As I've said before, I have an undeniable sweet tooth. Recently, I've been trying to curb those cravings, but also letting myself splurge a little bit. I've come up with the PERFECT solution. Firstly, I find that if I bake something, I eat all of it, because I don't want to waste anything. And baking also takes time, so it doesn't really help if I'm craving something sweet right now. This perfect solution is the microwave mug cake!
The idea first came to me from Pinterest, and ever since I have been scheming to make the perfect mug cake, with a combination of both deliciousness and healthy content.
The first cake I tried was a chocolate cake. I found that it was a bit dry, and lacked the richness that I associated with a good chocolate cake. I of course was substituting butter with apple sauce, but I found that as with all foods cooked in the microwave, they got dried out rather quickly. I didn't want to start adding in lots of fats (oils and butters) to keep the cake from being dry, nor did I want to put all of the sugar back in that I had so diligently taken out. My solution was to use either flavored and sweetened (with sucralose) yogourt (I found vanilla to be best, although I think cherry might mix well with the chocolate too) or apple sauce and fruit juice, as these contain natural sweeteners. The other part was to add a bit more liquid than I thought necessary.
Carrot Mug Cake
In a large mug combine and mix:
6 tbsp whole wheat bread flour
1 tbsp brown sugar, stevia or honey
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
To the dry mixture add:
3 tbsp apple juice (or pineapple juice)
3 tbsp grated carrot
2 tbsp unsweetened apple sauce
1/2 tsp vanilla
Mix thoroughly and microwave for about 1.5 mins. I usually do it in 45 second intervals to make sure it doesn't get too dried out. Once the top is no longer gooey its ready to eat!
The idea first came to me from Pinterest, and ever since I have been scheming to make the perfect mug cake, with a combination of both deliciousness and healthy content.
The first cake I tried was a chocolate cake. I found that it was a bit dry, and lacked the richness that I associated with a good chocolate cake. I of course was substituting butter with apple sauce, but I found that as with all foods cooked in the microwave, they got dried out rather quickly. I didn't want to start adding in lots of fats (oils and butters) to keep the cake from being dry, nor did I want to put all of the sugar back in that I had so diligently taken out. My solution was to use either flavored and sweetened (with sucralose) yogourt (I found vanilla to be best, although I think cherry might mix well with the chocolate too) or apple sauce and fruit juice, as these contain natural sweeteners. The other part was to add a bit more liquid than I thought necessary.
Carrot Mug Cake
In a large mug combine and mix:
6 tbsp whole wheat bread flour
1 tbsp brown sugar, stevia or honey
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
To the dry mixture add:
3 tbsp apple juice (or pineapple juice)
3 tbsp grated carrot
2 tbsp unsweetened apple sauce
1/2 tsp vanilla
Mix thoroughly and microwave for about 1.5 mins. I usually do it in 45 second intervals to make sure it doesn't get too dried out. Once the top is no longer gooey its ready to eat!
Good idea! I'll try it or get my in-house baker to do so.
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