understand that it’s tempting to believe ″the more cake, the merrier″ and pour as much batter into your mug cake cup as you can fit, but you shouldn’t fill your mug cake cup more than half way with the batter. Because mug cakes rise significantly more than traditional cakes when baking, filling your cup more than halfway will cause it to overflow and make a massive mess all over your microwave.
- Microwaving for a short period of time is preferable than microwave for an extended period of time. You can always reheat your cup cake in the microwave for a few more seconds, but if you’ve overbaked your mug cake, there’s no turning back once it’s done. Mug cakes are prone to become too dry, so be careful to remove your cake from the microwave as soon as the top no longer seems wet or undercooked, and it feels somewhat springy to the touch after it has finished cooking. Using the shortest cook time provided in the recipe or a few seconds shorter can help you prevent overbaking. Afterwards, if necessary, you may microwave it for an additional 5-10 seconds.
- Take pleasure in it right away! Several minutes after it’s been resting, the magical quality begins to wear off on some of the mug cake’s components. The ideal way to enjoy them is when they are still warm and fresh, so let your cake cool for no more than a minute, or until it is just cool enough to eat, and then dive in! As cake, it will be delicious even if you have to wait a few minutes before eating it, but nothing beats the flavor of freshly ″baked″ cake when it is taken out of the microwave immediately after baking.
- Improve the taste by adding a topping. In our test kitchen, we’ve created several delectable mug cakes that are wonderful even without the addition of a special sauce (see our 5-Minute Chocolate Mug Cake and our 4-Minute Coffee Cake Mug Cake for inspiration). However, when it comes to baking in a cup, we can’t deny that adding some ice cream topping or homemade sauce may truly put the cherry on top of the cake. To make your own ice cream topping, you can use any flavor of ice cream topping that you choose in a jar. Homemade ganache is extremely simple to create and may be used to enhance the flavor of any cup cake. This recipe for fudgy mug cake includes a recipe for vanilla sauce, which pairs nicely with the rich chocolate mug cake.
Do you have any suggestions for baking in a cup, or any horror stories about mug cake disasters? Please share your thoughts in the comments section!
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Vanilla Mug Cake
Creating a simple microwave Vanilla Mug Cake (without the use of eggs) is the quickest method to prepare dessert for one or two people.You may eat it plain, spread it with nutella, or toss in a handful of chocolate chips and you’ll be on your way to dessert perfection.After developing my Chocolate Mug Cake recipe, I discovered that there is nothing better than a cake that can be prepared in one minute, baked in one minute, and eaten immediately without having leftovers for days on end.
Look through my whole collection of dessert recipes for more ideas.
Vanilla Mug Cake
I know some people would think I’m exaggerating when I claim that Mug Cakes transformed my life, but we’re talking about a customized dish of excellent cake that can be created in under 5 minutes!In the event that you believe it is too wonderful to be true, I dare you to give it a shot.In addition, if chocolate is more your style, try my chocolate mug cake instead.
If you enjoy cake and baked products as much as I do, then I can assure you that your sweet tooth demands have finally been satisfied!
Here’s what you’ll need to make vanilla mug cake:
- Everything you need: all-purpose flour (cake flour also works), white sugar, baking powder, dash of salt, butter, milk (any sort will work), vanilla extract, sprinkles
Vanilla Mug Cake in 3 Easy Steps:
- Add the dry ingredients to a microwave safe cup
- flour, sugar, baking powder, and salt
- Stir in the wet ingredients: milk, melted butter, and vanilla. Add sprinkles, if desired
- Microwave for 70-90 seconds
For healthier mug cake, make these swaps:
- Milk can be substituted with skim milk.
- Sugar: Reduce the amount by half, or use an artificial sugar sweetener or honey in place of sugar. You might even omit the sprinkles altogether.
- Applesauce or coconut oil can be used for butter.
- White whole wheat flour should be used for the flour.
