Mug Cake

[Silver5374]

Hi
I saw a recipe on here for a cake you make in a mug in the microwave. Would someone be able to post the recipe please.

Thanks

 

[Robinredbreast]

This link could be helpful

http://alldayidreamaboutfood.com/2015/03/low-carb-mug-cake-recipes.html

 

[Ledzeptt]

Genius of an idea! Hope they taste as good as they look

 

[Ledzeptt]

They're selling mugs with recipes for "mug cakes" printed on them in Lakeland for ONLY £7.99. Ideal gift for anyone who doesn't read this forum!

 

[Brunneria]

They're selling mugs with recipes for "mug cakes" printed on them in Lakeland for ONLY £7.99. Ideal gift for anyone who doesn't read this forum!

Ive seen those mugs, thought they were an excellent idea, and wished they came in a low carb version.

Made myself a choc and vanilla mug cake only last week, served it with lashings of double cream, and felt incredibly decadent.

And the best bit? mrB, who has been torturing me for months with his artistically displayed Pringle tubes, and bags of cinnamon bagels, was deeply envious but couldn't eat any because it didn't fit into his new weight loss diet 2 week strict induction.

It was a fine, fine moment!

 

[AndBreathe]

Liking your style @Brunneria.

I have said to myself a million times in the 21 months since I was diagnosed that I must make a mug cake, but so far I've actually done it a total of zero times. Somehow, I just don't; even when I have baked a "proper" cake for MrB.

 

[photognut]

Cake .......... I'm a mug for cake.
Came across this recipe a month ago, the name alone "Chunky Monkey Muffin" is an event just waiting to happen. I subconsciously purchased some organic 75% choc chips on Saturday and can see me sleep walking and waking up to find a Monkey for breakfast.

Here is the recipe http://www.health-bent.com/treats/paleo-banana-nut-chocolate-chip-muffins if anyone fancies making them and shattering my dreams by saying they are bloody awful, I'll be your friend

 

[Ledzeptt]

I haven't tried the banana, nut & choc type, but I can recommend the hazelnut & choc muffin mug cakes in the recipes in @Robinredbreast's link. Fun and easy to make!

@photognut -> they have a horrible taste; you really wouldn't like them

 

[photognut]

I haven't tried the banana, nut & choc type, but I can recommend the hazelnut & choc muffin mug cakes in the recipes in @Robinredbreast's link. Fun and easy to make!

@photognut -> they have a horrible taste; you really wouldn't like them

Thanks, I thought they would be horrible. I've just purchased and downloaded I Dream I'm Hungry's recipe books, purely due to the product photography has been well executed and I can look at the pictures

 

[Ledzeptt]

... I've just purchased and downloaded I Dream I'm Hungry's recipe books, purely due to the product photography has been well executed and I can look at the pictures

Porn for diabetics - who am I to judge?

 

[photognut]

Porn for diabetics - who am I to judge?

lol

 

[Robbity]

I investigated (via Google) muffins in a mug and one minute (microwave) muffins when I first started low carbing, and came up with my own version - I more or less doubled up the ingredients and I cook them in 7 or 8 silicone (large/9cm) muffin cases in the microwave for 2.5-3 minutes, and they last up to a week in the fridge. Once you've got the hang of them, the ingredients and additions can be varied to suit your tastes, and I make a variety of both sweet and savoury ones. Without the addition of eggs and raising agent some variations can make nice little biscuits/cookies too, which are super fast to do. My muffins are now one of my staple low carb foods, one of my favourite in both versions being chocolate hazelnut.

Robbity

 

[Brunneria]

I investigated (via Google) muffins in a mug and one minute (microwave) muffins when I first started low carbing, and came up with my own version - I more or less doubled up the ingredients and I cook them in 7 or 8 silicone (large/9cm) muffin cases in the microwave for 2.5-3 minutes, and they last up to a week in the fridge. Once you've got the hang of them, the ingredients and additions can be varied to suit your tastes, and I make a variety of both sweet and savoury ones. Without the addition of eggs and raising agent some variations can make nice little biscuits/cookies too, which are super fast to do. My muffins are now one of my staple low carb foods, one of my favourite in both versions being chocolate hazelnut.

Robbity

Well really!

You can't just go boasting about these accomplishments, rubbing our noses in your indulgencies and our deprivation and then log off without posting this marvellous recipe! Not fair! I protest! In the strongest possible terms!

 

[Robbity]

Oh yes I can, and oh yes I did - otherwise I'd have been up all night!!

