You guys… I think I might have just answered your mug cake dreams. Well, at least I answered my mug cake dreams, but I know my fellow food lovers will enjoy this recipe, and perhaps have their mug cake dreams answered too?!
I don’t know about you, but when I have a mug cake, it is usually because I am trying to satisfy my sweet tooth in the healthiest way possible while also eating something that may or may not have the texture of cake.
I find most mug cakes to have way too much sugar or fat, and trust me, I really have no issue with a high fat and high sugar dessert (TRUST ME), but when it comes to mug cakes, my main goal is making something delicious that is also healthy.
It’s fun and very satisfying to find that one recipe that is amazing yet also packs in a ton of fiber and omega 3’s while also having no added fat and little sugar.
So this mug cake might not be chocolate flavored or vanilla flavored, but it is GOOD. If you haven’t recognized it already, it is inspired by one of my favorite recipes of all time, the Oh She Glows Out the Door Chia Doughnuts (recipe shared in this post).
It is basically all the same ingredients, just customized to make a single microwaveable portion.
I love her recipe so much that I needed to make a version that was ready RIGHT NOW, you know? Screw 25-30 minutes baking time, I needed 1 minute, so that is what I did.
This cake is just the right amount of sweet, just the right amount of crunch, and has a very different texture then what you would typically expect from a mug cake. I mean this in the best way possible, this mug cake does not have a weird texture like many other mug cakes I have made before.
Have I mentioned how easy it is to whip up? Within 5 minutes it’s pretty much ready to eat (I recommend waiting longer though, it’s going to be VERY hot, but hey, I won’t judge if you dig right in).
- 1/3 cup oat flour (can use regular oats, just blend them)
- 1 tbsp chia seeds
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- dash of salt
- 1 tbsp applesauce
- 2 tbsp milk
- 1 tbsp maple syrup
- Mix dry ingredients in a small bowl and wet ingredients in ramekin/mug.
- Add dry ingredients into the wet ingredients and mix until just combined.
- Cook in microwave for approximately 1 minute and 15 seconds.
- Let cool for 5 minutes before eating (it really tastes better if you let it cool!)
- There is no need to oil the ramekin, the cake can easily come out of the dish without any oil if you let it cool.
I hope you get to try this one out, if you do, please let me know!
I would also love to know your favorite mug cake recipes, I need more mug cakes in my life!
P.S., I think this will be the last time I get to blog until I come back from Vegas (Next Tuesday!), all my exams are coming up and then I’ll be off in an airplane right after my exam on Friday, so I won’t have time to write more blog posts this week! I wish you all the greatest week and I hope you all enjoy the lovely weather!
See you soon 🙂