If you're in the mood for
something warm, sweet and indulgent but don't have the time (or need) for a whole cake, a mug cake is the perfect solution.
Mug cakes are quick, easy and
strike the perfect balance between feeling like a special treat, yet with none
of the guilt that a plate of cookies can bring on (especially if—ahem—you have
trouble stopping at "just one").
There are seemingly endless
varieties of mug cakes out there, but this is one of my very favorite—a riff on one of my favorite cookies, oatmeal raisin.
This cake couldn't be easier: Simply whisk the ingredients in your mug and pop in the microwave. One of the
things I typically don't like about microwave baking is that you don't get that
nice browned crust that you get from a regular oven. I conquered that with a sprinkling
of oats, raisins and cinnamon-sugar on top of the batter. Perfect.
The ingredient list is simple,
and can be tweaked to suit your dietary needs and preferences. I made mine
vegan and gluten-free, but feel free to substitute whatever you've got on hand!
A fast, virtually guilt-free
treat, just right for one? What are you waiting for?
RECIPE: Oatmeal Raisin Cookie Mug Cake
Yields: One Mug Cake
3 tablespoons almond milk
1 tablespoon vegetable oil
1 tablespoon honey
3 tablespoons gluten-free flour
2 tablespoons gluten-free oats
(plus additional for topping)
¼ teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon cinnamon
1 tablespoon raisins, divided
cinnamon-sugar for topping
Whisk almond milk, oil and honey in an 8-ounce mug. Add the flour, oats, baking powder, salt and cinnamon, and whisk again. Stir in half the raisins. Sprinkle the top with some oats, the remaining raisins and cinnamon-sugar to taste.
Cook in the microwave for 1 1/2 to 2 minutes, depending on your oven. The cake is ready when it has stopped rising and no longer looks wet around the sides. Let cool slightly before serving.