Additional add-in ideas:
- Nutella
- chocolate chips (or other flavored chips)
- peanut butter
- coconut
- nuts
- cinnamon
- a small scoop of Nutella
- chocolate chips (or other flavored chips)
- a small scoop of peanut butter
Can you make mug cakes dairy free?
Yes, without a doubt! To make a dairy-free mug cake, replace almond or soy milk for the regular milk and substitute dairy-free butter or coconut oil for the regular butter.
Looking for more delicious Dessert Recipes? Some of my favorites include:
- Chocolate Mug Cake
- The Best Chocolate Sheet Cake
- Yellow Cake with Chocolate Frosting
- Chocolate Mug Cake with Chocolate Frosting
- For even more delicious recipes, make sure to follow me on social media sites such as Facebook, Twitter, Instagram and Pinterest. Recipe All-purpose flour (14 cup plus 12 teaspoons)
- sugar (2 tablespoons)
- baking powder (1/4 teaspoon)
- a pinch of salt
- 2 tablespoons butter, melted
- 3 tablespoons milk
- 1/2 teaspoon vanilla essence
- 1 teaspoon sprinkles
- Stir flour, sugar, baking powder, and salt together in a cup until well combined.
- Stir in the milk, melted butter, and vanilla extract until smooth, scraping the bottom of the cup occasionally. Add in the sprinkles
- mix well.
- Microwave for 70-90 seconds* on high power (until cake is just set, but still barely shiny on top). Allow for 1 minute of resting time in the microwave before serving.
Due to the fact that every microwave is different, it is difficult to provide a specific cook time.Start with 70 seconds and then wait 1 minute until it cools before checking to see whether it is set properly.If necessary, extend the time by 15 to 25 seconds.
After 1 minute in the microwave, remove it from the oven.If you want to make mug cakes, the key is to finish cooking them earlier than you think since you want them to be soft on the inside.Additionally, as they cool, the cake will continue to cook.Calories: 458 kilocalories 55 g of carbohydrates 5 g of protein 24 g of fat 15 g of saturated fat Cholesterol: 64 milligrams Sodium: 223 milligrams Potassium: 164 milligrams 1 gram of fiber 31 g of sugar 700 International Units (IU) of vitamin A Calcium: 97 milligrams 1 milligram of iron Were you able to make this recipe?Use the hashtag #TastesBetterFromScratch to tag @TastesBetterFromScratch on Instagram!
HAVE YOU TRIED THIS RECIPE?!
VOTE and COMMENT on this page! I’d be interested in hearing about your experience.
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The original post was published on August 8, 2019. The most recent update was made on October 23, 2019. Lauren Allen is a young woman who lives in the United States. Welcome! My name is Lauren, and I’m a mother of four who enjoys nice meals. There are quick recipes and weeknight meal ideas here that use genuine ingredients and are shown step-by-step through images and videos.
What’s the Purpose of Milk in a Cake Recipe?
- The function of milk in cake recipes will be discussed in detail here, as well as all of the reasons why you would add milk to a cake batter, what it does, why it’s used, and whether or not you could substitute it. You would believe that the primary purpose of milk in a cake is to moisten it, but it serves a variety of other functions as well. So, what role does milk play in a cake recipe? In this post, I’d want to clarify what precisely milk does for cakes, and then I’ll go over some frequently asked questions (FAQs) and provide some ideas for utilizing milk in cakes. This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links. Go to the following page: It adds moisture
- it gives it texture
- it gives it flavor
- it keeps the ratios stable
- it answers frequently asked questions and provides helpful hints.
- Other articles you might be interested in reading include:
This post includes affiliate links for your convenience. As an Amazon Associate, I receive money when people make qualifying purchases via my links. To clarify, all of these components are critical for cakes, therefore there isn’t any sort of hierarchy here…they are all equally as necessary as one another..
