This is one of those recipes that will blow your mind. It makes NO sense. But strangely enough, it works. I’ve been a fan of mug cakes for years, they quickly fill the need for something sweet and don’t leave you with 11 more servings available to gobble down over the next 24 hours.
Most mug cakes are simply a scaled down version of full-sized cakes, but not this one. This one is grain-free (and therefore gluten-free), sugar-free, can be dairy-free, is very low carb, and is basically breakfast food if you ask me.
Miracle Mug Cake
- 1 egg
- 2 tbsp pure cocoa powder
- 1/4 tsp baking powder
- 1/2 tsp vanilla
- 1 tbsp heavy cream or unsweetened almond milk
- Liquid Stevia drops to taste (I’ve done anywhere between 10 – 20 drops, depending on what I’m topping it with. 20 is decadent 🙂 )
Mix this all up well in a mug (go slowly at first, the cocoa can be a bit messy), and put in the microwave (on high) for 90 seconds. (Nutrition info (using heavy cream) at bottom of post)
I love topping this cake with some extra whipped cream (again, with just a couple drops of stevia) and some berries – strawberries being my all-time favourite. I will admit to having no idea of what it tastes like cold… I don’t think one has lasted more than 5 minutes after being flipped out of the mug.
Yet another reason I believe that eggs are pretty much the world’s most perfect food. So why not celebrate a belated #WorldEggDay and whip up this mug cake today? What’s World Egg Day? World Egg Day is celebrated on the second Friday of October each year. Every country celebrates the goodness of eggs in their own unique and special way… this video from eggs.ca shows how we celebrated in Canada this year.
Disclosure: Egg Farmers of Canada asked me to help promote #WorldEggDay this year and since eggs are one of my favourite foods, how could I possibly say no? I have been compensated, but my love for eggs (and egg recipes) is genuine and opinions are my own. This post contains affiliate links.