Microwave Chocolate Mug Cake | Slimming Eats Recipes (2024)

FAQs

Why is my mug cake 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.

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). Luckily, you don't need the egg—a pinch of baking powder is enough to help the batter rise up the sides of the mug.

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.

Set your cake

Place the mug inside the microwave and set the cooking time to around 2 to 3 minutes. Start with 2 minutes, after which check the cake. To check if the cake is done, put a toothpick or a knife into the centre of the cake. If it comes out clean or with a few wet crumbs, the cake is ready.

This is especially true when you add too much baking soda to your mug cake mixture, which often results in an unpleasant bitter flavor that makes for a disappointing cake.

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

It is entirely possible to change this recipe to make it without milk. If it is an issue with lactose intolerance or other dietary restrictions, you can use almond milk, cashew milk, or oat milk. An almond cashew blend is my particular favorite. If you'd prefer not to have any milk at all, you can use water instead.

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.

Excessive whipping after adding flour - After adding the dry ingredients, just avoid too much whipping, especially when you have added the flour. It can result in activated gluten because when you beat the flour too much with a certain speed, the gluten gets activated, which forms a dry and hard cake.

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.

Why does my mug cake taste like flour? ›

The Ratio of Wet to Dry Ingredients Is Off

If you have more dry ingredients than wet, your cake may taste drier. Since flour is one of the dry ingredients, the cake often takes on a floury taste when this is the case. Be sure to follow the instructions and ingredient amounts carefully.

The unfortunate rubbery texture of some mug cakes usually comes from either too much oil or from overcooking the cake itself. Most recipes call for some sort of milk as well. I prefer almond milk, but you can use any milk (or milk alternative) you prefer.

Yes, you read that right. You can make any cake you like in a microwave. Even in microwaves, some of you might have convection microwaves and some of you might have non convection microwaves. Majority of people think that baking a cake in a microwave can only be done in a convection microwave but that is just not true.

If your microwave has a convection mode, set it to 180 degrees. If not, turn the power to 100 per cent, meaning to power level 10 as seen on your microwave. Level ten is the maximum heat offered by a regular microwave oven and you need that level to bake a cake properly.

Along with being user-friendly, air fryers also harness the ability to roast, fry, dehydrate and, yes, even bake. Considering air fryers are essentially small convection ovens, it shouldn't be too surprising that you can easily whip up cakes, muffins and bread in the compact appliances.

If you mix incorrect measurements of sugar, butter, and eggs, the cake will become rubbery. You will notice that you have overmixed, the batter when the dough produces a smooth or watery texture. When the dough is overmixed, the air bubbles trapped in the mixture will be lost.

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.

You are almost certainly either overbeating the eggs, or knocking the air out of the mix when you fold the flour in. Over mixing cake batter can result in a heavy, closed rubbery texture.

If it's not hot enough, your muffins won't rise well. Don't undermix your batter. Sometimes I see people are so worried about overmixing (which will cause tough and rubbery muffins) that they barely bring the batter together. This doesn't allow gluten to develop, which is the structural backbone to muffins.