about Mug Cakes: trying to discover the perfect single serving delight
I think I’ve finally hit the jackpot!
And I remembered to take a picture of it before I ate it all! BONUS!
Q: What is a mug cake, you say?
A: It’s a single serving delight that’s ready in two and a half minutes, right out of your microwave!
I’ve been doing a little bit of experimenting in the kitchen to find a “candida-approved” recipe for a mug cake. That means no chocolate (big bummer), no sweeteners except for stevia, and no dairy, corn, soy, or white rice products. That’s quite a challenge! Since I can’t really have icing on my cake, I was really aiming to find something more of a bread or muffin that I could make a (mini) sandwich of some sort. In this process I’ve discovered some tasty treats and some not so tasty treats.
First, the issues revolved around the dry-to-wet ingredients ratio. I had one come right out of the microwave tasting just like french toast! Not bad if you asked me, but missed the target a bit. CAKE not FRITTATA.
That brought up the egg vs. flax/water substitute debate. Do you know this handy formula?
1 egg = 1 tablespoon flaxseeds + 3 tablespoons water
Only in consistency in baked goods (not in looks). I rrrrrrrrrr-ed it up in my trusty Magic Bullet and spooned it in. It did a pretty good job, BUT the dry-to-wet ratio had not yet been resolved so it was a little on the small side where the center had caved in.
Then it was balancing the sweet/bitter taste that comes with working with stevia. I think it’s something I’m just going to have to deal with. I did add a pinch of celtic sea salt in the recipe below to maybe balance it out and it did the trick. I also stirred all the dry ingredients together in a separate bowl first.
Now it was which flour(s) to use in combination or alone. I have tried these so far:
- coconut flour
- coconut/quinoa flour
- a coconut/quinoa/flax toasted blend that The Hub accidently created when attempting to make crackers, but was so yummy that I begged him not to throw it out. Has a nutty favor like peanut butter which is awesome because peanuts are not “candida-approved.” I have lovingly dubbed it “The Hub’s Nutty Mistake”
- millet flour (ding! ding! ding! We have a winner, ladies and gentlemen!)
Amazon delivered this golden package today and I tore right into it. The Hub purchased it to experiment with pizza crust recipes and I thought why not in mug cake too? I sent him a text message asking him “What is a Millet?” A quick google search and I basically deduced that it is birdseed…..um. ok. BUT this recipe is NOT for the birds!
This is a very basic recipe. Feel free to top with whatever floats your boat! Here I simply topped it with The Hub’s Nutty Mistake. A Stage 3 variation could include a berry topping. Mmmmm that sounds awesome! Along with a dollop of coconut whipped cream…yes, please!
Stage 2: Basic Millet Mug Cake
1 Tbsp coconut oil, melted1/4 cup millet flour1/2 tsp baking powder
(technically not approved, so measure a little less using baking soda instead, if you’re being hard-core. I’ve also left it out completely)1/4 cup water1 egg1 packet of stevia*1 pinch of celtic sea saltPlace coconut oil in a LARGE mug (or bowl as in picture). No dainty tea cups allowed. Melt it in the microwave in 10 second intervals, swirling it around to coat the sides well. In a separate bowl, mix all the dry ingredients well (this reduces stevia lumps – yuck!). Add dry ingredients to the mug, add water and egg and mix well with fork. You have to work fast here because the coolness of the egg will make the coconut oil want to solidify. Place in the microwave for 2 minutes and 30 seconds. It WILL rise above the mug but it will not spill over. It’s cool to watch though – at a safe distance, that is.
*If you want to try this recipe and you’re NOT on the candida diet, simply substitute the stevia for a Tablespoon of raw honey, maple syrup, agave nectar, or sweetener of your choice.
Enjoy!
No related posts.
I found out last night that Millet Cakes are pretty good and that you make a mean Chocolate Mug Cake!