Protein Mug Cake - Easy 3 Ingredient Chocolate Recipe - Chenée Today (2024)

FAQs

Why is my protein mug cake rubbery? ›

If your mug cake has a rubbery texture, then you either used a bit too much oil or cooked it for too long. Add a splash more of almond milk and it should have a better texture.

They use wheat or oat flour, protein powder, and no eggs or oils. Naturally, it's going to be very dry with these ingredients. However this keto chocolate mug cake derives moisture from the nut butter. As long as you don't overcook it, it's deliciously moist and gooey.

Don't overfill your mug with ingredients

Even with the perfect mini whisk, things can still go wrong when making a mug cake. One big mistake involves overfilling the mug. Just like with any other baked good, mug cakes rise during the cooking process.

A rubbery mug cake is indicative of being overcooked, or incorrect measurements. Please be precise with the measurements and stop cooking once the cake is soft but not wet on the top.

If your mug cake is rock hard, it has been over-baked! Next time, lower the amount of time it cooks, because microwaves vary in wattage, causing some to cook faster than others. Also, be sure to use a standard-size regular coffee cup, not a deep mug.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Always use a moisturiser when making protein pancakes or baking protein cakes or muffins. A moisturiser is an ingredient that will 'weigh down' your protein powder and add moisture to your food. You need a moisturiser when you're cooking with whey and casein (otherwise will food will come out dry and rubbery).

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Can you eat slightly undercooked cake? It is not recommended to eat raw flour, so eating a slightly undercooked cake is not a good idea. Make sure your cake is thoroughly baked before eating it.

How do you know if your mug cake is done? ›

Microwave for 5-8 minutes (start with 5 minutes and increase the time if the cake isn't done after 5). A toothpick inserted should come out clean.

However, if for some reason you have leftover mug cake or you want to make it in advance, it can generally stay fresh for up to 2 days at room temperature, and up to a week if refrigerated.

To make a double portion, we recommend using two separate mugs! Are microwave mug cakes safe to eat? Yes! Mug cakes are completely safe to consume.

If you have leftovers from your mug cake, you can store them in the fridge until they are ready to heat. For the best texture, bring it to room temperature before eating.

Skip eggs - Since mug cakes are usually single serving, one egg tends to be too much for the portion and it ends up tasting "eggy". So, mug cakes amade without eggs have the best soft and light texture. Add the right amount of leavening - Baking powder is generally the go-to leavening for mug cakes.

Lastly, don't overmix the batter. Instead, mix just until everything is combined. If you overmix, the pancakes will be tough and rubbery. Keep these tips in mind next time you make protein pancakes, and you'll be sure to end up with a stack of fluffy, delicious pancakes.

It is essential to follow the recipe instructions, especially the measurement part. If you mix incorrect measurements of sugar, butter, and eggs, the cake will become rubbery.

The ratio of wet ingredients (fat and vegan milk) to dry ingredients (flour, cocoa powder etc.) has to be in perfect balance. If you have too much fat and too little milk and/or flour, you'll get a greasy cake. If you have too much milk and not enough fat, you'll end up with a gummy, dense cake.

You didn't use self-rising flour

This type of flour gives these baked goods a light and fluffy consistency. Without all the right science involved with flour and other ingredients, cakes can be too dense and dry.