Vegan Peanut Butter Microwave Mug Cake - Rhian's Recipes (2024)

FAQs

Why did my mug cake turn out rubbery? ›

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.

Many protein mug cake recipes suffer from dryness because they don't contain enough fat. They use wheat or oat flour, protein powder, and no eggs or oils. Naturally, it's going to be very dry with these ingredients.

The unfortunate rubbery texture of some mug cakes usually comes from either too much oil or from overcooking the cake itself. Most recipes call for some sort of milk as well. I prefer almond milk, but you can use any milk (or milk alternative) you prefer.

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.

If your vegan cake is rubbery, it could be one of two things. One - you undermixed the ingredients, causing them to not set up right when cooking. Two - you used ingredients that were too cold. Strangely enough, the outcome of your recipe can even be affected by the temperature of your ingredients during mixing.

This can happen if you haven't left the cake in the oven for long enough. You'll know your cake is ready when you can insert a toothpick through the centre and it comes out dry. Another reason for dense vegan cake is if the oven is too hot or you put the cake too close to the top of the oven.

It's easy to see why—most classic cake recipes call for two or three eggs and serve at least 10 people. So for a single-serving mug cake, just skip the egg; a whole egg will overpower the small amount of batter (and it's pretty tough to divide an egg in quarters).

Cook each mug separately and remember they will continue to cook a touch more on standing, so I found 1 minute perfect for my mug-cakes. Touch the centre and if it's firm then your cakes are done. Try not to overcook these or they will go rubbery (the perils of the microwave!)

undercooked cake can and do make peolpe sick. reason being that it is not well cooked and the mixture of the raw ingredient can be very harmful to the body.

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.

Why is my mug cake jiggly? ›

If the mug cake is still gooey it's undercooked! Just put it in the microwave for another 20 to 30 seconds.

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.

Eggs tend to make mug cakes have a bit of a rubbery texture, so bye-bye eggs and hello tender, fluffy cake. As a bonus, it's now vegetarian and can easily be made vegan too. I developed this recipe from wacky cake, a cake that has no eggs in it. I kept it pretty similar but switched out the water for milk.

Try not to overcook the cake. If you microwave it for too long, the cake will dry out. It shouldn't need to be cooked for any longer than 2 minutes. Don't worry about the toothpick creating a hole in the cake.

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.

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.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.

You didn't use self-rising flour

Self-rising flour is a flour mixture that includes salt and baking powder, two ingredients that help cake become cake. This type of flour gives these baked goods a light and fluffy consistency.

This is because brown sugar is more hygroscopic than white sugar. Both sugars will draw water molecules to themselves, but brown sugar does so more readily. It holds onto those water molecules even during baking and leads to that chewy texture that we love so much in cookies.