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.
Vanilla Mug Cake
Adapted from Yellow Cake in a Mug from Group Recipes
6 tablespoons all-purpose flour
4 tablespoons sugar
⅛ teaspoon baking powder
3 tablespoons water
3 tablespoons vegetable oil
¼ teaspoon vanilla beans
1 large mug
- Add the dry ingredients to the cup and stir together.
- Stir in the egg, water, oil and extract of choice.
- Microwave for 3 minutes (1000 watts).
- The cake should rise to the top of the mug.
- Allow to cool a little and turn out onto a plate.