Healthy Mug Cake Recipe - The Big Man's World ® (2024)

FAQs

Why did my mug cake turn out rubbery? ›

This is likely because your mug is too small, or you added too much baking powder. Measure accurately and make sure your mug is at least 10oz in volume. Why is my chocolate mug cake rubbery or dry? A rubbery mug cake is indicative of being overcooked, or incorrect measurements.

To make a double portion, we recommend using two separate mugs! Are microwave mug cakes safe to eat? Yes! Mug cakes are completely safe to consume.

You didn't use self-rising flour

This type of flour gives these baked goods a light and fluffy consistency. Without all the right science involved with flour and other ingredients, cakes can be too dense and dry.

Many protein mug cake recipes suffer from dryness because they don't contain enough fat. They use wheat or oat flour, protein powder, and no eggs or oils. Naturally, it's going to be very dry with these ingredients.

It's easy to see why—most classic cake recipes call for two or three eggs and serve at least 10 people. So for a single-serving mug cake, just skip the egg; a whole egg will overpower the small amount of batter (and it's pretty tough to divide an egg in quarters).

The small size of the treat, particularly the mug you make it in, may limit your ability to properly mix your ingredients together. A regular whisk, for instance, is too big to reach into the space where the wall meets the base, so you might end up with clumps of unmixed dry ingredients at the bottom.

Let's make this simple: No. Eating uncooked dough or batter can make you severely sick. The primary risk comes from flour.

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Our Favorite Fudge Birthday Cake gets its fork-friendly texture from oil and a bit of Instant ClearJel (a food starch that hangs on to the liquid in the batter to ensure moist texture). Our Classic Birthday Cake recipe calls for both butter and oil for great taste and tender texture.

Why does my mug cake taste like flour? ›

If your cake tastes floury, it is usually because there is too much flour or the cake is not fully cooked.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature.

Overmixing

Overworking the batter, especially if it contains gluten, will result in a tough, chewy cake. You'll often see the instructions, “mix until just combined,” in cake recipes. This means to stop mixing as soon as you see that all ingredients are evenly incorporated.

You can also place your baked items in the fridge for a half hour, and this should cool and dry the surface as well. The fridge is known to be a dry environment as it naturally dehumidifies air by cooling the insides. Just don't leave it in there too long uncovered because it will completely dry out your baked goods!

Over mixing cake batter can result in a heavy, closed rubbery texture. Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake.