15 Healthy Mug Cake Recipes » LeelaLicious (2024)

FAQs

Why did my mug cake turn out rubbery? ›

A rubbery mug cake is indicative of being overcooked, or incorrect measurements. Please be precise with the measurements and stop cooking once the cake is soft but not wet on the top.

To make a double portion, we recommend using two separate mugs! Are microwave mug cakes safe to eat? Yes! Mug cakes are completely safe to consume.

Don't overfill your mug with ingredients

Even with the perfect mini whisk, things can still go wrong when making a mug cake. One big mistake involves overfilling the mug. Just like with any other baked good, mug cakes rise during the cooking process.

Just don't add too much; you might think more baking powder would produce a taller, fluffier cake, but the ones I made with extra baking powder rose far over the edge of the mug and then sank back into it, giving the dessert an undesirably dense, chewy texture.

Undercooked cake can make you sick and according to the FDA, the highest risk does not come from eggs like people might believe, but rather from flour. Grains can be contaminated by bacteria from animal droppings, which are harvested and turned into flour. The cooking process kills the bacteria.

However, if for some reason you have leftover mug cake or you want to make it in advance, it can generally stay fresh for up to 2 days at room temperature, and up to a week if refrigerated.

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

Using too much baking soda or baking powder is one of the most frequent mistakes made by bakers. Be aware that using too much baking soda or baking powder will cause cakes to rise above their intended height, which can cause a big mess in the oven as well as a metallic, bitter taste.

Many protein mug cake recipes suffer from dryness because they don't contain enough fat. They use wheat or oat flour, protein powder, and no eggs or oils. Naturally, it's going to be very dry with these ingredients.

If your mug cake is rock hard, it has been over-baked! Next time, lower the amount of time it cooks, because microwaves vary in wattage, causing some to cook faster than others. Also, be sure to use a standard-size regular coffee cup, not a deep mug.

Why isn't my mug cake fluffy? ›

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.

Microwave for 5-8 minutes (start with 5 minutes and increase the time if the cake isn't done after 5). A toothpick inserted should come out clean.

They're easy and taste great when it's late at night and you have a sugar craving with no other sweets in the house. There are plenty of recipes out there with no egg, and add chocolate chips if you have them. I think they're awesome! I live alone and rarely want to turn the oven on, and a mug cake is perfect.

Skip eggs - Since mug cakes are usually single serving, one egg tends to be too much for the portion and it ends up tasting "eggy". So, mug cakes amade without eggs have the best soft and light texture. Add the right amount of leavening - Baking powder is generally the go-to leavening for mug cakes.

Why is my mug cake rubbery? Make sure you are measuring the wet and dry ingredients correctly. Spoon and level the oat flour, and make sure you are not adding too much milk. If your batter is too wet, the protein mug cake will not rise and will be rubbery.

Over mixing cake batter can result in a heavy, closed rubbery texture.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.

So, what really happens when you over-beat a cake a batter? You actually end up forcing the air out so the cake will be too dense and it will stick to your palette. Not only this, your cake becomes chewy because you are over-working the gluten in your dough.

This is because brown sugar is more hygroscopic than white sugar. Both sugars will draw water molecules to themselves, but brown sugar does so more readily. It holds onto those water molecules even during baking and leads to that chewy texture that we love so much in cookies.