Vanilla Mug Cake

Even though I always was thinking that “baking” in the microwave is wrong, curiosity got the best of me. I wanted to try a mug cake recipe… So, it was a quiet Saturday with my parents, and grandma coming over for lunch. I decided to try to “bake” this quick dessert so we would all share this not-so small mug cake. Just by looking at the amount of batter, it was clear that the result would be too much to be a one person dessert. I strongly recommend using two ramekins or a very large mug to bake it in. The mug used here, is one that I often use for soups.

Since I just couldn’t let the recipe sit unaltered, I made a a little update to the recipe: I substituted the vanilla extract from the original recipe with vanilla beans. It makes it so much better! Even grandma (who was more than skeptical about baking in the microwave) agreed it was a nice quick cake that tasted good… for emergencies! (her words not mine :) ).  All around, this is a quick no-fuss dessert that will make that craving for something sweet go away. Definitely a cake to share and to eat right away. We found that if we let the cake sit for more than 30 minutes it gets tough and hard, so better eat it while warm.

To dress it up, you can top each mug with sliced strawberries and some whipped cram.  Or drizzle with chocolate syrup.

Kitty

Vanilla Mug Cake

Vanilla Mug Cake

Adapted from Yellow Cake in a Mug from Group Recipes
3 Servings

Ingredients:

6 tablespoons all-purpose flour
4 tablespoons sugar
⅛ teaspoon baking powder
1 egg
3 tablespoons water
3 tablespoons vegetable oil
¼ teaspoon vanilla beans
1 large mug

Instructions:

  1. Add the dry ingredients to the cup and stir together.
  2. Stir in the egg, water, oil and extract of choice.
  3. Microwave for 3 minutes (1000 watts).
  4. The cake should rise to the top of the mug.
  5. Allow to cool a little and turn out onto a plate.

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

Vanilla Mug Cake

© 2012 – 2013, The Foodies' Kitchen. All rights reserved.

8 Responses to "Vanilla Mug Cake"

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  1. Sammy

    May 13, 2013 at 1:56 pm

    what kind of oil should we use?

  2. Kitty

    May 13, 2013 at 2:05 pm

    Hi Sam! You should use vegetable oil (and an extra large mug!)

    ~ Kitty

  3. Ashley Simpson

    June 21, 2013 at 8:02 pm

    Hey,
    instead of vanilla beans could i substitute it with vanilla extract

  4. Kitty

    June 21, 2013 at 8:32 pm

    Yes! you can absolutely do that! I’d replace it with ¼ teaspoon of vanilla extract… Or, if you´re feeling adventurous, a couple of drops of almond extract :)

  5. Helen

    September 2, 2013 at 1:56 pm

    I added freezed dried raspberry pieces and white chocolate chips this tasted great but the chocolate chips sunk to the botttom. :(

  6. Kitty

    September 2, 2013 at 2:13 pm

    Hi Helen! Did you coat the raspberries in flour before adding them? Maybe that same technique can be used for the chips.. or just add the chips on top before baking. We shall bake a test :)

  7. Cassidy

    March 30, 2014 at 11:20 am

    This was disgusting! I made it and so did my friend and we both agreed it was gross. DO NOT MAKE THIS IT COMES OUT HARD AND BLAND

  8. Kitty

    March 30, 2014 at 9:35 pm

    Hi Cassidy! We are sorry you didn’t like this recipe. We did post that we found this cake has to be eaten within 30 minutes or it gets harder the more time passes as it cools down.

    ~Kitty

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