100 CALORIE CHOCOLATE MUG CAKE RECIPE (2024)

FAQs

How many calories in a cake in a mug? ›

Nutrition Facts For One Chocolate Mug Cake: Calories: 180 with oil, or 124 without. Fat: 8g with oil, or 1.5g without.

This is likely because your mug is too small, or you added too much baking powder. Measure accurately and make sure your mug is at least 10oz in volume. Why is my chocolate mug cake rubbery or dry? A rubbery mug cake is indicative of being overcooked, or incorrect measurements.

Don't overfill your mug with ingredients

So, if you fill it past two-thirds of the way full, you're more likely to have a messy overflow situation in the microwave. Overfilling might also affect how well the cake cooks through, as more batter means a longer bake time, which your recipe might not have accounted for.

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.

Duncan Hines Confetti Mug Cake Mix With Vanilla Frosting (1 serving) contains 69g total carbs, 68g net carbs, 11g fat, 3g protein, and 380 calories.

Per chocolate mug cake: 405 Calories, 36.94g Fats, 5.86g Net Carbs, and 12.31g Protein. Per chocolate mug cake: 405 Calories, 36.94 Fats, 5.86g Net Carbs, and 12.31g Protein.

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

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.

undercooked cake can and do make peolpe sick. reason being that it is not well cooked and the mixture of the raw ingredient can be very harmful to the body.

Make sure you are using the flour as well as the eggs that are at room temperature. Warm, the better so that you can blend the mixture easily. If you use eggs right from the refrigerator, it may shift the coolness into the batter itself. This can make your cake hard and stiff.

Why does my mug cake taste like flour? ›

Too much flour can result in a dry and dense product, as well as a strong flour taste. To avoid this, make sure to spoon your flour into the measuring cup and level it off with a straight edge.

There are several pantry-friendly ingredients that you can use as baking soda substitutes, including egg whites, self-rising flour and even club soda. Or, you can use baking powder - and even a couple of extremely scientific sounding items that perhaps you just happen to have lying around - baker's ammonia anyone?

One entire egg added to a 10 or 12-ounce mug can leave your simplistic cake tasting like custard, and might also make your mug cake too wet when incorporated into the other ingredients.

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

This mug cake is dangerous. Sweet, warm cake ready in just a minute – any time you want it. It's low cal (clocking in at about 80 calories) so you don't have to feel too guilty about indulging , which just makes it even better.