Best Ever Healthy Chocolate Microwave Mug Cake | Slimming World Friendly Recipe - Fatgirlskinny.net | Slimming Recipes, Healthy Eating & Weight Loss (2024)

FAQs

Are microwave cakes safe to eat? ›

Are microwave mug cakes safe to eat? Yes! Mug cakes are completely safe to consume. Just make sure to microwave them long enough for the cake batter to cook completely!

Nutritional Summary:

There are 186 calories in 100 grams of Mug Cake. Calorie Breakdown: 43% fat, 45% carbs, 13% prot.

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.

What makes these cakes so special, however, is that they can be cooked in the microwave. It takes little to no time to prepare and bake (it takes me on average five minutes, depending on how together I am). It's easily accessible for anyone, but they truly shine in a college dorm.

Warning! Never microwave rice cakes without something moist on top of them or you will cause a fire! Never ever put them in a toaster or toaster oven! Depending on your appetite do this with 1 to 4 rice cakes.

Have you checked the temperature setting/power level on your microwave? Sometimes that's the only thing. Think of the dish you're using; a ceramic dish will heat to a temperature warmer than the ambient air, and in turn scorch your cake. Try using silicone or heat resistant glass instead.

Per chocolate mug cake: 405 Calories, 36.94 Fats, 5.86g Net Carbs, and 12.31g Protein. Melt the butter in the microwave for 25 seconds. Add the rest of the ingredients and mix well.

Dr Oetker Chocolate Mug Cake (1 serving) contains 64g total carbs, 61g net carbs, 9g fat, 4g protein, and 370 calories.

If you purposely or accidentally used baking soda instead of baking powder without making any changes to your recipe, you'll definitely end up with a bitter taste. Remember, baking soda is an alkaline, or base, ingredient that naturally has a bitter taste. Baking powder is a multi-ingredient leavener.

Why don't mug cakes work? ›

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.

Too much flour can result in a dry and dense product, as well as a strong flour taste. To avoid this, make sure to spoon your flour into the measuring cup and level it off with a straight edge.

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.

The difference between a traditional cake and a mug cake is that to make the latter, ingredients are combined all in one mug, which prevents the baker from making a mess, having to wash numerous dishes, or even from needing an actual kitchen.

Just like regular sized cakes baked in an oven, the center should be cooked. Gooey in general means undercooked. Not only does that not taste that great in my opinion, it's also safer to fully cook your batter.

You can freeze them for up to 4 months. Bring them to room temperature while they`re still wrapped. – If a cake seems slightly firm and dry, it can be reheated in an oven or microwave oven before frosting so it is as soft and moist as the day it was baked.

Convection baking allows for even browning and crisping of the outer layer of the cake, giving it a desirable texture. Microwave Mode: The microwave mode primarily uses microwaves to cook food by exciting water molecules. While this mode is great for reheating and cooking certain dishes, it may not.

Is a hot cake dangerous to eat? - Quora. Bacteria found in animal faeces can contaminate grain that is harvested and ground into flour. But don't worry, cakes and biscuits are perfectly fine as long as they are cooked and the cooking process kills bacteria.

Generally, microwaves cook food faster than ovens. This is because electromagnetic radiation directly heats molecules inside your food, rapidly reheating it in minutes or even seconds. With convection microwaves, baking a cake only takes 7-12 minutes whereas with ovensit can take 30-60 minutes.