A Lazy Girl's Guide to Fixing Cake Cravings

Being a foodie is not easy. I'm always torn between wanting to eat healthy and staying away from sugar forever. Another option and the most feasible one so far is to give in to the dark side and stuff my face silly with cake. Always, the latter wins because who would not want to eat cake for breakfast, lunch and dinner? 

I discovered the wonderful world of microwaving a cake batter for a minute and a half and a magical moist chocolate cake will appear. In my astonishment they always fill into that gaping hole that a bad cake craving inflicts upon my sugar hungry soul. 

So here I will share with you some of the best mug cake or microwaveable mug cake recipes I have tried so far from the wonderful food bloggers of the Internet. From one cake monster to another, may you never go through a day without fixing your cake cravings. You're welcome! 

The Moistest Chocolate Mug Cake

Ingredients:
¼ cup all­purpose flour
2 tbsp. unsweetened cocoa powder
¼ tsp. baking powder
2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit
sweeter)
⅛ tsp. salt
¼ cup + 1 tbsp. milk
2 tbsp. vegetable oil
1 tbsp. hazelnut chocolate spread

Instructions:

1. In a medium bowl, whisk together dry ingredients.
2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no
clumps.
3. Pour batter into a microwave­safe mug. Mine was a 14­ounce mug. You want enough head
space for the cake to rise without pouring over.
4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the
middle, no need to push it down and sink it in the batter.
5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if
your mug cake overflows).
6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY
BELOW)
7. Carefully remove from microwave and enjoy!

Notes:
Please note that ALL microwaves are different therefore can yield different results and can
overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine
on 100% power for 70 seconds. Knowing this information, it may help you better judge how
long to cook yours for and at what power.

You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different
spread of your choice (peanut butter, biscoff, etc.). I just thought it made the cake even more
moist but the cake itself is moist enough without it!

Source: www.tablefortwoblog.com/the-moistest-chocolate-mug-cake/

1-Minute Chocolate Peanut Butter Mug Cake

YIELD: Makes 1 mug cake / 1-2 servings

Ingredients:

1/4 cup all-purpose flour
2 Tablespoons unsweetened cocoa powder
2 Tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 cup milk
2 Tablespoons butter, melted
1 Tablespoon creamy peanut butter
1/4 teaspoon vanilla extract
1 Tablespoon mini chocolate chips

Directions:
1. In a small bowl, whisk flour, cocoa powder, sugar and baking powder until completely combined. Whisk in milk, butter and vanilla until smooth. Fold in chocolate chips. Pour batter into a large microwave-safe mug.
2. Dollop peanut butter into center of mug, gently pressing down until even with top of batter. Microwave on high for 1 minute. Allow to cool for 1 minute before serving.

Enjoy! 

Source: www.thecomfortofcooking.com/2015/01/1-minute-chocolate-peanut-butter-mug-cake.html

The Moistest Very Vanilla Mug Cake

Ingredients:
¼ cup + 2 tbsp. all­purpose flour
2 tbsp. granulated sugar
¼ tsp. baking powder
⅛ tsp. salt
¼ cup + 2 tbsp. milk
1 tsp. vanilla bean paste
½ tbsp. vanilla extract
2 tbsp. butter, melted

Directions:
1. In a medium bowl, whisk together dry ingredients.
2. In a measuring cup, whisk together milk, vanilla bean paste, and vanilla extract.
3. Make a well in the center of the dry ingredients then pour the milk mixture into the center,
followed by the melted butter.
4. Whisk until no lumps remain and batter is smooth and well combined.
5. Pour into a 16­ounce microwave­safe mug.
6. Microwave on high for 130 seconds or 2 minutes and 10 seconds.
7. Carefully remove and enjoy!

Notes:
Please note that ALL microwaves are different therefore can yield different results and can
overcook this mug cake if you aren’t careful. My microwave is 950 watts and I cooked mine
on 100% power for 130 seconds. Knowing this information, it may help you better judge how
long to cook yours for and at what power.

Remember, 130 seconds is 2 minutes and 10 seconds. It is quite long if your microwave is a
higher wattage than mine; therefore, could OVERCOOK your mug cake. To play it safe, if
your microwave wattage is higher than mine, I would try 100 seconds first and then increment
it by 10 seconds until it's fully cooked through.

Note about the vanilla bean paste: if you do not have vanilla bean paste on hand, that is ok.
You just won't have the vanilla bean specks in your cake. If you're omitting the vanilla bean
paste (ONLY if you're omitting the vanilla bean paste), use 1 tbsp. of vanilla extract instead of 
½ tbsp. I do highly suggest the vanilla bean paste, though, because it gives it a deeper vanilla fragrance and taste!

Source: www.tablefortwoblog.com/the-moistest-very-vanilla-mug-cake/

Do you have other mug cake recipe suggestions? Share with us your recipe discoveries/creations! Email us at [email protected]