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!
Don’t miss this Chocolate Hazelnut Mug Cake or Microwave Apple Crisp for other quick, made-in-a-mug desserts!
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
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Another awesome recipe that I will make right away! I have been loving your blog since I discovered it a few months ago. Thanks for the recipes, the awesome photos, and the funny stories. I always look forward to a new post!
I hate to bring this up, but I used to be able to print your recipes using the handy print link on the recipe. For the past few posts, that link doesn’t seem to work for me. It just opens a new page of your entire blog (and not the recipe, like it used to). Do you think I need to change some setting on my browser?
Thanks! And hope you have a fantastic week!
Ashley- thanks for letting me know about that printing issue! It works fine for me in Chrome, but I just tried using IE and it’s doing the same thing as you mentioned. What browser are you using? I’ll try to see what I can do to fix that. Just another reason to add to my list of why I hate IE! haha
Dream. come. true. Now I can eat beautiful homemade cake filled with sprinkles whenever I want?! What a blessing and a curse this is! It looks delicious and I love that it’s not loaded with butter or sugar.
And congrats on your savings!
@Jackie, Going to try this for sure. I also bought some sugar free sprinkles, on line, last week and I’ve been dying to try them! I have to eat low carb, due to having insulin controlled diabetes, for over 61 years. I’m not using the trending Keto diet, but carbohydrates rule my life and dictates my insulin units so I am always happy when I find a new recipe or one that
i can adapt. Thanks so much for posting this! … Mert
I switched insurance recently, but only for one policy. It saved a few bills! Sprinkles are an automatic party! Love this.
That looks SO delish! And congrats on saving that money! :)
Hey Gina, is almond flour just almonds ground up to flour-like consistency? Hope you don’t think the question is too silly. I just wanted to make sure. Also, if I used the oven to make something like this, how long do you think I should bake it? …aaaaaaaand one more thing, thank you so much for introducing me to picmonkey… I used it in my blog post today and I had so much fun!
It is! I actually ran out of almond flour a few weeks back and have been grinding my own since. I haven’t been able to get it as fine as the the flour I bought but it’s been working just as well even though it’s a bit coarser. I’m really not sure about the oven. I’d probably start at 350 for like 15-20 mins? Glad you liked picmonkey, it’s pretty amazing :)
This looks way too easy. I’m so skeptical about making a cake in the microwave, but it looks delish. I will have to get over my fears and go for it.
Cake in a microwave is definitely “cake in a microwave” at some level BUT…it’s cake and it’s in 2 minutes. There’s a time and a place for that, you know? :)
Money talks, Allstate walks. – omg you are something else.
oh and only you would try to ‘save’ the little sprinkles afterwards. you crack me up.
Oh man, now I need to make some phone calls and see if I can get cheaper insurance…! You read my mind on this post…I used to eat cake batter ice cream like nooooo bodies biznatch (with brownies and strawberries of course)….and then I turned 25 and my whole life (metabolism) changed. I can always count on you for tasty treats that have tons of nutrition. I want cake batter flowing out of my mug. YUM!
Pinned it! You make the best food ever!
Clearly I need to buy myself some almond extract!!! 4 tablespoons….we talking 1/3 cup or 1/2 a cup?
It’s about 1/4 cup.
The recipe calls for 1/4 teaspoon of almond extract
3 teaspoons equal one tablespoon
4 tablespoons equal 1/4 cup
1/4 c equals 2 fluid ounces
So if you buy a 2 ounce flask of almond extract, it will last you through 30+ repetitions of this recipe.
Enjoy your treat