Need a good recipe for microwave mug cakes...
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So tonight, I was craving cake. Chocolate cake, just to put it out there. I decided to give in and make one of those single serving, microwave mug cakes, so that I could easily limit my portion. I found a recipe on 'Chocolate Covered Katie', and I had all the ingredients. I mixed everything, microwaved, and viola! Terrible, tasteless and disappointing. Katie does not know her stuff, my friends! It was the texture...it was...shoot, I don't even know, really. I wanted cake so bad at that moment, that I almost lost the will to live. Anyone out there have a mug cake recipe that is light, fluffy and like, real cake? I'd love to hear from you!
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Replies
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I see this lady on the Today show all the time and she recently had this recipe for Chocolate Mug Cake....
http://www.joybauer.com/healthy-recipe/recipes-index/1 -
I see this lady on the Today show all the time and she recently had this recipe for Chocolate Mug Cake....
http://www.joybauer.com/healthy-recipe/recipes-index/
Thanks, I'll give it a shot!0 -
Or check out hungry-girl.com Her cookbooks have chapters on mug recipes, cakes & eggs
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I make my kids 3-2-1 mug cakes, but the recipe uses boxed cake mixes (unsure if you were looking for 'from scratch' recipes).
I'm not sure how you would calculate the calories perfectly, I suppose combine the calories of both packages, weigh the dry mix in grams, then make a 2 ingredient recipe in the recipe builder? Then you could weigh the 3 Tbsp of mix and know the calories for each mug cake. Maybe there's an easier approach?
Recipe:
One (16 oz) box Angel Food Cake mix
One (18 oz) box cake mix, any flavor
Mix both dry cake mixes together really well in a ziploc bag or container.
3-2-1:
3 Tbsp Cake Mix
2 Tbsp Water
Mix well in a mug.
1 Minute, microwave on high
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One thing I have found with mug cakes is that they can go from yummy and tender to chewy hockey puck if overcooked even by a few seconds. Microwaves are so variable that you really have to play around with power and time setting to prevent overcooking without leaving it raw - especially for low cal or high protein cakes. I always have the best luck if I use 50% power and take out when they still look a bit undercooked. It will continue to cook as it cools.2
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Save your calories and go buy a cupcake from a bakery. I've wasted SO MANY calories trying to satisfy a craving on lower calorie 'food', I should just have got the real thing every time, seriously. I've yet to find a mug cake that actually tastes good (although there's a single serving crisp recipe out there that is actually good, you just have to double the topping ingredients for it to be actually satisfying). Seriously, that 1 2 3 cake is a joke.
Also the last time I made something from Chocolate Covered Katie and entered the ingredients (actually weighed), the recipe was like twice the calories than she claimed. Absolutely not worth it.
That being said... I once killed a chocolate cake craving by making Kodiak Cakes dark chocolate pancakes and adding some hazelnut butter on top. Not less calories, but at least it was filling.3 -
Personally all the recipes that I tried were horrible.Pity, because the idea is still very attractive to me1
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Save your calories and go buy a cupcake from a bakery. I've wasted SO MANY calories trying to satisfy a craving on lower calorie 'food', I should just have got the real thing every time, seriously. I've yet to find a mug cake that actually tastes good (although there's a single serving crisp recipe out there that is actually good, you just have to double the topping ingredients for it to be actually satisfying). Seriously, that 1 2 3 cake is a joke.
Also the last time I made something from Chocolate Covered Katie and entered the ingredients (actually weighed), the recipe was like twice the calories than she claimed. Absolutely not worth it.
That being said... I once killed a chocolate cake craving by making Kodiak Cakes dark chocolate pancakes and adding some hazelnut butter on top. Not less calories, but at least it was filling.
Thanks for chiming in! I'm totally going the bakery route...especially since everyone seems to have had the same disappointment with mug cakes!1 -
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Nothing wrong with a proper satisfying slice of cake once a while.
I hear you. Depriving yourself and then splurging on a grocery store cake slice at a kid's birthday party is a very sad waste of calories. Not that I'm speaking from experience or anything.. Thankfully there are a bunch of places around here that have really good cupcakes when the craving hits (or I just make a cake when I'm meeting friends and leave the leftovers with them).
I do wonder though, how do you store the rest of the cake? I've never really had much luck freezing cake.2 -
Maybe it's not what you're looking for, but in my grocery store in the cake aisle they sell boxes with 3 single-mug packets in them. It's either Duncan Hines or Betty Crocker brand. I've made one and it was just like a regular cake! Had chocolate chunks in it and turned out really good eaten warm. You can make it with just water (that's what I did), or use other liquids (coffee, cola, etc.) to it for extra flavor.