The basic mix is very versatile as you can add pretty much what you fancy to vary the flavours. Years ago when I was teaching myself to cook I actually learned this technique from one of my very first cookery books which gave basic recipes for cakes, sauces, etc, and then gave tables of extra ingredients you could add.

Basic ingredients:
(Approx) 200g of ground almonds
or 200g ground hazelnuts
or mixture of (golden) flax seed, and ground almonds or sesame flour (about 60/40 proportion wise)
(Approx) 75g softened butter
3 eggs
1-1.5 teasp baking powder

According to what I fancy baking sweet or savoury wise I add a selection from:
Sukrin gold or other low carb sweetener to taste
2-3 teasp cocoa powder
cinnamon
blueberries
vanilla essence
chocolate extract
orange extract
a little diluted ground coffee or coffee flavouring
chopped nuts
grated baby carrots
grated courgettes
grated parmesan and/or cheddar
teasp paprika
teasp mustard powder
salt, pepper
olives
herbs, fresh or dried

Mix dry ingredients, add butter and beaten eggs and blend well
fill muffin cases and microwave for 2.5-3 mins until done - cocktail stick poked into middle comes out clean. Cool on cake rack.

As I said in previous post I use 9cm muffin cases and depending on how I fill them I usually get 7-8 large muffins. I keep them in closed containers in fridge, but usually add a piece of kitchen roll on top to absorb any excess moisture.

Cookies - I cook in microwave on a silicon baking mat with greaseproof paper on top. Roll into between 7 and 10 little balls, flatten tops slightly with fork. They may do better if they're chilled in the fridge before cooking as they tend to spread a bit. Cook for 2.5-3 mins or until done. Slide the greaseproof and cookies off the silicon mat, place them on cake rack and cool well as they can be rather fragile/crumbly until properly set.

So for example:

chocolate muffins:
butter, eggs, baking powder
ground hazelnuts
cocoa
cinnamon
Sukrin Gold
maybe some nutmeg, chocolate and/or orange extract
and possibly a piece of melted 85% dark chocolate ( thanks to Scandichic's choc muffin recipe)

For blueberry muffins
butter, eggs, baking powder
ground almonds
Sukrin
maybe vanilla essence
blueberries

For coffee and walnut
butter, eggs, baking powder
ground almonds, or possibly sesame flour (I haven't yet tried with this)
Sukrin
fairly finely chopped or crushed walnuts
dissolved coffee and maybe a bit of coffee flavouring

For carrot cake:
butter, eggs, baking powder
ground almonds
Sukrin Gold
grated carrots
finely chopped pecans
nutmeg
cinnamon

For savoury courgette muffins
butter, eggs
flax seed and sesame flour mix
grated courgettes, finely chopped walnut, or some whole pine nuts
grated cheese
salt, pepper

For savoury cheese muffins
as above but omit courgettes and nuts
and add paprika and mustard

For cookies omit the eggs and baking powder and possibly reduce quantity of butter slightly - these are mixed and rolled into little balls for cooking. You can also use cool chopped butter and just mix until crumbly to make crumble toppings for fruit - my favourite is hazelnut choc crumble with blackberries and apple.

Almond cookies/ shortcake
butter (not too soft for this!)
ground almonds
Sukrin
vanilla essence

For chocolate cookies
butter( not too soft for this!)
ground hazelnuts
Sukrin
cocoa powder
cinnamon
and maybe a little vanilla essence, choc essence, or ground nutmeg

.... You get the general idea!

Robbity

 

[Brunneria]

Oh yes I can, and oh yes I did - otherwise I'd have been up all night!!

The basic mix is very versatile as you can add pretty much what you fancy to vary the flavours. Years ago when I was teaching myself to cook I actually learned this technique from one of my very first cookery books which gave basic recipes for cakes, sauces, etc, and then gave tables of extra ingredients you could add.

Basic ingredients:
(Approx) 200g of ground almonds
or 200g ground hazelnuts
or mixture of (golden) flax seed, and ground almonds or sesame flour (about 60/40 proportion wise)
(Approx) 75g softened butter
3 eggs
1-1.5 teasp baking powder

According to what I fancy baking sweet or savoury wise I add a selection from:
Sukrin gold or other low carb sweetener to taste
2-3 teasp cocoa powder
cinnamon
blueberries
vanilla essence
chocolate extract
orange extract
a little diluted ground coffee or coffee flavouring
chopped nuts
grated baby carrots
grated courgettes
grated parmesan and/or cheddar
teasp paprika
teasp mustard powder
salt, pepper
olives
herbs, fresh or dried

Mix dry ingredients, add butter and beaten eggs and blend well
fill muffin cases and microwave for 2.5-3 mins until done - cocktail stick poked into middle comes out clean. Cool on cake rack.

