Mug cake

Quick Raspberry Microwave Cake (Mug Cake)

I tried this recipe after seeing it for the first time at Diaconta and I've kept coming back to it. I usually make it when I crave something sweet in the moment but don't want to turn on the big oven. I tried to see if it turns out better in muffin tins, but from my experience, the mug version is fluffier and more even.

Quick Info

Total time: about 7-10 minutes, including measuring ingredients and baking
Preparation time: 5-7 minutes
Baking time: 2 minutes at 800 W or 3 minutes at 700 W
Servings: 1 large mug or 2 small portions
Difficulty: easy
Recipe type: quick dessert, mug cake, microwave cake

Ingredients

2 tablespoons all-purpose flour
1 tablespoon ground nuts (or almonds, if you have them)
2 tablespoons cocoa powder
2 tablespoons sugar
1 teaspoon baking powder
1 pinch of salt
1 egg
2 tablespoons oil
2 tablespoons milk (or yogurt, if you prefer)
vaniilla extract, to taste
raspberries (fresh or frozen)

Instructions

1. In a small bowl, mix the flour, ground nuts, cocoa powder, baking powder, and salt. The dry mixture should be uniform to avoid lumps of cocoa or baking powder.

2. In another bowl, beat the egg with the sugar, oil, and milk (or yogurt). No need for a mixer; a fork or small whisk will do.

3. Pour the dry ingredients over the wet ones. Mix until everything is homogeneous, without overmixing. Finally, add the vanilla extract.

4. Place the mixture in a suitable microwave mug (about half full; do not fill to the top, or it will overflow).

5. Sprinkle raspberries on top without mixing. If using frozen raspberries, they do not need to be thawed beforehand.

6. Microwave: 2 minutes at 800 W or 3 minutes at 700 W. At the end, the cake should be risen and firm to the touch.

7. Let it cool for 1 minute before eating, especially if you used frozen fruit, to avoid burning yourself.

Why I make the recipe often

I like that it’s quick and doesn’t dirty too many dishes. It’s a moment dessert, perfect for when I need something sweet immediately. I also like that I can vary the fruits or nuts without ruining the structure of the recipe.

Tips and Variations

Tips

If you use a very narrow mug, the risk of overflow increases. Choose a wide mug with thick walls.

Measure the ingredients with a leveled spoon, not heaped.

Do not open the microwave immediately; let the cake settle for 20-30 seconds.

Substitutions

Nuts can be replaced with ground almonds or hazelnuts.

Milk can be substituted with plain yogurt.

If you don’t have vanilla, it can be omitted without affecting the outcome.

Variations

Replace raspberries with other berries (blueberries, currants) or small pieces of apple.

For a richer version, add 2-3 small pieces of dark chocolate to the batter after pouring it into the mug.

Serving Ideas

It can be eaten directly from the mug with a spoon. If you like, you can add a bit of whipped cream or yogurt on top.

Frequently Asked Questions

1. What if I don’t have a microwave with power settings?

If you’re not sure what power your microwave has, try 2 minutes, then check and add another 30 seconds if needed. It’s safer than burning the cake.

2. Can I replace the egg?

I haven’t tried it without an egg, but the texture might be denser. It might work with a tablespoon of banana puree, but I can’t guarantee the result.

3. What if the cake sinks in the middle?

Usually, if the mixture isn’t baked enough or the mug is too narrow, the cake can sink. Try microwaving for another 30 seconds.

4. Can it be prepared a day in advance?

It’s best fresh. The texture becomes rubbery if it sits too long. I don’t recommend keeping it for the next day.

5. Can I use frozen fruit?

Yes, they don’t need to be thawed; just add them directly to the batter.

Nutritional Values

Estimate for one serving (all the mixture from a large mug):
Calories: approx. 350-400 kcal
Protein: 8-9 g
Fats: 18-20 g (depending on the oil and nuts)
Carbohydrates: 38-40 g
Fiber: 4-5 g (due to the nuts and raspberries)
Values are approximate and may vary depending on the type of nuts, oil, or milk used.

Storage and Reheating

It doesn’t store well from one day to the next. It can be reheated for 10-15 seconds in the microwave, but it loses its fluffiness quickly. It’s best eaten immediately after it’s made.

 Ingredients: 2 tablespoons flour, 1 tablespoon ground walnuts (or ground almonds, I didn't have any), 2 tablespoons cocoa powder, 2 tablespoons sugar, 1 teaspoon baking powder, a pinch of salt, 1 egg, 2 tablespoons oil, 2 tablespoons milk/yogurt, vanilla essence, raspberries.

 Tags:  mug cake