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

FAQs

Why is my mug cake so dry? ›

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.

Yes! Mug cakes are completely safe to consume. Just make sure to microwave them long enough for the cake batter to cook completely!

A rubbery mug cake is indicative of being overcooked, or incorrect measurements. Please be precise with the measurements and stop cooking once the cake is soft but not wet on the top.

It is entirely possible to change this recipe to make it without milk. If it is an issue with lactose intolerance or other dietary restrictions, you can use almond milk, cashew milk, or oat milk. An almond cashew blend is my particular favorite. If you'd prefer not to have any milk at all, you can use water instead.

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.

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

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.

Certainly! A mug is just a convenient size, and has a handle. I'd probably stay away from plastic, since sugar can stay hot for a while and might cause the plastic to warp.

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.

Why is my mug cake eggy? ›

Skip eggs - Since mug cakes are usually single serving, one egg tends to be too much for the portion and it ends up tasting "eggy". So, mug cakes amade without eggs have the best soft and light texture. Add the right amount of leavening - Baking powder is generally the go-to leavening for mug cakes.

While both products appear similar, they're certainly not the same. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated.

Replace Some of the Liquid in the Recipe

For example, if the recipe calls for 1 cup of milk or water, you can replace half of that with strong brewed coffee. This will help to enhance the chocolate flavor and add a subtle coffee taste to the cake.

Milk's fat and protein add tenderness, structure, and flavor to a cake — all great attributes you want in your baking!

Yes, you can add water to make a dry cake moist. One way to do this is to brush the cake with a simple syrup made of equal parts sugar and water. Another way is to poke holes in the cake and pour a mixture of sweetened condensed milk and evaporated milk over it.

You're overfilling the mug

It's best to use a mug that is 12 ounces or larger. 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.