Best Ever Healthy Chocolate Microwave Mug Cake | Slimming World Friendly Recipe - Fatgirlskinny.net | Slimming Recipes, Healthy Eating & Weight Loss (2024)

FAQs

Are mug cakes okay to eat? ›

Yes! Mug cakes are completely safe to consume.

Nutrition Facts For One Chocolate Mug Cake: Calories: 180 with oil, or 124 without. Fat: 8g with oil, or 1.5g without. Carbs: 28g.

You didn't use self-rising flour

This type of flour gives these baked goods a light and fluffy consistency. Without all the right science involved with flour and other ingredients, cakes can be too dense and dry.

Yes! You can bake a lot of different things in the microwave. Cookies and mug cakes are a great option. I have shared so many mug cakes recipes with all of you, it's insane.

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.

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.

Per chocolate mug cake: 405 Calories, 36.94 Fats, 5.86g Net Carbs, and 12.31g Protein. Melt the butter in the microwave for 25 seconds. Add the rest of the ingredients and mix well.

Dr Oetker Chocolate Mug Cake (1 serving) contains 64g total carbs, 61g net carbs, 9g fat, 4g protein, and 370 calories.

It's easy to see why—most classic cake recipes call for two or three eggs and serve at least 10 people. So for a single-serving mug cake, just skip the egg; a whole egg will overpower the small amount of batter (and it's pretty tough to divide an egg in quarters).

Why don't mug cakes work? ›

The small size of the treat, particularly the mug you make it in, may limit your ability to properly mix your ingredients together. A regular whisk, for instance, is too big to reach into the space where the wall meets the base, so you might end up with clumps of unmixed dry ingredients at the bottom.

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.

Leaving the cake inside the microwave after baking -

Overheating the cake is one of the reasons why your cake turns out to be hard and tight.

Convection baking allows for even browning and crisping of the outer layer of the cake, giving it a desirable texture. Microwave Mode: The microwave mode primarily uses microwaves to cook food by exciting water molecules. While this mode is great for reheating and cooking certain dishes, it may not.

Are microwave cakes safe? Absolutely! We are cooking this long enough so that any raw flour in the mixes has been thoroughly cook. There aren't any eggs in this recipe so you don't have to worry about that being an issue.

The photos you see on cakes are edible. Yes, they are! These photos are printed on special paper, also known as icing paper or frosting sheets. The ink used is made with edible ingredients, the printer used is of a special kind.

“You have to be a little more fussy and finicky with your ingredients to not only make it super tasty, but also, hopefully, not hideously ugly.” While the mug cake may not be the most beautiful dessert in Snackable Bakes, it is one of the most delicious.