15 Healthy Mug Cake Recipes » LeelaLicious (2024)

FAQs

Why did my mug cake turn out rubbery? ›

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.

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.

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.

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).

Can you eat slightly undercooked cake? It is not recommended to eat raw flour, so eating a slightly undercooked cake is not a good idea.

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.

Eggs tend to make mug cakes have a bit of a rubbery texture, so bye-bye eggs and hello tender, fluffy cake. As a bonus, it's now vegetarian and can easily be made vegan too. I developed this recipe from wacky cake, a cake that has no eggs in it. I kept it pretty similar but switched out the water for milk.

Using too much baking soda or baking powder is one of the most frequent mistakes made by bakers. Be aware that using too much baking soda or baking powder will cause cakes to rise above their intended height, which can cause a big mess in the oven as well as a metallic, bitter taste.

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.

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). Luckily, you don't need the egg—a pinch of baking powder is enough to help the batter rise up the sides of the mug.

What is the shelf life of 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.

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

Just don't add too much; you might think more baking powder would produce a taller, fluffier cake, but the ones I made with extra baking powder rose far over the edge of the mug and then sank back into it, giving the dessert an undesirably dense, chewy texture.

A rubbery cake can be a result of various factors, from overmixing the batter to incorrect measurements or overbaking. It's essential to pay close attention to these details to ensure your baked creations come out just the way you want them.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.

So, what really happens when you over-beat a cake a batter? You actually end up forcing the air out so the cake will be too dense and it will stick to your palette. Not only this, your cake becomes chewy because you are over-working the gluten in your dough.