I felt that my mugcakes were doomed to fail. They always seemed to turn out gluggy and misshapen and even with clumps of cocoa powder or protein powder that had not been mixed in properly. However, being a scientist, I am used to repeated failure so I continued to attempt to perfect my mugcakes. I have now realised that the secret to a great mugcake is to use a food processor (or blender) to process the mixture before pouring it into the mug for microwaving. While this introduces an additional wash up step, it is worth if for the even, fluffy texture that is achieved in the resulting mugcake.
Why spend all this time troubleshooting my mugcake method? Mugcakes make a tasty, satisfying, low carb, protein rich breakfast option, when made with the correct ingredients. High quality protein is provided by the egg white and whey protein powder, coconut milk adds a quality fat source, making them satisfying, and coconut flour keeps the mugcake relatively low in carbs while providing a source of dietary fibre. Plus the flavour possibilities are endless. This morning I opted for a Carrot mugcake using one large carrot, as well as cinnamon, ground ginger and nutmeg. This mugcake turned out to be pretty huge so I sliced it in half and topped it with a Lemon ricotta cream. Other tasty mugcake varieties I have made include Chocolate and tahini and Chocolate and blueberry. So if you are looking for healthy and delicious way to start your day, then try a mugcake.
Makes 1 large mugcake
1 large carrot, roughly chopped
1 egg white
1 scoop of a good quality vanilla whey protein powder
½ cup of light coconut milk
1 ½ tablespoons coconut flour
½ teaspoon of baking powder
½ teaspoon of cinnamon
Sprinkle of ground ginger and nutmeg
Lemon ricotta cream
2 tablespoons reduced fat ricotta cheese
1 tablespoon coconut cream or milk
2 tablespoons Greek yoghurt
½ teaspoon lemon juice
½ teaspoon stevia
A few drops of vanilla extract
Measuring cups and spoons
Small mixing bowl
- Add the chopped carrot to a food processor and process until the carrot is finely chopped. Add in the remaining ingredients for the mugcake and process until the mixture is of an even consistency.
- Pour the mugcake mixture into the mug and microwave for 4 – 5 minutes. The mugcake will rise quite considerably.
- Remove the mugcake from the mug by running a butter knife around the inside edge of the mug and turn the mug upside down. Slice the mugcake in half and smother it with the Lemon ricotta cream.
- To make the Lemon ricotta cream, add all the ingredients into a small mixing bowl and mix well until the mixture is smooth and an even consistency is achieved.