by Adam Nichols
We’re finally on the last leg of the Washington Seasonal Depression era, and sometimes we just need a little nudge to make it through with our mental health somewhat intact. For me, this usually means making something sweet, and low-effort desserts are my favorite form of self-care.
Mug cakes are fast, easy, and versatile. You can throw them together in under 10 minutes. Unfortunately, as with most “easy versions” of normally complicated desserts, they aren’t the finest thing you can possibly eat. But when you’re low on motivation and craving something fluffy and sweet, it’s a nice comfort food. Embrace mediocrity!
I have included a recipe for plain vanilla cake that is easy to tamper with or add things to. Mix in berries, sprinkles or chocolate chips, or marble in some jam or Nutella.
The biggest make-or-break factor in a mug cake is the power level of your microwave, which you should set just above medium, or you’ll overcook the edges and undercook the center. The size and shape of your mug will also affect the cooking time, so when you’re first trying this recipe keep a close eye on it. The cake will rise a lot while cooking, so make sure the batter doesn’t fill more than half of the mug.
Basic Vanilla Mug Cake
You will need:
- 2 tablespoons butter or canola oil
- 1 egg yolk
- 1 tablespoon milk (2 if you do not add egg yolk)
- ½ teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 4 tablespoons all-purpose flour
- ½ teaspoon baking powder
- Melt the butter in the microwave. With a fork, mix in the egg yolk, milk and vanilla.
- Add the sugar, flour and baking powder and stir until fully combined.
- Set the microwave to medium power and cook for 60 to 90 seconds. Keep an eye on the cake as it cooks; once the top looks set (less shiny) the cake is done. Be careful taking the mug out as the handle may be hot as well. Cool for at least a minute before eating.
*for chocolate cake, omit 1 tablespoon of flour and add 1 tablespoon of cocoa powder.
