Mug Cakes
-
- Prep
- 2 MIN
-
- Total
- 3 MIN
-
- Serving
- 1
Ingredients
Cake Base
- 15 mL (1 tbsp) vegetable oil
- 1 egg
- 15 mL (1 tbsp) Scotsburn 2% milk
- 5 mL (1 tsp) vanilla extract
- 45 mL (3 tbsp) sugar
- 2.5 mL (½ tsp) baking powder
- 45 mL (3 tbsp) all-purpose flour
Espelette Pepper Chocolate Cake
- 15 mL (1 tbsp) cocoa powder
- 15 mL (1 tbsp) chocolate chips
- 1 mL (¼ tsp) Espelette pepper
Spice Cake
- 0.5 mL (¼ tsp) ground cinnamon
- 0.5 mL (¼ tsp) nutmeg
- 1 mL (½ tsp) ground ginger
- 5 mL (1 tsp) molasses
- Powdered sugar to garnish
Directions
- In a microwave-safe mug, add oil and egg, then whisk with a fork. Add the milk, vanilla, sugar, baking powder and flour. Mix thoroughly until all the ingredients are well combined.
- For the chocolate cake: Add the cocoa powder, chocolate chips and Espelette pepper. Mix thoroughly.
For the spice cake: Add the cinnamon, nutmeg, ginger and molasses. Mix thoroughly. - Place the mug in the microwave and cook on medium power for one minute.
- The cake should have risen but still be moist and soft in the centre. If the cake seems undercooked, put it back in the microwave and cook for 10 seconds. Repeat as necessary until you achieve the desired texture.
- Serve hot with caramel cinnamon sauce.
Products in this recipe
Milk
Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.
- Prep
- 30 MIN
- Total
- 1HR 20 MIN + cooling time
Dark Chocolate and Ricotta Tart with Salted Butterscotch Sauce
- Prep
- 45 min
- Total
- 90 min
Apple Chips with Cinnamon Caramel Sauce
- Prep
- 25 min
- Total
- 90 min (150 min including chilling time)
