Microwave Mug Cake Mania!
What’s great about a mug cake? For starters it gets done quickly, it’s portion controlled and if you got a good recipe, it’s deeeelicious. I’ve made so many mug cakes on the channel. I’ve got a chocolate mug cake, a nutella mug cake, a berry mug cake, a peanut butter mug cake etc etc. You get the idea right? You can’t have too many mug cake recipes though. I’m a huge coffee lover and I’ve said it when I made my chocolate and coffee tart and the fact that Tiramisu is my favourite dessert just seals the deal. It was time that I made an coffee cake. And thus this mug cake recipe was born. I had some vanilla mascarpone frosting left over from my last berry mug cake recipe, so I used that to frost this cake. It was perfect!
Macros and Frosting
Normally I would make one large mug cake and tell you to eat half of it. So it was a better idea to make 2 smaller cakes instead. I also feel that when you frost a large cake you never get enough frosting in each bite so this makes a short and stout cake and it’s the perfect size I feel. I also decided to use the left over frosting for this instead of creating something fresh and well it was the perfect flavour combination. You can alternatively use whipped cream on top as well. The idea is just to have something light and creamy to cut through the darkness of the cake. The macros I listed below are inclusive of the frosting as well.
Nutrition Info (Per serving)
- Calories: 294
- Net Carbs: 3g
- Carbs: 5g
- Fat: 28g
- Protein: 7g
- Fiber: 2g
One serving = 1 full cake with frosting. Each cake uses 1 serving of frosting and the recipe for the frosting makes 2 servings. Get this recipe on myfitnesspal. Get the recipe for the vanilla mascarpone frosting on MFP.
- 15 grams Butter
- 30 grams Heavy Whipping Cream
- 20 grams Almond Flour I use this one
- 1 Tbsp Erythritol (Powdered) I recommend this one
- 1 Tsp Instant Coffee Powder
- 1/2 Tsp Baking Powder
- 1 Tbsp Unsweetened Coco Powder I recommend this one
- 2 Tsp Psyillium Husk I use this
- 1/2 Tsp Vanilla Extract I use this one
- 1 Egg
- a pinch of salt
- Stevia to taste I recommend this one
- 1 serving HK's Vanilla Mascarpone Frosting
- Melt the butter in the microwave.
- Add in the whipping cream, erythritol and instant coffee powder and mix well
- Microwave another 15-20 seconds if needed to dissolve the coffee
- Add the vanilla, a pinch of salt and egg and mix well
- Then add in the baking powder, almond flour, psyillium husk, cocoa powder and stevia and mix till you get a nice smooth batter.
- Transfer to two ramekins or mugs and microwave for a minute each
- Top with the vanilla mascarpone frosting or whipped cream and enjoy!
16 Comments
Kelly
March 19, 2018 at 6:38 pmCan you use coconut flour instead of almond?
Nathan
March 29, 2018 at 7:33 pmHow would we cook this if we don’t have a microwave? Any idea on the time and temperature recommendations?
Sahil Makhija
March 30, 2018 at 7:37 am180 C in an oven for 10-15 minutes should do it.
Anna
April 3, 2018 at 8:28 amIs there a substitutionyou recomend for Psyillium Husk?
Sahil Makhija
April 3, 2018 at 11:59 amJust skip it.
Diana
May 9, 2018 at 6:36 pmGround Flax seed ?
Noshin
April 10, 2018 at 8:51 pmMade this cake today and love it – can I keep the second batter in fridge for later ?
Ty
Noshin
Sahil Makhija
April 11, 2018 at 2:53 amYes, no issues.
Tiba
April 20, 2018 at 4:32 pmHow can I measure the grams into tbsp or cups.. almond flour butter
Sahil Makhija
April 21, 2018 at 4:12 amThere is a converter at the bottom but best to please buy a scale as it’s more accurate and especially better for measuring out anything including your own meals 🙂
Rachel
May 6, 2018 at 12:52 pmCan I use coconut flour instead of almond flour?
David Fam
May 8, 2018 at 11:43 amI am a type two diabetic of 25 years and had never had a cake like your expresso cake.Made it tonight and had it with wife.
A great thank you to you HEADBANGER from Australia. It was exquisite and life is good again.Keep it up Cheers.
Ajimol Mohan
July 27, 2018 at 2:07 pmHi Sahil,
I love all your recipes and I have made many:) Always came out good.
Want to try this cake. But do not want to use instant coffee powder. I grind my own coffee powder from the roasted beans. Do you have any suggestions? Thank you!
Ajimol
Sahil Makhija
July 28, 2018 at 2:48 amUnfortunately for a lot of recipes only instant coffee can be used. However what you can do is make the cake without the coffee powder and then soak it in actual coffee liquid. It will be a moist and wet cake which is quite delicious.
Tina Sandhu
August 6, 2018 at 11:32 amHi i dont have any cocoa powder 🙁
Lavinia
August 21, 2018 at 12:07 amEnjoyed your demonstrations and all your great mug cake ideas
You should be in the movies too !!