As I said in previous post I use 9cm muffin cases and depending on how I fill them I usually get 7-8 large muffins. I keep them in closed containers in fridge, but usually add a piece of kitchen roll on top to absorb any excess moisture.

Cookies - I cook in microwave on a silicon baking mat with greaseproof paper on top. Roll into between 7 and 10 little balls, flatten tops slightly with fork. They may do better if they're chilled in the fridge before cooking as they tend to spread a bit. Cook for 2.5-3 mins or until done. Slide the greaseproof and cookies off the silicon mat, place them on cake rack and cool well as they can be rather fragile/crumbly until properly set.

So for example:

chocolate muffins:
butter, eggs, baking powder
ground hazelnuts
cocoa
cinnamon
Sukrin Gold
maybe some nutmeg, chocolate and/or orange extract
and possibly a piece of melted 85% dark chocolate ( thanks to Scandichic's choc muffin recipe)

For blueberry muffins
butter, eggs, baking powder
ground almonds
Sukrin
maybe vanilla essence
blueberries

For coffee and walnut
butter, eggs, baking powder
ground almonds, or possibly sesame flour (I haven't yet tried with this)
Sukrin
fairly finely chopped or crushed walnuts
dissolved coffee and maybe a bit of coffee flavouring

For carrot cake:
butter, eggs, baking powder
ground almonds
Sukrin Gold
grated carrots
finely chopped pecans
nutmeg
cinnamon

For savoury courgette muffins
butter, eggs
flax seed and sesame flour mix
grated courgettes, finely chopped walnut, or some whole pine nuts
grated cheese
salt, pepper

For savoury cheese muffins
as above but omit courgettes and nuts
and add paprika and mustard

For cookies omit the eggs and baking powder and possibly reduce quantity of butter slightly - these are mixed and rolled into little balls for cooking. You can also use cool chopped butter and just mix until crumbly to make crumble toppings for fruit - my favourite is hazelnut choc crumble with blackberries and apple.

Almond cookies/ shortcake
butter (not too soft for this!)
ground almonds
Sukrin
vanilla essence

For chocolate cookies
butter( not too soft for this!)
ground hazelnuts
Sukrin
cocoa powder
cinnamon
and maybe a little vanilla essence, choc essence, or ground nutmeg

.... You get the general idea!

Robbity

Robbity, those recipes are marvellous! THANK YOU!

 

[mo53]

@Robbity . What a brilliant collection of recipes! Thank you.

 

[nelibonsai]

Oh yes I can, and oh yes I did - otherwise I'd have been up all night!!

The basic mix is very versatile as you can add pretty much what you fancy to vary the flavours. Years ago when I was teaching myself to cook I actually learned this technique from one of my very first cookery books which gave basic recipes for cakes, sauces, etc, and then gave tables of extra ingredients you could add.

Basic ingredients:
(Approx) 200g of ground almonds
or 200g ground hazelnuts
or mixture of (golden) flax seed, and ground almonds or sesame flour (about 60/40 proportion wise)
(Approx) 75g softened butter
3 eggs
1-1.5 teasp baking powder

According to what I fancy baking sweet or savoury wise I add a selection from:
Sukrin gold or other low carb sweetener to taste
2-3 teasp cocoa powder
cinnamon
blueberries
vanilla essence
chocolate extract
orange extract
a little diluted ground coffee or coffee flavouring
chopped nuts
grated baby carrots
grated courgettes
grated parmesan and/or cheddar
teasp paprika
teasp mustard powder
salt, pepper
olives
herbs, fresh or dried

Mix dry ingredients, add butter and beaten eggs and blend well
fill muffin cases and microwave for 2.5-3 mins until done - cocktail stick poked into middle comes out clean. Cool on cake rack.

As I said in previous post I use 9cm muffin cases and depending on how I fill them I usually get 7-8 large muffins. I keep them in closed containers in fridge, but usually add a piece of kitchen roll on top to absorb any excess moisture.

Cookies - I cook in microwave on a silicon baking mat with greaseproof paper on top. Roll into between 7 and 10 little balls, flatten tops slightly with fork. They may do better if they're chilled in the fridge before cooking as they tend to spread a bit. Cook for 2.5-3 mins or until done. Slide the greaseproof and cookies off the silicon mat, place them on cake rack and cool well as they can be rather fragile/crumbly until properly set.