Hmm... I almost wrote "cake isle." That would be a sweet vacation spot. (no pun intended)5 -
juliegilburd wrote: »Maybe it's not what you're looking for, but in my grocery store in the cake aisle they sell boxes with 3 single-mug packets in them. It's either Duncan Hines or Betty Crocker brand. I've made one and it was just like a regular cake! Had chocolate chunks in it and turned out really good eaten warm. You can make it with just water (that's what I did), or use other liquids (coffee, cola, etc.) to it for extra flavor.
Hmm... I almost wrote "cake isle." That would be a sweet vacation spot. (no pun intended)
I've seen those too! That would probably be a good alternative to the bakery cupcake.0 -
IdLikeToLoseItLoseIt wrote: »I make my kids 3-2-1 mug cakes, but the recipe uses boxed cake mixes (unsure if you were looking for 'from scratch' recipes).
I'm not sure how you would calculate the calories perfectly, I suppose combine the calories of both packages, weigh the dry mix in grams, then make a 2 ingredient recipe in the recipe builder? Then you could weigh the 3 Tbsp of mix and know the calories for each mug cake. Maybe there's an easier approach?
Recipe:
One (16 oz) box Angel Food Cake mix
One (18 oz) box cake mix, any flavor
Mix both dry cake mixes together really well in a ziploc bag or container.
3-2-1:
3 Tbsp Cake Mix
2 Tbsp Water
Mix well in a mug.
1 Minute, microwave on high
Yuck - this just tastes weird to me. The angel food cake mix just over powers it; I tried 2 different flavors.
Has anyone tried this?
3 tablespoons cake mix
1 tablespoon water
2 tablespoons unsweetened applesauce
1 tablespoon egg
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I found one a couple of years ago that I tweaked to be mostly-healthy (all except the chocolate chips on top). And it doesn't use any butter or egg so it's vegan friendly too. I have it saved in my recipes and it comes in at 222 calories. This is what is in it:
3 TBS Wheat Flour
2 TBS Cocoa Powder
1/4 tsp Salt
1/4 tsp Baking Soda
2-3 packets of Stevia Sweetener
3 TBS Applesauce
3 TBS Almond Milk
Splash of Vanilla
1-2 TBS Chocolate Chips
I spray a couple of shots of olive oil spray in the mug to make cleanup easier. Mix all of the dry ingredients together, then add the applesauce, almond milk and vanilla. Sprinkle the chocolate chips on top and microwave 2-3 minutes. In my microwave 2.5 minutes is just right, but I'm not sure what the wattage is. I would start with 2 minutes and go from there so it doesn't end up dried out. I'm also careful with the almond milk so it doesn't get so wet that it won't cook through. Usually the last tablespoon of milk I make just a tad below level.0 -
I do wonder though, how do you store the rest of the cake? I've never really had much luck freezing cake.
Whats the problem? I freeze a lot of cakes and never had a problem after, be it with cream frosting or just plain. Just make sure you leave it out to thaw out and not zap it in the microwave.
Seems like it would get a little dry or crumbly from freezing. Plus if I know there are 11 slices left in tbe freezer, I'd want to eat them!2 -
thanks inm0685 - actually have those ingredients and going to try your recipe2
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I do wonder though, how do you store the rest of the cake? I've never really had much luck freezing cake.
Whats the problem? I freeze a lot of cakes and never had a problem after, be it with cream frosting or just plain. Just make sure you leave it out to thaw out and not zap it in the microwave.
Seems like it would get a little dry or crumbly from freezing. Plus if I know there are 11 slices left in tbe freezer, I'd want to eat them!
On the same note, you have a box of ready mix in the pantry lol takes just as much time to re-heat a slice as it is to nuke this "cake"
I think you might be missing the point- baking a cake and only having one slice is not always possible (for some not all- clearly you are an exception, and I am jealous!) So being able to make one serving at a time does have its merits!
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I make the following a few times a week...
2 tablespoons peanut powder (like PB2, I use Crazy Richard's)
1 tablespoon all purpose flour
1 tablespoon cocoa
1 teaspoon baking powder (I use Rumford, rises better than regular Clabber Girl in this situation)
pinch of salt
3 to 4 tablespoons water
35g egg whites
1/4 teaspoon vanilla extract
16 drops liquid sucralose (I use Sucra Drops but you can substitute another sweetener of your choice, like stevia)
Combine the dry ingredients, add the liquids and stir together thoroughly. Microwave for 60 seconds at 70% power (this can vary a lot depending on the power of your microwave)0 -
I follow www.thebigmansworld.com and he has some yummy single serve treats. Some are super good, some are a little weird texture-wise.0
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