It Adds Moisture:
Although it may seem intuitive, adding liquid (in this example, milk) to a cake batter can increase its moisture content.First and foremost, always double-check your measurements to ensure that they do not throw off the ratios.Using too much milk in an attempt to get an extremely moist cake may quickly backfire, resulting in a cake that is either much too dense or doesn’t rise correctly.
The amount of moisture that will be imparted will also be dependent on the type of milk that is utilized.Whole milk and buttermilk will provide more moisture than low-fat milk since whole milk and buttermilk contain more fat than low-fat milk.It is usually preferable to use whole milk instead of skim milk when a cake recipe just calls for milk to be added.
Provides Texture:
The texture of a cake will also be affected by the amount of milk used.As previously stated, the amount of texture that is applied will determine the sort of texture that is produced.As an illustration: An excess of milk might result in a cake that is too dense, while an insufficient amount of milk can result in a cake that is too dry and crumbly.
When using milk in cake recipes, the texture is often lighter and more dense (thanks to the protein and lactic acid),.Using the appropriate amount prevents the cake from becoming too thick.The addition of milk (and other liquids) to the cake mix actually activates other elements in the batter, such as leaveners (baking soda, baking powder).And, just like any other liquid in a cake recipe, it aids in the mixing of the ingredients as well as the production of steam to aid in the rising of the cake.The formation of gluten, which is ultimately responsible for the structural integrity of a cake, is also triggered.
- You must be careful, though, since over-mixing the cake batter can actually cause the gluten to over-develop, resulting in a cake that is extremely dense and compact in texture.
Gives it Flavor:
Using ordinary milk will give a cake a slight taste, but using buttermilk will give the cake an even stronger flavor.Take care not to swap such elements for one another without taking into consideration the other ingredients.The acidity of buttermilk necessitates the inclusion of baking soda in nearly all of the recipes that call for it.
It is critical that you follow the recipe exactly as described, otherwise you may end up with an unexpected result.Because ordinary milk is not acidic, it would be necessary to add an acid if you wanted to substitute it for buttermilk.(You may find instructions on how to do so in the FAQ and Tip section below.) Now, if a cake recipe calls for sour cream and you happen to have buttermilk on hand instead, you should be able to change it out with no problem at all.It’s vital to understand the nature of what each element accomplishes, though, because substituting one ingredient for another might have a cascading impact.
Keeps Ratios Stable:
When it comes to cake making, ratios are quite crucial since they must be in harmony in order to produce a cake that is both moist and not too thick.If one item goes wrong, you might end up with a cake that is extremely dry or a cake that is rubbery and dense.It is milk that serves as both a liquid component of the ratio and as a constituent of the fat component.
The following are some often asked questions and suggestions for utilizing milk in baked goods.
FAQs & Tips:
Is it required to use milk in a cake recipe?The addition of liquid is important in the baking of a cake, therefore if the recipe calls for milk, it is advisable to use milk instead.Additionally, there are cake recipes that ask for a mix of liquid ingredients, such as water, buttermilk, or sour cream, to make up the required liquid ratio.
What happens if you don’t add milk to a cake batter before baking it?It is possible that your cake will turn out dry and potentially thick and/or crumbly if you fully eliminate the liquid from the recipe.It is necessary to incorporate liquid into the recipe in order to make a moist cake with a great texture.Is it true that milk makes a cake moist?Milk does contribute to the moistness of cakes.
- It also performs a variety of additional functions in cakes, such as assisting in the creation of the right texture and enhancing the flavor.
- Keeping in mind that milk (and any other liquid for that matter) must be used in the appropriate proportions with the other cake components in order to function well, just adding more milk to make the cake moister will not always result in a successful outcome.
- As previously noted, adding too much liquid to a cake might result in a cake that is either overly thick or that does not rise properly.
- When it comes to cake recipe components, there is a narrow line to walk.
- What should I put in a cake: milk or water?
First and foremost, it is always