¼cup(4 tbsp) all-purpose flour or cake flour if available
2tablespoonunsweetened cocoa powder or take 1 tbsp cocoa powder 1-2 tbsp Chocolate Chip for extra chocolaty flavor
¼teaspoonbaking powder
2tablespoongranulated sugar(you can add 1 tbsp. more if you like it a bit sweeter)
⅛teaspoonsalt
¼cup+ 1 tbsp. milk
2tablespoonvegetable oil
*For the Carrot Mug Cake
All purpose flour / maida - 6 tbsp
Sugar - 3 tbsp(white or brown) I used white sugar
Baking soda - 1/4 tsp
Cinnamon powder - 1/4 tsp
Nutmeg powder - 1/8 tsp
Salt - 1/8 tsp
Milk or Buttermilk - 4 tbsp
Vegetable oil - 2 tbsp
Carrots - 3 tbsp(grated finely)
Vanilla - 1/4 tsp
Walnuts - 1 tbsp(or any nuts)
Raisins - 1 tbsp
Instructions
~For the Vanilla Cake
Mix all ingredients in a bowl.
Pour into greased mug (at least 16 ounces).
Microwave on high for 1 minute 30 seconds (or 90 seconds). You can play around with time as microwaves may work vary.
~For the Chocolate Cake
In a medium bowl, whisk together dry ingredients.
Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
Add 1-2 tbsp. of chocolate chip in the middle of the batter, push it down and sink it in the batter.
Place a tray or paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
Microwave mug cake for 70 seconds on high.
Carefully remove from microwave and enjoy!
~For the Carrot Cake
Add the flour, sugar, baking soda, cinnamon, nutmeg and salt in a microwave safe bowl and mix well.
Add the oil, milk, vanilla and mix again. If the mixture is too thick, add 1/2 tbsp - 1 tbsp more milk.
Add the carrots, walnuts and raisin and mix well. Make sure you mix thoroughly.
Microwave on high for 2 minutes. Check after 1 minute and 30 seconds, if not done microwave for 30 seconds more. Check with a tooth pick or skewer.
Let it cool and enjoy!
Notes
Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, biscoff, etc.). I just thought it made the cake even more moist but the cake itself is moist enough without it!**This recipe is specifically made for the microwave. I developed it for the microwave. I don't know cook time or temperature for an oven...I'd imagine it'd be a very quick cook time at a low temp., but since I didn't test the recipe for an oven, I cannot give specifics. Sorry!No eggs? Correct. There are NO EGGS in this recipe. Why? Egg is what makes the mug cake spongy. If you think about it, when you bake a full-sized cake, you typically use 1 or 2 eggs...for a mug cake to use 1 egg is A LOT!Self-rising flour? I have tested this with self-rising and it does NOT work. At least I felt it didn't work because it was too spongy for me. You are more than welcome to use it, however, please keep in mind that I don't recommend this method.