To kick off my return with recipes, I have decided to start with a few of my mugcake recipes. After getting several requests for my mugcake recipes on instagram, I decided to upload a few of them together so they would be easier to find. They all follow the same base recipe for the most part. These have become a nightly tradition for Edward and myself.
The base recipe is pretty simple:
– 3 tbsp whole wheat flour
– 3 tbsp milk of choice (I typically use almond milk)
– 1/2 tsp baking powder
– 1 tsp oil of choice
– 1 tsp sugar of choice
– 1 tsp vanilla
From here, you can simply make a vanilla mugcake by microwaving the ingredients for about a minute. I like to get a little creative with my mugcakes:
Chocolate strawberry mugcake – can be made vegan, dairy free, and gluten free – if gluten free, simply replace the flour with a GF flour
For this recipe, simply add 1 tbsp baking cocoa to the base recipe. Once it’s done baking, scoop out a little of the middle and spoon some strawberries into the middle. This recipe is modeled after chocolatecoveredkatie’s raspberry filled lava cake.
Zebra cake – can be made vegan, dairy free, and gluten free – if gluten free, simply replace the flour with a GF flour
This was probably one of my favorites because it was just so fun to eat. To make this, you will need to make a vanilla base in one bowl and a chocolate base in another bowl (simply add 1 tbsp baking cocoa to make the chocolate base). Once your batters are ready, drop one spoonful of each batter into the center of an oiled, microwave safe dish. Microwave 1 minute 30 seconds. Let cool before removing from dish.
Psychedelic mugcake – can be made vegan, dairy free, and gluten free – if gluten free, simply replace the flour with a GF flour (bob’s red mill has a great line of GF flours)
This was the most requested recipe. The layers are made from blueberries, strawberries, and raspberries. I’m not gonna lie, this was a pain to make lol It required several difference dishes to get the psychedelic vibe.
To make: double the base recipe and set aside. For the ‘layers’, get out 3 small bowls. To one bowl add 1/8 cup blueberries, to another bowl add 1/8 cup strawberries, and to the last bowl add 1/8 cup raspberries. Microwave each bowl of fruit for about 30 seconds or until your fruit softens. Add a couple spoonfuls of your base batter to each bowl of fruit until your batter is used up. Mix well. Oil a ramekin and drop a spoonful of each fruit batter into your ramekin until all of the batters are used up. This is basically a version of the zebra cake but with 3 batters instead of 2. Microwave for 1 minute and 30 seconds. Let cool before removing from bowl.
Raspbery Banana mug cake – can be made vegan, dairy free, and gluten free
- 3 tablespoons flour of choice (I have used both oat flour and whole wheat flour with success)
- 1/3rd banana mashed
- 1/4 tsp baking powder
- handful of raspberries
- 3 tablespoons almond milk
- 1/2 tsp pure vanilla extract
Combine the dry ingredients and mix well. Add your banana and mash it right in the bowl with your dry ingredients. once mashed, add your wet ingredients and the raspberries last. Mix well. Oil a mug or even a plate and transfer your mixture to the oiled mug/plate. Microwave for about 45 seconds. The cake will appear a little gooey when you first take it out. Let it sit for a few minutes until it cools down a little then enjoy 🙂
Question of the day:
Have you ever tried mugcake?