So for example:

chocolate muffins:
butter, eggs, baking powder
ground hazelnuts
cocoa
cinnamon
Sukrin Gold
maybe some nutmeg, chocolate and/or orange extract
and possibly a piece of melted 85% dark chocolate ( thanks to Scandichic's choc muffin recipe)

For blueberry muffins
butter, eggs, baking powder
ground almonds
Sukrin
maybe vanilla essence
blueberries

For coffee and walnut
butter, eggs, baking powder
ground almonds, or possibly sesame flour (I haven't yet tried with this)
Sukrin
fairly finely chopped or crushed walnuts
dissolved coffee and maybe a bit of coffee flavouring

For carrot cake:
butter, eggs, baking powder
ground almonds
Sukrin Gold
grated carrots
finely chopped pecans
nutmeg
cinnamon

For savoury courgette muffins
butter, eggs
flax seed and sesame flour mix
grated courgettes, finely chopped walnut, or some whole pine nuts
grated cheese
salt, pepper

For savoury cheese muffins
as above but omit courgettes and nuts
and add paprika and mustard

For cookies omit the eggs and baking powder and possibly reduce quantity of butter slightly - these are mixed and rolled into little balls for cooking. You can also use cool chopped butter and just mix until crumbly to make crumble toppings for fruit - my favourite is hazelnut choc crumble with blackberries and apple.

Almond cookies/ shortcake
butter (not too soft for this!)
ground almonds
Sukrin
vanilla essence

For chocolate cookies
butter( not too soft for this!)
ground hazelnuts
Sukrin
cocoa powder
cinnamon
and maybe a little vanilla essence, choc essence, or ground nutmeg

.... You get the general idea!

Robbity

Thank you. Going to try them all.

 

[nelibonsai]

I never tried this in a mug...need to try it
Low Carb Peanut Flour Chocolate Cakes Recipe from All Day I Dream About Food
Debbie Russell

Fudgy low carb flourless chocolate cakes with a sugar-free chocolate peanut butter ganache. A wheat-free dessert that will keep you coming back for more!
Makes: 8 cakes
Ingredients:
Cakes:
6 tbsp butter
120g unsweetened chocolate3x 1/4 cu\p chips. I buy them from an indian woman at K80 per Kg....it is much cheaper than buying chocolate bars.
1/2 cup Sukrin:1 (I dont know what that is so I used coconut flour)
1/2 cup Sukrin Peanut Flour Peanut flour for visashi from the supermarket.
1/4 cup cocoa powder
3 eggs
3t canderel
1BP
1/2 cup almond milk (or whole milk or cream) I forgot to put it in he he he


Glaze:
1 tbsp butter
2 tbsp peanut butter
60g good quality dark chocolate
For the cakes, preheat the oven to 150C and grease 8 (or more) cups of a regular muffin pan.
In a medium saucepan, melt butter and chocolate together over low heat and stir until smooth. Add Sukrin:1 and stir until thoroughly combined. Set aside.
In a medium bowl, whisk together Sukrin Peanut Flour and cocao, breaking up clumps with the back of a fork. Add the chocolate mixture and stir to combine (will be very thick). Stir in eggs, one at a time, and then almond milk until mixture thins out and becomes a smooth batter.
Spoon batter into prepared muffin tins. Because the batter is quite thick, you will need to press the batter into the cups using the back of a spoon. Smooth the tops.
Bake for 20-25 minutes, until the cakes are just set and the middle is firm to the touch. Allow to cool in the tins, then flip out onto plates for serving.
For the glaze, melt butter, peanut butter and chocolate together in a small saucepan over low heat. Stir until smooth. Spoon over cakes and sprinkle with chopped peanuts for garnish. You can serve immediately, with the glaze still warm or let it set.
Each serving has 12.95 g of carbs and 5.87 g of fiber. Total NET CARBS = 7.08 g.
Calories: 252kcal
Polyunsaturated fatty acids: 2.92g
Total fat: 20.43g
Calories from fat: 183
Cholesterol: 73mg
Carbohydrate: 12.95g
Total dietary fiber: 5.87g
Protein: 11.27g
Sodium: 127mg

 

[Deleted member 308541]

This link could be helpful

http://alldayidreamaboutfood.com/2015/03/low-carb-mug-cake-recipes.html

Thanks for the link @Robinredbreast , will be trying these out.