|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 87g||32%|
|Dietary Fiber 4g||14%|
|Total Sugars 55g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
By making this individual mug cake, you can have dessert without having to whip out a counter's worth of baking tools. With a few pantry essentials, it's easy to make a delicious chocolate-coconut batter and cook it in the microwave. Your treat will literally be ready in minutes.
1 large egg
2 tablespoons sour cream
1 tablespoon oil
1/8 teaspoon vanilla extract
1/8 teaspoon baking powder
4 tablespoons sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour
2 tablespoons shredded coconut
Gather the ingredients.
Prepare one microwavable 16-ounce mug by coating the inside lightly with cooking spray.
Mix the ingredients in a small bowl. Beat the egg first with a spoon and mix in other liquid ingredients.
Add dry ingredients and mix until you've removed all the lumps.
Pour the batter into the mug (do not fill more than halfway) and smooth the top with a spoon. Thump mug firmly on the tabletop six times to remove excess air bubbles. Place the mug on top of a microwavable small plate or saucer.
Microwave for 3 to 4 minutes. Check for doneness by inserting a toothpick in the middle of the microwave mug cake and removing the toothpick. If the toothpick is dry, the microwave mug cake is done.
Wait 2 minutes, then run a butter knife along the inside the mug, and tip the cake onto the plate. Position the mug cake so that the slightly rounded top is on top. Your microwave mug cake will now look like a slightly overgrown muffin. Serve and enjoy!
Recipe reprinted from "101 Recipes for Microwave Mug Cakes" by Stacey J. Miller