Mug cakes are everywhere these days it seems, and whoever came up with the idea gets my nod of approval! The idea of making single-serving sized cake, baked in a matter of seconds in your microwave, is genius. I have been making mug cakes for my last two breakfasts and it is safe to say that they will become a staple of mine.
I know, cake for breakfast is not the healthiest choice, but hear me out! My recipe is very healthy because of the various substitutes you can make! The thing about mug cakes is that they don’t have to look perfect, as long as the texture and flavour is the way you want it. Of course, you could totally make yours full of butter and brown sugar and chocolate chips- I won’t tell anyone!
Like I said, there are many variations for this cake. I personally have done banana, cocoa powder, nutella, and peanut butter. But I want to try replacing the banana with grated carrot, and the chocolate with a gooey cream cheese center. Or try a cinnamon bun style!
Breakfast Mug Cake
- 1/4 cup enriched flour (all purpose plus bran)
- 1/2 tsp baking powder
- 2 tsp cocoa powder
- 1/8 tsp salt
- 2 tsp stevia
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp vanilla
- 1/2 a whisked egg (use the other half for tomorrows breaky!)
- 1 tbsp milk
- 1/2 tbsp coconut oil
- 1/2 banana, mashed
- 1/2 tbsp nutella
- 1 tbsp peanut butter
Mix all the dry ingredients together in a medium/large mug, then add in the wet. Mix everything well and avoid leaving
flour at the bottom-this does not taste good when cooked. Stir in peanut butter well. Make a hollow in your batter and drop the little bit of nutella inside. Cook in mircowave for 1 minute. If it needs longer, try not to exceed 30 seconds more.
Grab a spoon and dig into a steamy mug of love!