This mug cake took me 8 tries to get right.
That’s right. For the past three days I have stood in my kitchen dirtying just about every mug we own to try to create the perfect chocolate mug cake. And it was no picnic, let me tell you. Not because I had to taste-test all eight, no I actually enjoyed that. Nor was it because I had to clean all eight of those mugs. I didn’t mind that either (I just turned on the radio & jammed out with my sponge & soap).
It was because of the kitten.
A few weeks ago, my neighbor and one of his buddies found four kittens back in the woods by his shed. Their mother was nowhere to be found and the kittens were only about 4 weeks old. So, they each took two and decided to care for them until they were old enough to be given to prospective owners. Of course, my family being one of the first to find out about the two kittens, as well as already owning a cat, was put pretty high on the list for receiving the cat. Actually, we were first on the list.
Did we actually ask for the cat? Not directly… but we did visit the two almost every day to help bottle feed them, as well as play with them. So it was kind of assumed.
The problem was, our cat definitely didn’t like the new kitty. We began to bring the kitten over for “play dates” to get our cat, Twinkle, accustomed to her. Once she turned 8 weeks old, even though Twinkle hadn’t yet formed a “cat-bond” with her, we decided to keep her.
Yesterday was her first full day here. And while I was attempting to create the perfect mug cake recipe, Lilly the Kitty decided to climb up my sweatpants like a tree and fall asleep on my shoulder. While I was baking.
Well, eight mug cakes and a kitten later, I’d finally created the perfect recipe.
At first, it seemed like every cake I made was gummy and bland. But by adding two important ingredients: whole wheat flour (instead of oats, sorry everyone this isn’t gluten free!) and banana, I was able to create the perfect cake. The banana gave it that extra sweetness it needed, with the added bonus of being all natural and chock full of potassium. The flour gave it the perfect cake-like texture. Of course, the most important ingredient added was melted chocolate chips. Using real chocolate in addition to cocoa powder creates a divine, rich flavor almost identical to that in a chocolate ganache cake.
Which is pretty amazing, considering this cake was made in a mug!
Chocolate Cake in a Mug
- 2 tbs whole wheat flour
- 1 tbs cocoa powder
- 1/2 tsp baking powder
- 1 tbs stevia
- 1/4 c almond milk
- 1/8 tsp vanilla extract
- 1/4 banana (mashed)
- 1 tbs semi-sweet chocolate chips
- 1/2 tsp coconut oil
Combine whole wheat flour, cocoa powder, stevia, and baking powder in a small bowl. Stir in milk, mashed banana, and vanilla extract. In a small bowl, melt chocolate chips and coconut oil in the microwave (on 10 second increments, be careful not to burn!). Combine with the cake batter and stir until smooth. Pour into a greased mug or ramekin. Microwave for 1 minute 30 seconds, or until fully cooked (microwaving for additional 10 second increments). Remove immediately from mug or ramekin. (The outsides may not look fully cooked, but the inside is if it holds its form, if not place back in mug & continue microwaving on 10 sec increments.) Top with desired icing, fruit, peanut butter, etc. & enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 mug cake)