Dessert

Legit mug cake

Name: Legit mug cake
Yield: 6-8
Ingredients: 100g butter, room temp; 100g caster sugar; 1 egg; 1tbs vanilla paste; 100g ground almonds; 60ml milk; 1/4tsp salt; 1/2tsp baking powder; 100g self-raising flour; 150g blueberries; Cream or vanilla ice cream to serve

1 rating

6-8

Jump to recipe

by Yumi Stynes

Mar 01, 2018

Making a cake in a mug is kind of a modern fad and is a great idea – on paper. My main problem with it is that a good cake usually requires egg and all the mug cake recipes I’ve ever read use a whole one for one tiny little cake. That’s way too eggy for my liking. So I’ve taken the mixing and the stirring out of the mug and into a bigger bowl, leaving you with more servings than you can probably use, which is fine because the storing and the saving and the using later is almost as cool as the cake itself.

100g butter, room temp
100g caster sugar
1 egg
1tbs vanilla paste
100g ground almonds
60ml milk
1/4tsp salt
1/2tsp baking powder
100g self-raising flour
150g blueberries
Cream or vanilla ice cream to serve

Method

1.

Chuck all the ingredients except the flour and berries into the food processor and whizz everything together to combine, then remove the blade, add the flour and mix through with a metal spoon to form a stiff batter.
2.

Spoon 100 g (3 1/2 oz) of the batter mixture into a mug, then press 5 blueberries down into the batter. Repeat with as many mugs as you want to make, setting aside the leftover mixture for later use.
3.

Transfer the mug cakes to the microwave and cook one at a time for 1 1/2 minutes on high – you can tell when they’re cooked because they look firm on top and smell awesome. (If you overcook them, they go nasty and rock-like.)
4.

Serve hot with cream, vanilla ice cream or both.