Chocolate Mocha Mug Cake
You can take this cake and make it Low Sugar/Low Fat by replacing the sugar with Splenda, the egg with Egg Substitute, and the oil with Applesauce or Banana.* Play around with it and have fun... ;-)
★★★★★ 1 vote5
1/4 call-purpose flour
1/4 tspbaking powder
1 smidgekosher salt (1/16 teaspoon)
2 Tbspcocoa, unsweetened
1 Tbspswiss mocha instant coffee (like general foods international's)
5 Tbspgranulated (white) sugar
2/3large egg, beaten (about 3 tablespoons)
2 Tbspcanola oil (or other vegetable oil)
How to Make Chocolate Mocha Mug Cake
- Place all the ingredients in a large coffee mug, in the order that they appear. Mix them all together thoroughly.
- Place mug in the microwave and cook on HIGH for 1 minute-40 seconds, or until done (cake batter does not look glossy or feel tacky). If you are not sure about the power of your microwave, start cooking for 1 minute, then continue to cook in 15 second intervals until desired doneness.**
- Serve as is, or with whipped cream or Ice Cream. Instant Cake for 1... Yummmm....
- * Regular Recipe = 722 calories
(made with 1% milk)
Low Fat / Low Sugar Recipe = 237 calories
(made with Sugar-Free swiss Mocha, Sucralose (Splenda), Egg Substitute, Skim Milk, and unsweetened Applesauce)
** We have found out that if you minimize the amount of times you open to check the cake in the microwave, the cake will rise higher. Experiment and see how long it takes in your individual microwaves.