This cake batter mug cake tastes just like cake batter and only takes a minute and a half to make in the microwave!
There are 2 things we need to discuss today.
One is the fact that I literally saved over $600 yesterday by switching our insurances around. Geico doesn’t lie people. When we went to Mexico as a family in 1992, I made my brother sleep in my bed because I was so freaked out by the geckos on the wall in our room. I fear the gecko no more.
He’s pretty awesome actually.
He can come climb in bed with me for all I care now if he’s waving $600 in my face. Money talks, Allstate walks.
Was it a pain in the ass to spend 3 hours of my day on the phone switching 4 different policies around? Yes, yes, triple yes. But so worth it.
Here’s my public service announcement: don’t become complacent and assume you’re getting the best deal there is!
Two is this here “cake”.
Remember when Coldstone was all the rage? Remember when you could eat a ‘Gotta Have It’ size and not worry about the fact that it contains your entire day’s worth of calories? Ahhh, youth.
Coldstone was good for one thing in my mind…cake batter ice cream. Otherwise, give me Carvel, the local ice cream joint or even Breyers from the grocery store, I couldn’t care less.
This cake batter mug cake somehow tastes like that. It wasn’t planned, it was one of those nice little surprises when something turns out way better than you had imagined. I’m chalking it up to the almond extract. That stuff just gives the best candy-like/cakey flavor to things. It in no way tastes like almonds so I have no idea why they call it that, but I’m not complaining.
Also? It has sprinkles. They make everything infinitely more fun.
They also make for a bitch to clean up off a towel when you try to “save” them after their cute little photo shoot.
Cheers to the freakin’ weekend, eat some cake!
Looking for a healthier, protein and fiber packed version of a mug cake? Our protein mug cake recipe is just the thing.
Cake Batter Mug Cake
- 4 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon vanilla whey protein
- 1/4 teaspoon baking soda
- pinch of salt
- 1 egg
- 2 tablespoons milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 tablespoon melted coconut oil
- 5 drops liquid stevia optional
- pinch of sprinkles
- Combine all ingredients in a small bowl and whisk together.
- Grease a mug and pour batter into it.
- Microwave for 1.5-2 minutes until cake puffs up and is fully cooked.
- Enjoy straight out of mug with milk or remove from mug and top as you like.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.